Pichi pichi is a soft, bouncy, chewy cassava dessert topped with grated cheese for the perfect balance of sweet and savory. If you like mochi, you’ll love pichi pichi.
I’ve been missing the Philippines extra lately, so I decided to make one of my favorite desserts, pichi pichi.
It’s soft and slightly bouncy, but still incredibly tender and delicate.
Each bite is lightly sweet and finished with grated cheese on top. The cheese adds a salty richness that balances the sweetness perfectly.
Since I don’t have the classic tiny molds they’re usually steamed in, I had to improvise and use llaneras instead. It still worked perfectly. I just had to steam them a little longer.
If you’ve never tried pichi pichi before, you’re in for a treat.
What Is Pichi Pichi?
Pichi pichi is a popular Filipino dessert made from grated cassava, sugar, and lye water. It is steamed until soft, then cut into bite-sized pieces and coated in either fresh grated coconut or grated cheese.
Simple, sweet, and pleasantly chewy, pichi pichi is a classic Filipino treat enjoyed as a snack or dessert.
Ingredients
You only need a few basic ingredients to make this classic Filipino dessert.
- Cassava. The base of the dessert, it gives pichi pichi its signature chew. Frozen grated cassava works very well here, just thaw it completely and squeeze out excess liquid before using.
- Milk. Milk adds richness and a subtle creaminess to the dessert. If you want a more traditional version, you can substitute water instead.
- Sugar. Sugar sweetens the pichi pichi and balances the mild flavor of the cassava.
- Lye Water helps create the slightly bouncy, chewy texture that pichi pichi is known for. A small amount goes a long way.
- Grated Cheese. While I prefer mine with cheese, pichi pichi is also traditionally coated in grated coconut. I use a mix of cheddar and queso de bola (Edam cheese) for a nice color contrast and a balance of flavors.
How to Make Pichi Pichi
Ready to try it yourself? Here’s how to make this soft and chewy pichi pichi at home.
1. Prep. Bring a large pot of water to a boil and set up your steamer. Grease two llaneras or molds.
2. Mix the cassava batter. In a bowl, combine the thawed grated cassava, milk, sugar, and lye water. Stir well.
3. Pour and steam. Divide the mixture evenly between the two greased llaneras. Place the llaneras in the steamer and cover. Steam for about 80 minutes, or until the center is fully set.
4. Cool completely. Remove the molds from the steamer and let the pichi pichi cool completely. You can refrigerate it to speed up the cooling.
5. Slice and coat with cheese. Run a knife around the edges and remove the pichi pichi from the molds. Slice into pieces and coat each slice in grated cheese before serving. Enjoy!
Tips for Perfect Pichi Pichi
Before you start steaming, read these tips for the best results.
- Use enough water when steaming. Make sure there is plenty of water in the pot. You don’t want the pot to run out of water while the pichi pichi is cooking.
- Use a shallower pan to cook faster. If you want the pichi pichi to cook faster, use a shallower mold or pan. Deeper molds like llaneras take longer to set.
- Let it cool completely before removing. Allow the pichi pichi to cool fully before removing it from the mold. This helps it firm up and makes it much easier to release.
- Steam in an Instant Pot. If you don’t have a traditional steamer, you can use an Instant Pot. Add water to the pot, place the trivet inside, set the molds on top, and use the steam function.
- Use frozen cassava if fresh isn’t available. Frozen grated cassava works very well for pichi pichi. Just thaw it completely and squeeze out as much excess liquid as possible before using.
- Substitute for lye water. If you don’t have lye water, mix ¼ teaspoon baking soda with 1 teaspoon water and use it in place of the ½ teaspoon lye water.
Variations
Once you know the recipe, it’s easy to create different pichi pichi variations.
- Classic Pichi Pichi. For the traditional version, use water instead of milk and coat the pieces in fresh grated coconut.
- Ube Pichi Pichi. Add 1-2 teaspoons ube extract to the batter before steaming.
- Pandan Pichi Pichi. Add 1-2 teaspoons of pandan extract to the mixture for a fragrant, lightly sweet pandan version.
How to Store Pichi Pichi
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.To Serve: You can enjoy pichi pichi cold straight from the fridge, or let it sit at room temperature for a few minutes before serving so it softens slightly.
Frequently Asked Questions
More Filipino Recipes You’ll Love
Pichi Pichi Recipe (Filipino Cassava Dessert)
Ingredients
- 2 cups frozen grated cassava thawed
- 2 cups milk
- 1 cup sugar
- ½ teaspoon lye water
- Grated cheddar cheese for coating
Instructions
- Bring a large pot of water to a boil and set up a steamer. Grease two llaneras with oil.
- In a bowl, mix thawed cassava, milk, sugar, and lye water until well combined. Divide the mixture evenly between the two prepared llaneras.
- Place the llaneras in the steamer and steam over medium heat for about 80 minutes, or until the center is fully set and no longer wet.
- Remove from the steamer and let the pichi-pichi cool completely in the molds. You can refrigerate it to speed up the cooling.
- Run a knife around the edges, turn out onto a plate, and slice into pieces. Coat each slice in grated cheese before serving. Enjoy!
