Quick Recipe of Filipino Dessert Pandan Pichi-pichi

Price and servings on Amber menu:

Serving Size	Price
12 pieces	₱ 90.00
20 pieces	₱ 150.00
40 pieces	₱ 300.00

What Makes Pandan Pichi-Pichi So Delicious?

The magic of Pandan Pichi-Pichi lies in its simple ingredients. Grated cassava, pandan, and coconut come together to create a snack that’s sweet, soft, and unforgettable. Here’s why it’s so special:

Taste:The pandan gives a sweet, earthy flavor that pairs perfectly with the sugary cassava. The grated coconut topping adds a creamy, nutty finish that makes every bite pop.

Softness:Pichi-Pichi is just right not too firm, not too mushy. It’s chewy enough to satisfy but melts in your mouth, thanks to the cassava and a touch of lye water.

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Let’s Make Pandan Pichi-Pichi at Home

Ready to make Pandan Pichi-Pichi? This recipe is super easy, even if you’re new to Filipino cooking. Follow these steps for a dessert that rivals Amber’s!

Preparation Time: 15 minutes

Cooking (Steaming) Time: 40–45 minutes

Key Ingredients:

• 2 cups grated cassava (frozen or fresh)
• 1 cup sugar
• 1 cup water
• 1 tsp pandan extract
• 1 tsp food-grade lye water
• 1 cup grated coconut (fresh or frozen)
• Cooking oil (for greasing molds)

Cooking Instructions:

1. Prep the cassava: In a large bowl, add grated cassava. If using fresh cassava, peel and grate it finely (watch your fingers!). Frozen grated cassava is easier and sold at most Asian stores.
2. Mix the batter: Add sugar and water to the cassava. Stir well until the sugar dissolves completely. This takes about 2 minutes—keep mixing for a smooth batter.
3. Add pandan and lye water: Pour in pandan extract and lye water. Mix until the batter turns a light green color. The lye water gives Pichi-Pichi its chewy texture, so don’t skip it!
4. Grease the molds: Lightly brush small molds, cups, or a muffin tin with oil to prevent sticking. Fill each mold ¾ full with the green batter, leaving room for it to expand.
5. Steam the Pichi-Pichi: Arrange the molds in a steamer. Cover the steamer lid with a cloth to stop water from dripping. Steam for 40–45 minutes until the Pichi-Pichi is set and slightly translucent.
6. Cool it down: Take the molds out and let them cool for 10–15 minutes. This helps the Pichi-Pichi firm up and makes it easier to remove.
7. Pop them out: Gently scoop the Pichi-Pichi from the molds with a spoon. Be careful—they’re delicate!
8. Coat with coconut: Spread grated coconut on a plate. Roll each Pichi-Pichi piece in the coconut until fully coated. This adds flavor and a fun texture.

Nutritional Profile

Here’s the nutritional info per piece (based on 12 pieces). It may vary depending on your ingredients.

Cooking Tips

• Use fresh or frozen cassava for the best texture.
• Mix sugar until fully dissolved for a smooth batter.
• Measure lye water carefully for proper chewiness.
• Grease molds lightly to prevent sticking.
• Cover steamer lid with cloth to stop water drips.
• Steam for 40–45 minutes, not more.
• Let cool before removing from molds.
• Use unsweetened, fresh or thawed coconut only.
• Roll in coconut just before serving.
• Use small molds for easier serving and eating.