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.
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!
