Tapioca Coconut Balls (pichi-pichi, Palau Cuisine)

Name: Tapioca Coconut Balls (pichi-pichi, Palau Cuisine)
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Cassava; 300g water; 85g Powdered sugar; Some Coconut; Some Dried cranberries

by Eat it, Lord Tong

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Today I made Pichi-pichi, a traditional Palau dessert (haha~ I always think this name is so cute, and eat it on the skin!). The moment the tapioca cake is dipped into the coconut paste, I can’t help but think of the time I loved it when I was a child. The mochi that is so frantic and not greasy no matter how you eat it.

For Pichi-pichi, Tong Ma has something to say here. In the recipes searched on foreign language websites, apart from various food colorings, many of them use another ingredient: vanillin. This is a kind of edible spice that can give food a strong milky aroma. At one time, it broke out that vanillin was added to some baby milk powders and there was a lot of trouble. Of course, Tong Ma has always held the attitude of "talking about toxicity without measurement is a hooliganism" towards certain "food harmful theories". But I think, since I do it myself, can we not add this kind of additives~

Therefore, the Pichi-pichi shared by Tong Ma here is a simple and improved version of vanillin and pigment. But, the taste is still very good~ Look at the one that these two father and son ate~ O(∩_∩)O haha~

Ingredients

Tapioca Coconut Balls (pichi-pichi, Palau Cuisine)

1. The cassava is cleaned and the outer skin is cleaned.

Tapioca Coconut Balls (pichi-pichi, Palau Cuisine) recipe

2. Cut the cassava into several pieces.

3. Scratch the surface of the cassava with a knife.

4. Peel off the outer skin of the cassava.

5. Soak the processed cassava in tap water for 30 minutes

6. Use a food processor to grind the cassava into fine pieces.

7. Get ready to make the main ingredients for Pichi-pichi, 300g minced cassava, 300g water, and 85g powdered sugar.

8. Mix the above materials evenly.

9. If you like more delicate, you can use a food processor to beat more evenly.

10. Pour the cassava pulp into the mold (Tumasi thought that adding some cranberries would make it look more beautiful after molding. It turns out that this is too much, because the finished product will be very Q by then, and it will be too sticky to pour ！！ I think this step is random, just get a container and hold it, O(∩_∩)O haha~)

11. Put it in a steamer and steam for 30 minutes to 1 hour (or until the color becomes translucent)

12. Let the steamed pichi-pichi cool (at least 40 minutes to 1 hour; you can even put it in the refrigerator and let it cool for at least 15 minutes), then remove it from the mold, roll each piece in the coconut paste, just You can eat it!

Tips:
1. Some people talk about the discoloration of cassava, such as Mr. Xiang (infinite despise face (#‵′) convex), saying that it is poisonous. In fact, although all parts of cassava contain cyanogenic glycosides, it is mainly in the epidermis. If the skin is removed, and the cyanogenic glycoside is soaked for a certain period of time, the cyanogenic glycosides are dissolved, and then cooked. If this is done properly, there is no problem in eating.
2. Tong Ma made pichi-pichi for the second time at the food sharing session. At that time, the water was replaced with coconut milk in the recipe, and the finished product was even sweeter~ for your reference.