Global Granary

As a treat, we thought we should cook the rest of the cassava we still have in the fridge. We did buy a huge one. The first half  was cooked as a cassava cake earlier this week.

We decided we should cook a cassava pichi-pichi but with a little difference from the Philippine version, we used evaporated milk as we do not have coconut milk at hand ;). Anyway they were both milk, weren’t they?!!! LOL

Our ingredients:

1 cup grated cassava
1 cup evaporated milk
1/2 cup sugar (white or brown – we used white)
1 cup grated coconut

Peter grated half a coconut using our Kenwood food processor. It took a minute to grate it.

We mix the grated cassava with the milk and sugar. We gave it a good stir. We then pour the mixture in a large non-stick pan; giving it a constant stir throughout cooking.

When the mixture started to bubble, it also began to thicken. We then lower down the heat and continued stirring the cassava mix until it was almost impossible to stir it without breaking a wrist or our precious wooden ladle, a quick taste and noted it was yummy and cooked.

We set it aside to cool down.

We then separated them into half a dozen balls and flatten them.

Each of the flatten balls which now resembled tongues were rolled into the grated coconut.

It was so delicious. Even Peter said it was so good; he does not care much for coconuts but he said Pichi Pichi was good!