Pichi Pichi Recipe

April 3, 2008
(Last Updated On: March 13, 2018)

Learn how to cook Pichi pichi

Pichi-pichi Recipe is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

This gelatinous treat is a real simple recipe for a Kakanin, it contains few ingredients, preparation is next to nothing and you don’t even need an oven as this is cooked in a steamer.

Whether as a snack or dessert, Pichi-pichi is always a pleasure to eat!

pichi pichi recipe

Pichi Pichi Ingredients:

  • 1½ cups grated cassava
  • 1½ cups sugar
  • 1½ cups water
  • 1 tsp. pandan or buko pandan essence
  • 2 cups fresh grated coconut

Pichi Pichi Cooking Instructions:

  • To prepare the grated cassava first wash the cassava to get rid all the dirt and peel off the brown and white silky outer skin. Using a fine grater grate cassava and remove the hard stems in the middle and discard. Keep on grating until you’re done with all your cassava.
  • Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. If using a frozen cassava just thawed it first before using.
  • Mix the cassava, sugar and water in a bowl and mix until smooth then add the pandan essence and mix until well blended. If you don’t have a fine grater you can use a blender and blend the cassava mixture to make it smooth and stir in pandan essence.
  • Pour the mixture into small molds or an 8 inch round pan and place in a preheated steamer.
  • Cover with a tight fitting lid and steam over medium heat for about 30-35 minutes or until just firm and looks transparent like a gelatin.
  • Let it cool completely, before removing from the molds. If you’re using a single round pan you can either use a spoon to scoop out or use a greased cookie cutter.
  • Coat with fresh grated coconut before serving.  A delicate, sticky and delicious Pinoy kakanin to serve and enjoy!

pichi pichi recipe




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  • Reply

    Caroline Lozinski

    March 14, 2018 at 12:47 pm

    Looks amazing ! I’m going to try this I think my family would love it !

  • Reply


    July 1, 2017 at 4:16 pm

    This is my absolute favorite👍
    If using frozen grated cassava do I have to squeeze it too ? Thanks a lot.

  • Reply

    Maria Carla Perez

    September 3, 2014 at 10:11 am

    Looks Delish! Now Im craving, thanks for this recipe, this is one of my favorite kakanin!

  • Reply


    August 16, 2014 at 1:03 am


    Just wanna ask if using a cassava powder can also substitute in making the pichi pichi instead of using the casSava itself. wait for your reply…..


    • Reply
      Ed Joven
      August 16, 2014 at 8:56 pm

      you can substitute cassava flour but the result will not be as good compared to the freshly grated cassava.

  • Reply

    Gervie Marquez

    August 3, 2014 at 9:26 pm

    Proud to be Pinoy! This is one of my favorite Filipino foods.

  • Reply

    Svetlana L

    July 30, 2014 at 3:04 pm

    They look so bright and unusual 🙂 thanks for sharing 🙂

  • Reply

    Elinor Semira

    October 19, 2013 at 11:10 am

    wow, it looks so delectable. this is my favorite kakanin aside from biko.

  • Reply

    magdalena z. dilim

    February 23, 2010 at 11:28 pm

    perfect!! thanks..i cooked this kakanin & my children enjoyed eating….god bless.

  • Reply

    teresita camacho-gonzales

    November 13, 2009 at 4:57 pm

    i really love cooking pinoy kakanin because its delicious compared to other expensive dessert such as cakes ad chocolates.

  • Reply


    May 15, 2009 at 6:02 pm

    hi guys nice site you got in here…thank you so much for helping me in my cooking study..lol…gB!

  • Reply


    May 10, 2009 at 11:39 pm

    ang sarap tagala ng pagkaing pinoy. Your site is great! It helps me a lot. God Bless You All…

  • Reply


    April 5, 2009 at 3:40 pm

    This is one of my favorites when it comes to kakanin. simpleng kainin walang sabit deliciously great food.

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