Pichi-Pichi: Filipino Cassava Coconut Cake
Pichi-Pichi: Filipino Cassava Coconut Cake
Contents
Pichi-pichi is a classic Filipino dessert made from steamed cassava (yuca) mixed with sugar and lye water, resulting in a chewy, gelatinous texture. It’s traditionally coated with grated coconut or topped with cheese and latik (coconut caramel). This sweet treat is especially popular during festivals in Quezon province.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 cups grated cassava (fresh or thawed frozen)
- 1 cup sugar (white, coconut, or palm sugar)
- 2 cups water
- 1/2 tsp lye water (food-grade)
- 1/2 tsp pandan or vanilla extract (optional)
- 1 cup freshly grated coconut (or rehydrated desiccated coconut)
Instructions
- In a mixing bowl, combine grated cassava, sugar, and water. Mix thoroughly until the sugar dissolves.
- Add lye water while stirring continuously to ensure even distribution.
- (Optional) Stir in pandan or vanilla extract for flavor.
- Pour the mixture into individual molds or a greased baking dish, filling about 3/4 full.
- Steam over medium-high heat for 45 minutes to 1 hour, or until the mixture turns translucent and firm.
- Let cool completely (at least 30 minutes). Refrigerate for firmer texture if preferred.
- Remove from molds and roll each piece in grated coconut before serving.
Tips & Variations
- Cassava prep: Use a food processor or box grater for fresh cassava. For frozen pre-grated cassava, squeeze out excess water before mixing.
- Texture adjust: Reduce water by 1/4 cup for a firmer result. Avoid over-steaming, which can make it rubbery.
- Flavors: Try calamansi juice (replace 1/4 cup water) or ube extract for color and taste variations.
- Serving: Top with latik or grated cheese instead of coconut for a richer flavor.
FAQ
What is lye water, and is it safe?
Lye water (lihiya) is a food-grade alkaline solution that gives pichi-pichi its signature bounce. It’s safe once cooked but handle with care—avoid skin contact and measure precisely.
Can I make pichi-pichi without a steamer?
A makeshift steamer (like a pot with a rack and lid) works. Ensure consistent steam; add boiling water if needed to avoid drying out.
How do I store leftovers?
Keep refrigerated for up to 3 days. Re-steam briefly or serve at room temperature (the texture hardens when cold).
Why is my pichi-pichi rubbery?
Overcooking or too much lye water causes rubberiness. Stick to 45–60 minutes steaming and 1/2 tsp lye water.
Is pichi-pichi gluten-free?
Yes! Cassava is naturally gluten-free, making this dessert celiac-friendly.
Related guides
- Bibingka (Filipino Coconut Rice Cake)
- Bibingkang Malagkit (Filipino Sticky Rice Cake)
- Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
- Buchi: Filipino Sesame Seed-Filled Rice Balls
- Buko Pandan: The Ultimate Filipino Creamy Coconut Dessert Salad