Pichi Pichi Recipe
“Pichi pichi is a popular Filipino dessert made of grated cassava, water and sugar. Steamed until translucent, these soft and chewy glutinous cakes are then rolled in grated coconut for additional flavor and topped with cheese. Perfect for snack or dessert.”
Filipinos love kakanin and pichi pichi is probably one of the popular variety as it is relatively easy to make with few ingredients. The method of preparing it is just combining all the ingredients together. Then place in an individual molders and steam until transparent. After it has cooled down, you can coat them in grated coconut. If you would like it a bit fancy, you can topped it with grated cheese on top.
The only time consuming part is grating the fresh cassava. Using a food grater takes time and energy, but if you have a food processor, it will only take a few minutes to grate it. Then other steps are easy after that and you will be enjoying this dessert in no time.
WHAT IS PICHI PICHI
Pichi pichi also called pitsi-pitsi is a Filipino delicacy made from steamed grated cassava, mixed with sugar, water and sometimes lye water. It is also usually flavored with pandan leaves. It has a sticky, gooey yet firm texture after steaming. Once cooked, it is rolled in freshly grated coconut or cheese before serving.
The taste of pichi pichi on itself is sweet as cassava have a bland taste. However, when you add the grated coconut and cheese, it makes a lot of difference. It becomes more tasty and addictive.
WHAT IS CASSAVA
Our main ingredient in making pichi pichi is cassava. Cassava or kamoteng-kahoy (in tagalog) also called “Yuca” and tapioca (in powdered form) is a long tuberous starchy root-crop that has rough and thick skins.
This root crop is very common in the Philippines and being used in varieties of desserts or snacks like this pichi pichi, nilupak, suman cassava, cassava cake, sweetened cassava etc.
The process of preparing fresh cassava is to remove the thick rough bark and wash it thoroughly. Then soak it into the water for a couple of hours or until ready to grate. Finely grate the cassava using the small holes of a food grater or food processor. After grating, squeeze some of the liquids using a cheesecloth. Ensuring that it’s not too dry but still slightly wet. Then it is ready to use.
INGREDIENTS IN MAKING PICHI PICHI
Fresh cassava is best to use in making this dessert, although using fresh might be time consuming. But in areas or countries where fresh is not available, frozen can also be used. Just thaw the frozen cassava but don’t squeeze out the liquids and just decrease the amount of water used in this recipe (about a quarter less).
Use lye water for a soft and chewy texture. You can skip on using it, but it will not be as firm compared with having lye water. In case you don’t have it on hand, you can make a substitute using baking soda solution. Just dissolve ¼ teaspoon of baking soda in 1 cup of water then boil the mixture for 5 minutes. I’ve done this substitute and it works well, you just have to double the serving if using the substitute.
I used pandan and ube extracts as well as red food coloring in making my pichi pichi. This is to add flavor and colors to it but this is optional. You can also use other food flavoring or coloring you like. I equally divide the mixture into 3 bowls and put extract and coloring in each bowls.
TIPS IN MAKING PICHI PICHI
- I do not have plastic molder available with me, so I used the silicon molder used for making muffins. They work nicely as I don’t need to grease them. If you are using the traditional mold, it is still best to grease them so it will be easier to remove.
- Stir the mixture regularly before pouring into molds to distribute the cassava evenly. Remember that starch easily settles at the bottom.
- Cover the steamer lid with cheesecloth or clean cloth to prevent water steam from dripping into the cakes. Once water drops into the mixture, it will not form properly.
- Completely cool before removing from the mold. You can also refrigerate to reduce cooling time especially if you have limited molds. I used a rubber spatula to glide the sides of the mold to remove.
- I normally eat pichi pichi coated with grated coconut, but I soon discovered that topping it with shredded cheese makes it more delicious. There is this sweet and salty combination that makes you crave for more.
- For extended shelf life, you can store the pichi pichi without the coating. When ready to serve, you can roll in grated coconut. Remember that fresh grated coconut usually spoil after a day or two. So to keep your pichi pichi from spoiling, coat them with grated coconut until ready to serve.
- As an additional tip, pichi pichi can be a great side business. You can pack them in a container and sell them to your friends or colleauges. The costing is pretty low compared to the expenses.
Make this easy, tasty and filling dessert in your next celebration or add it into your food business ideas. Happy tummy!
Pichi Pichi Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Steamer
- Cheesecloth / clean cloth
- Silicon molds or plastic molds
Ingredients
- 2 cups fresh cassava, grated and squeezed out liquids
- ¾ cup white sugar or brown sugar
- 2 cups water
- 1 teaspoon lye water
- ½ teaspoon ube extract
- ⅛ teaspoon pandan essence
- ½ teaspoon red food coloring, optional
Coating/ Toppings:
- 1 cup grated coconut
- 1 cup cheddar cheese, grated
Instructions
- Grate fresh cassava in a manual grater or food processor fitted with grater attachment. Place in a cheesecloth and squeeze out liquids.
- Bring water to a boil in the steamer.
- In a bowl, combine cassava, sugar and water. Mix well until sugar is dissolved. Then add lye water and blend well.
- Optional step. If using food color and extracts, divide the mixture into three small bowls. Add ube extract in one bowl and pandan extract on the second bowl. On the third bowl, put the food coloring, this will be the plain version.
- Arrange molds into the steamer and pour around 1-2 tablespoons of mixture into the molds (depending on your molds) or about ¾ of the mold as it will rise while steaming.
- Steam for about 30 to 40 minutes or until translucent and a toothpick inserted in the center comes out clean. Remember, place a cheesecloth in the steamer lid to prevent steam water from dripping into the mixture.
- Take out from the steamer and allow to cool completely for easier unmolding. Place in the refrigerator to shorten cooling time.
- Remove from the mold and roll in grated coconut to fully coat. Topped with grated cheese, if using.
- Arrange in a serving plate and serve. Or place in a container if selling.
- Share and enjoy!
Video
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