Pichi-Pichi is a soft, gelatinous Filipino dessert that also works well as a filling mid-afternoon snack. Made from grated cassava and sugar, the mixture is poured into molds and steamed until it reaches a sticky, translucent, gelatin-like consistency. After steaming and cooling, each piece is rolled in freshly grated coconut for added texture and flavor.
I first tried pichi-pichi only a few years ago. At our workplace it’s often ordered for special occasions alongside Filipino spaghetti and pork barbeque skewers. I enjoy pichi-pichi because it isn’t overly sweet, yet it’s satisfying and filling.
This recipe is budget-friendly, making it a good option for home cooks and small food businesses alike. If you’re entrepreneurial, selling pichi-pichi alongside other Filipino favorites can be a simple way to start a food venture. It’s nice to enjoy a meal that both satisfies the appetite and helps the wallet.
Try this pichi-pichi recipe and enjoy a classic Filipino treat.
Did you make this? If you snap a photo, please tag us on Instagram at @panlasangpinoy or use the hashtag #panlasangpinoy so we can see your creation!
Pichi-Pichi Recipe
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Ingredients
- 2 cups cassava grated
- 1 cup sugar
- 2 cups water
- 1 cup coconut grated
- 1/2 tsp lye water
- 1/2 tsp buko-pandan essence
Instructions
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In a mixing bowl, combine the grated cassava, sugar, and water. Stir thoroughly until the sugar dissolves and the mixture is smooth.
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Add the lye water while stirring continuously to ensure even distribution.
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Stir in the buko-pandan essence and mix again until combined.
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Pour the mixture into individual cup molds or a single pan, then arrange them in a steamer.
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Steam for 45 minutes to 1 hour, or until the pichi-pichi turns translucent and sets.
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Let the steamed pichi-pichi cool for at least 40 minutes to 1 hour. For quicker chilling, cool at room temperature for 15 minutes and then refrigerate until firm. Remove from molds when cooled.
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Roll each piece in grated coconut to coat evenly.
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Arrange on a serving plate and serve. Share and enjoy!