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!