Pichi Pichi is one of the most sought after Pinoy delicacy, in particular in Metro Manila and the Tagalog region. It is tradionally made from steamed grated cassava and flavored with pandan with grated coconut topping. So many variations of flavoring and shades of pichi pichi are actually available. These are typically offered at kakainin stalls packed in diverse flavors and colorings. There are even variations with cheese toppings.
Pichi Pichi Recipe
- 1½ cups grated cassava
- 1 cup sugar
- 2 pandan leaves
- 2 cups water
- ½ tsp lye water (lihia)
- Food color (color of your choice)
- Grated coconut
- Grated cheese
- Melted butter, for greasing
- First, prepare the cassava. Peel off its skin then wash with water.
- Grate the cassava then set aside.
- Next, boil the pandan leaves in 2 cups of water until reduced to 1 cup.
- In a mixing bowl, pour the boiled water with pandan. Add the sugar then stir well.
- Add the food color and lihia then stir well.
- Add the grated cassava then mix well.
- Brush some melted butter in each molder cup. Then put pichi pichi mixture in each molder cup.
- Arrange them properly in the steamer. Steam until the mixture becomes translucent.
- While still hot, remove the cooked mixture from the cup.
- Roll some pieces into the grated cheese and some pieces into the grated coconut.
- Serve and enjoy your pichi pichi with grated cheese and coconut!