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.

Filipino cuisine has many local delicacies, 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 them in grated coconut when cooled.

The hardest part is grating the tubers, but you can save time and sweat using frozen grated cassava, which is available at most Asian supermarkets. Just plan ahead and thaw the package overnight. You'll

have your pitsi-pitsi or other favorite kamoteng kahoy recipes, such puto lanson, suman, and cassava cake, ready in no time.

Ingredient notes

• Cassava- I used frozen grated cassava in this recipe. If substituting fresh cassava tubers, 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- the recipe uses white granulated sugar, but you can substitute 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 help balance flavors
• Food-grade Lye water- used in various food processes such as 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 using baked baking soda solution as an alternative.
• Grated Coconut- 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 varieties.

How to make pandan-flavored water

1. Rinse some pandan leaves to remove dirt or grit, and tie them into a knot.
2. Bring 2 cups water to a boil in a pot over medium heat.
3. Add the pandan leaves to the boiling water and simmer for 8 to 10 minutes or until the water is fragrant and light green.
4. Using a fine-mesh sieve, strain and discard the leaves. The infused water (1 ½ cups) can be used in the recipe.

How to prepare fresh cassava root

1. Cut the tuber crosswise into halves or thirds to make peeling more manageable.
2. Using a sharp paring knife, slice lengthwise through the thick bark and carefully insert the thin end of a blunt 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.
3. Wash thoroughly and soak in a water bowl until ready to grate to keep from discoloring.
4. For a smooth texture, finely grate the cassava using the small holes of a food grater or processor.
5. Using cheesecloth, squeeze the grated cassava to remove some of the liquid. Make sure it's not too dry but still slightly wet.

Fresh vs Frozen

Freezing and thawing cassava adds extra moisture, creating a softer pichi-pichi. If you're using fresh cassava, you might need to increase the liquid in the mixture to about ½ cup to yield the same texture.

How to make Pichi-Pichi

1. Combine cassava, coconut juice, sugar, and salt. Mix well until sugar and salt are dissolved.
2. Add lye water and mix well.
3. If using food color and extracts, divide the mixture into three small bowls. Add a few drops of a few drops of different extracts in each bowl and leave one plain. Let stand for about 30 minutes to one hour.
4. Pour into individual molds and arrange them in a steamer. Regularly stir the mixture when pouring it into molds to evenly distribute the cassava and prevent it from settling at the bottom of the bowl.
5. Steam until translucent, and a toothpick inserted in the center comes out clean. Cover the steamer's lid with cheesecloth or light cotton to prevent the steam from dripping onto the cakes.
6. Remove the steamed cakes from the steamer and refrigerate to completely cool and set.
7. Remove from molds and roll in coconut to coat fully. For variety, roll half of the batch in shredded cheese.

Equipment needed

1. We used tin molds, available at most wet markets or major grocery stores in the Philippines. You can also use plastic puto molds, ramekins, or small bowls. Adjust the cooking time depending on the size of the molds.
2. Prepare the steamer by adding water to the bottom pot and bringing it to a boil before steaming the cassava mixture.

How to serve and store

• Refrigerate the pichi-pichi to cool and set completely before prying them off the molds. Run a blunt knife around the edges of the mold to loosen and release the cakes.
• Transfer them to a lidded container without the coating to prolong their storage life. When ready to serve, roll them in grated coconut or top with shredded cheese.
• Enjoy them as a midday snack or after-meal dessert with your favorite beverage, such as melon juice or sago't gulaman.