Pichi Pichi

Pichi Pichi is another popular Pinoy delicacy, specifically in Metro Manila and the Tagalog region. The traditional pichi pichi is made up of steamed grated cassava and flavored with pandan with grated coconut topping. At present other flavoring and colors of pichi pichi are now available. These are usually sold at kakainin stalls packed in assorted flavors and colors. There are even versions with cheese toppings.

The ingredients are simple all that is needed is a couple of cassava root, sugar and some flavoring. Traditionally lihiya or lye water is used to make the pichi pichi chewy but be warned that this is actually a chemical it also gives an awful taste, especially when used more than what is recommended. Lye water is sold at wet market condiments stalls but this can be omitted if not available at your location.

Some recipe requires that the grated cassava be squished out of its juice. There are cassava varieties that are poisonous when not prepared and cooked properly. Check here. If you think that the cassava root you are using belongs to that variety the best method is to soak the grated cassava overnight and squish out the juices. Make sure also that it is cooked properly before removing from the steamer.

I have also included a recipe for using cassava flour as substitute for grated cassava. For this version there would not be that fiber texture. Cassava flour pichi pichi would be similar to a firm gel in texture. Personally I still find the taste acceptable; of course it is not comparable to pichi pichi made of grated cassava. Here are the recipes of both versions good luck..

Pichi Pichi (Grated Cassava)

Ingredients:

4 cup cassava, grated
2 cup sugar
2 cup of pandan water, boil 8-10 pcs. pandan leaves
1/2 tsp. lihiya, lye water
1 coconut, grated
food essence/coloring, optional

Cooking procedure:

In a big bowl mix grated cassava, pandan water and sugar. Add lye water and blend well. Pour into puto moulds and arrange side by side in a steamer. Steam for 50 to 60 minutes or until all the grated cassava becomes translucent. Remove from steamer and let cool down. Scoop out pichi pichi off the puto mould and roll each piece in grated coconut. Alternately pandan water can be substituted or add more flavorings with food essence and colourings. Serve with your favourite beverages.

Pichi Pichi (Cassava Flour)

Ingredients:

2 cup cassava flour
1 cup sugar
2 cup of pandan water, boil 8-10 pcs. pandan leaves
1 coconut, grated
food essence/coloring, optional

Cooking procedure:

In a big bowl mix cassava, pandan water and sugar. Pour into puto moulds and arrange side by side in a steamer. Steam for 40 to 45 minutes. Remove from steamer and let cool down. Scoop out pichi pichi off the puto mould and roll each piece in grated coconut. Alternately pandan water can be substituted or add more flavorings with food essence and colourings. Serve with your favourite beverages.

See other Kakanin Merienda recipes: 

Turon na Saging
Turon, Fried Banana Roll 
Turon Tikoy and Fried Tikoy 
Cheesy Maruya, Fried Banana with Cheese 
Special Vigan Royal Bibingka 
Vigan Royal Bibingka Recipe 
Baked Biko Sapin Sapin Style 
Biko na Pirurutong 
Pirurutong na Biko with Coco Jam, Suman na Pirurutong 
Champorado with Pinipig and Pandan Milk 
Siopao Asado 
Puto Bumbong 
Palitaw, Dila-Dila 
Puto Special 
Baked Leche Flan