• 2 cups of grated cassava
  • 2 cups of pandan water
  • 2 cups of white sugar
  • 1/2 tsp. of lye water
  • 1 cup grated coconut

Pichi-Pichi is a sticky gelatinous cake made from grated cassava and steamed for 45 minutes or until firm, golden in color clear.

Pichi-Pichi is normally prepared in flat circle shaped cake rolled in grated coconut, others prefer forming it into balls before rolling it in grated coconuts.

Pichi-Pichi Cooking procedure:

  1. Mix all the ingredients together, except the grated coconut.
  2. Stir until well blended and no lumps remain.
  3. Pour into a heat proof shallow bowl. Steam for 45 minutes.
  4. The steamed pichi-pichi should be firm, golden in color and clear.
  5. Let the pichi-pichi cool down for a few minutes.
  6. Cut into serving size pieces, 2″ x 2″ should be fine.
  7. Roll each piece in grated coconut. Serve.

Chef’s note:

  • If grated is not available, you can substitute with equal amount of cassava flour
  • To prepare pandan water, boil 4 Pandan leaves into 2 cups of water or just 1/2 teaspoon of pandan extract into 2 cups of water.
  • Another variation is to add different colors by adding food coloring to several batches of the mix
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Pichi Pichi Recipe, 7.3 out of 10 based on 3 ratings

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