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Pichi Pichi Cassava

This quick and easy Pichi Pichi Cassava is a traditional Filipino dessert made from grated cassava and pandan, steamed to perfection and coated in grated coconut.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: Filipino
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups grated cassava (fresh or frozen, thawed and drained)
  • 1 and 1/3 cups granulated white sugar (265g)
  • 1 and 1/4 cups water (300ml)
  • 1 teaspoon pandan flavor
  • 1/2 teaspoon lye water (lihiya)
Coating
  • Grated coconut for coating (fresh preferred)

Method
 

Preparation
  1. Start with a large mixing bowl. Add the grated cassava and water, stirring first to moisten the cassava.
  2. Add the sugar and stir thoroughly until fully dissolved.
  3. Stir in the pandan flavor until the mixture is a uniform light green.
  4. Add the lye water and mix well for even distribution.
Molding
  1. Set up your molds on the steaming rack. Fill each mold about two-thirds full with the mixture.
  2. Ensure not to overfill as the mixture will expand while steaming.
Cooking
  1. Bring the water to a full boil before placing the molds in the steamer.
  2. Cover and steam on medium heat for 25 to 30 minutes without lifting the lid during the first 20 minutes.
  3. Check for doneness; they should be translucent and bouncy.
Cooling and Unmolding
  1. Let the pichi pichi cool in the molds for 15 to 20 minutes.
  2. Run a knife around the edge and gently unmold.
Coating
  1. Roll each piece in freshly grated coconut until fully coated.
  2. Ensure all sides are covered to prevent them from sticking.

Notes

Use fresh grated coconut for the best flavor. Ensure to measure the lye water precisely.