Randy Chandler
Pichi pichi is a Filipino delicacy made from cassava, sugar, and water. It is steamed and then coated in grated coconut or cheese. The dish is soft and chewy and has a jelly-like texture. The recipe is simple and easy to follow, and the dessert can be made at home. The unique texture is achieved through the use of cassava and the steaming process. This traditional sweet dish is considered to have originated from the province of Quezon in the Philippines.
| Characteristics | Values |
|---|---|
| Cuisine | Filipino |
| Ingredients | Cassava, water, sugar, grated cheese, pandan leaves |
| Equipment | Deep bowl, steamer, cup moulds, pot, pan |
| Cooking method | Steam cassava mixture until translucent, sticky, and semi-translucent |
| Cooling method | Cool down completely before removing from moulds/pan, can be refrigerated |
| Serving suggestion | Roll in grated cheese, sprinkle cheese on top |
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What You'll Learn
Ingredients: cassava, water, sugar, and cheese
Pichi pichi is a Filipino delicacy made from cassava, sugar, and water. It is a soft and chewy dessert that is steamed and coated in grated coconut or cheese.
Cassava, also known as manioc, yuca, or yucca, is a nutty-flavoured, starchy root vegetable or woody shrub that is native to South America. It is a major source of calories and carbs and is widely consumed in many countries. The root is the most commonly consumed part of the plant and can be eaten whole, grated, or ground into flour. It is also used to make tapioca starch. Cassava is cultivated in sweet and bitter varieties, with the sweeter variety being more common in the United States. It is important to note that cassava must be cooked before consuming as it can be poisonous if eaten raw due to the presence of cyanogenic glucosides.
To make pichi pichi, you will need cassava, water, sugar, and cheese. If you are using fresh cassava, grate it and place it in a cheesecloth to squeeze out the liquid. You can also use frozen cassava, in which case you would not need to squeeze out the liquid. In a deep bowl, combine the cassava with the water and sugar, and mix thoroughly. You can also add a baking soda solution to the mixture by dissolving 1/4 teaspoon of baking soda in 1 cup of water and boiling the mixture for 5 minutes.
Fill individual cup molds about three-quarters full with the mixture, leaving some space as the pichi pichi will rise during steaming. Arrange the filled molds in a steamer and steam for about 20-30 minutes, or until they become translucent. You can also use a baking pan if it fits in your steamer. Let the pichi pichi cool down completely before removing them from the molds, or place them in the fridge to shorten the cooling time. Finally, roll each pichi pichi in grated coconut or cheese.
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Combining ingredients
Pichi pichi is a Filipino delicacy made from cassava, sugar, and water. It is steamed and coated in grated coconut or topped with cheese.
To make pichi pichi with cheese, start by preparing your cassava. If you are using fresh cassava, grate it and place it in a cheesecloth to squeeze out the excess liquid. If you are using frozen cassava, there is no need to squeeze out the liquid, but you should thaw it before use.
In a large bowl, combine the grated cassava, sugar, and water. Mix these ingredients together until the sugar is fully dissolved. You can also add a bit of lye water (lihiya) for blending—this can be substituted with a baking soda solution if lye water is unavailable. To make the baking soda solution, simply dissolve 1/4 teaspoon of baking soda in 1 cup of water and boil the mixture for 5 minutes.
Once your ingredients are combined and the sugar is dissolved, you can prepare your steamer by adding water and heating it over medium heat until it boils. While the water is heating up, you can grease your moulds or pan to prevent sticking.
Now you are ready to fill your moulds or pan with the pichi pichi mixture. Fill individual cup moulds about three-quarters full, leaving some space as the mixture will rise during steaming. Alternatively, you can pour the mixture into a small pan or baking pan, whichever fits in your steamer.
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Preparing the steamer
Firstly, ensure you have a steamer that is suitable for the amount of pichi pichi you wish to make. The steamer should be large enough to accommodate your chosen moulds or pans. If you don't have a steamer, you can use a large pot with a lid. Place a stand or rack in the pot to elevate your moulds or pans above the water level.
For the steaming process, you will need to add water to your steamer. Fill the steamer base or pot with enough water to reach just below the steaming platform. Be careful not to add too much water, as you don't want it to touch your moulds or pans. Turn on the heat to medium and bring the water to a boil.
As the water heats up, prepare your steamer lid. This step is important to prevent excess moisture from dripping onto your pichi pichi during steaming. Place a cloth, such as a tea towel, over the lid of the steamer. Alternatively, you can use a cloth to cover the vent or spout of the steamer lid. This will absorb the condensation and prevent water droplets from falling onto your pichi pichi.
Once the water is boiling, carefully place your filled moulds or pans into the steamer. Lower the heat to a gentle simmer to maintain a steady stream of steam. Cover the steamer with the lid and begin timing the steaming process.
Your pichi pichi will need to steam for approximately 20 to 40 minutes. The exact steaming time will depend on the size of your moulds and the consistency you desire. Smaller moulds or a softer texture will require less steaming time, while larger moulds or a firmer texture will need a longer steaming time. Check your pichi pichi periodically to ensure they are steaming evenly and don't overcook.
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Cooking the pichi pichi
Pichi pichi is a Filipino dessert made from cassava, sugar, and water. It is steamed and coated in grated coconut or cheese. Here is a step-by-step guide on how to cook pichi pichi:
First, combine all the ingredients in a deep bowl and mix thoroughly. The ingredients include grated cassava, sugar, water, and a bit of lye water. If you don't have lye water, you can create a baking soda solution by dissolving 1/4 teaspoon of baking soda in a cup of water and boiling it for 5 minutes.
Next, prepare your steamer by adding water and heating it over medium heat until it boils. You can also place a cloth or tea towel over the lid of the steamer to prevent moisture from dripping into the pichi pichi. While the steamer is heating up, you can prepare your moulds. Fill individual cup moulds about three-quarters full, leaving some space as the mixture will rise during steaming. You can also use a small pan if you don't have moulds.
Once the steamer is ready, carefully place the filled moulds or pan inside and steam for about 20 to 40 minutes. The pichi pichi is done when it becomes sticky, semitransparent, and a little firm. You can also use a toothpick to test for doneness—insert a toothpick into the centre of a pichi pichi, and if it comes out clean or with minimal sticky residue, it's ready!
Finally, remove the pichi pichi from the steamer and let it cool down completely before removing it from the moulds or pan. This allows the pichi pichi to set completely and makes it easier to remove from the moulds. You can place the container in the refrigerator to speed up the cooling process.
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Coating with cheese
Pichi pichi is a Filipino delicacy made from cassava, sugar, and water. It is steamed and then coated in grated coconut or cheese. The cheese coating adds extra flavour to the dessert and enhances its soft, jelly-like texture.
To make pichi pichi with a cheese coating, first prepare the pichi pichi by mixing grated cassava, sugar, and water in a large bowl. Add a bit of lye water (also known as lihiya) for blending—if you can't find lye water, you can substitute it with a baking soda solution (1/4 teaspoon of baking soda dissolved in 1 cup of water, boiled for 5 minutes). Mix the ingredients until the sugar is fully dissolved.
Next, prepare your steamer by adding water and heating it over medium heat until it boils. Pour the pichi pichi mixture into small pans or cup moulds and place them in the steamer. Cover the lid of the steamer with a cloth or tea towel to prevent moisture from dripping onto the pichi pichi. Steam the pichi pichi for about 30-40 minutes, or until it becomes sticky, semitransparent, and slightly firm.
Once the pichi pichi is cooked, remove it from the heat and allow it to cool down. This step is important, as it will make it easier to remove the pichi pichi from the moulds. You can place the moulds in the refrigerator to speed up the cooling process.
Now it's time for the cheese coating! Once the pichi pichi has cooled, remove it from the moulds and sprinkle grated cheese over it before serving. You can roll the pichi pichi in the cheese to ensure an even coating. The cheese will add a delicious savoury contrast to the sweet dessert.
Your cheesy pichi pichi is now ready to be enjoyed! This dish is perfect as a snack or served with tea or coffee. It's a simple and easy-to-make dessert that's sure to impress your family and friends.
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