Amber’s Delightful Pichi-Pichi with Fresh Coconut
Amber’s menu also includes Pichi-Pichi with fresh coconut as another delicious treat. It tastes and feels a lot like pichi-Pichi with cheese, and the methods of cooking them are almost the same. The only possible distinction would be that this dish calls for freshly grated coconut in place of cheese.
This dish can be eaten as a dessert following a delicious supper or as a snack in the afternoon. You can also eat it for morning to start your day with the gelatinous sweetness. Although this dessert is available in practically every restaurant in the Philippines, you can also prepare it in your home kitchen by using the straightforward recipe I provided in this post.
Prices
| Serving Size | Price |
|---|---|
| 12 Pcs: | ₱ 84.00 |
| 20 Pcs: | ₱ 140.00 |
| 40 Pcs: | ₱ 280.00 |
Recipe
This dish is so easy to follow that it could give you the impression that anyone with the correct equipment can cook it. However, before it deceives you, allow me to clarify. More components than those listed below are needed to make a delicious pichi-pichi; the key element is love.
Let’s find out how to make this well-known sweet treat from the Philippines that is enjoyed by all ages. You won’t be able to quit preparing this delicious dish once you’ve made it yourself.
- Prep Time:
- Peeling and grating cassava: 10-15 minutes (estimated)
- Preparing calamansi/orange water: 5 minutes
- Mixing ingredients: 5 minutes
- Cooking Time:
- Preheating steamer: 5-10 minutes
- Steaming cassava mixture: 30 minutes
- Cooling Time:
- Cooling cooked mixture: 15 minutes
Ingredients
- Achuete (natural food color): ½ tsp
- Cassava (manioc): 1 pc
- Sugar: 1 cup
- Water: 1 cup
- Lijia (lye): 1 tsp
- Calamansi or orange peel: 1 tsp
- Grated coconut (Niyog), desiccated or fresh: 1 cup
Instructions for cooking Pichi-Pichi With Fresh Coconut
- Remove the thick outer peel of Kamoteng kahoy, or cassava, to reveal the white flesh within. Using a food processor, chop into smaller pieces and ground. The cassava can alternatively be grated using a grater. Grate the cassava until a smooth lump forms.
- Again using a grater, remove 1 tsp of orange or calamansi peel. To dissolve the taste, add the peel to one cup of water and well mix. Peel; discard and stain.
- Now transfer this calamansi-flavored water into a container and mix with sugar, annatto powder, orachuete powder, a tablespoon of lye water, and grated cassava.
- After thoroughly combining, move to a container intended for the steamer. If you have aluminum foil, cover the container with it; if not, cover the steamer’s lid with a cloth.
- Heat the steamer to the point where the water in it is boiling before adding the mixture.
- Steam until the cassava turns transparent, around 30 minutes.
- Take it out of the steamer and give it a good fifteen minutes to cool.
- Using a tablespoon, scoop the cooked mixture once it has cooled. Form it and then coat it with newly grated coconut.
- To serve, arrange on a dish. Thirty servings is about right. Savor the treat!
Conclusion
All ages love this adaptable Filipino delicacy, pichi-pichi with fresh coconut. It’s a wonderful delicacy with a refreshing texture of coconut, natural sweetness, and chewy cassava. This recipe gives you a simple, step-by-step guide to make this delicious treat in your own kitchen. Though technique is key, don’t forget to include the most crucial component: love!
