Pichi-Pichi

Pichi-pichi is a Filipino dessert made from grated cassava (kamoteng kahoy), sugar and water, and then coated with grated coconut for additional flavor. I don't know where the name came from, but it's one kakanin (Filipino native sweet delicacies) I love! It is very easy to make and is really so affordable that's why it is very popular among Filipinos especially those in Metro Manila and in the Tagalog Region.

The traditional pichi-pichi is flavored with pandan and is usually light yellow in color. Nowadays, other flavoring and colors of pichi-pichi are available. There are even versions with cheese toppings. But I want to stick to the original version. My mother cooked this so often. She used fresh cassava which she boils first before grating, and I remember her picking pandan leaves from our backyard to use as flavoring.

I don't have fresh cassava and pandan leaves here in Texas, so I have to content myself with store-bought frozen grated cassava and bottled pandan essence everytime I make pichi-pichi.  Though it tastes almost the same, I still prefer using fresh ingredients if possible. 

My pichi-pichi turned green this time though I didn't use any food color. It's just from the pandan essence I used. It is really good though...so soft and chewy!

Try it...it's such a good dessert, but can be served for mid-afternoon snack too!


Prep Time: ~5 mins                      Cook Time: ~45 mins                      Yield: ~25 pcs.    

Ingredients:
  • 2 cups grated cassava
  • 1 ½ cups sugar
  • 1 ½ cups warm water
  • 2 tsp pandan essense
  • 1 cup grated coconut


Procedure:
1. In a large bowl, add 2 tsp pandan essence in water, then dissolve sugar in it.


2. Add the cassava. Mix well.
3. Pour into a mold that fits your steamer (I used a 7-inch round pyrex dish).


4. Steam for 45 minutes or until the mixture becomes translucent.


5. While still warm, scoop out the cooked mixture with ice cream scoop or measuring spoon and roll into grated coconut.



6. Arrange on a serving plate. Serve as snack or dessert!


21 comments:

  1. Pandan fragrant and the outcome of the dessert is so yummy Tina but am just wondering what is kassava? have not heard of this before.

    ReplyDelete
  2. I think its grated coconut? am I right, mean the cassava?

    ReplyDelete
  3. Hi Nava! Cassava is also called yuca or manioc. I'm not sure if it's ubi kayu in Malaysia.

    ReplyDelete
  4. I miss those! I never tried making pichi-pichi even frozen one is not available here in Taipei. Hopefully, I can find fresh cassava.

    Thanks for following!

    ReplyDelete
  5. Looks nummy, love your recipes! I look forward to checking more out!
    Stopping by From Wordless Wednesday, love the picture!
    Aprils Lifestyle Show
    One of your Newest GFC followers and I liked your Facebook page under April Smith Decheine

    ReplyDelete
  6. What a beautiful green color (and without any artificial coloring). Lovely photo.

    ReplyDelete
  7. They look so cute Tina :) I never heard of these tiny bites before .

    ReplyDelete
  8. So yummy!!! My girls would love this pichi-pichi!!! My eldest has a very sweet tooth! :-)

    ReplyDelete
  9. I always love pandan-flavoured foods coz of its nice fragrant. (^.^)
    This looks like both the Japanese Mochi and the Malay dessert, Oneh Oneh (coated and filled with grated coconut too).
    I've got the recipe for Oneh Oneh from my cousin-in-law but I haven't try out yet.. will post the recipe to share soon.. :D

    ReplyDelete
  10. These are so cute and look delicious! So glad to be your new follower! :) http://www.cookskinny.blogspot.com/

    ReplyDelete
  11. The color is awesome! Beautiful little sweet snacks especially with a cup of tea!

    ReplyDelete
  12. I have never had these but they look really good! I wish I could just try one right now ;).

    ReplyDelete
  13. Hi Tina,
    Pichi-Pichi looks so good. I would love to try it. You are introducing us to so many wonderful dishes to try. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    ReplyDelete
  14. I really enjoy your recipe I will try make this...

    ReplyDelete
  15. Hi! Dito po ako sa houston. Saan po kayo nakabili ng cassav and pandan extract?

    ReplyDelete
    Replies
    1. I'm here in DFW area and I usually get pandan extract and frozen cassava from the nearby asian grocery stores here. There's HMart and 99 Ranch Market in Houston. I'm sure may mabibili ka don.

      Delete
  16. Just tried making it. My color isn't as green as yours, but it still looks really good. Do you eat them right after you roll them in coconut or do you let them fully cool? I'm going to bring some over to my mom's house tomorrow to see if she's ever had this while living in the PI. Thanks for the recipes...my next one is the Ube Cake. :o)

    ReplyDelete
  17. Hi Tina. I live here in Dallas. I'm just wondering where can i buy fresh grated coconut. I saw some frozen stuff here but not fresh. What do you use?

    ReplyDelete
    Replies
    1. I buy coconut from Walmart or HMart. The hubs just grate it for me at home using a "kudkuran" which his uncle from Dickinson gave us. (^.^)

      Delete
  18. Ty..This is my poborito..missed it so much..now..i can make it na..yay.)

    ReplyDelete