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If you haven’t had pichi pichi (pitsi pitsi) before, you are in for a treat! This sticky Filipino delicacy is the perfect soft, sweet, and chewy treat for snack or dessert. It’s made with cassava, sugar, and coconut and is one of the most popular kakanin in the Philippines!
Ingredients You’ll Need
- Grated cassava: The star of the show for this recipe. You can peel and grate fresh cassava, but I opt for frozen as it makes this recipe faster. You can do this with a hand grater or a food processor and a grater attachment.
- Coconut water: I have seen pichi pichi made with water to substitute the coconut water. I prefer the flavor of coconut water, but I just wanted to share that as an option.
- Sugar: Adds the perfect touch of sweetness. White sugar is best as it will not alter the color.
- Salt: Enhances the flavor and balances out the pichi pichi.
- Lye water: Also known as lihiya, this is used to firm up the pichi pichi, and we recommend not skipping it. You can also make it at home; check out this recipe.
- Grated mature coconut: For coating the pichi pichi. Make sure you get mature and not young!
- Flavoring: You can add additional flavor (and color) to your pichi pichi with ube extract and pandan extract. These are optional but recommended!
Is pichi pichi the same as palitaw?
Although Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour. Palitaw also has additional toppings of sesame seeds and sugar.
Equipment
- Measuring spoons and cups
- Mixing bowl
- Steamer pot
- Mold(s) or small baking dish
More Filipino recipes you may enjoy:
- Suman Malagkit (Filipino Steamed Rice Cakes)
- Ube Pandesal (Filipino Purple Yam Bread Rolls)
- Siopao Asado (Filipino Steamed Buns)
- Banana Cue (Filipino Fried Caramelized Bananas)
- Bistek Tagalog (Filipino Beef Steak)
- Pancit Bihon
- Lumpiang Shanghai (Filipino Spring Rolls)
Tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!
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Ube Pichi Pichi (Filipino Sticky Cassava Snack)
- Total Time: 35 minutes
- Yield: 12 pichi pichi
- Diet: Vegan
Description
If you haven’t had pichi pichi (pitsi pitsi) before, you are in for a treat! This sticky Filipino delicacy is the perfect soft, sweet, and chewy treat for snack or dessert. It’s made with cassava, sugar, and coconut and is one of the most popular kakanin in the Philippines!
Ingredients
- 8 oz frozen grated cassava * (see notes)
- 1 cup coconut water * (see notes)
- 1/2 cup sugar
- 1/4 teaspoon lye water (lihiya)
- 1/8 teaspoon salt
- 3 drops ube extract
- About 1/2 cup grated mature coconut
Equipment
- Measuring spoons and cups
- Mixing bowl
- Steamer pot
- Mold(s) or small baking dish
Instructions
- If you use frozen cassava and frozen coconut, place them in a bowl in the refrigerator overnight to thaw.
- Add everything except the grated coconut to a mixing bowl and stir until uniform.
- Pour the cassava mixture into your molds or baking dish and spread out until even. We have a small steamer pot so we steamed ours in two batches.
- Steam for 30-40 minutes, or until the mixture looks more clear and is no longer runny.
- Remove the dish(es) from the steamer and cool, then place into the refrigerator to chill for 2 hours.
- Pour the coconut into a wide bowl. Cut the pichi pichi into sizes/shapes of your choice. Add a piece of the cut pichi pichi to the coconut and roll until coated. Set aside on a clean plate. Continue with all of the pichi pichi.
- Serve right away or store in an airtight container in the refrigerator for about 5 days. Keep in mind that the coconut may change color if you are using ube or pandan extract.
Notes
- In combination with or instead of the mature coconut, you can also coat the pichi pichi in shredded vegan cheese.
- You can peel and grate fresh cassava, but I opt for frozen as it makes this recipe faster. You can do this with a hand grater or a food processor and a grater attachment.
- I have seen pichi pichi being made with water to substitute the coconut water. I prefer the flavor of coconut water, but I just wanted to share that as an option.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert
- Method: Steamed
- Cuisine: Filipino
Keywords: Snack, Dessert, Filipino, coconut, cassava, ube, sweet
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