Guys, I love you, I appreciate you, but I have to keep this short and sweet. As much as I want to be my ol’ chatty self, I have a pretty bad headache going on and I can already feel it turning into a miserable migraine that will torture me for days. All I want right now is get under my bed covers and find some relief with a few hours of zzzzzz’s. Fortunately, I can be in and out quick as the recipe I have for you tonight is pichi-pichi and simple cannot get any simpler than making this classic Filipino snack. If you use grated cassava (available in the freezer section of most Seafood City supermarkets) like I did, prep time is less than 10 minutes. Heck, it took me lot longer trying to capture a semi-decent photo of the cooked pichi-pichi than getting the pichi-pichi molds ready for the steamer. Alright, folks, over and out. Same place, same time tomorrow?

Prep time
Cook time
Total time
Yield: 2 Dozens
    • 1 (16 ounces or 2 cups) package frozen grated cassava, thawed
    • 2 cups coconut juice
    • 1 cup sugar
    • ½ teaspoon lye water
    • 1 cup grated mature coconut
  1. In a bowl, combine cassava, coconut juice and sugar. Mix well until sugar is dissolved. Add lye water and mix well.
  2. Pour mixture into individual molds and arrange molds in a a steamer. Steam for about 50 minutes to 1 hour or until translucent.
  3. Remove from steamer and allow to cool for about 20 to 30 minutes. Remove pichi-pichi from molds and roll in coconut to fully coat.
Regularly stir cassava mixture while pouring into molds to evenly-distribute the cassava as it tends to settle at the bottom of bowl.




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