Pichi-Pichi with Niyog is a popular Filipino dessert made from grated cassava (a starchy root), sugar, and water. It has a soft and chewy texture and is usually sweetened with sugar.
| Serving Size | Price |
| 12 pieces | ₱ 84.00 |
| 20 pieces | ₱ 140.00 |
| 40 pieces | ₱ 280.00 |
Estimated Nutritional Content Table
| Calories | 160-180 kcal |
| Protein | 1-2 g |
| Fat | 2-3 g |
| Carbohydrates | 35-40 g |
| Fibre | 2-3 g |
| Sugar | 15-20 g |
Ingredients
- 2 cups grated cassava
- 1 cup sugar
- 1 1/2 cups water
- 1/2 teaspoon lye water (optional, for texture)
- 1 cup grated coconut (niyog)
Cooking Instructions
Preparation:
- Mix Ingredients: In a large mixing bowl, combine the grated cassava, sugar, water, and lye water (if using). Stir well until the sugar is completely dissolved and the mixture is smooth.
Steaming:
- Prepare Steamer: Fill a steamer with water and bring it to a boil.
- Pour Mixture into Molds: Lightly grease small molds or a baking dish. Pour the cassava mixture into the molds, filling them about 3/4 full to allow room for expansion.
- Steam: Place the filled molds or dish into the steamer. Cover and steam for 30-45 minutes, or until the mixture turns translucent and firm. You can check doneness by inserting a toothpick; it should come out clean.
Cooling and Cutting:
- Cool: Remove the molds or dish from the steamer and let them cool completely. This will help the pichi-pichi firm up and make it easier to handle.
- Cut: Once cooled, gently remove the pichi-pichi from the molds or dish. If using a baking dish, cut the pichi-pichi into bite-sized pieces.
Coating:
- Grate Coconut: While the pichi-pichi is cooling, prepare the grated coconut by grating fresh coconut meat. You can also use store-bought grated coconut if fresh is not available.
- Roll in Coconut: Roll each piece of pichi-pichi in the grated coconut until fully coated. Ensure each piece is well-covered to enhance the flavor and texture.
Serving:
- Serve: Arrange the pichi-pichi on a serving plate. It’s best served at room temperature. Enjoy this delightful and chewy Filipino dessert!
Tips
- Lye Water: This is optional but gives the pichi-pichi a slightly firmer texture. Use sparingly as it has a strong flavor.
- Fresh Coconut: Freshly grated coconut is best for coating, but if using store-bought, ensure it’s unsweetened for the best taste.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Re-roll in fresh grated coconut before serving, if needed.
Enjoy making and eating your homemade Pichi-Pichi with Niyog.
Frequently Asked Questions
Conclusion
Pichi-Pichi with Niyog is a traditional Filipino dessert combining soft, chewy steamed cassava with fresh, nutty grated coconut. This simple yet delicious treat, easily made at home, offers a unique and refreshing flavor. Whether as a snack or dessert, it’s a favorite that brings a taste of Filipino culture and culinary tradition to your table. Enjoy making and sharing this delightful dish.
