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. Filipino cuisine has a wide variety of kakanin and pichi-pichi is probably one of the easiest to make. Its process is as simple as combining all the ingredients in one bowl, steaming the mixture in individual molds, and then coating in grated coconut when cooled. The hardest part is grating the tubers, but you can save yourself time and sweat by using frozen grated cassava which is available at most Asian supermarkets. Just plan ahead and thaw the package overnight and you’ll have your pitsi-pitsi or other favorite kamoteng kahoy recipes such puto lanson, suman, and cassava cake ready in no time.
Ingredients
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
Bring water to a boil in the bottom of a steamer. In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well. 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. Let stand for about 30 minutes to one hour. 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. Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set. Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.
