Pichi-pichi without Lye Water

Pichi-pichi is a Filipino dessert made of grated cassava, grated coconut, sugar, water and grated of cheese. This pichi-pichi without lye water is another variation of pichi-pichy and it will make your cooking easier, even if you do not have lye water. This recipe will show you the hack on what you can use to achieve your favorite soft, fluffy, sticky and sweet pichi pichi without the need for lye water. Keep reading, try this recipe, and let me know how it went!

PICHI PICHI WITHOUT LYE WATER RECIPE

Ingredients:

• ½ kilo fresh cassava
• 1 cup sugar
• 1 cup water
• Grated coconut
• Grated cheese

Directions:

1. Prepare and peel the cassava. Finely grate them using a grater. Remove the root in the middle.
2. Squeeze the grated cassava to get the excess juice. Use a strainer and a spatula to do this. Set aside. Let the juice set for 15 minutes.
3. Separate the cassava juice from the starch that settled at the bottom. Then, add a cup of water to the juice. Stir and mix well.
4. Combine the squeezed cassava and the juice. Add the sugar then mix until well combined.
5. Prepare and grease the molders. Fill the molders with the cassava mixture and then arrange them in a steamer. Make sure that the water is already boiling. Let this steam for 30 minutes using medium heat (I used medium sized molders).
6. Let them cool first before unmolding. Unmold them gently one by one and then coat them with grated coconut or with grated cheese (or both!).
7. Transfer the pichi pichi to a serving plate and enjoy this with your favorite tea or coffee. Yum!

PICHI PICHI WITHOUT LYE WATER

Pichi pichi is considered one of the top tiers when it comes to kakanin. These kakanin products usually has a special aisle in the market. Kakanin, from its root word “kanin” are products which are usually made from rice. Although the pichi pichi is not really made from kanin or rice flour, it is made from one of the most famous rice alternatives, the cassava. Both starchy and yummy when cooked!

The usual pichi pichi is made with the help of lye water. Lye water is a transparent liquid which is strong and alkaline (opposite of acidic). It is add on dishes, usually with pastries, for the dough to rise better. For products like the pichi pichi, lye water is added to make it more chewy and softer in the end.

For this recipe, we will show you how to make pichi pichi without lye water so you’re one ingredient less. If you wanna know how to make some pichi pichi, read and follow the simple steps below. Happy cooking!

HOW TO MAKE PICHI PICHI WITHOUT LYE WATER

Making pichi pichi is super easy, and this recipe shows you an easier way since this will use one less ingredient. Read this recipe to know how to make pichi pichi without the need for lye water.

There are only a few steps in making pichi pichi but the preparation really needs some muscles, especially if you are making a large batch of pichi pichi. Make sure you do some stretching as the first part of this recipe is grating the cassava into shreds. The cassava is a bit hard by nature so you would really be pushing them down the grater. One hack for this is to chop the cassava into medium chunks so that it will not be too strenuous to the feeling.

After grating, the rest of the steps will be simple.  Squeeze the cassava into a strainer to get its juice. One hack is using a strainer and a spatula. Simply push them into the strainer and the juice will easily come out. Another hack I know is using a cheesecloth or muslin cloth. Just put the grated cassava inside and then simply twist it until the juice comes out. Remember to reserve the juice since we will be using it in replacement of the lye water.

Once you have the juice, let it rest for a few minutes just for the excess starch to settle at the bottom. Transfer the juice to a container, leaving the excess starch. Add some sugar before adding the juice back to the grated cassava.

Fill your molders and steam. I used medium sized molders in this recipe and it took around 30 minutes of cooking using medium heat. Take note that the cooking time will be much longer if you use large molders.

The pichi pichi is now done and the last thing to do is to coat them with the toppings. People argue whether grated coconut or grated cheese is better. To solve this, lets coat one half of the pichi pichi with coconut and the other with cheese. Problem solved! Cheesy and coconut-y in one bite!

I really love having some pichi pichi together with my afternoon tea or coffee. Yum!

Paano Magluto ng Pichi-pichi na walang lihiya or Lye Water

Mga Sangkap:

• ½ kilo ng sariwang cassava
• 1 tasa ng asukal
• 1 tasa ng tubig
• Kinayod na niyog
• Grated cheese

Paano Lutuin:

1. Ihanda at balatan ang cassava. Kayurin ang cassava gamit ang grater. Alisin ang ugat sa gitna.
2. Gamit ang strainer at spatula, pigain ang kinayod na cassava para makuha ang sobrang katas nito. Isantabi ang katas at hayaan ito ng 15 na minuto para bumaba ang starch.
3. Paghiwalayin ang juice at starch na namuo sa ilalim. Dagdagan ng 1 tasa ng tubig ang juice ng cassava.
4. Paghaluin ang juice ng cassava at pinigang cassava. Lagyan ito ng asukal at haluin mabuti.
5. Punuin ang mga molders ng cassava mixture at ilagay sa steamer. Siguraduhing kumuluko na ang tubig sa steamer bago ilagay ang mga cassava. Isteam ito sa loob ng 30  minuto gamit ang mahinang apoy (gumamit ako ng katamtamang laki ng molders).
6. Dahan dahan alisin sa molders at iroll ito sa niyog o grated cheese (o pareho!)
7. Ilipat ang pichi pichi sa serving plate at enjoyin ito kasabay ng paborito ninyong tsaa o kape. Yum!