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If you haven’t had pichi pichi (pitsi pitsi) before, you are in for a treat! This sticky Filipino delicacy is the perfect soft, sweet, and chewy treat for snack or dessert. It’s made with cassava, sugar, and coconut and is one of the most popular kakanin in the Philippines!
Ingredients You’ll Need
- Grated cassava: The star of the show for this recipe. You can peel and grate fresh cassava, but I opt for frozen as it makes this recipe faster. You can do this with a hand grater or a food processor and a grater attachment.
- Coconut water: I have seen pichi pichi made with water to substitute the coconut water. I prefer the flavor of coconut water, but I just wanted to share that as an option.
- Sugar: Adds the perfect touch of sweetness. White sugar is best as it will not alter the color.
- Salt: Enhances the flavor and balances out the pichi pichi.
- Lye water: Also known as lihiya, this is used to firm up the pichi pichi, and we recommend not skipping it. You can also make it at home; check out this recipe.
- Grated mature coconut: For coating the pichi pichi. Make sure you get mature and not young!
- Flavoring: You can add additional flavor (and color) to your pichi pichi with ube extract and pandan extract. These are optional but recommended!
Is pichi pichi the same as palitaw?
Although Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour. Palitaw also has additional toppings of sesame seeds and sugar.
- Measuring spoons and cups
- Mixing bowl
- Steamer pot
- Mold(s) or small baking dish
More Filipino recipes you may enjoy:
- Suman Malagkit (Filipino Steamed Rice Cakes)
- Ube Pandesal (Filipino Purple Yam Bread Rolls)
- Siopao Asado (Filipino Steamed Buns)
- Banana Cue (Filipino Fried Caramelized Bananas)
- Bistek Tagalog (Filipino Beef Steak)
- Pancit Bihon
- Lumpiang Shanghai (Filipino Spring Rolls)
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