2 cups cassava, grated
1 cup sugar
2 cups water
1 cup coconut, grated
½ tsp lye water
½ tsp buko-pandan essence
Instructions
In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
Add lye water while continuously stirring the mixture
Put-in the buko-pandan essence then mix again
Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
Roll the each piece over the grated coconut