Pich Pichi Ingredients

 2 cups rice flour

Ingredients  1/2 teaspoon salt
 3 teaspoon baking powder
 2 cups grated cassava (see note)  2 cups coconut milk
 2 cups sugar  1 cup white sugar
 2 cups pandan water (see note)  1 teaspoon anise seeds (optional)
 1 cup grated coconut (or coconut flakes)
 Grated coconut, for garnish

Directions Directions
Sift first four ingredients together. In a mixing bowl, add coconut
Combine all ingredients, except the coconut. Pour into 2
milk to sifted ingredients and blend well to make a smooth
9-inch round pans. Steam for 45 minutes or until set.
mixture. Add anise seeds. Mix and blend thoroughly and fill
Cool. Form into balls, then roll in grated coconut.
greased muffin pans 2/3 full. Cook in a steamer for 30 minutes.
Test for doneness. Muffins are done when toothpick or cake
Note: Cassava is a root vegetable, also called manioc and tester inserted in center comes out clean. Serve hot topped with
yuca, available in Asian and Latin markets. It is the base grated coconut, or butter.
ingredient in tapioca. Pandan is related to lauhala, Recipe from Reynaldo Alejandro's excellent The Philippine
classified as a pandanus plant, and is widely available in Cookbook
Asian markets. It is sometimes called fragrant screwpine.
The leaves are used throughout Asia as a flavoring. To
make pandan water, boil the leaves from 4 pandan stalks
in 2 cups of water until fragrant. Cool.
From:"The Filipino Cookbook: The Maya Kitchen"
(Anvil Publishing Inc., Philippines, 1994)

Puto (Rice Muffins)