Guys, I love you, I appreciate you, but I have to keep this short and sweet. As much as I want to be my ol’ chatty self, I have a pretty bad headache going on and I can already feel it turning into a miserable migraine that will torture me for days. All I want right now is get under my bed covers and find some relief with a few hours of zzzzzz’s. Fortunately, I can be in and out quick as the recipe I have for you tonight is pichi-pichi and simple cannot get any simpler than making this classic Filipino snack. If you use grated cassava (available in the freezer section of most Seafood City supermarkets) like I did, prep time is less than 10 minutes. Heck, it took me lot longer trying to capture a semi-decent photo of the cooked pichi-pichi than getting the pichi-pichi molds ready for the steamer. Alright, folks, over and out. Same place, same time tomorrow?
- 1 (16 ounces or 2 cups) package frozen grated cassava, thawed
- 2 cups coconut juice
- 1 cup sugar
- ½ teaspoon lye water
- 1 cup grated mature coconut
- In a bowl, combine cassava, coconut juice and sugar. Mix well until sugar is dissolved. Add lye water and mix well.
- Pour mixture into individual molds and arrange molds in a a steamer. Steam for about 50 minutes to 1 hour or until translucent.
- Remove from steamer and allow to cool for about 20 to 30 minutes. Remove pichi-pichi from molds and roll in coconut to fully coat.
Evelyn Oprin says
April 21, 2019 at 12:44 amHello, can i use tapioca powder instead of grated cassava?
Lalaine Manalo says
April 21, 2019 at 10:24 amHello 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.
Mae says
March 16, 2018 at 2:36 pmWhere do yo buy the lye water?
Lalaine says
March 19, 2018 at 7:35 amI got it from a Filipino supermarket, Seafood City (Southern California), but I believe you can order it from Amazon also.
Mary Ann says
December 24, 2017 at 3:34 amPwede rin po ba gamitin ang soda water in place of lye water? Wala po kasing lye water dito sa amin. Tnx
Lalaine says
December 24, 2017 at 11:48 amHello 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.
Christina says
September 12, 2017 at 9:11 pmThank 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
Lalaine says
September 15, 2017 at 8:34 pmHello Christina,
You can use muffin pan. Just spray lightly with cooking spray so they come off easily.
Jenny Sinclair says
March 29, 2017 at 2:42 pmI made this for the very first time and it was outstanding! It’s was very delicious!😋😋your recipe is very accurate . Not like others recipe .they post their recipe but there’s 1 or 2 ingredients missing .but your recipe is very accurate 👍💖thank you ,for sharing your recipe with us .you rock !😘😍
Lalaine says
March 29, 2017 at 6:27 pmThank yo, Jenny. I am glad you had great success with the recipe 🙂
Conch says
March 27, 2017 at 11:43 pmWhy is my pichi pichi not chewy? I followed the recipe 😭😭😭 Please help..
Lalaine says
March 29, 2017 at 6:28 pmHello Conch
I am sorry if the pichi pichi didn’t turn out as you like. I am not sure what caused the problem and I don’t know the extent of chewiness you’re looking for. 🙁
Jenny says
January 19, 2017 at 10:26 pmcan i use cassava starch instead of grated cassava?
Lalaine says
March 19, 2017 at 12:14 amHellO Jenny,
I’ve never tried this with cassava starch so I can’t vouch for the outcome. The texture, for sure, would be different with the starch vs. the grated cassava.
Ann says
December 15, 2016 at 3:45 pmTnx for the easy recipe. Where can I buy the pichi pichi mold ? Can I add fool boloring Love your site. Easy to follow recipes. More power to you.
Lalaine says
December 20, 2016 at 2:09 pmHello Ann,
I use puto molds that I bought from Amazon. If you don’t have any, you can use small ramekins. Yes, you can add food coloring. Pandan extract will be a great addition for color and flavor 🙂
Jen says
December 14, 2016 at 8:07 amCan I use water instead of coconut juice ? Thank you .
Lalaine says
December 21, 2016 at 3:39 amHello Jen,
Yes, you can. I just like to use coconut juice for more depth of flavor but water should be fine.
Jenny says
December 13, 2016 at 5:09 pmHello there ,can I use muffin tin for the mold ( mini one) thanks ..
Lalaine says
December 21, 2016 at 3:40 amThat should work ok, I use that, too, when I can’t find my puto molds 🙂
Chris says
December 6, 2016 at 8:15 amHi! Where do you get your grated mature coconut?
Lalaine says
December 6, 2016 at 11:05 amI buy grated coconut at Seafood City, you’ll find the packages in the freezer aisle.
Jessica Mondia says
December 16, 2016 at 7:24 pmYou can buy grated coconut in any supermarket. It’s dry though but you can add a teaspoon or two of water in every cup. Just mix it properly.:) Besides, grated cheese is also a great topping alternative and definitely can have both…coconut and cheese. 🙂
Lalaine says
December 17, 2016 at 11:47 pmThanks for the tip, Jessica. I can’t wait to try cheese on my next batch of pichi pichi!
Elle says
March 7, 2016 at 7:23 amHi, was wondering if I can cook this is bath water in oven? I don’t have the mod so planning to use my muffin pan. How long would you suggest? Thanks
mae says
January 5, 2015 at 8:47 amHi! Where can i buy lye water here in the US?
Lalaine says
January 5, 2015 at 9:17 amHi Mae
Do you have a Seafood City supermarket around you? They are all over Southern California and have a very extensive stock of Filipino ingredients. You can also try Amazon, if you don’t have access to a Filipino grocery store.
belle says
April 8, 2015 at 11:50 amTry going to any Asian store,they might have it there 🙂
Malou says
October 7, 2014 at 9:58 amHello Lalaine,
What happens when I skip the lye? I’ve read a lot of negatives about this lye.
Thanks
Lalaine says
October 7, 2014 at 10:58 amHi Malou
The lye water gives the pichi pichi it’s chewy texture.
edelweiza says
October 7, 2014 at 12:48 amIsa sa mga pinakapaborito kong kakanin ang pichi-pichi. Amber’s ang sikat dito sa Manila ngayon. Sa halip na kinayod na niyog, cheese naman ang topping. Yum! 🙂
Lalaine says
October 7, 2014 at 8:51 amWith cheese? Wow, I am intrigued. Masubukan nga. Thanks, Edel, for the delicious idea. 🙂
mary grace guevarra says
October 2, 2014 at 10:32 pmHi Ms. Lalaine,
Get well soon po….Also I will try this awesome pichi pichi….
Lalaine says
October 3, 2014 at 7:18 pmThank you, Mary Grace. I feel much better 🙂
Jhanis says
October 2, 2014 at 12:16 amGonna give this a try! When you say coconut juice, is this the juice from macapuno?
Lalaine says
October 2, 2014 at 7:32 amHi Jhanis
NO, not from macapuno but regular coconut (buko) juice. I hope you give this a try, easy and delicious! 🙂