Pichi Pichi

Combine sugar and water in a large mixing bowl, stirring until the sugar is fully dissolved to create a simple syrup base.

Add freshly grated cassava to the sugar-water mixture and stir thoroughly until all ingredients are evenly incorporated into a smooth batter.

Lightly grease individual molds or a shallow baking pan with oil to prevent sticking, then pour the cassava batter into each mold, filling them about three-quarters full.

Place the filled molds into a steamer over boiling water, cover tightly with a lid, and steam over medium-high heat until the pichi pichi becomes translucent and firm.

Remove the molds from the steamer and allow the pichi pichi to cool completely at room temperature before attempting to unmold.

Once cooled, carefully unmold each piece by running a thin spatula or knife around the edges and gently popping them out onto a clean surface.

Roll each piece generously in freshly grated coconut or sprinkle with grated cheese, ensuring the entire surface is evenly coated.

Arrange the coated pichi pichi on a serving plate and serve at room temperature, or refrigerate for up to two days if not serving immediately.