In a mixing bowl, combine cassava, sugar, and water then mix thoroughly

Add lye water while continuously stirring the mixture

Put-in the buko-pandan essence then mix again

Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer

Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)

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

Roll the each piece over the grated coconut

Place in a serving plate then serve. Share and Enjoy!