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.
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.
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.
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 1/2 cups) in the recipe.
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.
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!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 package (16 ounces or two cups) frozen grated cassava, thawed
- 2 cups coconut juice
- 1 cup sugar
- 1/4 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
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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Riza Damo says
Pwede po kaya na condensed milk ilagay instead of sugar? Para mas malinamnam po..
Lalaine Manalo says
I’ve never tried it but sounds delicious 🙂
Princess says
Hello,
I wonder how long does the pichi pichi last with toppings of cheese or coconut ? Thanks
Lalaine Manalo says
It should be good for up to 3 days in the refrigerator.
Miel says
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. 🙁
Lalaine Manalo says
I also use frozen grated cassava but sometimes, it does get overly wet. Maybe next time drain the cassava to rid of excess liquid?
Regina says
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 😉
Lalaine Manalo says
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.
Evelyn Oprin says
Hello, can i use tapioca powder instead of grated cassava?
Lalaine Manalo says
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.
jessica says
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
Lalaine Manalo says
Oh, that’s interesting. The pichi-pichi will change color but not dark brown. Do you think the cassava used was old?
Seng says
I made this several times po and followed exact procedure and ingredients.soft po siya.masarap po but how can i make it firm?
Lalaine Manalo says
You can decrease the amount of liquid if you like the firmer 🙂
Mae says
Where do yo buy the lye water?
Lalaine says
I got it from a Filipino supermarket, Seafood City (Southern California), but I believe you can order it from Amazon also.
Mary Ann says
Pwede rin po ba gamitin ang soda water in place of lye water? Wala po kasing lye water dito sa amin. Tnx
Lalaine says
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.
Mona says
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?
Lalaine Manalo says
Yes, it’s coconut juice and not coconut milk. The one in tetra pack or can is fine. 🙂
Christina says
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
Lalaine says
Hello Christina,
You can use muffin pan. Just spray lightly with cooking spray so they come off easily.