Make sure also that it is cooked properly before removing from the steamer. 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. The traditional pichi pichi is made up of steamed grated cassava and flavored with pandan with grated coconut topping. Since freshly grated coconuts are hard to get by and I personally had a not so good experience with the frozen one.īy the way, if you bought a whole bottle of lye water and do not know what to do with the rest, try making pichi pichi.Pichi Pichi is another popular Pinoy delicacy, specifically in Metro Manila and the Tagalog region. Pichi Pichi is a Filipino dessert made from CASAVA also known as Kamonteng Kahoy in cebuano. If you've read my post about Pichi-pichi and Palitaw, then you are already aware that I use desiccated coconut. Thanks, Chona for being an avid follower of Foxy Folksy and I hope you will like this kutsinta recipe! Use the infused water (1 1/2 cups) in the recipe. Using a fine-mesh sieve, strain and discard the leaves. Add the pandan leaves to the boiling water and simmer for about 8 to 10 minutes or until water is fragrant and has turned a light green color. Just so that I could finally make and post them here. In a pot over medium heat, bring 2 cups water to a boil. Mix in the cassava and then add the lye water drop by drop mixing well as you do so. It was so bad, I had to throw them all away.īut since a special Filipina from Norway asked for Kutsinta recipe, I got myself lye water. In a bowl, mix the sugar and pandan water until sugar is dissolved. Remove from steamer and let it cool down. Kava-Kava (Piper methysticum) 0.04 g Extr. 61 calories of Granulated Sugar, (0.08 cup) 19 calories of cassava 1 cup, (0.08 serving) 11 calories of Coconut, raw, (0. Steam for 40 to 45 minutes or until mixture becomes translucent. a large number of similar recipes, all of which have now been taken off the market. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Cover or wrap the steamer lid with cheese cloth so water doesn’t drip into the pichi pichi. However, they turned out to be too sticky and soft. Place molds in the steamer and pour cassava mixture on each individual mold. I did not have lye water at the time and used the alternative. I've been meaning to make kutsinta for quite a while now. I liked the texture of the latter much better, holds its shape better but still soft and chewy.

The other uses a mix of all-purpose-flour and tapioca flour. One uses a mix of glutinous rice flour and sweet rice flour. While I was searching the net, I found that there are 2 different kinds of kutsinta recipe. One thing they share in common is that they are both delicious and make great snacks or breakfast. They are also both steamed, but puto is made from regular sweet rice while kutsinta from glutinous or sticky rice. Now that I think of it, it is kind of funny and amazing how both puto and kutsinta are traditionally made from rice, but came out to be so different. I really enjoyed eating it with grated coconut before going to school and they are quite filling. I think the two are really inseparable tandem, you will always see them sold or served next to each other.īut between the two, I especially like the kutsinta more. I remember when I was a kid, I would wake up to the sound of a peddler howling in the streets, early in the morning to sell his Puto and kutsinta for breakfast.

It is brown or reddish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. Kutsinta is a native sweet Filipino snack that are made by steaming sticky rice.

Pichi pichi recipe