by Chef's Classics
`Tis the season to be jolly! How about some Pichi-Pichi? Don't forget to top it with cheese, make that lots of cheese!
- 2 cups grated cassava
- 1½ cups sugar
- 1½ cups water (or coconut water)
- 2 cups fresh grated coconut
- Cheese for garnish
1. For the grated cassava, peel off the skin of the cassava and then wash with running water and finely grate cassava using a Chef's Classics stainless grater.
2. Using a clean cloth or cheesecloth, squeeze out all the cassava juices.
3. In a mixing bowl, combine cassava, water and sugar. Mix until well incorporated.
4. Pour cassava in molds.
5. Bring to boil a Chef's Classics Steamer and steam cassava mixture around 30 minutes or the cassava looks transparent like a gelatin.
6. Let it cool, transfer in a serving plate, top with grated cheese and coconut and enjoy!
2. Using a clean cloth or cheesecloth, squeeze out all the cassava juices.
3. In a mixing bowl, combine cassava, water and sugar. Mix until well incorporated.
4. Pour cassava in molds.
5. Bring to boil a Chef's Classics Steamer and steam cassava mixture around 30 minutes or the cassava looks transparent like a gelatin.
6. Let it cool, transfer in a serving plate, top with grated cheese and coconut and enjoy!
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