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pichi-pichi with different flavors and coated with grated coconut on a white platter with a bowl of shredded cheese in the background.
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3.45 from 18 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 minutes
Cook Time50 minutes
Stand time and cooling40 minutes
Total Time1 hour 40 minutes
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, sugar, and salt. Mix well until 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

Notes

  • 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.
  • There is no need to grease the molds. Quickly dip them in water and leave a very thin film of water on the insides to keep the pichi-pichi from sticking.
  • 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.
  • Cover the steamer's lid with cheesecloth or light cotton to prevent the steam from dripping onto the cakes.

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