How to Make Buko Pichi-Pichi
2 cups cassava, grated
1 cup sugar
2 cups coconut water
1 tsp lihia
1 teaspoon buko pandan essence
Dash of green food color
Dash of yellow food color
1 cup coconut, grated
2 tbsp melted butter
½ cup coconut strips
½ cup coconut milk
⅛ cup sugar
First, prepare the cassava. Peel off its skin then wash with water. Grate the cassava then transfer to a mixing bowl.
Add sugar, coconut water, lihia, and buko pandan essence. Mix well.
Divide the mixture into two. Put green food color on one part then yellow food color on the other part.
Brush some melted butter in each molder cup then put pichi-pichi mixture.
Arrange them properly in the steamer. Steam until the mixture becomes translucent.
While still hot, remove the cooked pichi-pichi from the molders using a spoon.
Roll pichi-pichi into the grated coconut.
In a saucepan over medium heat, mix the coconut milk, sugar, and coconut strips until it boils and the sauce thickens.
Pour the sauce over Pichi-Pichi.