Most food historians point to the province of Quezon as the source of this wonderful gelatinous dish. Southeast Asian sweets in general are different for sure, but if you like coconut or want to use yuca in a different way, I recommend trying this recipe.Pichi Pichi Recipe is one of the Filipino's favorite dessert due to its simplicity and readily available ingredients. Having too much yuca (and I’d presume starch) can be remedied by mixing in a little water until the desired consistency is achieved, but there is a risk of burning the mixture when there is more solid than liquid. I’ve found that it’s also better to have too much liquid than too much yuca (or starch) because one can just cook-out the liquid and thicken the yuca (or tapioca) mixture to the right consistency. It is also easier to handle tapioca starch than yuca root. This is the only case that I know where flour = starch: for corn, wheat, and potato, flour IS NOT THE SAME as starch!!! I cannot speak from experience that tapioca starch can be substituted for grated yuca on a 1:1 basis, but it is easier to find tapioca starch than grated cassava. I’ve read/watched recipes calling for cassava flour: to me, this product is much more recognizable as tapioca flour aka tapioca starch. **Filipino recipes will call for grated cassava: I briefly mentioned this in my pao de queijo blog post, but for the purposes of cooking, yuca = cassava. I wouldn’t add more though because they’ll be unbearably sweet. I’ve seen recipes that use more sugar: if you want, you can add an additional 25g sugar (1:4 ratio sugar to yuca versus 1:5 which is what my recipe uses). Flavor-wise, pandan adds minimally, and in ways too much extract can make the finished product too bitter.
The finished product will just be a different color (an off-white of sorts). The pandan extract can definitely be left out if it’s not preferred or easily found. (I cannot say whether they’ll be okay after a week from experience though.) I like to store these in a container with a sheet of wax paper in between layers. There’s no need to reheat in a microwave. These are actually best eaten after firming up in the refrigerator.
PICHI PICHI FILIPINO DESSERT SKIN
This root is really tough (not a job for steak knives or ceramic knives)! It’s easiest to slice this into 2-3″ logs and then cut the skin off, but I wanted to point out how you can peel around the root.įinished pichi-pichi! These firmed up in the refrigerator overnight. I buy yuca roots fresh and peel them myself – it’s important to have a large, heavy sharp knife. I’ve used fresh yuca in past versions of this and you can as well. Otherwise, making pichi-pichi at home is a bit time-consuming, but so is wrapping dozens of lumpiang shanghai for a party.ĥ00-550g grated yuca (or grated cassava which can apparently be purchased frozen from a Southeast Asian market)**įor this recipe, I used yuca that I previously processed and froze in 500g portions. The best feeling was realizing how simple it was to make this. I also got to cross off an item from my bucket list of things to try cooking one day (a list I started during college). The taste was very similar to the versions sold at Filipino grocery stores.
Long story short, thanks to my desire to use yuca in different ways I finally made pichi-pichi. Pichi-pichi is my favorite Filipino dessert, but I’ve always taken that the ingredients were difficult to find, that I needed tea cup molds like if I were to make Kutsinta, that it’s just too time-consuming to make…(To put these thoughts in perspective, I was studying in college, working part-time, and didn’t have the same drive for cooking the way I do now.) It’s not to say that I boycott Filipino food altogether – I have occasional cravings for Filipino food, especially sweets. (Maybe that should be a personal challenge, post about “healthy Filipino food” here, but I digress…) I’ve been exposed to so many cuisines since before high school but especially during college: I’ve wanted to try whatever other dishes that I don’t typically eat at my parents’ house. Guess I got tired from eating it a lot as a child? Frankly, I do try to eat healthy and in general, Filipino food is just not healthy to me. Don’t get me wrong, I can cook Filipino dishes if I wanted to but I honestly don’t prefer Filipino foods. Since I first made these tasty treats, I’ve been inspired to cook more with yuca! Besides yuca fries or mashed yuca I wanted to use the root in more obscure ways, ways where yuca isn’t so much a star but more of an integral part of a dish.Ī little more about me, so I am Filipino by ethnicity.
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