Pichi Pichi

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.

Pichi Pichi - Mix

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:

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:

Pichi Pichi (Grated Cassava)- 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)

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:

Pichi Pichi (Cassava Flour)- 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.

14 comments:

Jenny said...

I love pichi pichi!! thanks for the recipe.

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ut-man said...

Hi Jenny,
It’s my pleasure…

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JMom said...

Wow! I am impressed how you did it all from scratch! I've only done my quickie, microwave version. :)

I noticed the other week that they have fresh cassava at the latin store near us so I may just have to try making it from scratch and follow your recipe. Thanks!

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ut-man said...

Hi JMom,
This was my first try and I still think it needs more improvement. I learned that it is not as easy as it seem. Most recipes that I searched in the net and recipe books are not accurate especially the ingredients ratio. I guess it requires several tries to meet one’s particular requirement. Good luck.

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Anonymous said...

thank you so much for making this,amd youre right the recipes on book are not so accurate we shd try so many times to make it perfect.mabuhay ka...

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vista said...

Hello dito po kc sa UAE wala akong makitang pandan leaves any substitute po of this one?
Please reply on my mail vistamayc@gmail.com

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ut-man said...

Try mo sa mga Pinoy Store minsan meron silang pandan. Pwedeng pandan flavored essence pag wala.

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Anonymous said...

Where can I get the purpose mold is there a web site I can go to but it cause I looked every where and I can't find them at all I ask my mom to buy it for me when she goes to the Philippines but she said I don't know what your talking about my mom don't. Bake. Thanks alot

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Anonymous said...

Cely / Germany Nov. 24. 2010.
Thanks so much for the recepe.Now i can try
Casava flour which is available, where i can buy
those things at Asian and African store.I have taste this fr. a freind on her 50th. B-day.last
year. Taste good and I like it...

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Anonymous said...

I tried this recipe and it is awesome! I used the real cassava and I am wondering pano maging pure, i mean, yung naluto ko may streaks pa of the grated cassava. I wonder if the commercial pichi pichi are flour based kasi it looked so crystal clean inside eh.

Can you give me some notes on this? Thanks

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ut-man said...

Yes using grated cassava will result nutty streaks of cassava on the cake, which i prefer against using cassava flour which yield a smooth cake.

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smaicy said...

pwede bang kahit walang lye water na ihalo sa pichi-pichi...ano ang pwedeng ialternate kung walang lye water. thanks (marivic)

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smaicy said...

pwede ba kahit walang lye water, anong pwedeng ialternate sa lye water?- smaicy

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ut-man said...

Hi smaicy,
Yong lye water ay para maging chewy yong pichi-pichi, pwedeng wala pero di ko pa nasusubukan.

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