Pichi-pichi is a Filipino dessert made basically from just 3 ingredients: cassava, water, and sugar. It is steamed and becomes glutinous. Once it is cooked and cooled it is rolled in grated coconut or grated cheese.
What is Pichi-Pichi?
Pichi-pichi is a kind of Filipino kakanin or delicacy made from cassava (manioc, yuca). This treat hailed from the province of Quezon. It has a sticky, gelatinous yet firm texture that is made by steaming grated cassava. Once it is cooked, the opaque white color of the cassava becomes somewhat translucent.
What is Pichi-pichi made of?
Normally eaten as a snack or dessert, Pichi-pichi is really easy to make and needs only 4 main ingredients:
- Grated cassava
- sugar
- water
- lye water
It can be enjoyed as it is but normally it is coated with grated coconut or topped with grated cheese, or both. Other flavorings are also added like coconut water, pandan (screwpine) or ube.
Tips in using frozen cassava
In the Philippines, it is easy to get fresh cassava and they are available almost all year round. That is not the case in other non-tropical areas. While I was in Germany, the only way I can get cassava is from the Asian food stores and they usually sell them frozen.
- You can either buy the already grated cassava and just thaw it. I do not squeeze out the liquids and use it as it is.
- If you have whole frozen cassava, thaw it a bit if it is too hard or covered in ice. Do not let it thaw completely or it will become more difficult to grate.
- If you have a food processor with a grater attachment, I suggest using that. Or one of those nice manual rotary food graters. But an old cheese grater would also do, only takes some time and elbow grease.
If you are going to use fresh cassava instead, I included steps on preparing fresh cassava in my Cassava Cake post.
Alternative to Fresh Grated Coconut
Like cassava, coconut is not something that is easily available in other countries. I will let you in on a secret, I seldom use freshly grated coconut for my desserts. And I stir clear of the frozen ones as, based on personal experience, they tasted like old coconut where the milk was already wrung out.
Out of necessity, while in Germany, I discovered the best alternative to the freshly grated coconut. Since it is easier to find in the local groceries and supermarkets, I did some experiments and tried to rehydrate desiccated coconut. It works perfectly.
All I did was add some water and sure enough, the dried coconut flakes absorbed the liquids. It became soft and it was almost like having freshly grated coconut and so much better than the frozen one. Just add 70-80 ml of water to 1 cup of coconut flakes then just mix them well together for 1-2 minutes and you are ready to roll.
Substitute to Lye Water
You can find some recipes that include lye water in their ingredients.
But since I do not have any at the time I made this post, I made my first batch without lye water. They turned out OK, a bit too soft for my liking but still totally yummy. For my second batch, I used a substitute for lye water (baking soda solution) and they were firmer.
The substitute for lye water I used, was ¼ teaspoon of baking soda dissolved in 1 cup of water then boiling the mixture for 5 minutes, that's it!
Lastly, you will need molds to steam them in. Filipinos would know about 'puto' molds, but I do not have those as well, instead, I used my silicon cup molds that I sometimes use for baking cupcakes and muffins.
Printable Recipe
Pichi Pichi Recipe
Ingredients
- 2 cups grated cassava - no need to squeeze out liquids
- ¾ cup sugar
- 1 ¾ cups water
- 2 teaspoons baking soda solution - (SEE NOTE 2) or 1 tsp lye water
FOR COATING AND TOPPING
- 1 cup coconut - grated
- 1 cup grated cheese - optional
Instructions
- In a deep bowl, combine all ingredients together and mix thoroughly.
- Fill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming.
- Arrange the filled molds in a steamer and steam for about 20-30 minutes or until they become translucent.
- Let them cool down completely so it is easier to remove from the molds, or place them in the fridge to shorten the cooling time.
- Roll each Pichi Pichi in grated coconut or grated cheese.
Notes
Nutrition
This Pichi-pichi recipe was originally published in May 2015. Updated on November 2019 to include new images and videos and additional tips. The recipe remains the same.
Manang Biday says
Hi Bebs,
I tried this recipe but it came out soft not as firm as your kutsinta recipe. I used frozen cassava tried the lye water first which came out really soft and tried the baking soda solution the second try which a little firmer than the lye water.
If you can help me how to make it firmer.
Thank you. I am actually an avid fan of your recipes😊😊
Bebs says
Hi Manang Biday, Pichi-pichi is supposed to be softer than kutsinta. You can try adding a little bit more lye or baking soda solution if you like it firmer.
Sylvia Ferrer says
Just make the recipe and everyone loves it . For sure this is adding to my recipe collection. Thank you foxy for sharing your recipe and I’d tried some of your other recipe too and the outcome was really amazing
Bebs says
Happy to hear it, Sylvia!
Jennifer says
Hi,
I was wondering - if I wanted to make a smaller batch, with any of your recipes - not just this one. Is it safe to assume cutting the recipe in half should work? Or would it depend on the dish and recipe?
Bebs says
Yes, that normally works.
Camille says
Hi! I am about to use this recipe, can I use half frozen grated coconut and half frozen cassava or will that change the texture?
Bebs says
I would say yes because grated coconut is loose while cassava will become sticky once cooked. I suggest adding 1/2 cup grated coconut to the original recipe to have additional texture.
Hannah says
Hi! What do you think is the best type of cheese to use here?
Bebs says
I use processed cheese which is the one most available in the Philippines.
Syra says
Hi Ms. Bebs. Just wanna ask about the grated cassava. I have fresh cassava right now and planning to make this.
The 2 cups from the recipe was it packed or you just scooped the grated cassava into the cup and scrape it? Thank you so much.
Bebs says
That is 2 cups of grated cassava.
Akirakim says
Hi, I have a 45cm in wide steamer, should I add some heat and time for the pichi-pichi to be cooked?
Jen says
Hi, I tried using your. Recipe but mine is a bit hard in the middle really soft sa bottom part and top part. Also a bit bitter. I used frozen grated cassava too. Do you think the cassava too fine? Thank you
Bebs says
They will still firm up once they cool down.
Neonalyn says
Hello bebs! Thank you for sharing this recipe.After a day I cooked this I already had orders for the next day.Thank God it turns well, more
inquiries and new additional product for my resellers and my customers too.Thank you God bless.
Bebs says
That is great to hear! Goodluck with the business.
Mary says
Thank you so much Faxy! For your great good recipe.. and success.
God bless.
Wilma says
Hi Bebs, I'm so happy and thankful I found your recipe! May I ask if I can use cassava flour? If yes how much? Thank you! More power to you!
Bebs says
Hi Wilma, I do not think you can use cassava flour for making pichi-pichi. It will have a different texture as grated cassava.
Mhigz says
I tried to use dried coconut flakes but didn't work po.
I've been steaming it for 40 mins but it's still watery..
Bebs says
Hi Mhigz, do you mean desiccated coconut? What does it have to do with steaming? It is only for coating once the Pichi-pichi is cooked.
Cha says
I followed everything in the recipe. I used frozen grated cassava but it turned out to have a very bitter after taste. Should i wash and drain the cassava first?
Bebs says
The cassava itself should not give a bitter taste. May I know how much lye water or baking soda substitute did you use?
Hilda says
Hi do I need to use all the water with baking soda boiled in note 2? If that so, then I just need 1cup water because the boiled one is more then 3/4 cup. Thanks.
Bebs says
Hi Hilda, you will only need 2 teaspoon of the baking soda solution for the recipe.
Jessica says
Hello,
My question is for the Note #2. So we boil for 5 minutes the baking soda and water then do I need to let it cool down first before mixing it with all the ingredients? Thank you.
Bebs says
No need to wait, Jessica.
Catherine says
Hi, I accidentally used 2 tsp lye water. I misread the insrtructions. Is it still safe to eat?thanks
Bebs says
Hi Catherine, if you used food-grade lye water then it should still be fine.
Jel says
Hi. Can I use your lye water substitute in making kutchinta? Thank you 🙂
Bebs says
Hi Jel, I actually tried that and it did not turn out so well, it was not as firm as when you make it with lye water.
Thel says
Do I need to wrap it in plastic when steaming? The water rise up so there's so much moist and turned out watery on top😔
Bebs says
Hi Thel, you can cover the lid with a kitchen towel to catch the steam and prevent them from dripping.
Grace says
I’m going to make this for sure on my next day off...By the way where can I get that cute leaf dessert plate?
Bebs says
Hope you like it Grace. I got the leaf plate from a Japanese surplus store.
Kate says
Hello Bebs! Great ideas! Thank you! Now I can cook better:-)
Bebs says
You are welcome, Kate! Happy cooking!
Rosana Fabia Belen says
Perfect for this holiday season!!!
Bebs says
You are quite right Rosana! 😉
Veronica says
I have not tried it yet, but basing from its ingredients, it looks good & nutritious.
Bebs says
Yes it is, Veronica. Thanks for the stars 😘
Nicole says
Really wish you'd use black print. I had a VERY DIFFICULT time trying to read this. PLEASE rethink this.
Bebs says
Hi Nicole, thanks for your feedback. I assume you mean the orange title?
Lia says
Hi! How long should we wait for it to cool before putting them in the fridge and how long should we put them in the fridge? What is also the shelf life of this. Thanks so much.
Bebs says
Hi Lia, you do not need to put them in the fridge if not in a hurry. You can cool them down on the counter. Although it will not spoil for some days, they do not do well when refrigerated for a long time. They will harden and dry out. Best to consume the same day or at most, the next.
Claire says
Hello Bebs,
Thank you for the wonderful recipes. If I already have lye in my pantry, how much should I use?
Claire says
Hi there - if lye is available, how much should be used?
Thank you for all the Filipino recipes. They always come out great. I jsut couldn't take the pictures because by the time I am ready, everything is gone.
Bebs says
Hi Claire, you can use 1 teaspoon lye water. Remember that newly steamed pichi-pichi will be softer and stickier. Let it cool down and it will firm up.
akisan uy says
hello po, ask lang po sana pwede po bang I-store sa fridge ung baking soda solution? thank you po
Bebs says
I have ot tried it myself so I cannot really say for sure. Maybe if you are using it for the next few days, it is ok.
Mama's Angel says
Hi Bebs,
The end product was runny and seems like it either needs less water or more cassava. Or does it have to be chilled before rolling to coconut?
Bebs says
If you are using fresh cassava, squeeze out some of the liquids and use 2 cups of water. For frozen grated cassava then no need to remove liquids but reduce water to 1 3/4 cups. 2 cups of grated cassava is about 450grams, have you used the correct amount? Note that after steaming them they will still be a little soft and tacky but it should not be runny at all. Make sure water from your steamer does not fall to the cups. Once they cool down they will become firmer.
anna says
thank you for sharing the recipe, esp the lye water substitute! turned out firm! since i dont have puto molds or silicone cupcake molds, i used a round baking pan instead, then scooped out the pichi pichi using ice scream scooper then dumped into grated coconut!
Rose says
Hello there Bebs,
Thanks for sharing the recipe. I'm a bit confused on how to use the baking soda. From your ingredients says that 2 teaspoonful, did you mean make solution first and then get 2teaspoonful from there? I just want to clarify about this since I'm very particular with the ingredients I'm using. Thank you
Bebs says
Hi Rose, yes, you are correct. You will need only 2 teaspoons of the baking soda solution.
Arjay says
I would love to try your recipes. All of the reviews are positive and great. 😊
Bebs says
I sure hope you try it Arjay and then you can say if the reviews are correct 😉.
Lorna says
Hi Bebs,
I am looking for a recipe that dont need lye water bcoz i read abt lye water and i am not happy about it..and i got urs...i will definitely try ur recipe as i am into baking and explore lots of our sweets now a days...
Bebs says
I hope you'll like it, Lorna. It worked perfectly for me.
Mylene says
Hi, just want to clarify, if i want to use fresh grated cassava do i need to squeeze it? Thanks
Bebs says
Hi Mylene, I usually use frozen cassava and grate it while still a bit frozen using a food processor. I never squeezed out the liquids as there not much usually but you may do so. Just squeeze it with your hands or use a cheesecloth. No need to squeeze it dry, just remove excess liquids.
Amelia Westergaard says
Hi bebs,
Do you have recipe/ingredients for baking soda solution?
Cant find it in Filipino store here in sweden :-).
Best regards,
Amelia
Bebs says
Hi Amelia, I wrote it in the post above, 1/4 teaspoon of baking soda dissolved in 1 cup of water then boiling the mixture for 5 minutes. Happy cooking!
Ela says
Hi! When you said combine all the ingredients, does it meant including the grated coconut or just the first 4 ingredients and use the grated coconut to dredge the cooked pichi-pichi? Please clarify, thank you.
Bebs says
Hi Ela, thanks for bringing this up as others might also get confused. The grated coconut is for coating/rolling the Pichi Pichi. I updated the recipe to make that clear now. 🙂
Ciara says
I made this yesterday and It's so good! I will make it agin, Thanks for the recipe.
Bebs says
You're welcome Ciara! ????
Melissa Lord says
Hi bebs i saw your recipe its says the fresh cassava when you grated you dont need to squeeze the liquids i just confuse only because i watch recently the video about the how you use the fresh cassava it say you have to squeeze the liquid because it is a posion it that true ???? thats why ive never bought a fresh grated cassava i am scared to use it..im looking forward to your reply. Thank you and God bless
Bebs says
Hi Melissa, I didn't use fresh cassava, I bought them already peeled and frozen from the Asian store.
nancy says
hi, tnx for the bakibg soda solution as there‘s no lye water here where i live, can i use it in kutsinta?
Bebs says
Hi Nancy, you could try it of course but try adding a bit more baking soda.
Elaine says
Hi Bebs,
I tried your pichi pichi recipe and it's really yummy! I used 2 tsps. lye water and the texture was perfect. Thanks for sharing this great recipe.
Bebs says
Great to hear that Elaine and thanks for sharing your experience using lye water. ????
Elaine says
Hi Bebs, If I'm going to use lye water instead of baking soda solution, how much lye water do I need for the pichi-pichi recipe? thanks.
Bebs says
Hi Elaine, just use the same amount of lye water as indicated in the recipe for the baking soda solution.
Minda Dunbar says
I've never heard of Pichi pichi before, but it looks so good I'm making it tomorrow.
This is like Palitaw only it's made with cassava instead of rice flour. Thanks for sharing the recipe.
Bebs says
Hope you like it, Minda!
Karen says
Do you mean mix all the ingredients including the coconut???
Bebs says
Hi Karen, the grated coconut is only for dredging. ????
Melody says
Hi Bebs, i just confuse sa baking soda, the recipe said 2tsp but to mix with water is 1/4 tsp only so which one? Thank You for ur recipe btw, its one of my favourite.
Bebs says
Hi Melody, First you make the baking soda solution by boiling 1/4 teaspoon of baking soda in 1 cup water for 5 mins. Then when you are making the Pichi Pichi, you will use 2 teaspoons of this baking soda solution you made. Hope that made it clear for you! I love Pichi Pichi...I think I should make them again soon. 🙂
Jillanne says
This looks so good! I want to make it, but I don't have a stove top steamer 🙁 I do however have an Instant Pot, it's an electric pressure cooker with a steam option. I'm just not sure how to shorten the cooking time.
Bebs says
Hi Jillanne, I read that your instant pot should speed up cooking from 2-6 times. I would say try steaming it for 15 minutes, then check if the Pichi pichi are already translucent, sticky but firmer to the touch. If not yet done, then go on steaming for another 10-15 minutes until they are. I do not think there would be a problem of over steaming so feel free to experiment.
Stephanie says
Hi I am from Australia can I use fresh casava please thanks
Bebs says
Of course. I am guessing it should be almost like using the frozen whole cassava so the same recipe should work.
Teresita Cruz says
I can only find frozen grated cassava. Can I use that and do i need to squeeze it to remove the liquid. Thanks.
Bebs says
Hi Teresita, no need to squeeze all the liquids out. Just put the grated cassava in a strainer and place it on top of a bowl to let the excess liquids drip out for a few minutes.
Caroline says
Can I use sweetened dessicated coconut?
Bebs says
I haven't tried it but I don't think why not!☺
Belle Garin says
I love your recipes and tried it and it is pinoy na pinoy.Hope for a Spanish bread recipe in your version.
Thank you
Bebs says
Thanks for the comment Belle! You're not the only one asking for Spanish bread recipe so I shall make and post it soon! 🙂
marianne says
hello.. what's a baking soda solution? is it different from just the powder?
Bebs says
Hi Marianne, it is an alternative for lye water (lihiya). You can read how to make it on the post above.
Krishna says
Hi, can i use desiccated coconut?
Bebs says
It is mentioned on the post.
Vivian says
I will certainly do it your way. Thnxs.
Katherine says
thnks.....I love to make and follow all that recipes you posted 🙂
Bebs says
I'm glad to hear that Katherine. 🙂
Tin says
Hello Kabayan! Nice looking and yummy pichi pichi you've got here. 🙂