during our exhibit!!!! (Wedding Cake) 

egg pie!!!

Reymell's Best Pastries, Cakes and Native Delicacies.: LATEST CAKE I'VE MADE!

Reymell's Best Pastries, Cakes and Native Delicacies.: LATEST CAKE I'VE MADE!: LATEST CAKE I'VE MADE!

LATEST CAKE I'VE MADE!

My Baking Accessories!!!!!

 

Debut Cake!

Chiffon Cake with Chocolates on the Top

Pichi-pichi Recipe!

Ingredients

• 2 cups cassava, grated
• 1 cup sugar
• 2 cups water
• 1 cup coconut, grated/ cheese (for coating pichi-pichi)
• 1/2 tsp lye water
• 1/2 tsp buko-pandan essence'

Cooking Procedure

1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continously stirring the mixture
3. Put-in the buko-pandan essence then mix again. Or you can make your own buko pandan mixture. Just get a few leaves of pandan leaves and put it into a bowl, then put the hot water and left it for about few minutes.
4. Once the mixture is evenly distributed, pour in individual cup molds/baking of your choice and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
8. Place in a serving plate then serve. Share and Enjoy!