![]() On the third bowl, put the food coloring, this will be the plain version. Add ube extract in one bowl and pandan extract on the second bowl. If using food color and extracts, divide the mixture into three small bowls. In a bowl, combine cassava, sugar and water.Place in a cheesecloth and squeeze out liquids. Grate fresh cassava in a manual grater or food processor fitted with grater attachment.Slice and transfer on a serving tray or plastic container and sprinkle with grated cheese before serving.If you’re using a single round pan, you can use a couple of spoons to scoop out the pichi-pichi.Fire off, transfer in a cooling rack and let it cool slightly before removing from the molds. When you reach your desired consistency, it’s cooked.It’s important to cover your steamer with a fitted lid and a clean cloth to catch the water drippings. The steaming period varies depending on the size of your pan, small pan less cooking time than the big ones.Use a toothpick to check the consistency of your pichi pichi.Steam for about 40-50 minutes or until the mixture becomes sticky, translucent and a little bit firm.Pour the mixture into your prepared pan.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. First, we need to make the plain Pichi–Pichi.We also need three baking pans, I’m using a 9x5x2, or you can use any similar or round baking pans that perfectly fit for your packaging later on. ![]()
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