Sunrise Pichi-Pichi

Name: Sunrise Pichi-Pichi
Yield: 5-7
Cuisine: Filipino
Ingredients: ½ tsp (2.5 ml) Mama Sita’s Achuete; 1 cup (250 g) Cassava (manioc); 1 cup (250 g) Sugar; 1 cup (250 ml) Water; 1 tsp (5 ml) Lijia (lye); 1 tsp (5 ml) Calamansi or orange peel, dissolved in 1 tbsp (15 ml) water and strained to get flavor; 1 cup (250 g) Grated coconut (niyog), desiccated or fresh

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It is a Filipino dessert made of coconut and cassava or kamoteng kahoy, and colored with Mama Sita’s Annato Powder.

Cooking time: Cook 30 min
Yield: 5-7
Difficulty: Intermediate
Ingredients: 7 ingredients
Steps: 8 steps

First published August 19, 2015

Orange coconut-coated pichi-pichi pieces piled on a banana leaf — Sunrise Pichi-Pichi

Ingredients

Check off each ingredient as you go.

½ tsp (2.5 ml)Mama Sita’s Achuete
1 cup (250 g)Cassava (manioc)
1 cup (250 g)Sugar
1 cup (250 ml)Water
1 tsp (5 ml)Lijia (lye)
1 tsp (5 ml)Calamansi or orange peel, dissolved in 1 tbsp (15 ml) water and strained to get flavor
1 cup (250 g)Grated coconut (niyog), desiccated or fresh

Instructions

With the tip of the knife, make a small cut into the manioc. Twist tip of the knife inside the cut to remove the thick skin and expose the white flesh.
Cut cassava into smaller pieces to fit into the food processor. Remove the fibrons and the hard core. If food processor is not available, you may use a grater.
Grate until the cassava forms a smooth mass.
Combine the grated cassava, sugar, water, lye, calamansi or orange flavoring, and Mama Sita’s Achuete Powder, and mix well.
Steam for 30 minutes or more until the manioc becomes translucent.
Remove from fire and let it cool for 15 minutes.
Scoop 1 tbsp (15 g) of the cooked mixture, form into a ball and roll in freshly grated coconut.
Arrange on a platter and serve with pandan tea or salabat (ginger brew).