1 cup kamoteng kahoy ( cassava tuber ), grated
2 cups water
1 whole grated mature coconut (niyog)
1 cup sugar
How to make Pichi-Pichi Espesyal
- Squeeze out juice of grated kamoteng kahoy.
- Place squeezed kamoteng kahoy in pan with sugar and water.
- Cook. Stir constantly 10 minutes or until mixture coats spoon.
- Transfer cooked mixture on muffin pans and steam 10 minutes.
- Remove from muffin pans. Coat in grated coconut.