- 2 cups finely grated cassava or cassava flour
- 2 cups white sugar
- 2 cups pandan water or 2 cups of water and 1/2 tsp pandan extract
- 1 head grated coconut (1 cup niyog)
*1/2 tsp. lye water
- In a bowl mix cassava, sugar and pandan water.
- Pour into individual cup moulds of your choice.
- Steam for 45 minutes. Let it cool. Pichi-pichi should be firm, golden in color, and clear.
- Sprinkle with grated coconut before serving.