Pichi – pichi
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Filed under My recipes; Oh so sweet!; Asian, coconut & derivatives, Filipino
Another traditional Filipino dessert, pichi-pichi is made with grated cassava or cassava flour, water and sugar. The mixture is steamed, cooled then cut into pieces that are rolled in niyog (grated coconut). This has been the easiest Filipino dessert I have cooked so far.
The traditional way of making pichi-pichi is to boil and grate the cassava. But it was my first time to make pichi-pichi and I didn’t want to do it the hard way. So, I used cassava flour instead.
Ingredients :
2 c. of grated cassava (or cassava flour)
2 c. of pandan water (or 2 c. of water and 1/2 tsp. of pandan extract)
2 c. of white sugar
1/2 tsp. of lye water
1 c. of niyog (grated coconut)
Cooking procedure :
Mix all the ingredients together, except the grated coconut. Stir until well blended and no lumps remain. Pour into a heat proof shallow bowl. Steam for 45 minutes. The steamed pichi-pichi should be firm, golden in color and clear. Cool. Cut into serving size pieces, 2″ x 2″ should be fine. Roll each piece in grated coconut. Serve.
If you plan to store your pichi-pichi, place them in an airtight container and freeze. Steam to soften before serving.
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DO YOU KNOW IF WHERE I CAN BUY LYE WATER. I WENT TO DIFFERENT ASIAN STORE HERE IN SACRAMENTO, CALIFORNIA, BUT CAN’T FIND ANY.
THANKS,
san po ba nakakabili ng lye water dito sa pilipinas?
Sa mga palengke, sa nagtitinda ng harina at yeast panggawa ng tinapay.
Hi Marissa, try the drug store.
Hi guys,:razz:
i love cooking. im in uk right now and i always seek times to cook filipino desserts especially on my days off. ohh what a delicious pichi pichi …hope to hear n have loads of recipes to my email next time i open my email.. thankx
just digging… looking for ideas
lye water can usually be bought at any asian store..i just bought a bottle at a vietnamese store ..so the asian stores that you have there in sacramento should have ‘em..they should be in the filipino aisles, though
hi i live in jersey, minutes away from manhattan, where can i get pandan water and cassava flour?
Cris
Cris, you’ve probably found out by now, but here goes:
1. Port Authority in Manhattan has a
string of Filipino stores (and
fresh fish stalls right across
the street);
2. Jersey City, NJ – you’re
practically in mini-Manila;
3. Chinatown in Manhattan-find
parking first close to Mott and
Pell Sts., then walk every-
where. Found ONE good size super-
market-clean and with everything
you need: dry goods, seafood,
cooking utensils. Puto
vendors can direct you…
Cris, sorry, I have no idea.
hello, ijust want to know how to make a graham cake.pls.help me
hi, is there any substitute for lye water if ever i didn´t find any here in Germany?
By the way, i just wanna say thank u for sharing ur foodblog. you have such a great recipes and all of them are very interesting to cook esp veggie. They are the best i ever cooked… Living away from home, I miss Filipino food so much and you just saved me and now i´m learning to cook! had already tried some and my husband really liked it and even my 2 years old daughter. Hoping to have a copy of your Recipe book when you release it…
wheng, i don’t know of any substitutes, sorry. at any rate, the pichi pichi can be cooked without the lye water except that they won’t be makunat.
You can also use/add pinipig.
wowie, add pinipig to the niyog or to the cassava flour mixture?
there’s a store in malabon that uses cheese instead of grated coconut. perhaps the shelf life is longer..yummy….
Sorry for the late comment. You may use pinipig instead of the cassava flour or you may just add it to the cassava..
Hi!
Is tapioca powder the same as cassava flour?
Thanks!
Rosana, tapioca powder = cassava starch.
hi, i hope you’d still get this comment. i tried your recipe last night and my pichi-pichi was a failure
mel, cassva powder is a thickener for sauces, also known as tapioca starch.
hi, connie. i’m making pichi-pichi tonight.
i got myself fresh cassava from quezon BUT i made a mistake–i grated it before boiling! you think i could still use it? thanks.
mel, you’re supposed to grate it raw.
then i must have done something wrong because it didn’t stick together. i steamed it for more than 45 minutes because the mixture doesn’t seem to stick together. after two hours i gave up because the grated cassava was still tough.
Mel, check this out. Same principle except that the pichi-pichi is cut and rolled in grated coconut.
Hi, Connie. Thanks for sharing these recipes. I’m so thankful I could find filipino recipes like piche piche online. Anyhow, I have all the ingredients for this recipe. I was wondering… does it matter how much water I add to the bottom of my steamer? My mother lent me her steamer which is a metal one with 4 pots that stack on top of each other. I will also be using her individual mini-muffin cups because my muffin pan will not fit in the steamer. How much water do I put and should the water be simmering or boiling? I’ve never steamed anything in my life- let alone piche piche. LOL Salamat, po!
we love pichi-pichi and i am so glad i found ur recipe! the one from malabon uses cheese instead of niyog. masarap din…
Hi Connie,
I need 1 teaspoon of lye water to my recipe. I don’t fell like using lye water, what I can substitute? what would be the consistent measurement.
thanks
Maria
Hi! Would it make a difference it I use cassava powder? It’s the only thing they have in the supermarket I checked out. Thanks!
thanks poh xa procedure….
hehehe
ill ask mom to try the recipe.
i love pichi-pichi.. my fave would be amber’s!
the one with cheese is okay but i still prefer the one w/ niyog.
please send me a complete instraction on how to make a pichi pichi
what lye water can do anyway?
that’s what makes it chewy.
hi connie!!!i always make pichi-pichi for loved ones n friends.some suggestions–want it to be of smooth texture??try putting d mixture in a blender and liquefy it.no lumps.sarap to d bite!!i also add lemon extract to d mixture.just a teaspoon of it.it won’t alter d taste.
btw,i forgot to add that my suggestions are for your readers who use FRESHLY GRATED cassava.
happy cooking,everybody!!!!!
connie,nice to know that sam’s ok na.it’s really hard for us moms kapag our kids get sick.my hubby,a physician,advised my 2nd daughter to take lots of that wonderfully potent calamansi juice when we suspected her of having dengue coz her symptoms presented that of dengue.thank God d blood tests yielded negative results.
where can we buy lye water
Great recipe especially when refrigerated and cold when eaten. My daughter, Perlas Kintanar Lorenzo, M.D., DPBO used to buy them. Then I learned how to make it and presto! We saved by just making them in our kitchen….
I love your website. Your cooking steps and recipes are just wonderful and soooo good! I have added a link of your website on mine. I always for new recipes that you publish. I’m a fan!
I have to make kutsinta for a school project and I need to use Lye water. Does anyone know of any stores here in Indianapolis Indiana that would have it? I actually live in the one horse town of Lebanon but we would have that here. Let me know
Hi connie! I tried making pichi pichi and for some reason it was too watery. I followed the same measurements that you put in the same amount if water to the same amount of cassava. My mother in law insited I add some flour and I did. It turned out to be a Pichinta (Half pichi and half kutsinta) could it be that because I used Frozen Grated Cassava that made it watery? If so what would the measurements be is using Frozen Grated Cassava and how much lye water should be used per pack of Frozen Cassava? Would really appreciate it if you could get back to me… Many Thanks!!!
Joanna, I’ve never used frozen cassava so I don’t know how it’s handled. I never heard of anyone adding flour to pichi-pichi.
Hi Connie!
Can you share where we can buy lye water and cassava flour in Manila? Thanks. 
lye water = Antipolo market. Cassava flour is available in most supermarkets.
hi there!
do u have the recipe for panutsa? i tried it once but it wasn’t good enough…
thanks
Can anybody send me a recipe using cassava powder?
Thanks in advance and have a great 2009!
hi, connie! thanks a lot finally i got the recipe of pichi pichi this is my fav since i was in philippines. i already prepared the ingredients now but i couldn’t find pandan extract here in london filipino shop intead i found a frozen padan leaves. i boiled it for 5cups of water coz i have 5 cups of freshly grated cassava. but i couldn’t smell the pandan factor in the boiled water. can i used a plain water instead or do u have any suggestions?
You can get bottle pandan flavor. You’ll only need a few drops.
hi connie what is the local term for lye water. any tagalog translation for it? i want to cook pichi pichi thoug i never thought that i will be needing an ingridient difficult to find in dubai. thanks
Lihia.
do you think i can bake this instead of steaming? i’m craving for a makunat recipe but w/ the texture of a baked cassava on top.
There is a cassava bibingka recipe in the archive. Just omit the topping.
lye water or lihia is mostly out of stock now here in australia…i wanted to make cutchinta but then i can;t find any lye water..what do you recommend coz i do really need to make cutchinta..thanks
mama besa i am felix owner of ftb chem lye chemical industies line of our buseness manufacturer of lihia but our factory is base in the philippines if you are intrested send me a mail ftbchem@yahoo.com thank you very much.
hi felix…just wanna ask if you also supply lye water here in iloilo..find it hard to look for it though. tnx!
Hello, I am in Ohio and I want to try cooking pichi-pichi and kutsinta, too but I have hard time looking for lye water. I asked in the Asian store, but they don’t know it. I tried to look for the picture of the bottle in the internet and it showed me “Potassium Carbonate and Sodium Bi0Carbonate Solution” Is this the same as LYE water? please let me know. Thank you so much.
hi connie, got the lihia after a long time, available na cya sa mga Filipino supermarket dito sa dubai, I tried the recipe but unsuccesful, i was thinking na mali ang ginawa ko, then inulit ko sa follwing weekend pero the same result, parang tikoy, its not the same sa mga pichi pichi na nabibili sa Pilipinas…I dont know what went wrong. dapat cguro i use fresh kamoteng kahoy? please help gusto ko talaga maluto ang pichi pichi…
Fresh is always ideal since the texture of flour can vary.