If fresh cassava, frozen cassava or lye water is not available in your place.. that’s ok! We can still make your favorite Pichi-pichi.
The most common question I always encounter is.. where to buy these ingredients like fresh cassava or the lye water? Don’t worry because you can make your favorite Pichi-pichi by just using the cassava flour (recipe below).
However, you may also check my previous post on how to make your own lye water for your cassava or Kutchinta recipe.
But if you have lye water, just add 1 teaspoon to the mixture to make your Pichi-pichi slight gummy in texture. Yes, thats the magic of lye water, it makes the pichi-pichi gooey or slight gummy.
Pichi Pichi using Cassava Flour
- 2 cups cassava flour
- 1 cup sugar (can substitute condensed milk if preferred)
- 2 cups of water
- 1 cup sapal ng niyog or fresh grated coconut (or cheese)
- Vanilla flavor, optional
- 1 tsp lye water
Note: It becomes softer with lye water. Check Homemade Lye Water Recipe here.
- In a bowl, mix the cassava flour, 2 cups water, vanilla flavor and sugar. You can add 1 tsp lye water if you like or available.
- Pour the mixture into a greased llanera or puto molds and place on top of the steamer. Steam for about 45 minutes to one hour. It will look transparent, solid and shiny once cooked.
- When done remove from steamer and let cool down.
- Remove from the mold or scoop out the pichi-pichi from the mold. Slice according to desired size if using a llanera. Roll each piece in grated coconut meat.