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Pichi-Pichi in the Microwave

Pichi-Pichi in the Microwave are classic Filipino delicacies which are bite-sized, gooey steamed cassava morsels coated with grated sweet coconut meat. Traditionally, Pichi-Pichi is cooked by steaming stovetop. I'm sharing how to cook this kakanin in the microwave, in half the time, without losing the delectable, mild-sweetness of this favorite snack or dessert. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen. Makes 20 to 24 pieces.
Cook Time12 minutes
Total Time12 minutes
Course: Brunch, Dessert, Merienda, Snack
Cuisine: Asian, Filipino
Keyword: Pichi Pichi Microwave
Servings: 4 people
Calories: 144kcal
Author: Elizabeth Ann Quirino

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

Serving: 100grams | Calories: 144kcal | Carbohydrates: 37g | Fat: 0.1g | Sodium: 3mg | Potassium: 1mg | Sugar: 37g | Calcium: 2mg | Iron: 0.02mg