Pichi-Pichi with Cheese

Chewy pichi-pichi finished with grated coconut and salty cheese. — Yield about 24 pieces · Prep 10m · Cook 35–45m

Ingredients

• 500 g commercially processed grated sweet cassava suitable for this cooking method; complete supplier preparation and draining before measuring
• 1 cup white sugar
• 1 1/2 cups water
• 1 teaspoon pandan extract, optional
• 1/2 teaspoon food-grade lye water, optional
• 1 cup freshly grated coconut
• 1 cup finely grated cheddar cheese

Method

1. Use the specified commercially processed cassava and complete the supplier’s full preparation directions before measuring. The cooking below is not a method for detoxifying raw roots; do not substitute raw, bitter or unidentified cassava.
2. Grease small heatproof moulds and bring a covered steamer to a steady boil, wrapping the lid to prevent condensation dripping.
3. Mix the grated cassava, sugar, water, pandan extract and optional food-grade lye water until the sugar is dissolved and the mixture is even.
4. Divide the mixture among the moulds, filling each no more than three-quarters full.
5. Steam for 35–45 minutes until the pieces are translucent and firmly set at the centre.
6. Cool completely before loosening the edges and unmoulding with wet or lightly oiled fingers.
7. Roll each piece in grated coconut, then top or coat with grated cheese.
8. Serve at cool room temperature or chilled, and refrigerate leftovers promptly.

Kitchen note

A mix of cheddar and quick-melt cheese gives both sharp and creamy notes