Clockwise from the top: Pitsi-pitsi with latik and cheese, Pitsi-pitsi with coconut, Pitsi-pitsi with cheese
|Place of origin||Philippines|
|Serving temperature||Room temperature|
|Main ingredients||Coconut milk, cassava, lye, sugar|
|Variations||Topped with cheese and/or latik, rolled in grated coconut|
The cassava is first peeled, grated, and washed. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. Some vendors add food coloring to the mixture prior to steaming to create colorful variants of the dessert.
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