PICHI PICHI WITH FRESH COCONUT [NIYOG] NO. 1 DESSERT ON AMBER’S MENU
Pichi-Pichi with fresh coconut is a famous Filipino sweet snack. It is made from steamed cassava flour balls combined with lye and sugar. It is also full of sweetness and smoothness. Before serving, it is rolled in freshly shredded coconut, cheese, or coconut caramel.
You can enjoy this dessert at parties or celebrations. its recipe is similar to the Pandan Pichi-Pichi but difference is that cheese is used in Pandan Pichi-Pichi but coconut is used in Pichi-Pichi with fresh coconut. It is really simple to make it at home similar to the Amber Restaurant.
I have shared the quick and easy recipe. By following this recipe you can make delicious Pichi-Pichi at home quickly in a short time.
Serving and price on Amber menu:
Serving Size | Price |
12 Pcs | ₱ 84.00 |
20 Pcs | ₱ 140.00 |
40 Pcs | ₱ 280.00 |
RECIPE
Here is the recipe of Pichi-Pichi with fresh coconut. You can try it at home and make Amber’s Restaurant style pichi-pichi at home after trying this recipe.
Ingredients:
- 2 cups grated cassava
- 1 1/4 cups water
- 1 cup sugar
- 1/2 teaspoon pandan extract or 2-3 pandan leaves (boiled for natural juice)
- 1 cup grated coconut (for coating)
See also LOMI SOUP
Instructions:
- Firstly, peel the cassava, grated and wash.
- Add the sugar, pandan extract, water, and grated cassava to a large bowl. If you’re using fresh pandan leaves, you can utilize the extracted juice by boiling them in water instead of pandan extract.
- Thoroughly stir the mixture until the sugar is completely dissolved.
- Transfer the mixture into little moulds or llaneras (cupcake moulds made of silicone also work well). Make sure you leave space in them so the mixture may rise while cooking, so don’t stuff them all the way.
- For around 40 to 45 minutes, or until the Pichi-Pichi is firm and cooked through, steam the mixture over boiling water.
- After finished, take it out of the steamer and allow it to cool somewhat.
- Once they have cooled, coat each Pichi-Pichi with grated coconut.
TIPS/NOTES
I have shared some important with you about recipe. You can make Amber’s Restaurant style Pich-Pichi by following these tips.
Choose the Right Cassava:
Make sure to use finely grated, fresh cassava for the best texture and flavor.
Sweetness Balance:
Always put sugar according to your preference and taste. Pichi-Pichi should be mildly sweet so don’t use too much sugar in it.
Gelatin or Pandan Flavor:
To give them extra softness and Filipino taste, you can add pandan leaves, unflavoved Gelatin powder, or pandan flavor.
Steam with Care:
Always steam the mixture over medium heat. To cook them over high heat make Pichi-Pichi so rubbery and tasteless. Use a toothpick to check if it’s done. It should come out clean.
Cooling and Setting:
Let the Pichi-Pichi cool before handling. It will help you out to coat with coconut.
Use Fresh Coconut Wisely:
Always use fresh, grated coconut, as it has sweet flavor. Fresh coconut spoils quickly. If you store Pichi-Pichi for next day then coat it with fresh coconut again.
Serve and Store Properly:
Pichi-Pichi is always served with fresh coconut. If you store Pichi-Pichi for next day then coat it with fresh coconut again.
NUTRITION PROFILE
Some people are diet conscious, so I am sharing its nutritional information here.
Nutrient | Amount |
Calories | 150-200 kcal (varies with portion size, sugar) |
Carbohydrates | 30-40g (mostly simple sugars from cassava, sugar) |
Fats | 5-10g (mainly from coconut) |
Protein | 2-3g |
Vitamins | Low in most, some Vit C and B from cassava, trace minerals from coconut |
Minerals | Low in most, trace calcium, phosphorus, and potassium |
FAQs
CONCLUSION
Pandon Pichi-Pichi is a simple flavorful dessert that offers a delightful taste. It is made of cassava, pandon leaves and grated coconut which give it a unique taste and flavor. It’s easy to prepare at home. It is also perfect for any occasion and special celebrations. You can enjoy this popular Filipino dessert with your loved ones.
