Due to its unique flavor and aroma it is used as a flavoring agent in many sweets and desserts. It is commonly known as Vanilla of the east. Pandan, also known as screw pine leaves, are widely used in many South East Asian kitchens like Malaysia, Thailand, Vietnam and Philippines. Pandan extract is the main flavoring agent in this recipe. Cassava flour is also quite common in Filipino recipes and it is used to make dishes like cassava cake, pisti-pisti, landang, etc. Recipes like puto lanson, cassava suman and nilupak are all made using grated cassava as the main ingredient.
Cassava roots are common throughout Asia. CassavaĬassava, next to rice, being a tropical thrive is a staple and a main agricultural crop in the Philippines. Pichi pichi has 3 main ingredients – cassava, the base or starch in the recipe, pandan extract/essence, acting as a flavoring agent and lye water, an alkaline solution to get the right texture. Being a tropical country, it is a given that the sweet delights are mostly made of rice and coconut. The glutinous rice cakes like suman, palitaw, sapin sapin, puto (all made with glutinous rice flour) are the common kakanin snacks served in between meals. Kakanin ( kain means to eat and kanin means rice in Tagalog) is an umbrella term for Filipino gelatinous sweets and deserts.
A sweet delicacy is called a kakanin if it is made with rice (or sometimes root vegetables), uses coconut products and most importantly the final product is sticky and chewy. Pichi pichi is also considered a variety of kakanin. These can either be sweet or savory usually varying from region to region. These small-portioned meals are called merienda, which is adopted from the Spanish culture during colonization. Pinoys have a practice of eating in between meals. The country also boasts about having a huge repertoire of sweet recipes. It is said that Pinoys are sweet toothed and they like to end a meal on a sweet note. Filipino (Pinoy) dishes tend to have a sweet and savory taste profile. Filipino food is also very popular in the neighboring insular state of Palau.Ī distinctive feature is that from savory to desserts, sugar in some form is added to the recipes. The cuisine in the archipelago is mainly a mixture of Spanish, Chinese, and Malay and to a small extent has Indian traces as well. It is also popular in Palau.įilipino food is truly a cuisine of multiple influences. It is a traditional Filipino dessert made with freshly grated cassava, which is steamed and then topped with freshly grated coconut. Pichi pichi (pronounce “pitsi pitsi”) is a mildly sweet snack originating in the Quezon province of the Philippines, that is commonly served during merienda (afternoon snack) or simply as a dessert.
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