Here is a simple and cheesy approach to our usual pichi-pichi! It’s so easy and no lye water and food coloring are needed! You can even make extra income with this so learn about our sample costing as well. Watch the video here and see full recipe below:
INGREDIENTS:
- 1/2 kg kamote kahoy (cassava/ yucca/ balinghoy)
- ½ cup (104 grams) white sugar
- ½ cup (118 ml) buko juice (or pandan water or plain water)
- ⅓ bar (55 grams) of Eden cheese (or any brand), you can use more if you like 😉
HOW TO COOK:
- Peel the cassava. Use a grater/blender/food processor to grate the cassava finely. Squeeze and drain the grated cassava to remove the juice.
(tips): chop the cassava to smaller pieces first for easier grating.
- In a bowl, mix together the grated cassava, sugar, and buko juice or pandan water (plain water is fine if you don’t have these).
- Prepare plastic molds of choice. Brush the molds with a bit of oil to prevent the cassava from sticking. Put the cassava mixture on each mold (leave a bit of space since the cassava will expand while cooking). Arrange the molds with cassava in the steamer and let it cook until cassava becomes clear or transparent. Remove the cassava molds from the steamer and let it cool.
- Remove the cassava from the plastic molds and arrange on a tray or plate. Put grated cheese on top of the cassava. Done!
Also try: Easy Minani Recipe [With Video]
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