pichi-pichi

Vanjo Merano’s selected pichi-pichi is a steamed cassava dessert with a sticky, gelatinous texture. Grated cassava, sugar and water form its base, with buko-pandan essence added before the mixture is steamed in individual moulds.

The grated cassava is mixed thoroughly with sugar and water. Lye water is added while stirring, followed by the buko-pandan essence.

The evenly mixed mixture is poured into individual cup moulds and placed in a steamer. Steaming continues until the cakes turn translucent.

The steamed pieces cool before being removed from their moulds. Each piece is rolled over grated coconut, then placed on a serving plate.

Merano recalls encountering pichi-pichi at workplace occasions alongside Filipino spaghetti and pork barbecue. He describes it as a dessert or substantial mid-afternoon snack, with the grated coconut adding flavour around the cassava cake.