Focused recipe
Pichi-Pichi Recipe
Pichi Pichi is a form of Filipino dessert made from grated cassava. Watch our video to learn how to cook this dish.
Filipino Updated 9/18/2009
Ingredients
Measured from the catalog payload.
- 2 cups cassava grated
- 1 cup sugar
- 2 cups water
- 1 cup coconut grated
- 1/2 tsp lye water
- 1/2 tsp buko-pandan essence
Instructions
8 cooking steps
- In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
- Add lye water while continuously stirring the mixture
- Put in the buko-pandan essence then mix again
- Once the mixture is evenly distributed, pour into individual cup molds and place in a steamer
- Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
- 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 them from the molds
- Roll each piece in the grated coconut
- Place in a serving plate then serve. Share and Enjoy!
Catalog details
Useful for browsing and sync.
Dessert Filipino, Cassava, Steamed, Coconut, Gluten-Free, Vegan Public recipe Revision 1
Recipe notes
- Lye water (lihiya) is essential for the characteristic chewy texture and glossy appearance. Ensure you use food-grade lye water.
- If fresh grated cassava is unavailable, frozen grated cassava may be used (thaw and drain excess liquid before using).
Storage notes
- Store uncoated pichi-pichi in an airtight container in the refrigerator for up to 3 days.
- Coat with grated coconut just before serving to maintain freshness.