Pichi pichi:

Ingredients
* 2 cups finely grated cassava or cassava flour
* 2 cups white sugar
* 2 cups evaporated milk and 1/2 tsp pandan extract
* 1 head grated coconut (1 cup niyog)
*1/2 tsp. lye water (lihiya)
METHOD
1. In a bowl mix cassava, sugar and evaporated milk.
2. Pour into individual cup moulds of your choice.
3. Steam for 45 minutes. Let it cool. Pichi-pichi should be firm, golden in color, and
clear.
4. Sprinkle with grated coconut before serving.
If you plan to store your pichi-pichi, place them in an airtight container and
freeze. Steam to soften before serving.

FLOUR
1.fluff up the flour
2.sprinkle it into your dry-cup measure (the one that measures exactly a cup at the top)
3.scrape off the excess with a straight edge.

SUGAR
1. Granulated or powdered sugar should be spooned into a dry measuring cup and leveled off.
2. Brown sugar, on the other hand, is pressed firmly into a dry measure so it holds the shape when it is turned out.

LIQUID INGREDIENTS
Liquids need to be measured at eye level. Using the liquid measuring cup, pour the liquid into the cup.
Then bend over so you are on the same level with the measuring marks. The liquid should be right at the
mark, not above or below.

BUTTER

SALT
If you use regular table salt or a course salt will make a difference. Try course salt such as
kosher or sea salt. A pinch between thumb and first finger and middle finger is about an eighth
of a teaspoon.