During the South Arm Older Adults Cooking Club Christmas theme cooking session, we shared our favourite recipes instead of gifts.

Peche Peche is a recipe shared by Doleres. It is a Filipino dessert. It is similar to a Malaysian dessert called Onde-Onde but using cassava instead of glutinous rice flour.

I made this for a Christmas/New Year gathering.

Ingredients

• 1 package of grated cassava (1 pound)
• 1 cup of milk/coconut milk
• 3/4 cup sugar (or less depending on how sweet you like it)
• 1 teaspoon pandan extract
• unsweetened shredded coconut for coating (about 100g)

Source: this recipe is adapted from Doleres recipe. Doleres, thank you for sharing.

Instructions

Combine milk and pandan extract in a microwavable bowl. Add grated cassava and sugar.Stir to combine, make sure there is no lump of cassava.

Microwave for 5 minutes.

Stir and microwave for another 5 minutes. The batter will be sticky.

Place shredded coconut in a plate. I used a 4 cm diameter ice-cream scoop to scoop the cassava mixture into the plate of grated coconut. Roll the cassava ball to coat with the grated coconut.

You may use other food coloring if you desired. You can substitute the pandan extract with vanilla extract. You can substitute milk with soy milk or coconut milk or even water.