Pichi-Pichi
Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (16 ounces or two cups) frozen grated cassava, thawed
- 2 cups coconut juice
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon lye water
- 3 drops Ube Food Coloring, optional
- 2 drops Pandan Extract, optional
- 2 cups grated mature coconut
- shredded cheese, optional
Instructions
- 1
Bring water to a boil in the bottom of a steamer.
- 2
In a bowl, combine cassava, coconut juice, sugar, and salt. Mix well until dissolved.
- 3
Add lye water and mix well.
- 4
If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain.
- 5
Let stand for about 30 minutes to one hour.
- 6
Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean.
- 7
Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set.
- 8
Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.