Homemade Pichi-Pichi is where simplicity meets flavor! These chewy, slightly sweet steamed cassava cakes are a breeze to make with just a few ingredients. They are rolled in grated coconut and a touch of savory cheese for a delicious and satisfying treat.
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What is Pichi Pichi?
Pichi-Pichi (or pitsi-pitsi) is a beloved snack in Filipino cuisine. This steamed dessert is made with grated cassava, sugar, and water. Its distinct chewy texture comes from the addition of lye water (or "lihiya" in Filipino).
The mixture is steamed in individual molds until it becomes translucent and gelatinous. Once done, it's rolled in grated coconut, and sometimes in grated cheese. Variations of this Filipino food include flavorings like ube extract or pandan water infused with pandan leaves.
Ingredients you'll need
Notes and substitutions
- Cassava: You can use fresh cassava (also called yuca or manioc) and finely grate it yourself. If you'd like a step-by-step guide on how to do it, feel free to check out my detailed instructions. Alternatively, frozen grated cassava is a convenient option available in Asian and Latin American supermarkets.
- Lye water: It's an alkaline solution that gives Pichi-Pichi its firm and chewy texture. If unavailable, you can replicate the texture by reducing the water amount by ½ cup. While it will remain delicious and somewhat chewy, the texture won't perfectly match that achieved with lye water.
- Vanilla or pandan extract: These extracts contribute a wonderful aroma, allowing you to customize the flavor to your taste.
- Grated coconut: For the coating, freshly grated mature coconut is best. If fresh isn't available, frozen grated coconut is a suitable alternative. You can also use desiccated coconut, but be sure to coat the Pichi Pichi while warm so it rehydrates.
- Grated cheese: It adds a creamy and slightly salty contrast to the sweetness of the cassava. I used Quickmelt cheese, a brand of processed cheese similar to American cheese. Choose a cheese variety you enjoy eating out of hand, or skip it based on your personal preference.
How to make this recipe
Step 1 (Mix Ingredients)
In a bowl, combine 1 pound of grated cassava, 1¾ cups water, ¾ cup sugar, ½ teaspoon lye water, 1 teaspoon of vanilla extract (or a few drops of pandan extract), and a pinch of salt. Mix until well incorporated.
Step 2 (Transfer to Molds)
Carefully pour the mixture into the individual molds, stirring continuously to prevent the solids from settling at the bottom. Fill each mold with about 2½ tablespoons of the mixture.
Note: I used silicone molds for this recipe. If you're using aluminum molds, it may be necessary to grease them beforehand to prevent sticking.
Step 3 (Steam)
Fill the bottom of your steamer with water and bring it to a boil over medium-high heat. While waiting, arrange the molds inside the steamer trays.
When the water is ready, reduce the heat to medium and place the trays over the boiling water. Cover and steam them for about 30 minutes or until they are firm and have a slightly yellowish and translucent appearance.
PRO TIP: To prevent condensation and maintain the ideal texture, consider covering the steamer's lid with a cloth while steaming.
Step 4 (Cool)
Take the Pichi-Pichi out of the steamer and let them sit until cool enough to handle.
Step 5 (Unmold)
Use a spoon or a small spatula to scoop the Pichi-Pichi out of the molds and place them on a bed of grated coconut.
Step 6 (Coat)
Roll each piece in grated coconut. As an option, you can add some grated cheese on top for a savory, creamy contrast.
Enjoy your Pichi-Pichi immediately or chilled. Consume them within a day or two for optimal texture and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, or longer if you've used dried coconut, as freshly grated coconut tends to spoil quickly.
Recipe FAQs
Yes, you can use frozen grated cassava as a convenient alternative to fresh cassava. Just make sure to thaw it properly and drain any excess moisture before using it.
While lye water helps achieve the signature texture of Pichi-Pichi, you can make it without lye water since cassava is naturally sticky when cooked. Simply reduce the water in the recipe by about ½ cup. Keep in mind that the texture won't be exactly the same, but it will still be delicious.
Leftover Pichi-Pichi can be stored in the fridge for up to 2 days, or even longer if you've used dried coconut. It's best consumed within a day or two for optimal texture and flavor. Just chill it in the fridge if you'd like to enjoy it later.
Try other Filipino cassava desserts
- Cassava Suman: Similar to traditional suman or rice cake, this is cassava mixed with coconut milk and sugar, then wrapped in banana leaves and steamed.
- Nilupak: A Filipino delicacy with mashed or pounded boiled cassava, condensed milk, and butter, then topped with grated cheese.
- Cassava Cake: Baked grated cassava with macapuno and coconut milk, often topped with cheese or a caramelized milk layer.
- Ginataang Kamoteng Kahoy: Cassava chunks cooked in sweetened coconut milk until tender, sometimes with sago or jackfruit (langka).
- Carioca: Deep-fried sticky dough balls made with grated cassava and sweet rice flour, often skewered and coated with a caramel glaze.
- Budin: A baked cassava dessert from Quezon, similar to cassava cake.
Other kakanin recipes you may like
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📖 Recipe
Pichi-Pichi Recipe
Equipment
- 24 Pichi-Pichi molds (also called muffin molds or puto/kutsinta molds)
- Steamer
Ingredients
- 1 pound finely grated cassava, about 2 cups fresh or frozen (see note)
- 1¾ cup water
- ¾ cup sugar
- ½ teaspoon lye water (see note)
- 1 teaspoon vanilla or a few drops of pandan extract (see note)
- Salt (a pinch)
- 3 cups grated coconut fresh or frozen (see note)
- Grated cheese optional (see note)
Instructions
- Mix Ingredients: In a bowl, combine the grated cassava, water, sugar, lye water, vanilla or pandan extract, and a pinch of salt. Mix until well incorporated.
- Transfer to Molds: Carefully pour the mixture into the individual molds and stir continuously to prevent the solids from settling at the bottom. Fill each mold with about 2½ tablespoons of the mixture.Note: I used silicone molds for this recipe. If you're using aluminum molds, it may be necessary to grease them beforehand to prevent sticking.
- Steam: Fill the bottom of your steamer with water and bring it to a boil over medium-high heat. While waiting, arrange the molds inside the steamer trays.When the water is ready, reduce the heat to medium and place the trays over the boiling water. Cover and steam them for about 30 minutes or until they are firm and have a slightly yellowish and translucent appearance.To prevent condensation and maintain the ideal texture, consider covering the steamer's lid with a cloth while steaming.
- Cool and Unmold: Take the Pichi-Pichi out of the steamer and let them sit until cool enough to handle.
- Unmold: Use a spoon or a small spatula to remove them out of the molds and place them on a bed of grated coconut.
- Coat: Roll each piece in grated coconut. As an option, you can add some grated cheese on top for a savory, creamy contrast. Enjoy your Pichi-Pichi immediately or chilled.
Notes
- Cassava: You can use fresh cassava and finely grate it yourself. Alternatively, frozen grated cassava is a convenient option available in Asian and Latin American supermarkets.
- Lye water: It's an alkaline solution that gives Pichi-Pichi its firm and chewy texture. If unavailable, you can replicate the texture by reducing the water amount by ½ cup. While it will remain delicious and somewhat chewy, the texture won't perfectly match that achieved with lye water.
- Vanilla or pandan extract: These extracts contribute a wonderful aroma, allowing you to customize the flavor to your taste.
- Grated coconut: For the coating, freshly grated mature coconut is best. If fresh isn't available, frozen grated coconut is a suitable alternative. You can also use desiccated coconut, but be sure to coat the Pichi Pichi while warm so it rehydrates.
- Grated cheese: It adds a creamy and slightly salty contrast to the sweetness of the cassava. I used Quickmelt cheese, a brand of processed cheese similar to American cheese. Choose a cheese variety you enjoy eating out of hand or skip it based on your personal preference.
Jessica says
I can’t wait to make these!!! My favorite!
Nora Rey says
Sounds like a plan! I hope you enjoy making your Pichi Pichi. If you have any feedback, don't hesitate to reach out. Happy cooking! 🍽️😊👨🍳