In general, Filipino desserts are quite elaborate in preparation. This makes the baking soda more alkaline and the reduced baking soda will have the same properties of lye. You can also bake the baking soda for one hour in about 250-300F. You can boil baking soda in water for 5 minutes. The closest substitute to lye water is baking soda solution. When you don’t have lye or skeptical about using it, substitute with baking soda solution. But in minimal quantities it is perfectly okay to use food safe lye in cooking. It should always be used in minimum recommended quantities and try not to touch with bare hands. Since it is a risky ingredient, at most care should be taken when handling lye. It is also used as a curing and tenderizing agent and in desserts to get that commercial gelatinous texture. The secret ingredient to get the best tasting German pretzels and bagels is lye. It also breaks down the protein content, which speeds up the baking process. This gives the finished baked product a beautiful yellow hue and the extra crispiness. Lye solution is mainly used in brewing and baking to raise the ph of the dough. It is used in pichi pichi to get the right glazy texture. The next main ingredient in this recipe is lye water solution, commonly known as sodium hydroxide. When called for, use this sparingly in the recipe. Boil the leaves in water, drain and blend the leaves to a smooth consistency and strain it. The essence or extract can be bought from the store or can also be made from scratch using fresh pandan leaves. It is especially paired with coconut-based sweets like buko pandan, elevating the flavor multi-fold. Filipino cuisine extensively uses pandan in many recipes ranging from savory dishes to desserts. 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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