Pichi-Pichi Recipe

These are chewy, slightly sweet steamed cassava cakes rolled in grated coconut and a touch of savory cheese.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 125kcal

Cost $6-$8

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.

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.