Pichi Pichi Recipe

Pichi Pichi is a beloved delicacy for its sweet flavor and delightful chewy texture. This is a treat, often enjoyed as a snack or dessert. If you’re curious about Pichi Pichi and its unique characteristics, let’s delve into what makes it so unique, its differences from other Filipino desserts like Palitaw, and some tips for storing and enjoying it.

You may also like my other Filipino treats: Halo Halo, Turon, Food for the Gods, and Ube Crinkles.

What is Pichi Pichi?

Pichi Pichi is a Filipino dessert made primarily from grated cassava (yuca), sugar, and water. It’s cooked by steaming until it becomes firm yet chewy, then coated with grated coconut or rolled in grated cheese for added flavor. Pichi Pichi is loved for its irresistible sweetness and gelatinous texture, making it a favorite among dessert enthusiasts.

How does Pichi Pichi Taste like

Pichi pichi features a blend of sweet and refreshing flavors. Grated cassava, the main ingredient, contributes a subtle earthy and nutty taste. Paired with the sweetness of sugar and the fragrant aroma of grated coconut or cheese topping, it can be sweet and salty. The texture is soft, chewy, and slightly sticky, reminiscent of firm gelatin or mochi. This combination offers a unique and satisfying dessert experience, beloved by many in Filipino cuisine.

You can customize the taste to Pandan Flavor, Mango Flavor, Ube Flavor, and Almond.

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What is Pichi Pichi Made of?

• Grated Cassava (Yuca): The main ingredient in Pichi Pichi is grated cassava, which provides the chewy and gelatinous texture characteristic of this Filipino dessert.
• Sugar: Sweetness is essential in balancing the flavor of Pichi Pichi, and sugar serves this purpose while enhancing its overall taste.
• Water hydrates the grated cassava and sugar mixture, forming a smooth batter before steaming.
• Lye Water (Optional): Traditionally used in Pichi Pichi recipes, lye water helps improve the texture and adds a unique chewiness to the dessert. However, it can be substituted with baking soda for those who prefer to avoid it.
• Grated Coconut or Cheese (Optional Toppings): After steaming, Pichi Pichi is often coated with grated coconut or rolled in grated cheese, adding a delightful flavor and texture contrast.

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How Do You Make Pichi Pichi

Making Pichi Pichi is simple and not consuming. Here are the steps on how to make it.

• Transfer thawed- frozen cassava to a large bowl and add the sugar, water, and lye water. Mix until the sugar dissolves. Add your favorite flavoring at this time.

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• Transfer the cassava mixture to a mold. Arrange them in the steaming tray. Boil ten cups of water and steam the cassava for forty-five minutes.

• Let the Pichi Pichi cool and remove it from the mold. Roll it into the shredded coconut or cheese.

Difference Between Pichi Pichi and Palitaw

While both Pichi Pichi and Palitaw are Filipino desserts, they differ in several ways:

Ingredients

Pichi Pichi primarily uses grated cassava, sugar, and water, while Palitaw is made from glutinous rice flour and water. The ingredients give each dessert its distinct taste and texture.

Texture

Pichi Pichi has a chewy, gelatinous texture, similar to gummy candy, while Palitaw has a soft and slightly chewy consistency, resembling a flattened rice cake.

Coating

Pichi is often coated with grated coconut or rolled in grated cheese, while Palitaw is covered with grated coconut and sugar.

Substitution:

Lye Water Substitute

Traditionally used in Pichi Pichi recipes, lye water can be substituted with water and baking soda. Still, you can skip them altogether if you need access to both. You were used as a replacement for lye water in the recipe. It’s a suitable alternative for those who prefer to avoid using lye water.

• Mix 1 cup of water and add one teaspoon of baking soda.
• Boil for 5 minutes and let cool.
• Add it to your Pichi Pichi ingredients and Puto Kutchinta; you don’t have to worry about lye water. Bottled lye water is unhealthy, so you can use the lye water substitute.

Shredded Coconut Replacement

Use mild cheddar cheese if you can’t find fresh coconut to coat your Pichi pichi. Although I prefer the coconut more.

Why You’ll Love This Pichi Pichi Recipe

• Chewy Texture: Pichi Pichi boasts a satisfyingly chewy and gelatinous texture, making each bite an indulgent experience.
• Sweet Flavor: With just the right amount of sweetness, Pichi Pichi appeals to those with a sweet tooth without being overly sentimental.
• Versatile: Pichi Pichi can be enjoyed on its own as a dessert or snack or paired with grated coconut or cheese for added flavor.
• Simple Ingredients: Made from essential ingredients like cassava, sugar, and water, Pichi Pichi is easy to prepare at home and requires minimal effort.

How to Store Pichi Pichi

By following these steps, you can enjoy the delightful flavors and chewy texture of Pichi Pichi whenever cravings strike. Whether as a sweet treat for yourself or to share with friends and family, Pichi Pichi is sure to leave a lasting impression with its irresistible taste and simplicity.

• Cooling: Allow the freshly steamed Pichi Pic
•  Prevent condensation.
• Container: Transfer the cooled Pichi Pichi.
• Refrigeration: Store the Pichi Pichi in the refrigerator to prolong its shelf life. It can be kept for 3-4 days when properly stored.
• Freezing (Optional): Pichi Pichi can be frozen for up to 1-2 months for longer storage. Wrap individual pieces