The first time I tasted Pichi-Pichi, I was instantly transported to a vibrant Filipino celebration, where laughter and joyful chatter filled the air. The enchanting aroma of pandan danced around me, but it was the soft, gelatinous texture of the cassava cakes that truly captivated my taste buds. Their sweet, comforting flavor, paired with the delightful crunch of freshly grated coconut, has made these steamed treats a staple in my kitchen.
Whether you’re hosting a gathering or simply craving something special, this traditional Filipino dessert is both a breeze to make and a genuine crowd-pleaser. With just a handful of ingredients, you can whip up a batch of Pichi-Pichi that’s perfect for any occasion. Plus, it’s naturally gluten-free—everyone can indulge without worry! Let’s dive into this quick and delightful recipe that showcases the magic of cassava and the allure of festive flavors.
Why is Pichi-Pichi so special?
Deliciously Unique: Pichi-Pichi stands out with its soft, chewy texture that delights every bite.
Aromatically Inviting: Infused with pandan, this dessert has an enchanting aroma that will fill your kitchen.
Festive Treat: Perfect for celebrations, it’s a sweet addition to any gathering.
Quick and Easy: With minimal prep and cooking time, you can enjoy these delectable cakes in no time!
Naturally Gluten-Free: Everyone can partake, making it a fantastic choice for diverse diets.
This dish is not only delicious but also brings a slice of culture to your table, making it an irresistible must-try.
Pichi-Pichi (Steamed Cassava Cakes) Ingredients
For the Cake
- Grated Cassava – Provides the main structure and unique, gelatinous texture; ensure it’s properly peeled and grated.
- Sugar – Sweetens the dessert to your liking; consider coconut sugar for a healthier twist.
- Pandan Extract – Enhances the aroma and flavor beautifully; use bottled or homemade from pandan leaves.
For the Topping
- Freshly Grated Coconut – Adds flavor and texture; substitute with desiccated coconut if fresh is hard to find.
With these simple ingredients, you’ll be on your way to creating delightful Pichi-Pichi that everyone will love!
How to Make Pichi-Pichi
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Prepare the Cassava: Start by washing and peeling your cassava. Finely grate it, discarding any hard stems. This step is crucial for achieving that smooth, gelatinous base everyone loves.
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Mix Ingredients: In a mixing bowl, combine the grated cassava, sugar, and pandan extract. Stir everything together until well blended. You want to ensure the sugar is evenly distributed for a sweet treat!
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Mould and Steam: Pour the mixture into a mold, ensuring it’s spread evenly. Steam the mixture for about 30-45 minutes until it’s set and firm to touch. You’ll know it’s ready when it stops being sticky!
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Cool and Serve: Allow your Pichi-Pichi to cool slightly. Gently remove it from the mold and coat each piece with freshly grated coconut before serving. Trust me, this final touch adds an irresistible crunch!
Optional: Drizzle with condensed milk for extra sweetness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Pichi-Pichi is an excellent choice for meal prep, allowing you to enjoy this delightful treat with minimal last-minute effort. You can prepare the cassava mixture and refrigerate it for up to 24 hours before steaming. To do this, simply mix the grated cassava, sugar, and pandan extract, then store it in an airtight container. When you’re ready to serve, pour the mixture into your mold and steam it for about 30-45 minutes until set. By prepping ahead, you ensure the dessert is just as delicious and fresh while saving precious time on busy evenings or special occasions. Enjoy homemade Pichi-Pichi without the rush!
Pichi-Pichi Variations
Feel free to explore these exciting twists that will take your Pichi-Pichi to the next level of deliciousness!
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Coconut Sugar: Replace regular sugar with coconut sugar for a deeper flavor and healthier option. The caramel notes perfectly complement the cassava.
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Peanut Delight: Substitute the topping with ground peanuts for a nutty crunch. This variation adds a delightful contrast to the softness of the cake.
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Fruit Fusion: Serve with fresh mango or ripe bananas on the side for a refreshing, fruity touch. The sweetness of the fruit enhances the overall experience!
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Chocolate Drizzle: Drizzle melted dark chocolate over the top for a decadent twist. This chocolatey goodness will elevate your Pichi-Pichi into a whole new dessert realm.
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Matcha Magic: Add matcha powder into the cassava mixture for a vibrant green hue and distinct earthiness. It’s not only visually striking but also deliciously unique!
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Lemon Zest: Incorporate lemon zest into the batter for a bright, citrusy flavor that cuts through the sweetness. This refreshing twist can awaken your taste buds!
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Spicy Kick: For those who love heat, add a pinch of chili powder to the mixture. It creates a surprising and delightful contrast with the sweetness!
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Creamy Coconut: Fold in some coconut cream into the mixture before steaming for an extra-rich, creamy texture that elevates the traditional recipe even further.
Get ready to experiment and make these delightful variations your own! Each of these options brings out a different facet of the beloved Pichi-Pichi.
How to Store and Freeze Pichi-Pichi
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Room Temperature: Keep Pichi-Pichi at room temperature for up to 2 days, covered to prevent drying out.
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Fridge: Store leftover Pichi-Pichi in an airtight container in the fridge for up to 1 week, ensuring it stays moist and flavorful.
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Freezer: For longer storage, freeze Pichi-Pichi for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag.
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Reheating: To enjoy frozen Pichi-Pichi, thaw in the fridge overnight, then steam for a few minutes to revive its delightful texture.
What to Serve with Pichi-Pichi?
There’s something truly magical about pairing this fabulous treat with complementary dishes to enhance your culinary experience.
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Filipino Egg Rolls: These savory bites offer a crispy, crunchy contrast to the soft texture of Pichi-Pichi, making every mouthful delightful.
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Sweetened Sautéed Bananas: The sweetness of caramelized bananas paired with the chewy cassava cakes creates an enchanting balance that’s simply irresistible.
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Ube Halaya: This smooth and creamy purple yam spread boasts a rich flavor that beautifully complements the pandan essence in the Pichi-Pichi.
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Coconut Milk Drink: A refreshing coconut milk beverage adds a creamy, tropical flair that resonates with the comforting essence of the dessert.
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Fresh Mango Slices: Juicy, ripe mangoes introduce a bright, fruity burst, contrasting the gelatinous texture while enhancing the overall sweetness.
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Coffee or Tea: A warm beverage rounds out the meal perfectly, its warmth balancing the coolness of the dessert and creating an inviting ambiance.
These pairings elevate your Pichi-Pichi experience with diverse textures and flavors, making for a memorable tasting adventure.
Expert Tips for Pichi-Pichi
- Quality Cassava: Use fresh, well-peeled grated cassava to avoid toxicity and achieve that perfect gelatinous texture.
- Steaming Setup: Make sure your steaming pan has enough water to prevent it from running dry, which can lead to burning.
- Cool Before Serving: Allow Pichi-Pichi to cool before removing it from the mold for a cleaner release and optimal shape.
- Grate Fresh Coconut: Freshly grated coconut is best for topping; if unavailable, desiccated coconut can be used, but the texture will differ.
- Sweetness Adjustments: Taste the mixture before steaming. Feel free to adjust the sugar to perfectly suit your sweet tooth!
Pichi-Pichi (Steamed Cassava Cakes) Recipe FAQs
What type of cassava should I use for Pichi-Pichi?
Absolutely! Ensure you use fresh, well-peeled grated cassava to achieve that perfect gelatinous texture. Raw cassava can be toxic, so it’s essential to ensure it’s thoroughly cooked. Look for cassava that is firm, free of dark spots, and has a pleasant, not overly bitter smell.
How should I store leftover Pichi-Pichi?
Very simple! Store leftover Pichi-Pichi in an airtight container in the refrigerator for up to one week. Just make sure it is covered to keep it moist and flavorful. If you’d like to keep it longer, consider freezing!
Can I freeze Pichi-Pichi and how do I do it?
Absolutely! To freeze Pichi-Pichi, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. It can last up to 2 months in the freezer. When you’re ready to enjoy them, simply thaw in the fridge overnight, then steam for a few minutes to restore their delicious texture.
What can I do if my Pichi-Pichi turns out too sticky?
If your Pichi-Pichi ends up too sticky, it might need a longer steaming time. Ensure the mixture is fully set and firm to the touch before removing from the mold. If the problem persists, consider reducing the sugar slightly in your next batch, as too much sugar can result in a stickier texture.
Is Pichi-Pichi safe for people with gluten allergies?
Absolutely! Pichi-Pichi is naturally gluten-free, making it an excellent choice for those with gluten allergies or sensitivities. Just make sure that all your ingredients, including any coconut products, are certified gluten-free to ensure safety.
Can I make Pichi-Pichi without pandan extract?
Yes, indeed! While pandan extract adds a unique flavor and aroma, you can substitute it with vanilla extract for a different yet still delightful twist. You could also experiment with citrus zest for a refreshing variation.
Pichi-Pichi: Delightful Steamed Cassava Cakes You’ll Love
Ingredients
Equipment
Method
- Start by washing and peeling your cassava. Finely grate it, discarding any hard stems.
- In a mixing bowl, combine the grated cassava, sugar, and pandan extract. Stir everything together until well blended.
- Pour the mixture into a mold, ensuring it's spread evenly. Steam for about 30-45 minutes until set and firm.
- Allow to cool slightly, then remove from the mold and coat with freshly grated coconut before serving.