My First Pichi Pichi - Update

LOL! By the sound of the title, it felt like I was making a career out of the pichi pichi's I made since I found the recipe from Manang's Kusina and till now. My husband's been buying ube kayu or cassava almost every week, and not just that but also the coconut from Manong, our suki from from Ipoh Garden East and grated coconut from Super Kinta as well. He always asked me to prepare this for our merienda or snack every Sunday.

Just to give you an update, my husband and I found out that it's better to use the Thai Coconut, the ones we usually ordered as drinks from Wengkee and other fast foods, than the pure coconut water we bought from Manong. It's a lot sweeter and tastes even better when you chilled in the refrigerator over night. The longer it's chilled the taste becomes even better and lasang pichi pichi talaga. :) Aside from this, I have learned to save the rest of the ubi kayu's left over by grating them and putting them in the freezer for later use. I've been planing to make suman soon, using Manang's recipe. I just need to buy banana leaf so I can try the cassava suman over the weekend.

Yesterday, I served the pichi pichi I made Sunday night to my friends Ate Regine and Ate Tez. I learned that one of Ate Tez expertise and even had a business of her own back in PI, was selling kakanins including pichi pichi. Ate Tez suggested that I should try using grated cheese instead of coconut to make it even yummier and hindi pa siya madaling masira o mapanis which is a good suggestion since we can only buy grated coconuts on weekends.

With the frozen cassava and the cheddar cheese (new ingredients) I have on my refrigerator plus the Thai Coconut that even's available in Jusco, I can make another set of pichi-pichi easily. :) And of course, I'm going to post an update here.