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 is a beloved Filipino dessert that has won the hearts of many with its delightful taste and unique texture. Originating from the Philippines, this sweet and chewy delicacy has become a popular treat for celebrations and gatherings.
Made from simple ingredients such as cassava, sugar, and water, this sweet treat is easy to prepare and brings a burst of flavor to anyone’s palate. In this article, we will explore its rich history and how it is prepared, some exciting variations, and essential tips to ensure your pichi pichi turns out perfectly.
What Is Pichi Pichi?
Pichi pichi is a Filipino dessert that traces its roots back to the region of Luzon, particularly in the provinces of Quezon and Batangas. The name of the dessert is a local term referring to the chewy, gelatinous texture of the delicacy. Traditionally served during special occasions like fiestas and celebrations, This Filipino dessert has gained immense popularity nationwide, becoming a staple in Filipino gatherings and family events.
Variations of the Recipe
While the classic recipe remains cherished, variations have emerged to cater to different tastes. One popular twist is the addition of cheese to the batter, providing a delightful contrast of flavors between the sweet and salty notes. Some recipes also include pandan or ube extract, infusing the dessert with aromatic and vibrant colors. For those seeking a more indulgent experience, latik, condensed milk or coconut cream can be drizzled on top.
The beauty of the delicacy lies in its simplicity, as it only requires a few basic ingredients. The primary component is cassava, also known as yuca or manioc, which is a starchy root vegetable commonly found in the Philippines or other tropical regions. Other key ingredients include sugar and water, which combine to form the base of the dessert. Some recipes call for the addition of lye water or food coloring to enhance the appearance and texture of the final product.
How To Make Pichi Pichi
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.
How To Serve And Store
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- 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)
- 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!
- Please follow the exact measurement of lye water.
- If using frozen grated cassava, thaw before using and there is no need to squeeze the juice out.