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. I’m rather chuffed at my first successful attempt to make a Philippine confection called pichi pichi.
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