Pichi-pichi
pitsi-pitsi
Chewy Filipino cassava cakes or dumplings rolled in coconut, commonly served at celebrations.
About this dish
Chewy Filipino cassava cakes or dumplings rolled in coconut, commonly served at celebrations. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Filipino pichi-pichi with coconut
- 450 g commercially prepared frozen grated sweet cassava, thawed according to label
- 400 ml water
- 180 g sugar
- 1/4 tsp salt
- 1/2 tsp culinary pandan extract
- 150 g fresh grated coconut
- 1 tsp oil for molds
- 1
Use only packaged sweet cassava intended for cooking; follow all manufacturer preparation instructions. Do not use bitter or unidentified cassava and never taste raw batter. Follow labeled product preparation, thawing and liquid-handling instructions; they override generic timing.
- 2
Use 450 g commercially prepared frozen grated sweet cassava, thawed according to label; 400 ml water; 180 g sugar and the listed remaining ingredients. Mix cassava, water, sugar, salt and pandan until evenly combined. Oil 16 small heatproof molds and divide mixture among them. Stir until sugar dissolves and solids suspend evenly. Use equal-size molds and stir batter between fillings.
- 3
Steam over boiling water 40-50 minutes, or longer if the product instructions require, until set and translucent throughout. Cool completely. Keep molds above water and time from steady steam. Top up as needed and meet product cooking requirements; appearance alone cannot establish cassava safety.
- 4
Unmold and roll in grated coconut. Refrigerate promptly if not serving right away. Wait until fully cool and firm, loosen gently and coat. Refrigerate promptly if not serving.
Note
A no-lye version follows the first source. Cassava safety depends on the product and preparation, not just visible doneness; use a reputable labeled product and follow its directions.