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close up photo of ube pichi pichi

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 12 pichi pichi
  • Diet: Vegan


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!


  • 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


  • Measuring spoons and cups
  • Mixing bowl
  • Steamer pot
  • Mold(s) or small baking dish


  1. If you use frozen cassava and frozen coconut, place them in a bowl in the refrigerator overnight to thaw.
  2. Add everything except the grated coconut to a mixing bowl and stir until uniform.
  3. 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. 
  4. Steam for 30-40 minutes, or until the mixture looks more clear and is no longer runny.
  5. Remove the dish(es) from the steamer and cool, then place into the refrigerator to chill for 2 hours.
  6. 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. 
  7. 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. 


  • 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