UPDATE as of 12-22-08:
A more special pichi-pichi recipe can be found here.
I would have tried stel's recipe, but I did not list down things that I should have gotten from the Asian store when my friend Anna asked if I wanted to go with her. So I forgot to look for the lye water and pandan essence. Good thing, in the comments section, Lani gave her recipe using just the grated cassava, sugar and water. It was very good! Although, I would have still preferred it with some pandan essence. (tita stel, nagpaparamdam po...
Salamat, tita Lani, for the recipe!
We Filipinos use cassava, but I cannot find any cassava here. Yucca is a good substitute. (I typed that on the search engine, and it showed plants different from what I have come to know as "kamoteng-kahoy." I then realized they are not one and the same.). It was my first time to buy yucca from the Asian store (have not seen it sold in the nearest grocery store), and I was quite surprised that it seemed to have been coated with wax...or is it a natural coating of dried up sap?
1 cup cassava [or yucca], grated
1 cup sugar
2 cups water
1 coconut, grated
Squeeze out juice of cassava [or yucca]using flour sack. Place squeezed cassava in pan with sugar and water. Cook. Stir constantly 10 minutes or until mixture coats spoon. Transfer cooked mixture on silicone muffin cups placed on the steamer pan and steam 10 minutes. Remove from muffin cups, let cool, then coat in grated coconut.
(I love these silicone muffin cups for steaming purposes! Muffin pan just won't fit in the steamer, and these solved that problem. Now I can also experiment on making puto, and I might get big cups also for steamed leche flan.)
My sons and I loved them, and my Filipina friends did, too! Of course, they asked for the recipe and I generously (ahem!) shared it (salamat sa mga foodbloggers!) My Sdaughter loved coating them in the grated coconut, but would not taste them (pretty much like her father). That same day I just had to make a second batch. Refrigerates and microwaves (30 sec) pretty good, too! Perfect munchkin for after-school!
I am still waiting for the day when I will have my pandan essence.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!