Authentic Filipino Pichi-Pichi Recipe

Ingredients

1 cup grated cassava
1 1/2 cup water
2 cups granulated sugar
1/2 teaspoon lye water (lihia)
Fresh banana leaves, cleaned and wilted over fire
1 cup grated coconut
Food coloring (optional)

Steps and instructions

Prepare the steamer by pouring water in it and start to boil.
Arrange the banana leaves on the bottom of each molder and set aside.
In a mixing bowl, combine the grated cassava, sugar, and lye water (lihia), then mix well.
Add water and stir until all ingredients are properly distributed.
Add food coloring, if desired, and continue to stir.
Spoon the mixture into the prepared molders, making sure to fill them only 2/3 of the way since the mixture will expand as it cooks.
Arrange the filled molders in the steamer and steam for 45 minutes to 1 hour or until the texture becomes sticky.
Remove the Pichi-Pichi from the steamer, and let it cool before removing it from the molders.
Once Pichi-Pichi is cool enough to handle, roll each piece in grated coconut.
Arrange on a serving plate and serve. Enjoy your homemade Pichi-Pichi!

Tools for making

Mixing Bowl - Used to mix the ingredients together.
Steamer - Used to steam the Pichi-Pichi until cooked.
Molders - Used to shape and form the Pichi-Pichi mixture.
Banana Leaves - Used to line the molders and add flavor to the Pichi-Pichi.
Grater - Used to grate the cassava and coconut.

Recipe variations

Instead of grated coconut, try rolling the cooked Pichi-Pichi in toasted sesame seeds.
Add cheese to the batter for a cheesy twist on the traditional Pichi-Pichi.
For a fruity variation, mix in finely chopped pineapple or mango into the batter.
Experiment with different food colorings to create a vibrant and colorful Pichi-Pichi.
Replace cassava with sweet potato or taro for a unique flavor profile.
Try using pandan extract or ube (purple yam) powder to add a different flavor and color.
For a gluten-free version, substitute cassava flour for the grated cassava.
Make a vegan version by using agar agar or gelatin substitutes instead of lye water.
Create a chocolate version by adding cocoa powder to the batter.
For a refreshing twist, serve the Pichi-Pichi with a side of coconut milk or a scoop of ice cream.

Recipe overview

This recipe guides you on how to make a traditional Filipino dessert known as Pichi-Pichi. This dish is a type of kakanin, or rice cake, made from grated cassava, sugar, and lye water. It's usually served rolled in grated coconut, adding a delightful contrast in both texture and flavor. Making Pichi-Pichi involves simple processes such as mixing, steaming, and rolling in grated coconut. The result is a sticky, sweet, and very satisfying dessert that's perfect for any occasion. Although it requires a bit of time for steaming, the simplicity of the process and the delicious outcome make it all worth it. Enjoy making and eating this authentic Filipino treat!

Common questions

Can I use frozen grated cassava instead of fresh? Yes, you can use frozen grated cassava for this recipe. Just make sure to thaw it completely before using.
What can I use as a substitute for lye water? If you don't have lye water (lihia) on hand, you can substitute it with 1/2 teaspoon of food-grade lye dissolved in 1/2 cup of water. However, lye water gives Pichi-Pichi its characteristic texture, so it's best to use it if possible.
Do I have to use banana leaves? While banana leaves impart a unique aroma and flavor to the Pichi-Pichi, you can use parchment paper or aluminum foil as a substitute if banana leaves are not available.
Can I use desiccated coconut instead of freshly grated coconut? Yes, you can use desiccated coconut as a substitute for freshly grated coconut. However, freshly grated coconut adds a more authentic taste and texture to the Pichi-Pichi.
Can I reduce the amount of sugar in the recipe? You can adjust the amount of sugar according to your preference. However, keep in mind that reducing the sugar too much may affect the taste and texture of the Pichi-Pichi.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the ingredients together.
Steamer - A kitchen appliance used for steaming or cooking food with steam.
Molders - Containers used to shape and mold the Pichi-Pichi mixture.
Serving Plate - A plate used for presenting and serving the Pichi-Pichi.
Grater - A kitchen tool used to grate the cassava and coconut.
Knife - Used for cutting the banana leaves and portioning the Pichi-Pichi.
Spoon - To scoop and transfer the Pichi-Pichi mixture into the molders.
Tongs - Can be used to handle the hot banana leaves and remove the Pichi-Pichi from the steamer.

Origin stories

Pichi-Pichi is a popular dessert in Filipino cuisine. The delicacy hails from Quezon province, named after the Spanish word "pichi" which means "very small". Despite its humble origins, Pichi-Pichi has made its way onto the tables of Filipinos across archipelago, as well as those living overseas. It's a testament to the Filipino spirit, making the most out of simple, available ingredients to create a delightful treat. It uses cassava, an abundant root crop in the Philippines, and coconut, a fruit that the country is known for. This dessert showcases the creativity and resourcefulness of the Filipino culinary tradition, turning simple ingredients into a delicacy that brings joy to any occasion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.