Pichi Pichi recipe is a sticky Filipino dessert or kakanin made with cassava as the main ingredient, steamed for 40 minutes to an hour and coated with grated coconut or cheese.
This pichi pichi recipe is so easy to make with only 6 ingredients.
Prep time doesn’t take that long especially if using frozen cassava. Fresh or frozen cassava is available in Asian stores.
Pichi pichi is one of my Mom’s favorite snack or merienda.
I was looking at her recipe book and her pichi pichi recipe was dated 1992. I left in 1982. No wonder why I was not familiar with it, when she first made it here in the USA.
Tips in Making Pichi Pichi
Although my mom uses water, I want to try using milk. Our close friend uses milk instead of water and she cooks it in the microwave.
Also, I am using frozen grated cassava as it is more convenient. I've used it before when making cassava cake and it turned out very good.
Grating is one of my weakness when it comes to cooking. I once grated fresh cassava and I was cautious not to grate my fingers too.
To me, both fresh and frozen just tasted the same. So to make life easier, I am using frozen cassava.
Well anyway, this pichi pichi is delicious and tastier when using milk. If you don't like milk, then you can add water instead.
When using individual mold, it is easier to place all molds in the steamer first, then pour mixture on each mold.
Also, wrap the steamer lid with cheese cloth or any cloth that can absorb droplets of water due to condensation. The cloth can absorb the water instead of it dripping in the mold.
How to make Pichi Pichi
It is way too easy to make pichi pichi, just follow the instructions and you’ll have this sticky dessert in no time.
If you are still intimidated how to make this pichi pichi recipe, watch my video. Magluto na tayo. Enjoy!
Pichi Pichi Recipe
- 1 16 oz or 2 cups grated cassava
- 1 cup sugar
- 1 ½ cup evaporated milk
- 1 teaspoon lye water
- ½ teaspon pandan essence
- ¾ cup grated matured coconut
- Combine cassava, sugar and milk in a bowl and mix well.
- Add lye water and continue stirring.
- Stir in pandan essence and mix.
- Once well blended, grease each mold with oil. I sprayed a paper towel with olive oil and wiped each mold.
- Add water in the steamer and place on the stove. Let water boil.
- Place molds in the steamer and pour cassava mixture on each individual mold. About ¾ full per mold.
- Cover or wrap the steamer lid with cheese cloth so water doesn’t drip into the pichi pichi.
- Steam for 40 to 45 minutes or until mixture becomes translucent.
- Remove from steamer and let it cool down.
- Once cool, remove each pichi pichi from mold and roll it over the grated coconut.
- Serve. Enjoy!
- Ok to substitute milk with 1 1/2 cup water.
- Instead of grating fresh cassava, it is easier to put it in a food processor or blender.
- Want to learn how to grate a coconut click the link.
- Makes 16 pieces using a mold size of 2 1/2 inch (diameter) x 1 inch (height).