Pichi Pichi Recipe

Steamed cassava and coconut cakes

Watch How To Make It:

Pichi Pichi or "Pitchi Pitchi" is a steamed cassava dessert from the Philippines.

Once steamed, it's rolled in grated coconut and enjoyed for breakfast or "merienda" (afternoon snack).

I was surprised to learn that making pitchi pitchi requires minimal ingredients! Although I used pandan extract, it's not completely necessary to produce delicious pichi pichi.

You can find cassava (aka yucca) in the produce or frozen sections of Asian or Hispanic markets.

You can also use cassava flour as substitute, which you can order online!


2 cups cassava
1 cup sugar
1 cup water
½ tsp lye water (or baking soda solution)
½ tsp pandan extract
Grated coconut

If you're using cassava flour instead:
2 cups cassava flour
1 cup sugar
2 cups water
½ tsp pandan extract


Take your 2 cups of grated cassava (or the cassava flour substitute). Combine this with the sugar, 1 cup of water, and ½ tsp lye water. (For the substitute to lye water, create a baking soda solution by boiling ¼ tsp baking soda and 1 cup of water for 5 minutes.)

Add the pandan extract, which although it is optional, I recommend not skipping. And now, we’re ready to prepare these for steaming.

Take some small glass bowls and pour in about 2 tbsp of the pitchi pitchi mixture into each bowl, or at least to get an even amount of in each bowl. Make sure you stir the pichi pichi mixture frequently to maintain a consistent ratio of cassava to liquid.

Grab your steamer, and start boiling water in the bottom pot. Once it’s boiling, turn the heat to low. Next, place as many of the filled glass bowls and can fit in each steamer basket, and then cover the lid. These will steam perfectly for about 45 minutes, or for longer if you put more mixture into your bowls than I did.

Once they are finished steaming, remove the pitchi pitchi bowls and allow them to cool for a few minutes before touching. They should smell pretty delicious by now.

For the final step, use a rubber spatula to scoop the pichi pichi out of their bowls. Then, coat the pitchi pitchi with freshly grated coconut (or dried coconut shreds, which are also fine) until they are completely covered.

Special Notes:

Other extract or flavoring options: ube, jackfruit, vanilla, and almond!


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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