From the recipe collection
Pichi-Pichi (Plain)
Soft, translucent steamed cassava cakes rolled in grated coconut.
- Prep time
- 10m
- Cook time
- 20–30 min per small-mould batch; follow the cassava label if longer
- Yield
- about 24 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Use the specified commercially processed cassava and complete the supplier’s full preparation directions before measuring. The cooking below is not a method for detoxifying raw roots; do not substitute raw, bitter or unidentified cassava.
- Prepare a covered steamer and lightly grease small heatproof moulds. Secure any lid cloth above the lid so it cannot hang near a flame or heating element.
- In a bowl, mix grated cassava, water or coconut juice, sugar, lye water if using, and pandan extract until smooth.
- Stir the mixture again, then divide between small moulds, leaving headroom. Arrange in a single layer with gaps for steam; use separate batches if necessary.
- Steam for about 20–30 minutes per small-mould batch, continuing until the centres are fully set and translucent. Follow any longer cooking requirement on the cassava product label; this timing does not apply to one deep pan.
- Cool until firm enough to unmould. Refrigerate within 2 hours, then finish cooling in the refrigerator if necessary.
- Roll each piece in freshly grated coconut before serving.
Soft, translucent steamed cassava cakes rolled in grated coconut. — Yield about 24 pieces · Prep 10m · Cook 20–30m
Ingredients
- 2 cups commercially processed grated sweet cassava suitable for this cooking method; complete supplier preparation and draining before measuring
- 2 cups water or coconut juice
- 1 cup sugar
- 1/2 teaspoon food-grade lye water (lihiya), optional
- Few drops pandan extract
- Oil for greasing molds
- Grated coconut, for coating
Method
- Use the specified commercially processed cassava and complete the supplier’s full preparation directions before measuring. The cooking below is not a method for detoxifying raw roots; do not substitute raw, bitter or unidentified cassava.
- Prepare a covered steamer and lightly grease small heatproof moulds. Secure any lid cloth above the lid so it cannot hang near a flame or heating element.
- In a bowl, mix grated cassava, water or coconut juice, sugar, lye water if using, and pandan extract until smooth.
- Stir the mixture again, then divide between small moulds, leaving headroom. Arrange in a single layer with gaps for steam; use separate batches if necessary.
- Steam for about 20–30 minutes per small-mould batch, continuing until the centres are fully set and translucent. Follow any longer cooking requirement on the cassava product label; this timing does not apply to one deep pan.
- Cool until firm enough to unmould. Refrigerate within 2 hours, then finish cooling in the refrigerator if necessary.
- Roll each piece in freshly grated coconut before serving.
Kitchen note
Allow pichi-pichi to cool fully before rolling in coconut so it holds its shape
