Pandan Pichi-Pichi: Kakanin Made Easy—With an Aromatic SpinMay 10, 2016
Ube, yema, and mais are the flavors of my childhood. From store-bought ice cream to local bakeshop cakes, from halo-halo toppings to Zagu shakes—these were personal favorites, whether in packaged snacks, homemade goodies, or ice-blended desserts. But the flavor that one could never really resist was a cross between the milky taste of coconut (or buko), and the aromatic pandan.
We decided to marry the distinctly sweet taste of pandan leaves with pichi-pichi, a gelatin-like Filipino dessert made from grated cassava. Topped of with fresh grated coconut meat, this treat is reminiscent of buko pandan. Here’s how to make your own pandan pichi-pichi in five steps.
Yield: 24 pieces, estimated
Time: 1 hour (15 mins prep /30 mins cooking/15 mins cooling)
- 2 cups fresh cassava, peeled and grated
- ¾ cup sugar
- 2 cups water
- 10 pcs fresh pandan leaves, cut into 1-inch pieces
- 1 tsp lye water, (lihiya)
- Butter for greasing the molds
- 1 pc fresh coconut, grated (niyog)
- In a blender, combine the water and pandan pieces. Blend the mixture until the water is green and the leaves are as fine as possible, strain. Reserve liquid and discard the pulp.
- Combine the pandan water, grated cassava, sugar, and lye water.
- Pour the mixture into lightly greased pichi-pichi molds. Steam for 30 minutes, or until they turn translucent.
- Cool for 15 minutes. Go around the edge of the mold with a rubber spatula to remove the steamed cakes.
- Roll the pichi-pichi into the grated coconut until they are completely covered. Serve immediately or store in the refrigerator. It will only keep for one day.