Holiday Pichi Pichi—Chewy Cassava Coconut Bites

Why You'll Love This

Filipino pichi pichi is the ultimate chewy coconut snack—soft, bouncy, and lightly sweet. This version is made with cassava, coconut milk, and butter for a moist texture, then finished with fresh coconut or cheese. Add food colouring for a fun holiday twist!

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🛒 Ingredients

Pichi Pichi Base

• 450g (3 cups) cassava, finely grated (fresh or thawed from frozen)
• 200g (1 cup) white sugar
• 360ml (1½ cups) canned coconut milk
• 115g (½ cup) melted butter
• 2 eggs
• Pinch of fine salt

Colour & Flavour (Optional)

• Few drops red food colouring
• Few drops green food colouring or buko-pandan flavouring

Toppings

• 120g (1½ cups) fresh grated coconut, for rolling
• 60g (½ cup) finely grated cheddar cheese, optional

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🍽️ Instructions

1. Make the Batter

In a large mixing bowl, combine grated cassava, sugar, coconut milk, melted butter, eggs, and salt. Mix until everything is evenly incorporated, but don’t overmix.

2. Colour & Portion

If colouring, divide the batter into bowls and tint with red or green drops. Set your puto molds or silicone mini molds on a tray. Scoop batter into each mold, filling nearly to the top.

3. Steam

Bring water in your steamer to a steady boil. Wrap the steamer lid with a clean towel to catch condensation. Steam the pichi pichi for 15–20 minutes or until the tops are set and bouncy.

4. Finish & Serve

Cool slightly, then carefully unmould. Roll in fresh grated coconut or sprinkle with cheese. Serve warm or at room temp. Best enjoyed on the day they’re made.

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💡 Tips

• Don’t squeeze out the cassava—its natural moisture gives the pichi pichi its bounce.
• Use a blender if you prefer a smoother texture.
• Tent the steamer lid to prevent soggy tops.
• Go easy on the food colouring—it lightens as it steams.

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🧾 Nutrition (Per Piece)

• Calories: 132
• Protein: 1.3g
• Carbs: 15.5g
• Sugar: 8.8g
• Fat: 7.3g (5.3g saturated)
• Fibre: 0.6g
• Cholesterol: 15mg
• Sodium: 40mg

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💬 Reader Reviews

⭐️⭐️⭐️⭐️⭐️ Mara
“Turned out perfectly bouncy and moist—I coloured half green for buko pandan and it was a hit!”

⭐️⭐️⭐️⭐️⭐️ Luis
“Loved the visible cassava fibres. Steamed 18 minutes and the texture was spot on.”

⭐️⭐️⭐️⭐️ Anne
“I rolled some in coconut and some with cheese—both delicious for merienda.”

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❓ FAQ

Q: Why did my pichi pichi turn rubbery?
A: Over-steaming can dry it out. Keep it to 15–20 minutes and don’t squeeze out the cassava’s moisture.

Q: Can I use frozen cassava?
A: Absolutely. Just thaw fully before using. For a smoother result, blend briefly before mixing.