Pichi pichi is a delighful dessert made from cassava (balinghoy, kamoteng kahoy) that has been ever present in the Philippines. It is a classic Filipino snack or “merienda” and pasalubong. You can easily find pichi pichi being sold in streets and wet market. Lately, this well know delicacy is becoming hard to come by, unless there is a specialty products store near you. Thankfully, this pichi pichi recipe is simple and easy to follow.
Pichi pichi originated from the province of Quezon. It is considered as one of many variants of the famous “puto” of the Filipino people along with kutsinta, palitaw, and the classic puto. It is usually served as dessert or snacks but it can also be served any time of the day.
Pichi pichi Recipe
Pichi pichi is a variant of puto made from cassava coated in coconut or cheese.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Steam
- Cuisine: Filipino
- 2 cups Grated Cassava or Cassava Flour
- 2 cups White Sugar
- 2 cups Pandan Water or water with ½ tsp pandan extract
- ½ tsp Lye Water
- 2 cups Grated Coconut or Grated Cheese
- In a bowl, mix the sugar and pandan water until sugar is dissolved.
- Mix in the cassava and then add the lye water drop by drop mixing well as you do so.
- Pour the batter into molds and steam for 45 minutes. It will be clear and firm once cooked. Let it cool
- Remove from molds and roll into grated coconut or cheese.
- Serve immediately.
If you want to use raw cassava watch this video to learn how.
- Serving Size: 1
- Calories: 51
- Sodium: 35 mg
- Carbohydrates: 10g
- Protein: 1g
- Cholesterol: 2 mg
Keywords: cassava cake, native delicacy, steamed rice cake, easy and simple, traditional