Pichi-Pichi

Posted by JMom | Sunday, July 02, 2006 | , | 21 comments »

While I'm compiling the round-up for this round of Lasang Pinoy, I thought I would post this recipe, another Filipino dessert made of coconut and cassava or kamoteng kahoy. I was prompted to give this recipe a try by Manang Kusinera on her post on Palitaw which is similar to this but is made of rice flour instead of cassava.

Click here for the rest of the Pichi-Pichi Recipe

21 comments

  1. stel // 7/02/2006 1:49 PM  

    wowee! that's instantpichi pichi! i have to try this easy way...thanks to your auntie and you, J!
    happy fourth to you and your family...

  2. jules // 7/03/2006 1:14 AM  

    OH MY GAWD!!! you rock my world. First of all, PICHI PICHI, I can finally put a name to this delectable treat. I come across this dessert often at parties and such but never think to ask what it is called. Who knew it was so easy to make?!? I thought it would have been labour intensive. These types of deserts always remind me of my grandmother. She'd always have sweet treats for all of us quirky grandkids.

  3. Manang // 7/03/2006 10:21 AM  

    Thank you so much, JMom! If I only knew early on how easy it was to make this, I would have made them to bring to any get-togethers!

  4. Manang // 7/03/2006 1:29 PM  

    JMom,
    Talaga bang alang sugar? Or did you just forget to include it?

  5. JMom // 7/03/2006 2:45 PM  

    HELLO everyone! Please note the change I made regarding sugar instead of flour, thanks to manangK for noticing :) Ganyan talaga ang magaling na cook, you notice the discrepancy from just reading the recipe ;-)

    Hi Stel! happy 4th to you and family too.

    Hi Jules! you are just the cutest :) I too did not know what this was called, but was always the first at the table whenever someone brings this dish.

    Manang, you are welcome :-) and thanks for catching my oversight. Don't put any flour in this, it just might mess it up. Just sugar and water in equal proportions. I was actually thinking of cutting some of the sugar down as it is a little sweet for me.

  6. melissa_cookingdiva // 7/08/2006 9:02 AM  

    They look delicious...and very easy to prepare. Thanks for sharing :-)
    M

  7. kat // 10/05/2006 12:44 AM  

    where in the philippines pichi-pichi originated

  8. Emer // 6/06/2007 2:52 AM  

    hi there,

    thanks for the recipe, i tried it yesterday. it was so easy and very yummy. some i rolled in grated fresh coconut and some, for variaton, i rolled in grated cheddar cheese. i was really good. thanks again. more power.

  9. Carmen // 7/21/2007 11:21 PM  

    JMom, thank you for the recipe. I will be making it tommorrow. I will substitute pandan water(sold in a can) and 1/2 tsp. pandan extract (in small bottle) for the 1 cup water. Also, I will try cutting down on the sugar as you suggested. I will let you know how it turned out!

  10. mc_lorenzo // 7/22/2007 11:16 PM  

    where did you get the grated cassava? I checked with Shopwise Alabang but they don't even know such thing. many many thanks!

  11. JMom // 7/23/2007 9:42 AM  

    Hi Carmen, great idea about adding the pandan flavor. I've thought about doing the same, but I haven't been able to find pandan flavor here. I'll have to try that out as soon as I find some :)

    Hi mc_lorenzo, I find the grated cassava at our only Filipino market in the area (Raleigh, NC). Sorry I can't help you in Alabang :) I think though, that if you are able to find whole, fresh cassava root, you can just grate it raw and use in the same manner. Let me know if you get to try out the recipe.

  12. JMom // 7/23/2007 9:45 AM  

    @ kat, sorry I'm not sure where in the Philippines this recipe originated.

    @ emer, hi doc! I'm glad to hear you tried the recipe. That cheese sounds interesting. I'll have to try it out next time :)

  13. Carmen // 7/26/2007 10:22 AM  

    Delicious! I tried the pichi pichi with the pandan water and essence and it was a success! It turned a faint green color but I am glad I didnt add more pandan extract- it would have been overpowering IMO. JMom, I would try looking for pandan essence and extract in other specialty Asian stores or supermarkets if there are some in your area. I got the frozen niyog, frozen grated cassava, and pandan water from the Filipino store but I had to get the pandan extract in a Thai store- across town. I have since asked the Filipina owner to stock up on pandan extract.

  14. JMom // 7/26/2007 10:31 AM  

    hi Carmen, I'm glad to hear it turned out well for you! I'll have to go look for the pandan flavoring and give this another go :)

  15. mc_lorenzo // 8/18/2007 9:38 PM  

    Hi! I found cassava powder in a supermarket yesterday. Can I use the same measurements you gave with this?

  16. guday // 7/16/2008 9:50 PM  

    talaga bang sa microwave lang iluluto ang pichi-pichi?some i heard in the oven, some in a steamer?help ASAP

  17. JMom // 7/16/2008 11:05 PM  

    hi guday, yes, itong version na ito, pwede sa microwave. Madali lang.

    Pero ang traditional way na pagluto nito, talagang dapat ay sa steamer lutuin. Subukan mo itong sa microwave. Instant talaga :) Good luck. Let me know how it comes out for you.

    Here is manang kusinera's recipe for your reference: http://kusinanimanang.blogspot.com/2006/11/pichi-pichi-espesyal.html

  18. Anonymous // 7/19/2008 10:17 AM  

    I love desserts and I always like to bake the easy to do ones. Pichi-Pichi in the microwave is awesome. I started by cooking it for 5 minutes. I then took out the vessel I used to cook in and was surprised to see that it was cooked. That was for half an inch of the mixture. When I started increasing the content, I also increased the cooking time. You have to note the power of your microwave, too, and consider this in your timing.
    Thanks for uncovering the mystery of the Pichi-pichi. I always thought that this was a difficult sweet to make. I assure you that anyone can make this, anyone with a microwave. Also, I made my own pandan water. Just boil pandan leaves. Set aside. You can keep this in the fridge for a few months. The flavor is terrific.

  19. Anonymous // 11/01/2008 8:04 AM  

    wow. I tried this recipe yesterday and it comes out good. I used 2 cups of cassava and 1 cup of sugar and it turns out good to me , not too sweet.I forgot to get the frozen niyog but masarap pa rin kahit walang niyog:)

  20. rebecca // 6/20/2009 6:41 PM  

    REBECCA FROM CANADA ,ORIGINALY FROM MENDEZ,CAVITE AS FAR AS I CAN REMEMBER WE MAKE PICHE-PICHE WITH PINIPIG INSTEAD OF CASSAVA

  21. Anonymous // 12/01/2013 9:14 AM  

    hi this is great would you know why sometimes the pichi-pichi is a bit hard and not chewy?

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