Ube Pichi-Pichi - Instant Pot + Stovetop

Ube Pichi-Pichi are Filipino snacks which are bite-sized, jelly-like pieces of cooked cassava, flavored with ube (purple yam) extract, steamed, then rolled in coconut flakes. Though tiny, each dark purple slice is thick, and dense, but mildly sweet and fragrant. Pichi-pichi are often served at Filipino parties and family gatherings. This is an Asian in America recipe by Elizabeth Ann Quirino.

*I shared two alternative ways to cook this: in the Instant Pot or stovetop.

Course: Dessert, Snacks

Cuisine: Asian, Filipino

Keyword: Ube Pichi-Pichi

Servings: people

Calories: 194kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Steamer - for stovetop cooking
Instant Pot - for high pressure cooking
Round cake pan - 9 inches diameter- for stovetop cooking
Round cake pan - 7 inches diameter - fits inside Instant Pot

Ingredients

16 oz. frozen grated cassava, thawed at room temperature; or 2 cups freshly-grated cassava
1 cup granulated sugar
2 cups water
1 teaspoon lihiya (lye water)
3 teaspoons ube flavoring

For topping:

1 to 2 cups grated fresh coconut; or dessicated coconut flakes

Instructions

To cook in the Instant Pot (option 1)

In a large mixing bowl, combine the grated cassava, and sugar. Pour the ube flavoring. Mix well.
Process the cassava mixture in a food processor or blender for about 2 minutes till smooth.
Add the lihiya and mix thoroughly.
Grease the round pan with baking spray. Pour the ube-cassava mixture in a pre-greased round pan that fits inside the Instant Pot.
Place the round pan on top of a trivet in the inside pot. Pour about 2 to 3 cups water on the side of the pan. Water should reach the top of the trivet, or the bottom of the pan.
Close and lock the lid. Check that the release valve is set to Sealing.
Click Manual + Steam + 20 minutes. When cooking is complete, do a Quick Release (pressure comes down on its own).
Click Cancel to turn off. Carefully open the lid and place on a dry spot on counter.
Mixture should be solid and firm. Pierce the tip of a knife in the center to check if firm.
Use a pair of silicone mitts and a long pair of tongs to remove the round pan.
Set the pan on the counter and let cool. Refrigerate for 1 to 2 hours for easy handling..
When the pichi-pichi is firm enough, slice into 2-inch length rectangle pieces.
Place the coconut flakes in a bowl. Roll each piece of pichi-pichi in the coconut.
Arrange the pieces side by side on a dessert platter. Serve warm or chilled.
*Leftovers need to be refrigerated.

To cook on the stovetop: (option 2)

Fill the bottom pan of the large steamer with 3/4 full water. Over high heat, bring to a boil. Keep covered while preparing the cassava with ube mixture.
In a large bowl, combine the grated cassava, sugar, water, and ube flavoring. Mix well. Process in a food processor or blender for 2 minutes till smooth.
Pour the lihiya and mix well.
Pour the cassava - ube mixture in a pre-greased round pan that can fit into the steamer.
Cover and steam for 55 minutes over rapidly boiling water.
Check to see if cassava-ube mixture is firm enough by pierving the center with the tip of a sharp knife.
Carefully remove the pan from the inside of the steamer. Cool on the counter for 1 hour. Then refrigerate for 1 to 2 hours to firm up.
When cassava-ube is firm, slice into 2-inch length pieces. Then roll each slice on coconut. Arrange pieces on a dessert platter. Serve warm or chilled.
*Refrigerate any leftovers.

Cook's comments:

Lihiya or lye water is sodium hydroxide, an alkaline substance used in cooking to improve the thick texture and color.
If using frozen grated cassava, thaw at room temperature before cooking. I soak the frozen bag in a large bowl filled with water. Do NOT defrost in the microwave.

Nutrition