Pichi-pichi (or pitsi-pitsi) is a soft and chewy Filipino dessert made with grated cassava, sugar, and water.
It is steamed until clear and sticky, then rolled in grated coconut, cheese, or both.
This recipe uses just a few ingredients and is easy to make at home.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Cassava: Also called yuca or manioc. I like to use frozen grated cassava because it's easier, but you can always use fresh cassava and grate it yourself.
- Lye water: This gives pichi-pichi its chewy, firm texture. If you don't have it, reduce the water by ½ cup. The texture will be a little softer, but still good.
- Vanilla or pandan extract: Use either one for flavor, or skip it if you prefer.
- Grated coconut: Fresh grated coconut is best, but frozen works too. If using desiccated coconut, coat the pichi-pichi while still warm so it softens.
- Grated cheese: Optional, but it adds a nice salty contrast. I like using processed cheese like Quickmelt or Eden, but any mild cheese works.
How to Make Pichi-Pichi (Step-by-Step)
Step 1: Make the cassava mixture
In a bowl, combine:
- 1 pound grated cassava
- 1¾ cups water
- ¾ cup sugar
- ½ teaspoon lye water
- 1 teaspoon vanilla extract (or a few drops of pandan extract)
- a pinch of salt
Mix until combined.
Step 2: Fill the molds
Stir the mixture before pouring so the cassava doesn't settle at the bottom.
Fill each mold with about 2½ tablespoons of the mixture.
I used silicone molds. If using aluminum molds, lightly grease them first.
Step 3: Steam the pichi-pichi
Bring the steamer water to a boil. Wrap the lid with a clean cloth.
Arrange the molds in the steamer tray.
Steam over medium heat for about 30 minutes, or until firm and slightly translucent.
Step 4: Cool and unmold
Remove the pichi-pichi from the steamer and let them cool until easy to handle.
Use a spoon or small spatula to loosen them from the molds.
Step 5: Coat and serve
Roll each piece in grated coconut and add grated cheese, if you like.
Serve right away or chilled.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
It may keep a little longer if made with dried coconut, since freshly grated coconut spoils faster.
Recipe FAQs
Pichi-pichi is a soft and chewy dessert with grated cassava and lye water. It is steamed, then coated with grated coconut or cheese.
It may need more steaming time. Steam until firm and slightly translucent, then let it cool before removing from the molds.
Yes. Thaw completely and squeeze out any excess liquid before using.
Lye water helps give pichi-pichi its chewy texture. Without it, the texture will be softer and less springy.
More Cassava Desserts
- Cassava suman: Steamed grated cassava wrapped in banana leaves.
- Nilupak: Mashed boiled cassava with milk, butter, and cheese.
- Cassava cake: Baked cassava with a creamy topping.
- Ginataang kamoteng kahoy: Cassava cooked in coconut milk.
- Budin: Quezon-style baked cassava cake.
Kakanin Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Pichi-Pichi Recipe
Equipment
- Silicone or aluminum molds
- Steamer
Ingredients
- 1 pound grated cassava (about 2 cups) fresh or frozen
- 1¾ cup water
- ¾ cup sugar
- ½ teaspoon lye water
- 1 teaspoon vanilla extract (or a few drops of pandan extract)
- A pinch of salt
- 3 cups grated coconut fresh or frozen
- Grated cheese optional
Instructions
- In a bowl, mix grated cassava, water, sugar, lye water, vanilla or pandan extract, and salt until combined.
- Stir well before pouring, then fill molds with about 2½ tablespoons of mixture. Lightly grease aluminum molds if using.
- Bring steamer water to a boil. Wrap the lid with a clean cloth. Steam over medium heat for about 30 minutes, until firm and slightly translucent.
- Let cool until easy to handle, then loosen from the molds with a spoon or small spatula.
- Roll in grated coconut. Top with cheese, if you like. Serve right away or chilled.
Notes
- Cassava: Also called yuca or manioc. Frozen grated cassava is easiest, but fresh works too.
- Lye water: Gives pichi-pichi its chewy texture. If skipping it, reduce the water by ½ cup.
- Extract: Use vanilla or pandan, or skip it.
- Grated coconut: Fresh is best, but frozen works too. Use while warm if coating with desiccated coconut.
- Cheese: Optional. Processed cheese like Quickmelt or Eden works well.
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! 🍽️😊👨🍳