Pichi Pichi
Prep time
Cook time
Total time
  • 2 cups cassava, grated
  • 1 cup sugar
  • 2¼ cups water
  • ½ tsp lye water
  • 3 stalks pandan leaves, tied in a knot
  • 1 cup freshly grated coconut (if not available please use Alternative Coating)
  • drop of green food colour (optional)
Alternative Coating
  • 1 cup desiccated coconut
  • ½ cup coconut milk
  1. In a sauce pan add water and pandan leaves, bring it to a boil then simmer for 15 minutes. Set aside and let it cool. Once liquid have cooled down remove the pandan leaves and measure 2 cups of liquid (the remaining should be roughly 2 cups due to evaporation), if the liquid is lesser than 2 cups adjust it with water.
  2. In a mixing bowl add grated cassava, sugar, lye water, water and food colour if using then mix well until consistency is even.
  3. Place in moulds, individual and large will do. Place then in a steamer.
  4. Steam for 1 hour or until the colour turns translucent.
  5. Remove from steamer and let it cool, once cooled down place in the fridge for at least an hour.
  6. If you are not using fresh coconut do this step. While waiting for pichi pichi to cool place coconut milk in a cup then microwave until hot but not boiling. Mix together desiccated coconut and coconut milk then set aside.
  7. Remove from moulds, if using a larger mould slice it into bite size pieces.
  8. Roll the each piece over the grated coconut or rehydrated desiccated coconut, do it with the remaining pichi pichi.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2012/08/17/pichi-pichi/