Now you wonder what I did with the buko flesh/young meat? I cut them in pieces and froze, then used for special cassava cake once I was ready to make it. My kids were leery of the greenish color, but I explained to them that the same color reminds us Filipinos of special buko-pandan salad (I tasted this in PI prepared by one of the midwives where she used the buco water boiled with pandan leaves to make runny green-colored gelatin and mixed with strips of soft buco, blocks of unflavored Only 3 pieces were left at the end of the day. I did buy sesame seeds upon seeing some suggestions from JMom's post, but opted to just serve it the traditional way. (See my primitive coconut grater here.)Ĭookie scoop, I then rolled in grated coconut to coat each piece. Meanwhile, I asked my older son to open the coconut (the mature one,as opposed to young coconut), then my younger son to grate it. I left it for a while to cool down before I took the hot dish out and let it cool completely. I probably did this repeatedly 4-5 times, adding more buco pandanĮssence until I reached my desired color. 1 cups grated cassava 1 cup sugar 2 pandan leaves 2 cups water tsp lye water (lihia) Food color (color of your choice) Grated coconut Grated cheese. Microwave for 1 minute on high, stir with a wire whisk, microwave and stir repeatedly every 30 seconds until it becomes like soft paste (remember, this will continue to thicken as it cools down). Several drops of buco pandan essence (McCormick)īlend everything well in an 8x8 or 9x9 microwavable dish. I knew the result would be very wobbly and quite soft, but that's how I really want it so it will still be soft even after chilling. So I used 2 cups buko water, 1 cup grated cassava, and 1 cup sugar. But as I was reading JMom's post and the idea of using buko water crossed by mind, I immediately stopped them and measured out 2 cups (my earlier steamed pichi recipe called for 2 cups water to 1 cup cassava and 1 cup sugar JMom's recipe called for 1:1:1 ratio). The boys are in love with buko water and they asked if they could have some of course I allowed them to. One was too young it had the mala-uhog consistency. Out of the 4 I bought, 3 had the right chewy consistency of young coconut perfect for salads or buko pie or cassava cake. I bought several young coconuts from hannaford to use for cassava cake. What makes it more special? I used buko water instead of plain water. Basing on some comments at JMom's post, I tried adding pandan essence (actually, it was McCormick Buco Pandan Essence thanks to Deb for sending me several bottles). So, with my hosting of Filipino Christmas party yesterday, I prepared pichi-pichi using the microwave. My long-time blogger friend JMom made a post using microwave (isn't that kewl?). Make sure also that it is cooked properly before removing from the steamer.Pichi-pichi espesyal using the traditional method of steaming. If you think that the cassava root you are using belongs to that variety the best method is to soak the grated cassava overnight and squish out the juices. There are cassava varieties that are poisonous when not prepared and cooked properly. Some recipe requires that the grated cassava be squished out of its juice. Lye water is sold at wet market condiments stalls but this can be omitted if not available at your location. Traditionally lihiya or lye water is used to make the pichi pichi chewy but be warned that this is actually a chemical it also gives an awful taste, especially when used more than what is recommended. The ingredients are simple all that is needed is a couple of cassava root, sugar and some flavoring. There are even versions with cheese toppings. These are usually sold at kakainin stalls packed in assorted flavors and colors. At present other flavoring and colors of pichi pichi are now available. Repeat the process with the other flavors, add ½ teaspoons of each extract and mix well. Pour the mixture into your prepared pan and set aside. In a mixing bowl, combine grated cassava, sugar, and water and mix well until sugar dissolved. The traditional pichi pichi is made up of steamed grated cassava and flavored with pandan with grated coconut topping. First, we need to make the plain PichiPichi. Pichi Pichi is another popular Pinoy delicacy, specifically in Metro Manila and the Tagalog region.
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