How To Make Pichi-pichi

Steamed Cassava Cake Balls

This ‘kakanin’ steamed cake is very much loved by everyone, it’s different to the other ‘kakanin’ made with rice flour. The distinct flavour and colour sets this delicacy apart from the other Filipino steamed cake.

I hope you enjoy making this recipe!

How To Make Pichi-pichi

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Ingredients

  • 300g cassava, grated
  • 125g sugar
  • 500ml water
  • 150g coconut, grated
  • 1/2 tsp lye water
  • 1tsp pandan essence
  • 1tsp ube essence
  • 1tsp jackfruit essence

Instructions

1

Mix cassava, sugar and water in a bowl.

2

Add lye water and stir until everything is combined thoroughly.

3

Separate into three different bowls evenly.

4

Add pandan in the first bowl, add ube in the second bowl and jackfruit in the third bowl. Mix each bowl thoroughly.

5

Prepare your steamer and molds. Pour your cassava mixture into the molds.

6

Place the molds into the steamer and cook for 30-50 minutes or until the colour turns translucent.

7

Remove the molds out of the steamer, let it cool on the side.

8

Take each cooked cassava out from the molds, roll them into balls and cover them with grated coconut meat.

9

Place them in a serving plate and share!

Notes

If you cant find any of the ingredients in your local supermarket you can buy them from Chinatown supermarkets or Filipino Supermarket (Earls Court). You can find grated cassava and grated coconut in the frozen section.

How to Make Yema Pop

Growing up in the Philippines was great! One of the things I love as a kid was eating custard candy or locally called Yema. It’s traditionally shaped as a pyramid and wrapped in coloured cellophane paper, typically orange colour like the picture below.
yema
Every time I have this now in London it always reminds me of my childhood back in the Philippines. I love how it’s crunchy on the outside, gooey inside and you can get different flavours or toppings like peanuts!
Yemapop1
yemapop
You can make some of these beautiful custard candy with my recipe. This is my lollipop version. It’s perfect as a giveaway or you can make it for a celebration too!
yemapop2

How to Make Yema Pop

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Ingredients

  • 375ml condensed milk or 1 can
  • 3 medium eggs yolks or 2 large egg yolks (whisked)
  • 30g butter
  • 1tsp vanilla
  • 200g white chocolate
  • 200g milk chocolate
  • 40-50 square coloured plastic cellophane (8.89cm x 8.89cm)
  • 20-30 lollipop sticks
  • Toppings (ready in a bowl)
  • 1metre Ribbon (cut them ready)

Instructions

1

Add egg yolk to the condensed milk. Keep stirring until the texture turns thick making sure not to burn the bottom

2

Turn the heat lower when the mixture starts to thicken and continue to stir until the mixture is close to solidify

3

Turn off the heat, add the vanilla into the mixture and mix them together and let it cool down to wrap for later

4

When the yema is cool enough to roll and wrap. Scoop a teaspoon, roll it into a ball put it on a clean plate and push the lollipop sticks in the middle

5

Melt the white and milk chocolate

6

Dip each yema balls into the chocolate of your choice then dip them into your toppings and put them back into the plate facing upside down. Leave it on the side to dry

7

Once dry, put them into a cellophane and twisting the top to keep the yema ball

8

Using a ribbon tie a bow to secure and pack your yema pop

9

Now it's ready!

Notes

If the lollipop stick doesn't stay, you can stick the lollipop into the yema and put it in the freezer for 1 hour before dipping it into the chocolates.

How To Make Turon

Caramelised Banana Rolls

Turon is simple yet a satisfying snack. Filipino parties and gatherings serve Turon as a dessert, it does’t last long on the buffet table. Some people make them with jackfruit and some leave it out. I prefer it with jackfruit as it gives a depth in flavour and a very unique taste. I also like to caramelised the sugar as a coating as it reminds me of “banana Q”. It’s a deep fried banana covered in caramelised sugar, so for this it’s a mix! I get a 2 in 1 hit of street food memories from the Philippines.

Here’s a quick 5 steps on how to make Turon….honest it’s simple!

Turon (caramelised banana rolls)

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Ingredients

  • 3 ripe plantain bananas, sliced in half then quarter lengthwise
  • 100g jackfruit, julienne (optional)
  • 150g brown sugar
  • 12 pieces spring roll wrapper
  • 2 cups cooking oil
  • 3tbsp water

Instructions

1

Place 1 quarter banana on the wrapper add 1 julienne jackfruit and sprinkle a little sugar

2

Fold each side and roll up to the top sealing it with water, repeat until all the bananas are wrapped

3

Heat the oil in a frying pan on medium and add some sugar until you see it caramelised

4

Fry the wrapped banana until golden brown and the sugar sticks to the wrapper

5

Serve it warm with ice cream or on it’s own

How To Make Filipino Polvoron

This is one of the food I loved when I was growing up in the Philippines. Now I make it with my minions (my kids), they love eating it and making it too! It’s such a fun thing to do and also a fabulous gift for someone.

Homemade Polvoron (sweet butter & flour candy)

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Ingredients

  • 250g plain flour
  • 160g powdered milk (I use Nido)
  • 130g butter, softened
  • 100g caster sugar
  • 50g pinipig or rice crispies (optional)
  • 50 peanut, crushed (optional)
  • polvoron molder (if you don’t have any cookie cutter is good too)
  • squared coloured tissue paper

Instructions

1

Using a wok or a large pan toast the flour and stir continuously until the color turns light brown, turn the heat off then transfer it in a clean bowl and leave it on the side to cool down

2

Once cooled add powdered milk, caster sugar (and pinipig or peanuts) then mix well until all the ingredients are distributed

3

Put the butter in the flour mixture and mix using your hands ensuring that the butter is evenly mix into the flour

4

Scoop some mixture and mold it using your polvoron molder (see tips if you are using a cookie cutter) put it on top of your pre cut coloured tissue paper then wrap making sure it’s tightly sealed

5

Notes

*If you are using a round cookie cutter place your cutter on top of the coloured tissue paper, add some polvoron mix, using your fingers push the mixture into the cutter then slowly lift the cutter leaving the folded polvoron *When wrapping, put top and bottom sides together then make a fold as close as possible to the polvoron then twist left and right sides to seal it