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Raspberry & Chamoy Pichi Pichi

This recipe was adapted from Foxy Folksy.
Course Dessert, Snack
Cuisine Filipino, Mexican
Keyword cassava, chamoy, chewy, Dessert, easy, Filipino, grated cassava, mexican, pichi, pichi pichi, raspberry, recipe, spicy, steamed, sweet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 42 pichi pichi

Ingredients

For the Baking Soda Solution:

  • 1/4 teaspoon baking soda
  • 1 cup water

For the Pichi Pichi:

  • 2 cups grated cassava
  • 1/2 cup water
  • 2 teaspoons baking soda solution
  • 3/4 cup white sugar
  • 1/4 cup fresh raspberry puree
  • 1/4 cup chamoy
  • Desiccated coconut, for rolling

Instructions

  • To make the baking soda solution, mix ΒΌ teaspoon of baking soda dissolved in 1 cup of water then boil the mixture for 5 minutes. Set aside.
  • Fill a 12-inch saucepan halfway with water and set over high heat.
  • In a medium bowl, mix together the grated cassava, water, 2 teaspoons of baking soda solution and white sugar.
  • Pour half of the mixture into another bowl.
  • Add chamoy into one of the bowls and the fresh raspberry puree into the other.
  • Lightly brush a mini silicone muffin pan with vegetable oil.
  • Scoop 1 tablespoon of each mixture in the silicone wells.
  • Once the water in the pan is boiling, place the muffin pan in the saucepan and cover the pan with a lid. (I used tongs to lift each side of the silicone pan to transfer it over.)
  • Steam the pichi pichi for 10-15 minutes or until they turn translucent.
  • Once the pichi pichi is cooked, remove silicone pan from the saucepan and allow to cool completely. Repeat the process for the rest of the pichi pichi mixture.
  • Roll each piece in desiccated coconut and serve.