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Special Pichi Pichi Recipe (Soft, Chewy, and Delicious Filipino Cassava Dessert)

A soft, chewy, and delicious Filipino pichi-pichi made with fresh cassava, sugar, and evaporated milk. Steamed until translucent and coated with grated coconut or cheddar cheese, this classic kakanin is perfect for merienda, parties, or special occasions.
Author Onyok Kokok

Ingredients

Main Ingredients

  • 750 grams cassava unpeeled weight
  • 1 cup water
  • ½ cup white sugar
  • 1 cup evaporated milk optional

If not using evaporated milk

  • Replace the evaporated milk with 1 additional cup of water

For Coating

  • Grated coconut
  • Grated cheddar cheese

Instructions

  • Peel the cassava and wash thoroughly under running water.
  • Grate the cassava using a manual grater or food processor.
  • Transfer the grated cassava into a mixing bowl.
  • Add the water, sugar, and evaporated milk. Mix well until the sugar is completely dissolved.
  • Pour the mixture into llaneras or heat-safe containers. Depending on the size, this recipe usually fills about 3 to 4 containers.
  • Cover each container with food-grade plastic wrap or aluminum foil.
  • Steam over medium-high heat for at least 1 hour.
  • After 1 hour, check for doneness. The pichi-pichi should appear translucent. You may also insert a toothpick into the center; it should come out mostly clean.
  • Remove from the steamer and allow to cool completely.
  • Slice into serving portions.
  • Roll each piece in grated coconut or grated cheddar cheese.
  • Serve and enjoy.