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Cassava Patties with Coconut (Pichi-Pichi) Recipe

Cassava Patties with Coconut (Pichi-Pichi) Recipe

Cassava Patties with Coconut (Pichi-Pichi) Recipe

Ingredients :

    • 1/2 cup (125 ml) pandanus water or 1/teaspoon pandanus extract mixed with 1/2 cup (125 ml) water
    • 1 cup (225 g) grated cassava
    • 1/cup (50 g) sugar
    • 1 teaspoon lye water (potassium carbonate solution)
    • 1 cup (150 g) freshly grated coconut

Method :

    1. To make pandanus water, blend 10 pandanus leaves with 1 cup (250 ml) water in a blender or food processor and strain the liquid.
    2. Mix the cassava, sugar, pandanus water and lye water in a bowl until the sugar is completely dissolved. Shape the mixture into patties about 3 in (8 cm) in diameter and 1/2 in (1 cm) thick. Line the top rack of a steamer with banana leaves. Steam the patties for 45 minutes, or until firm, then remove from the steamer and set aside to cool.
    3. When cool enough to handle, but still warm, roll the cooked patties in the grated coconut and serve.

Note : Pandanus water imparts a delicate fragrance and a green hue to desserts. To make pandanus water, blend 10 pandanus leaves with 1 cup (250 ml) water in a blender or food processor and strain the liquid. Cassava is often grated and used to prepare cakes and snacks. Frozen cassava is available in some Asian food stores.

Serves 4–6     
Preparation time : 20 mins
Cooking time : 45 mins