Pandan Pichi-Pichi with Coconut Sauce

Ingredients

In this adaptation of the Filipino Pichi-Pichi, we incorporate the flavors of Palembang cuisine by infusing the cassava with pandan extract. Additionally, the coconut sauce is a traditional accompaniment in Palembang cuisine, adding a creamy and tropical element to the dish. We alse have the original recipe for Pichi-pichi, so you can check it out.

• 500g (1.1 lb) grated cassava 500g (1.1 lb) grated cassava
• 1 cup (240ml) pandan juice (extracted from pandan leaves) 1 cup (240ml) pandan juice (extracted from pandan leaves)
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) condensed milk 1/2 cup (100g) condensed milk
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• Pandan leaves, for garnish Pandan leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the grated cassava, pandan juice, sugar, and water. Mix well until the sugar is dissolved.
2. 2.
   Pour the mixture into a steamer lined with banana leaves or parchment paper.
3. 3.
   Steam the cassava mixture over medium heat for about 30-40 minutes or until firm and translucent.
4. 4.
   While the cassava is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, condensed milk, and cornstarch. Stir until well combined.
5. 5.
   Cook the coconut sauce over low heat, stirring constantly, until it thickens. Remove from heat and let it cool.
6. 6.
   Once the cassava is cooked, remove it from the steamer and let it cool slightly.
7. 7.
   Cut the steamed cassava into bite-sized pieces and roll them in grated coconut.
8. 8.
   Serve the Pandan Pichi-Pichi with the coconut sauce and garnish with pandan leaves.

Treat your ingredients with care...

• Cassava — Make sure to use grated cassava that is fresh and not dried out. This will ensure a moist and chewy texture in the final dish.
• Pandan juice — Extract the pandan juice by blending pandan leaves with water and straining the mixture. Use fresh pandan leaves for the best flavor and vibrant green color.
• Coconut milk — Opt for freshly squeezed coconut milk or high-quality canned coconut milk for a rich and creamy sauce.

Tips & Tricks

• To enhance the pandan flavor, you can add a few drops of pandan essence to the cassava mixture.
• For a variation, you can add grated coconut to the cassava mixture before steaming for added texture.
• If you prefer a sweeter coconut sauce, you can adjust the amount of condensed milk according to your taste.
• Serve the Pandan Pichi-Pichi chilled for a refreshing dessert experience.
• Leftover Pandan Pichi-Pichi can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Pandan Pichi-Pichi as a delightful dessert after a Palembang-inspired meal. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the bite-sized Pandan Pichi-Pichi pieces on a serving platter, garnished with fresh pandan leaves for an appealing presentation. Serve the coconut sauce in a separate bowl for dipping or drizzle it over the Pichi-Pichi for an elegant touch.