Pichi-Pichi Recipe
Soft and chewy pichi-pichi made with cassava, coated with grated coconut or cheese.
Servings 24
Calories 125kcal
Cost $6-$8
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.
Nutrition
Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 13mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.4mg