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Home » Recipe Index » Sweets and Desserts » Pichi-Pichi

Pichi-Pichi

Published: Sep 5, 2019 · Modified: Apr 17, 2020 by Lalaine Manalo · This post may contain affiliate links

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pichi-pichi with different flavors and coated with grated coconut on a wooden serving platter

Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert.

pandan-flavored pitchi-pitchi on a blue serving plate
Pichi-Pichi

Filipino cuisine has a wide variety of kakanin and pichi-pichi is probably one of the easiest to make. Its process is as simple as combining all the ingredients in one bowl, steaming the mixture in individual molds, and then coating in grated coconut when cooled.

The hardest part is grating the tubers, but you can save yourself time and sweat by using frozen grated cassava which is available at most Asian supermarkets. Just plan ahead and thaw the package overnight and you'll have your pitsi-pitsi or other favorite kamoteng kahoy recipes such puto lanson, suman, and cassava cake ready in no time.

flavored pichi-pichi steamed in aluminum molds

Ingredients

  • Cassava-I used frozen grated cassava in this recipe. If substituting fresh cassava tubers, make sure to finely grate using the small holes of a food grater or a food processor.
  • Coconut juice-I like the taste of coconut juice, but feel free to use pandan water (read the short how-to below) or plain water and a few drops of pandan extract.
  • Sugar-you can swap with brown sugar to add a richer color and a hint of molasses flavor.
  • Salt-this may seem out of place in a sweet dessert but a few dashes will actually help balance flavors
  • Food-grade Lye water-used in various food processes such as in kutsinta and Chinese mooncakes, this strong alkaline gives the cakes a soft and springy texture. If you prefer not to use lye or don’t have access to it, you can read this article on how to use baked baking soda solution as an alternative.
  • Grated Coconut-when the pitsi-pitsi has sufficiently cooled, roll in the coconut to fully coat. You can also use shredded cheese for a delicious sweet and salty combination.
  • Flavor extracts and food coloring-optional but are an easy and fun way to make different pitsi-pitsi varieties.

coating steamed pitsi-pitsi in grated coconut on a wooden platter

How to make pandan-flavored water

  • Rinse a couple of pandan leaves to remove any dirt or grit and tie into a knot.
  • In a pot over medium heat, bring 2 cups water to a boil.
  • Add the pandan leaves to the boiling water and simmer for about 8 to 10 minutes or until water is fragrant and has turned a light green color.
  • Using a fine-mesh sieve, strain and discard the leaves. Use the infused water (1 ½ cups) in the recipe.

pichi-pichi with different flavors and coated with grated coconut on a wooden serving platter

How to prepare fresh cassava root

  • Cut the tuber crosswise into halves or thirds to make peeling more manageable.
  • Using a sharp paring knife, slice lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. Slice vertically down the sides of the root to peel the skin.
  • Wash thoroughly and soak in a bowl of water until ready to grate to keep from discoloring.
  • For a smooth texture, finely grate the cassava using the small holes of a food grater or a food processor.
  • Using a cheesecloth, squeeze the grated cassava to rid of some of the liquid. Make sure it's not too dry but still slightly wet.

cut pitchi-pitchi on a blue serving plate with grated coconut on the side

Cooking tips

  • Freezing and thawing cassava adds extra moisture. If the thawed grated cassava is overly wet, drain the excess liquid using a fine-mesh sieve.
  • I used pandan and ube extract to amp up the presentation. Feel free to experiment with your favorite food colors and flavorings.
  • No need to grease the molds. Just quickly dip in a bowl of water and leave a very thin film of water on the insides to keep the pichi-pichi from sticking.
  • After combining all the ingredients, let stand for 30 minutes to an hour before pouring into the molds.
  • Regularly stir the mixture when pouring into molds to evenly-distribute the cassava and not settle at the bottom of the bowl.
  • Cover the lid of the steamer with cheesecloth or light cotton to prevent the steam from dripping onto the cakes.
  • Refrigerate to cool and set the pichi-pichi completely before prying them off the molds. Run a blunt knife around the edges of the mold to loosen and release the cakes.
  • To extend shelf life, store without coating and just roll in the grated coconut when ready to serve.

Make sure to save/pin/print/bookmark this recipe. Pichi-pichi not only is a tasty and filling snack or dessert, but it's also a colorful addition to any party menu. Plus, it's so easy to make, you can have a large batch to serve a crowd in a cinch!

pichi-pichi with different flavors and coated with grated coconut on a wooden serving platter
Print Recipe Leave a Comment
3.14 from 15 votes

Pichi-Pichi

Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert.
Prep Time10 mins
Cook Time50 mins
Cooling30 mins
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 24 Pieces
Calories: 119kcal
Author: Lalaine Manalo

Ingredients

  • 1 package (16 ounces or two cups) frozen grated cassava, thawed
  • 2 cups coconut juice
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon lye water
  • 3 drops Ube Food Coloring, optional
  • 2 drops Pandan Extract, optional
  • 2 cups grated mature coconut
  • shredded cheese, optional
US Customary - Metric

Instructions

  • Bring water to a boil in the bottom of a steamer.
  • In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well.
  • If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain.
  • Let stand for about 30 minutes to one hour.
  • Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean.
  • Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set.
  • Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 93mg | Potassium: 147mg | Fiber: 2g | Sugar: 19g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Riza Damo says

    August 31, 2019 at 6:01 am

    Pwede po kaya na condensed milk ilagay instead of sugar? Para mas malinamnam po..

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 10:32 am

      I've never tried it but sounds delicious 🙂

      Reply
  2. Princess says

    August 04, 2019 at 8:27 am

    Hello,

    I wonder how long does the pichi pichi last with toppings of cheese or coconut ? Thanks

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 10:33 am

      It should be good for up to 3 days in the refrigerator.

      Reply
  3. Miel says

    July 19, 2019 at 5:11 pm

    Hi, followed the recipe but even after steaming if for more than an hour, it is still not sticky and kinda in liquid state. I bought the frozen grated cassava from an asian store, thawed it and then seems like there are a lot of water in it, maybe that's the reason why? I am not sure. 🙁

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 11:36 am

      I also use frozen grated cassava but sometimes, it does get overly wet. Maybe next time drain the cassava to rid of excess liquid?

      Reply
  4. Regina says

    July 17, 2019 at 2:44 am

    Hi there, I’ve been wanting to make your pichi-pichi recipe but I can get lye water. While reading through the other comments you mentioned reduced baking soda... is that different from the arm&hammer baking soda in the grocery? Can I also use pandan flavored buco juice instead of regular buco juice or should I use the mature coconut water?
    Thank you for you recipes
    I love cassava desserts but
    I used to think all they were daunting to make, with your simple instructions I can do it myself 😉

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 11:25 am

      It's buko juice 🙂 Yes, it's baking soda you can buy in the grocery store but it's baked in the oven. I haven't personally tried the method so please the article for the complete instructions.

      Reply
  5. Evelyn Oprin says

    April 21, 2019 at 12:44 am

    Hello, can i use tapioca powder instead of grated cassava?

    Reply
    • Lalaine Manalo says

      April 21, 2019 at 10:24 am

      Hello Evelyn

      I haven't tried the tapioca powder or starch for this. I am not sure how it would work. It's more processed than grated cassava and so the result might be very different from traditional pichi pichi.

      Reply
  6. jessica says

    December 12, 2018 at 3:52 am

    Hi Lalaine,
    i made pichi pichi and it's yummy!and my friend like it as well!thank you.
    but i have question my pichi pichi turn brown when it's cooked?why not yellow?
    thanks

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 11:24 am

      Oh, that's interesting. The pichi-pichi will change color but not dark brown. Do you think the cassava used was old?

      Reply
  7. Seng says

    October 22, 2018 at 4:12 am

    I made this several times po and followed exact procedure and ingredients.soft po siya.masarap po but how can i make it firm?

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 10:36 am

      You can decrease the amount of liquid if you like the firmer 🙂

      Reply
  8. Mae says

    March 16, 2018 at 2:36 pm

    Where do yo buy the lye water?

    Reply
    • Lalaine says

      March 19, 2018 at 7:35 am

      I got it from a Filipino supermarket, Seafood City (Southern California), but I believe you can order it from Amazon also.

      Reply
  9. Mary Ann says

    December 24, 2017 at 3:34 am

    Pwede rin po ba gamitin ang soda water in place of lye water? Wala po kasing lye water dito sa amin. Tnx

    Reply
    • Lalaine says

      December 24, 2017 at 11:48 am

      Hello Mary,

      I don't know if soda water will work the same way as lye water, I've never tried it so I am not sure how it'd turn out. I read somewhere that reduced baking soda is a good substitute for lye water.

      Reply
  10. Mona says

    October 29, 2017 at 6:23 pm

    Hi Lalaine,

    Just needing clarification. You use coconut juice and not coconut milk?
    Can I use the coconut juice from the tetra pack or can?

    Reply
    • Lalaine Manalo says

      September 05, 2019 at 10:35 am

      Yes, it's coconut juice and not coconut milk. The one in tetra pack or can is fine. 🙂

      Reply
  11. Christina says

    September 12, 2017 at 9:11 pm

    Thank you for your post. Will try your recipe but how do you keep it from sticking to the mold if I use a muffin/cupcake pan? Hope to hear from you soon was planning on making this friday sana.ty

    Reply
    • Lalaine says

      September 15, 2017 at 8:34 pm

      Hello Christina,

      You can use muffin pan. Just spray lightly with cooking spray so they come off easily.

      Reply
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