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I’m so glad and grateful that these pastries came out perfectly the first time around. The best bit about making these Philippine native pastries is that the aroma of pandan carried upstairs - a warm and gentle scent reminiscent of woodruff or hay. These take to refrigeration well, but it’s probably best to eat them as soon as they’re made or the following day. Making them was easy-pichi (sorry couldn’t resist the pun!). My first Philippine pastry made in Bonn - and I wonder why, with my adventurous baking, I was hesitant about making these lovely pichi pichi myself. I was amazed that the resulting pichi pichi were truly divine - a delicate green with a mild pandan flavour as I had wished. But using frozen substitutes makes it easier for those of us far away from home who yearn for these delicacies. Those with access to fresh cassava and fresh coconut are welcome to use those and I truly envy you. I wanted these pichi pichi to last a day or so in the fridge without losing their desirable softness. Another consideration for using coconut cream is that pastries, especially those based on rice flour, that only have water tend to get hard once refrigerated.

No other pichi pichi recipe uses coconut cream by the way. I like my pastry a bit richer and decided to try using coconut cream instead of water. The Indian food shop is more expensive than the Thai-Viet shop for similar items by a few cents, up to 1.5 Euro more for a box of powdered coconut cream, which I found rather exorbitant. This was in a 400g package, with 4 separate portions of 100g each - very convenient. Later I found proper grated coconut, also frozen, at the Indian food shop behind Karstadt Department Store, near the Flower Market. There were frozen coconut slices which I also bought, mistaking them for grated. I had to ask for them because the leaves were not immediately noticeable in the misty chilling cabinet. They don’t stock bottles of pandan essence. The pack of pandan leaves was labelled “Pandang Blätter”. Luckily the Thai-Viet food shop on Rosental in Altstadt had fresh pandan leaves, grated cassava (frozen) and canned thick coconut cream. Where can one find all these exotic ingredients in Bonn? Ten years ago, there was a dearth of Asian food shops now there is a wider choice. Pandan flavouring is optional, but since I like the flavour and colour of pandan and my first pichi pichi were thus flavoured, I decided to have a go, with fresh or frozen leaves if I could find them, or ready-prepared essence. Most used just 4 ingredients - grated cassava, water, sugar, and grated coconut. Searching online for recipes, I found them fairly straightforward. I’ve never tried to make it and the other day I had a hankering for it, prompted by a high school mate’s rice cakes. I ate pichi pichi for the first time at a Filipino gathering in Los Angeles years ago, and I risk repeating myself with my frequent sampling of novel foods - it was love at first bite. It is also sometimes called tapioca, though technically the real tapioca is from another plant - a palm. Dead simple! Cassava is Manihot esculenta, also known as manioc, yuca, or kamoteng kahoy in Pilipino. This easy-to-make delicacy is based on cassava and coconut. It does not store any personal data.I’m rather chuffed at my first successful attempt to make a Philippine confection called pichi pichi. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.

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