Pichi-Pichi (Steamed Cassava Cakes)

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.

You may also like to try Kutsinta, Cassava Cake, Ginataang Kamoteng Kahoy (Cassava in Coconut Milk), or Palitaw (Sweet Rice Cakes).

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• Ingredients you'll need
• Notes and substitutions
• How to make this recipe
• Recipe FAQs
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Ingredients you'll need

Notes and substitutions

• Cassava: You can use fresh cassava 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: This sodium hydroxide solution 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.

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 the fridge for up to 2 days, or longer if you've used dried coconut, as freshly grated coconut tends to spoil quickly.

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