2 cups grated cassava (fresh or frozen, thawed)
1 cup ube (purple yam) jam or ube halaya
1 cup coconut milk
1 cup sugar
1/2 teaspoon ube extract (optional, for extra color and flavor)
1/2 cup water
Violet food coloring (optional)
Banana leaves or parchment paper, for lining
Cooking oil, for greasing
1 cup grated fresh coconut or unsweetened desiccated coconut
In a large mixing bowl, combine the grated cassava, ube jam or halaya, coconut milk, sugar, and ube extract (if using). Mix well until the ingredients are fully incorporated. You can add a few drops of violet food coloring to enhance the purple color, if desired.
In a separate saucepan, heat the water over medium heat until it’s almost boiling. Remove it from heat. Gradually add the hot water to the cassava mixture while stirring continuously. The hot water will help dissolve the sugar and create a smooth batter. Continue stirring until the mixture becomes thick and smooth.
Grease your pichi pichi molds or a rectangular baking dish with cooking oil. Pour the ube coconut cassava mixture into the prepared molds or dish, spreading it evenly. Steam the mixture over high heat for about 30-40 minutes or until the pichi pichi becomes firm and translucent. You can check for doneness by inserting a toothpick into the center; it should come out clean when it’s ready.
While the pichi pichi is steaming, toast the coconut flakes. Heat a dry pan over medium-low heat. Add the grated fresh coconut or desiccated coconut to the pan and stir continuously. Toast until the coconut turns golden brown and aromatic. Be careful not to burn it. Remove the toasted coconut flakes from the heat and let them cool.
Once the pichi pichi is done steaming, let it cool for a few minutes. Gently remove the pichi pichi from the molds or slice it into diamond or rectangle shapes if using a baking dish. Roll the pichi pichi pieces in the toasted coconut flakes, coating them generously. Arrange on a serving platter and serve them as a delightful Filipino snack or dessert. Enjoy!
Visit Bacolod 