Pichi-Pichi in the Microwave
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Every time my family craves a quick snack or dessert, I make Pichi-Pichi from cassava, in the microwave in 12 minutes. Yes, it’s that fast and easy to make this favorite Filipino treat.
I can make these bite-sized, soft, chewy morsels coated in grated coconut in 12 minutes in a microwave appliance. Or if you prefer to cook this stovetop, it takes about 20 minutes.
What is Pichi-Pichi?
Pichi-Pichi (say ‘peachy-peachy’) are a classic Filipino kakanin (delicacies of coconut, rice, or tubers) made with cassava. In the Philippines, fresh cassava, a tuber that can be grown in backyards, is used for the traditional recipe. Here in my American kitchen, I use grated frozen cassava, which has been pre-boiled. These are conveniently sold in Asian markets or online sources of Filipino ingredients. If cassava sounds familiar, it’s because I’ve shared recipes of Cassava Cake on Simply Recipes, Nilupak kakanin on this blog, Cassava Cake in the Instant Pot, or even Suman Cassava in my food memoir Every Ounce of Courage, from my mother’s family recipe that dates back to WWII.
With pantry staples I can mix, steam and roll these delightful, tiny snacks quickly. Pichi-pichi are mildly sweet and have a light jelly-like, gummy texture. When they’re coated in pristine-white grated coconut, Pichi-Pichi look like snowflakes. They’re tiny and addictive, yet they’re quite filling and can tide one over from an afternoon merienda snack till the next meal.
What ingredients does Pichi-Pichi need?
Pichi-pichi only needs 4 ingredients and they might already be in your pantry or freezer:
- Grated frozen cassava- Cassava is sometimes referred to as Yuca in ethnic stores here in America. In the Tagalog language, it is called kamoteng kahoy. I have more information about cassava, frozen or fresh in my feature for Simply Recipes. Click here.
- Water
- Granulated sugar
- Grated coconut – tiny grated tendrils of frozen coconut packed in plastic bags can be purchased at Asian markets, in the freezer aisle. In the Philippines, fresh coconut meat is grated from freshly-picked coconuts abundant in backyards, the countryside, or sold in markets.
When do I serve Pichi-Pichi?
Serve these cassava-steamed Pichi-Pichi at family gatherings, potlucks, parties or simply because everyone’s craving a snack or dessert, any day, year round. And if you only have 12 minutes to spare to make dessert or a snack, then this Pichi-Pichi is the recipe for you.
Pichi-Pichi in the Microwave
Equipment
- 1 Large Microwave-safe glass bowl
- Microwave oven
- 2 Oven mitts
- Large Mixing Bowl. for the grated coconut
- Large mixing spoon
- 1 Large saucepan, 12-inches diameter; if cooking stovetop
Ingredients
For Pichi-Pichi
- 1 package (16 ounces) frozen grated cassava, thawed
- 1 cup water
- 3/4 cup granulated sugar
For coating Pichi-Pichi
- 1 1/2 cups grated frozen coconut, thawed
Instructions
To cook Pichi-Pichi in the Microwave
- In a large microwave-safe glass bowl, combine and mix the cassava, water and sugar. Blend well till ingredients are incorporated.
- Cover the bowl with a microwave-safe cover. Microwave the cassava mixture for 7 minutes.
- Using oven mitts, take out the bowl from the microwave.The mixture will have white specks of uncooked cassava.Using a cooking spoon, mix the cassava well till the white specks dissolve and disappear, about 1 to 2 minutes.
- Return the bowl of cassava mixture to the microwave. Cover and continue to microwave for 5 to 6 minutes on High.TIP: My microwave gets hot quickly, so I did mine at this stage, for 5 minutes and 30 seconds.
- Use oven mitts to hold the bowl firmly and take it out of the microwave.
To coat the Pichi-Pichi with grated coconut:
- Place the grated coconut in a mixing bowl. While the cooked cassava is still very warm, roll about 2 tablespoonfuls of the mixture around the bowl of grated coconut until the bite-sized morsel is covered with coconut. Repeat for the remaining cassava. This recipe makes about 20 to 24 pieces of Pichi-Pichi.Serve the Pichi-Pichi warm or at room temperature for snacks or dessert, preferably the day it is cooked.
To cook the Pichi-Pichi on the stovetop: (Option 2)
- Combine the ingredients cassava, water, and sugar, and mix well.Place the cassava mixture in a large saucepan. Over medium heat, gently stir the cassava often while cooking, till the mixture transforms from a porridge-looking liquid to a jelly-like, translucent, sticky form. This takes about 20 minutes of stirring often. *TIP: Do not leave the cassava on the stovetop unattended, or it will burn.When the mixture has nearly solidified, remove from heat. Follow directions above how to shape the Pichi-Pichi and coat with coconut while still warm.
To store Pichi-Pichi:
- Keep leftovers in a covered container in the refrigerator. It can keep up to 2 to 3 days.
Cook's comments:
- Cassava information: I have more information about what cassava is in my recipe feature of Cassava Cake for Simply Recipes. Click here.For a Low-Sugar Pichi-Pichi: Swap 1/2 cup of Splenda sweetener for the granulated sugar if you prefer a low-sugar Pichi-Pichi.
Nutrition
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