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1
Make the Batter: Place the knotted pandan leaves and 1 1/4 cups water in a small saucepan and bring to a boil over high heat.
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2
Cover, reduce the heat to low, and simmer for 15 minutes.
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3
Measure out 1 cup of the pandan water and allow it to cool to room temperature.
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4
If using pandan extract, stir it into 1 cup cool water and set aside.
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5
Move the grated cassava onto a kitchen towel.
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6
Bring together the ends of the cloth and twist to squeeze out as much liquid as you can.
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7
There wont be much liquid, and it may simply be absorbed by the cloth.
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8
Place the cassava in a large bowl and break it up a little.
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9
Add the sugar and pandan water and mix well.
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10
Steam and coat the dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat.
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11
Arrange as many dipping bowls in the basket as you can.
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12
Spoon enough batter into each bowl to fill them halfway.
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13
Place the basket in the pot, cover, and steam for 15 minutes.
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14
Remove the pot from the heat.
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15
Carefully remove the basket, place it on a folded kitchen towel, and allow the pichi-pichi to cool slightly.
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16
Meanwhile, spread the coconut out on a large plate.
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17
Working while they are still warm, unmold the pichi-pichi with a butter knife or a small spatula and place them on the plate of grated coconut.
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18
Turn and press all sides into the coconut, then arrange them on a serving plate.
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19
Repeat with any remaining batter.
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20
Serve warm or at room temperature.
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21
Pichi-pichi can be refrigerated for up to 3 days.
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22
Allow them to come back to room temperature before serving.
