Pichi Pichi

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Pichi Pichi is a soft and delicious dessert made from cassava and sugar. Laden with grated coconut or cheese, it’s a perfect dessert you can make with just a few ingredients.

pichi pichi coated in grated coconut and cheese

This Filipino jelly-like dessert is something I grew up with. It’s one of my mum’s specialty. She’d make a large batch which we sell and of course some for our own too. With just a few affordable ingredients, you can make this cassava treat without breaking a sweat.

What goes best with it and can I use frozen cassava?

I’m more familiar with Pichi Pichi dredge in grated coconut or cheese. Some put latik or coconut curd or to make it exciting, you can coat it with toasted coconut flakes.

pichi pichi in a plate on a table

I know it can be difficult for some to get hold of fresh cassava. Worry not, you can use frozen cassava wheter grated or whole. For frozen grated cassava, let it thaw before using and same goes for whole frozen cassava.

How to make Pichi Pichi

pichi pichi ingredients

The base ingredients for making this simple yet tasty dessert are cassava, water, salt, and lye water. Since I’ll be showing you two flavors, I divided the mixture into two and added pandan extract to half of the mix.

  • Peel cassava and wash. Using a cheese grater, grate the cassava using the side with the smallest holes.
  • Wrap grated cassava in a clean kitchen towel and squeeze out the juice/water. Set aside and discard the juice.
  • If you’re using frozen cassava, you don’t have to squeeze the juice out and let it thaw before using it.
  • In a bowl, add water and sugar. Stir until sugar dissolves then tip-in the grated cassava. Add salt and lye water and stir until fully incorporated.
  • Divide the mixture into two then add pandan extract to the other half of the mixture. Transfer into molds and cover with aluminum foil.
  • Arrange in a steamer and steam for 40 – 45 minutes or until it sets. Remove from the steamer and let it cool down completely.
  • When cooled down, scoop 1 1/2 tbsp of the pichi pichi and roll it grated coconut or cheese. Serve and enjoy. Bon appetit!
cassava dessert in a plate with a fork

Tips for Pichi Pichi

  • You can also use pandan water to replace the water. Just boil pandan leaves and use the water for boiling as an alternative.
  • Cooked pichi pichi can last a month in the fridge without the grated coconut or cheese. Wrap it in cling film or place in an airtight container.
  • You can also add ube extract aside from the pandan extract.

The secret ingredient is always LOVE

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dessert in a plate
Print Recipe
5 from 1 vote

Pichi Pichi

Pichi Pichi is a soft and delicious dessert made from cassava and sugar. Laden with grated coconut or cheese, it's a perfect dessert you can make with just a few ingredients.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: filipino dessert, pichi pichi, pichi pichi recipe
Servings: 12
Author: Mia

Ingredients

  • 1 ½ cups grated fresh cassava or frozen (thaw before using)
  • 2 ¼ cups warm water
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 tsp lye water
  • 1 tsp pandan extract
  • ¾ cup grated cheese coating
  • ¾ cup grated coconut coating

Instructions

  • Peel cassava and wash. Using a cheese grater, grate the cassava using the side with the smallest holes.
  • Wrap grated cassava in a clean kitchen towel and squeeze out the juice/water. Set aside and discard the juice.
  • If you’re using frozen cassava, you don’t have to squeeze the juice out and let it thaw before using it.
  • In a bowl, add water and sugar. Stir until sugar dissolves then tip-in the grated cassava. Add salt and lye water and stir until fully incorporated.
  • Divide the mixture into two then add pandan extract to the other half of the mixture. Transfer into molds and cover with aluminum foil.
  • Arrange in a steamer and steam for 40 – 45 minutes or until it sets. Remove from steamer and let it cool down completely.
  • When cooled down, scoop 1 1/2 tbsp of the pichi pichi and roll it grated coconut or cheese. Serve and enjoy. Bon appetit!

Video

Notes

  1. Please follow the exact measurement of lye water.
  2. If using frozen grated cassava, thaw before using and there is no need to squeeze the juice out.

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