Pichi-Pichi With Fresh Coconut (Niyog) | No. 1 dessert on Amber’s menu
Pichi-Pichi with fresh coconut (Niyog) is another sweet delight on Amber’s menu. It is quite similar in texture and taste to pichi-Pichi with cheese and the cooking procedure for both is also very similar. The only difference could be the addition of freshly grated coconut instead of cheese in this dish.
The dish can be used as a snack while enjoying the afternoon time or as a dessert after a delightful meal. You can also have it in the breakfast and enjoy the gelatinous sweetness at the start of your day. While you may get this dessert from almost every restaurant in the Philippines, you can also cook it in your home kitchen following the simple recipe that I shared in this article.
Prices:
| Serving Size | Price |
|---|---|
| 12 Pcs: | ā± 84.00 |
| 20 Pcs: | ā± 140.00 |
| 40 Pcs: | ā± 280.00 |
Recipe
This simple and straightforward recipe may put you in the misconception that the process is very easy and everyone with the right tools can cook it. But, let me make it clear before it fools you. Cooking a fine Pichi-Pichi will need more than the ingredients that are mentioned below, there is one secret recipe that is love.
Letās uncover the recipe for the famous Filipino sweet delight that is loved equally by every age group. Once you cook it yourself you won’t be able to stop yourself cooking this delight again and again.
- Prep Time:
- Peeling and grating cassava: 10-15 minutes (estimated)
- Preparing calamansi/orange water: 5 minutes
- Mixing ingredients: 5 minutes
- Cooking Time:
- Preheating steamer: 5-10 minutes
- Steaming cassava mixture: 30 minutes
- Cooling Time:
- Cooling cooked mixture: 15 minutes
Ingredients
Achuete (natural food color): Ā½ tsp
Cassava (manioc): 1 pc
Sugar: 1 cup
Water: 1 cup
Lijia (lye): 1 tsp
Calamansi or orange peel: 1 tsp
Grated coconut (Niyog), desiccated or fresh: 1 cup
Instructions for cooking Pichi-Pichi With Fresh Coconut
- Peel off the outer thick skin of cassava or Kamoteng kahoy, exposing the white mass. Cut into smaller pieces and grind with the help of a food processor. You can also use a grater to grate the cassava. Grate until the cassava forms a smooth mass.
- Peel off 1 tsp of Calamansi or orange peel, again using a grater. Add the peel to 1 cup of water and mix well to dissolve the flavor. Stain and discard the peel.
- Now pour this water with Calamansi flavor into a container and add sugar, Achuete or annatto powder, a tbsp of Lijia (lye water), and grated cassava.
- Mix well and then transfer to a container to go into the steamer. Cover the container with aluminum foil if you have one or else you can also cover the lid of the steamer with a cloth.
- Preheat the steamer so that when you put the mixture in it, the water of the steamer should be boiling.
- Steam for about 30 minutes or until the cassava becomes translucent.
- Remove from the steamer and let it cool for about 15 minutes.
- When cooled, scoop the cooked mixture with a tablespoon. Shape and roll it in freshly grated coconut.
- Arrange on a platter to serve. It should be about 30 servings. Enjoy the treat!
Tips/Notes
- Find fresh cassava if available in your region, It will enhance the true flavor of Pichi Pichi. You may use the frozen as well but don’t extract the water if using frozen.
- Adjust the amount of sugar based on personal preference. I donāt like it very sweet. You may add 1Ā½ or 1Ā¾ cups as per your taste buds. Remember that the coconut also adds sweetness to the dish.
- You may also experiment with different flavors like ube or vanilla for a twist.
- Garnish with coconut or pandan leaves for a refreshing touch.
Watch the video recipe and recreate Amber’s Delicious Pichi-Pichi at Home!
Nutrition (per serving)
- Calories: 150-200 kcal (varies with portion size, sugar)
- Macronutrients:
- Carbs: 30-40g (mostly simple sugars from cassava, sugar)
- Fats: 5-10g (mainly from coconut)
- Protein: 2-3g
- Micronutrients:
- 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
Pichi-Pichi with Fresh Coconut is a versatile Filipino dessert enjoyed by all ages. Its combination of chewy cassava, natural sweetness, and the refreshing texture of coconut makes it a delightful treat. This recipe provides a clear and straightforward guide, allowing you to recreate this delicacy in your own kitchen. Remember, while technique plays a role, don’t forget to add the most important ingredient ā love!
