This easy pichi pichi recipe will help you make authentic Filipino pichi pichi at home. Soft and chewy, coated with coconut or cheese, one hundred percent delicious.
Place a bunch of pandan leaves in a pot with 3 cups of water and bring to a boil.
Bring down to a simmer and cook for 30 minutes or until you start to smell that lovely pandan smell.
Take out the pandan leaves and allow the pandan water to come down to room temperature before using
How to Make Pichi Pichi
Place all your ingredients in a bowl and stir until blended well.
Transfer your mixture into individual moulds or into a baking pan (whatever would fit in your steamer).
Steam the pichi pichi until completely translucent, springy and soft to the touch. How long would depend on the size of moulds you use - from 30 minutes to 1 hour.
Allow to cool completely before removing from moulds or scooping from pan. This would allow the pichi pichi to set completely.
Once ready, if using moulds, gently nudge the pichi pichi free.
If using a pan, you can use a melon baller to scoop out pieces of pichi pichi. A cookie scoop for bigger pieces will work too.
Roll the pichi pichi in grated coconut or grated cheese and enjoy!
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Notes
Yield depends on how big or small you make your pichi pichi.
When steaming your pichi pichi, make sure to cover the lid of your steamer with a tea towel to prevent the moisture from the steam from dripping onto your pichi pichi.
Don't worry if your pichi pichi doesn't come out perfectly round out of their moulds. They would still look pretty once you've coated them in coconut or cheese.
See post for more cooking tips, including what to do if you have fresh cassava and more information on lye water.