Pichi-Pichi Espesyal


Ingredients:

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.

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