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#PICHI PICHI RECIPE HOW TO#
#PICHI PICHI RECIPE PLUS#

Mix 1 cup of water and add in 1 teaspoon of baking soda.

#PICHI PICHI RECIPE HOW TO#

This is the 3rd time I have to return them since they are stale…ĭo you have any tips on how to tell if coconut is good? I usually can tell if I can hear the juice when I shake it, but this time, that technique did not work.Īnother challenge for me is finding the lye water so I searched lye water substitute and found this in YT and it actually worked. So last Christmas, I made this, but then, I have trouble finding a fresh coconut to coat it, so I have to use a shredded cheddar cheese, which somehow worked well, but not as delicious.ĭo you have trouble finding “fresh” coconut in our store? I do. I went there before Christmas last year, and I got 2 packs of frozen cassava and I snagged it right away. Unfortunately, my nearest Asian store is 4 hours away, and every time I go there, it’s either there is none or only 2 left. When was the last time you’ve eaten Pichi pichi?Īre you one of those Filipinos who hoard frozen cassava, or the one who empty them from the store? I will be one of those, if our Asian store have enough of them. This is something you can easily make for any special occasion, or simply to make for snack at home. Made only of 3 ingredients: cassava, water and sugar.

Wash the strained tapioca pearls thoroughly with tap water and put it back into the boiling water and cook again for several minutes until they become completely translucent and no more white spot at the core.This Pichi Pichi is very easy to make.

Use the same water and bring it to boil the second time.

Place a colander/strainer in a bowl or pot and pour the contents to separate the tapioca from the water.

Bring 4-5 cups of water into a rolling boil over high heat. Add the tapioca pearls.

There are different ways to cook tapioca pearls but I like this method because it is faster and it makes sure that the pearls are cooked through by cooking it twice. This steps here is for the small ones that I usually use for making Ginataang Bilo-Bilo. The bigger ones could take more than an hour to cook. I will never make Bilo Bilo without it again! I mean, it is good without but it is so much better with them.Ĭooking sago or tapioca pearls could take a while, depending on the size. Update: I decided to remake the photos and as you can see there is now jackfruit in it. Of course, it could only be in a can unless she was able to bring it directly from the Philippines. I have to ask the other Filipinas around where they get it because I am fairly sure I saw some jackfruit when a friend brought Ginataan Bilo Bilo to a Filipino get-together one time. Too bad though I was not able to find jackfruit so I was not able to add some. Update: Orange-colored sweet potatoes are now also available in the Philippines.

Just be careful though with using liquid food colors as just some drops can already go a long way.ĭo not laugh at me but I have to say that it was my first time to see orange sweet potatoes.īack home they are usually off-white to yellowish or even purple, they looked weird to me at first and it was like I was cooking squash or pumpkin instead but it tasted just like the sweet potatoes I know.

#PICHI PICHI RECIPE PLUS#

There is also an Ube food flavoring that you can buy that will give the same result plus the added flavor to the balls. It makes the Ginataan Bilo Bilo a bit more vibrant so does the orange sweet potatoes.

Nowadays you can buy a bag of glutinous or sticky rice flour and just add water to it and they are ready to use.Īs you can see in the photo below, I added some purple or violet food color to half of my sticky rice balls.

When we were young, I remember my mama would buy freshly ground glutinous rice from the local marketplace. She would have to buy the glutinous rice from the rice vendor herself and bring it to the grinder afterward. They also contain a good array of vitamins and minerals. Plantain or cooking bananas and sweet potato are both good sources of fiber. It is hearty and very nutritious at the same time. It is very versatile as it can be eaten hot or cold so you can enjoy it as an afternoon snack and even for breakfast or as a dessert. Ginataan Bilo Bilo is a great comfort food, especially on a rainy day. Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is cooked in sweet coconut milk, and to make it more special, jackfruit is also usually added. Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular Filipino afternoon snack or dessert.