Introducing pichi pichi― where chewy meets sweet. These steamed cassava cakes are the ultimate treat for people with sweet teeth. But if you don’t know where to start, we got your back. This easy pichi pichi recipe will make you thank cassava for existing.
What is Pichi Pichi?
Pichi pichi is a beloved Filipino dessert. It’s basically a steamed kakanin made of grated cassava, sugar, and lye water. Thanks to the lye water, this treat has a chewy texture. Once cooked and cooled, cooks roll it in grated coconut and grated cheese.
In addition, it is a flexible dessert. Many versions of this kakanin exist in the Philippines, including those that add flavorings like ube extract or water infused with pandan leaves.
Filipinos mainly love this dessert because it’s chewy and filling. The grated coconut adds some crunch to it, while the grated cheese provides a nice contrast to the sweet treat.
Pichi Pichi Cooking Tips
Here are some cooking tips that will help you get this easy pichi pichi recipe right:
1. Dry the cassava properly.
Note that freezing and thawing cassava add moisture to it. If the grated cassava becomes too wet, drain the excess liquid using a fine-mesh sieve.
2. Use fresh cassava if possible.
While it’s okay to use preserved grated cassava sold in supermarkets, we recommend using fresh cassava if possible.
3. Amp your presentation using food color.
Make your dessert more attractive using food color and extracts such as pandan and ube. Feel free to experiment with your favorite food colors and flavors.
4. You don’t have to grease the molds.
Contrary to popular belief, you don’t have to grease the molds. Simply dip them into a bowl of water. Then, leave a very thin film of water on the insides. This will prevent the dessert from sticking to the molds.
5. Let them stand.
After combining the ingredients, let the mixture stand for 30 minutes to an hour before pouring it into the molds.
6. Regularly stir the mixture.
Stir the mixture after pouring it into molds. Doing this evenly distributes the cassava and prevents it from settling at the bottom of the bowl.
7. Cover the steamer.
You must cover the steamer’s lid with cheesecloth. Doing this prevents the steam from dripping onto the treat.
8. Let the steamed cakes cool down before taking them off the molds.
Refrigerate the dessert. Doing this lets them set and cool down. Once done, use a blunt knife on the edge of the mold to loosen and release the cakes.
What to Serve With Pichi Pichi
Do you want to take your treat to the next level? Try serving them with the following dishes:
Beverages
You can serve this treat with beverages like tea, hot chocolate, or coffee. The warm beverage pairs well with the nice, chewy texture of the treat. As an alternative, you can serve the dessert with cold drinks, such as fruit juice.
Fresh Fruits
Speaking of fruits, the treat also goes well with tropical like mango, papaya, pineapple, or banana. These fruits add a refreshing element to the treat. Simply slice the fruit and serve it on the side. As an alternative, you can buy canned fruit co*cktail and serve it on the side.
Ice Cream
Next on the list is ice cream. The ice cream’s richness pairs well with the chewy, sticky texture of the dessert. Top ice cream flavors include ube, vanilla, and chocolate.
Leche Flan
You can also serve the treat with another treat: leche flan. The soft, rich leche flan contrasts with the chewy treat.
Ube Halaya
Create a mouthwatering dessert platter by serving it with ube halaya. You can put a spoon of ube halaya next to the treat for a plate that’ll delight your guests.
Toasted Sesame Seeds
Do you want a crunchy twist? Try sprinkling toasted sesame seeds on top of the treat. Doing so adds a nutty flavor and some crunch which makes the whole thing more delicious.
How to Store Pichi Pichi
This dessert is chewy and sticky, so you must properly store it to keep such texture.
If you plan to store them, make sure to cool them down to room temperature. Then, place them in an airtight container. Doing so prevents them from drying out and absorbing other odors and flavors in your fridge.
Next, place the container in the refrigerator. You can refrigerate it for up to five days. While you can freeze them, thawing will ruin the chewy, sticky texture.
When you’re ready to enjoy the treat again, simply take the container out of the fridge and let it cool down to room temperature.
Pichi Pichi Recipe
Cuisine: Filipino
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24
Ingredients
2 cups grated cassava
1 cup sugar
2 cups coconut juice
¼ teaspoon salt
2 cups mature coconut, grated
1 teaspoon lye water
3 drops ube food coloring, optional
2 drops pandan extract, optional
grated cheese, optional
Instructions
- Boil water at the bottom of the steamer.
- Combine cassava, sugar, and coconut juice in a bowl. Mix everything well until the sugar dissolves. Then, add lye water and mix well.
- Divide the mixture into three small bowls if you plan to use food color and extracts. Then, add a few drops of ube coloring in one bowl and pandan extract in the second bowl. Leave the third bowl as is.
- Let the mixture stand for 30 minutes to one hour.
- Next, pour the mixture into individual molds. Arrange the molds in a steamer and steam for 40 to 50 minutes or until the mixture becomes translucent and a toothpick inserted in the center comes out clean.
- Turn off the heat and remove the molds from the steamer.
- Refrigerate the molds for about 20 to 30 minutes.
- Remove the treat from the molds. Roll each piece in grated coconut and/or cheese.
Frequently Asked Questions
What is the difference between pichi pichi and palitaw?
The difference between pichi pichi and palitaw is the main ingredient used. Pichi pichi uses cassava as the main ingredient, while palitaw uses glutinous rice flour. In addition, the former uses grated coconut and cheese, while palitaw uses sesame seeds and sugar.
What is the shelf life of pichi pichi?
The shelf life of pichi pichi is five days when refrigerated.
What is a substitute for lye water in pichi pichi?
A substitute for lye water in pichi pichi is a cup of water mixed with one teaspoon of baking soda. Boil the mixture for five minutes and let it cool.
Why is it called pichi pichi?
It is called pichi pichi because it’s small. The term came from the Araucanian word “pichi”, which means “small”. The term was used by Spanish Americans in the 19th century.
Conclusion
Rolled in grated coconut and topped with cheese, this treat is one for the books. So get your kitchen tools now and try this easy pich pichi recipe now! Trust us, everyone will love you more for making it.
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