Wednesday, December 31, 2008
In a bowl mix 2 cups of grated cassava or cassava flour, 2 cups white sugar with 2 cups of water and ½ teaspoon pandan extract. Blend well and pour in individual molds. Cook by steam for 45 minutes and when cooked, the pichi-pichi should be firm, golden in color and must be firm. Let it cool and sprinkle with grated coconut before serving.
Subscribe to:
Post Comments (Atom)
1 comments:
hi wishing you a happy weekend! enjoy your day:-)
by the way, thanks for sharing this recipe..I miss eating this pichi pichi he hehe I will try to do some today:-)
Post a Comment