23 responses

  1. Sweet
    September 19, 2009

    I really love your pichi pichi. I like this recipe it looks easy to make and yummy.

  2. Anne Cabrera
    September 20, 2009

    Hi there!

    Do you prefer frozen or fresh grated cassava?

    Thanks for sharing!

  3. Joelen
    September 20, 2009

    Looks delicious, even if I’m not fan of pichi pichi! :)

  4. Panlasang Pinoy
    September 24, 2009

    Thats the method that my Lola uses too. And yeah, grated cheese taste good with pichi-pichi. Learned it from a co-worker after I brought the pichi-pichi in the office for them to try.

  5. ann
    September 28, 2009

    more recipes po!

  6. danii
    December 2, 2009

    hi..what is lye water?

  7. Panlasang Pinoy
    January 16, 2010

    Using the extract from boiled pandan leaves is better ellen.

  8. Jessy
    March 31, 2010


    I am really checking my e-mails daily and waiting for the new recipes that you are sending me. I am really trying some of the recipes where the ingredients are available here in Dubai and good thing is my hubby appreciates the outcome. I want to request this recipe, please do feature “Halo-halong bilo-bilo”, I think some call it ginataan, I really want to share this to my housemates and ofcourse to my hubby.

    Thanks and more power!

    Dubai, U.A.E.

    • May
      July 20, 2010

      Hi Ms. Jessy this is May from Dubai also just wanted to know where did you buy youre lye water. I hope you could help ! thanks & regards.

    April 28, 2010

    you can buy molds at bed bath and beyond if your in the USA.I bought mine there..They have diff sizes.Hope this helped

  10. Dadgee
    August 27, 2010

    I would have used cassava flour instead of the grated cassava called for in your pichi-pichi recipe but unknowingly,I used cassava powder. It was what my husband brought home when I asked him to buy the flour for me. I didn’t even bother to check it.

    My pichi-pichi was a failure. It was very elastic and hard to chew. Please correct me if I’m wrong….cassava flour and cassava powder are not one and the same.

    Please post the recipe for the authentic Putong Polo. Thanks and more power to Panlasang Pinoy.

  11. jill
    October 6, 2010

    can i use pandan flavor instead of buko pandan essence?

  12. DJ
    October 31, 2010

    Hi! I love your website! You have recipes that are easy to make – no kyeme :) I made some Pichi Pichi using a friend’s recipe but I like yours better. I have a question – can I skip the Lye water? I can’t get it here where I live. I’ve been looking for molds like the one you used but can´t be found anywhere. I used a non stick mini muffin pan (it came out great) but your molds look cuter. Thank you for posting all kinds of GREAT recipes.

  13. divine
    January 29, 2011

    i tried this recipe this afternoon…it was a success! my daughter loves it! thanks!

  14. June
    July 22, 2011

    Hello Kuya, thanks a lot for doing a great job videoing your secret recipe for all Pilipino food. It really help me a lot because I don’t know how to cook and trying to learn. Watching your video really help me a lot. Thanks in million times. Keep up the ood work. Helping Filipino like me to learn to cook our Filipino food. God bless…

  15. Mariz
    December 12, 2011

    Thanks a lot for this lovely recipe. I would like to ask if there is any alternative kind of molder that we could use rather than plastic type.

  16. coach
    December 24, 2011

    lye water is lihiya

  17. Vanjo Merano
    February 16, 2012

    I dont know any alternative ingredient at this point, but I’ll try to research.

  18. jannette
    March 31, 2012

    hi, i am so much into filipino cuisines and thanks to you i can make them myself now. i wanted to try this sooo badly but what i have is cassava flour not the grated one. would it make any difference? should it also be same measurements with what you made? thanksss

  19. Riza
    March 22, 2015

    If I use a fresh grated cassava as opposed to the one suggested in your recipe do I need to squeeze out the cassava juice before adding the water and sugar?

    • aya
      August 26, 2015

      I made pichi pichi and did not squeeze the liquid out of the grated cassava. It turned ok na naman. I think naachieve ko yung tamang texture. Hope it helps.

  20. erma g. caberte
    April 4, 2015

    I tried making pichi pichi.
    But it took me more than an hour yet the center of steamed pichi remained hard.
    The sides already turned translucent except the center.
    where did i possibly go wrong?

  21. aya
    October 15, 2015

    ^^erma, baka magulang na yung cassava mo if u used fresh kamoteng kahoy. Happened to me too, dry at matigas ang center.