Pichi Pichi Cassava

Pichi pichi is a traditional Filipino dessert made from grated cassava, sugar, and water, steamed to create a soft and chewy cake. Typically coated with freshly grated coconut or optional toppings like sweetened cheese, this dessert is naturally gluten-free, lightly sweet, and perfect for snacks, parties, or festive occasions.

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Prep Time 15

Cook Time 35

Total Time 1 25

Servings: 8 servings

Course: Dessert

Cuisine: Filipino

Ingredients Equipment Method Notes

Ingredients

2 cups grated fresh cassava peeled and washed
1 cup sugar
1 cup water
1 tsp pandan extract or vanilla extract optional
1 cup freshly grated coconut for coating
Sweetened cheese or toasted coconut flakes optional toppings

Equipment

Steamer or large pot with a steaming rack
Small molds, ramekins, or heatproof cups
Mixing bowl
Grater (for cassava and coconut)
Spoon or spatula

Method

Prepare Cassava Mixture: Peel and grate fresh cassava. Combine grated cassava, sugar, water, and optional pandan or vanilla extract in a mixing bowl. Mix until smooth.
Steam: Lightly grease small molds or ramekins. Pour the cassava mixture into molds. Place molds in a preheated steamer and steam for 30–40 minutes until the mixture turns translucent and firm.
Cool and Coat: Allow steamed cassava to cool slightly before removing from molds. Roll or sprinkle the cakes with freshly grated coconut. Add optional toppings like sweetened cheese or toasted coconut flakes.
Serve: Arrange on a serving plate and enjoy warm or at room temperature.

Notes

Use fresh cassava for the best chewy texture; cassava flour can be used but changes the texture slightly.
Avoid over-steaming to prevent a gummy texture; the dessert should be firm yet soft.

Store in an airtight container in the refrigerator for up to 3 days. Re-steaming before serving helps maintain softness.

Experiment with flavors like ube or chocolate for creative twists on the traditional recipe.