Pichi-Pichi Recipe

Pichi-Pichi is a gelatinous dessert (this can also be eaten as a heavy mid-afternoon snack) made from grated cassava and sugar. The concoction is placed in a mold and steamed until a sticky-gelatinous texture is formed. After steaming, this is coated with grated coconut for additional flavor.

It was not until a few years ago that I was able to try Pichi-Pichi. This is usually ordered in our workplace on special occassions along with Filipino Spaghetti and Pork Barbeque (these are grilled pork slices in skewers). I liked it because the taste is not too sweet and it fills me up fast.

The cost of this recipe won’t hurt your wallets. For the business minded individuals, you can start a food business by selling Pichi-Pichi with the other foods featured here in Panlasang Pinoy. Let’s remember that it is good to fill our stomach but it will even be better if our wallets are filled at the same time.

Try this Pichi-Pichi recipe.

Pichi Pichi Recipe

Pichi Pichi Recipe


  • 2 cups cassava, grated
  • 1 cup sugar
  • 2 cups water
  • 1 cup coconut, grated
  • 1/2 tsp lye water
  • 1/2 tsp buko-pandan essence

Watch the cooking video:

Cooking Procedure

  1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
  2. Add lye water while continously stirring the mixture
  3. Put-in the buko-pandan essence then mix again
  4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
  5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
  6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
  7. Roll the each piece over the grated coconut
  8. Place in a serving plate then serve. Share and Enjoy!

Number of servings (yield): 5

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  1. jannette says:

    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

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

  3. 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.

  4. Marlyn says:

    Ano po bang subtitute sa Lye water?

  5. andrea olino says:

    hi, itatanong ko lng po ilang piraso ang mggwa sa biniogay nyo pong measurement? kung ggwa po ako ng mas marami double up ko lng po b yung mga measurements?
    Thanks po and more power! :)

  6. hello po! may nabibili po ba na cassava, grated coconut at lye water here sa mga asian stores sa US?

  7. hi cassava flour from the market is different po ba sa grated cassava in supermarket? ang hirap po kasi hanapin ng grated cassava. what is i use yung talagang kinayod na kamoteng kahoy? kailangan pa po bang pigain? madami kasing tanim nyan dito sa placer namin.

  8. 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…