📝 About This Recipe
Pichi-Pichi is a beloved Filipino kakanin (rice cake) made from grated cassava, prized for its uniquely soft, gelatinous, and translucent texture. Originating from the province of Quezon, these chewy delicacies offer a delicate sweetness balanced by a hint of lye water for that signature bite. Whether rolled in freshly grated coconut or topped with savory-salty cheddar cheese, they represent the comforting soul of Filipino merienda culture.
🥗 Ingredients
Cassava Base
- 2 lbs Grated Cassava (thoroughly squeezed to remove excess moisture if using fresh)
- 1.5 cups Granulated Sugar (adjust slightly for desired sweetness)
- 2 cups Water (can substitute with coconut water for deeper flavor)
- 1 teaspoon Lye Water (Lihia) (food-grade; essential for the characteristic chewy texture)
- 1/2 teaspoon Pandan Essence (or use 2 fresh pandan leaves tied in a knot)
- 1/2 teaspoon Vanilla Extract (optional, for added aroma)
Toppings and Finishes
- 1.5 cups Fresh Grated Coconut (use 'mura' or young coconut if possible)
- 1 cup Cheddar Cheese (finely grated; processed Filipino cheese like Eden works best)
- 1 tablespoon Coconut Oil (for greasing the molds)
👨🍳 Instructions
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1
Prepare your steamer by filling the bottom with water and bringing it to a steady boil over medium-high heat. If using fresh pandan leaves, add them to the steaming water to infuse the cakes with aroma.
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2
In a large mixing bowl, combine the grated cassava, sugar, and water. Stir thoroughly until the sugar has completely dissolved into the mixture.
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3
Slowly stir in the lye water (lihia), pandan essence, and vanilla extract. Ensure the lye water is evenly distributed, as this reacts with the starch to create the translucent texture.
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4
Lightly grease your individual muffin tins or small silicon molds with a thin layer of coconut oil or vegetable oil to prevent sticking.
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5
Pour the cassava mixture into the molds, filling them about 3/4 of the way full to allow for a slight expansion during steaming.
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6
Place the molds in the steamer rack. Cover the steamer lid with a clean kitchen towel before closing to prevent condensation from dripping onto the cakes.
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7
Steam the Pichi-Pichi for 45 to 60 minutes. You will know they are done when the mixture turns from opaque white to a beautiful, clear amber or translucent yellow.
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8
Remove the molds from the steamer and let them cool completely at room temperature. This is a crucial step; they need to set to achieve the right chewiness.
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9
Once cooled, use a small spatula or butter knife to gently release the edges and pop the patties out of the molds.
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10
For the coconut version: Roll the patties immediately in freshly grated coconut until evenly coated on all sides.
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11
For the cheese version: Place the patties on a serving tray and generously top with finely grated cheddar cheese. The saltiness of the cheese perfectly complements the sweet cassava.
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12
Arrange your finished jewels on a platter and serve at room temperature for the best texture.
💡 Chef's Tips
Squeeze the grated cassava well using a cheesecloth to remove the bitter juice before measuring; this ensures a clean flavor. Do not skip the lye water; it is the secret ingredient that transforms the starch into a chewy, jelly-like consistency. If the mixture is too thick after mixing, add 1-2 tablespoons of water at a time until it reaches a pourable but heavy consistency. For a colorful twist, you can add a drop of food coloring (like ube or pandan green) to the batter before steaming. To store, keep in an airtight container; however, only roll in coconut right before serving as fresh coconut spoils quickly.
🍽️ Serving Suggestions
Serve alongside a hot cup of Barako coffee or ginger tea (Salabat) for a classic afternoon snack. Pair with Pancit Bihon or Canton to balance the savory noodles with a sweet, chewy finish. For a modern twist, serve with a side of coconut caramel sauce (latik) for dipping. Present them in colorful paper liners for a beautiful addition to any party dessert table. Enjoy chilled if you prefer a firmer, more refreshing bite during hot summer days.