Pichi-pichi, also spelled pitsi-pitsi, is a
Filipino dessert made from steamed
cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
flour balls mixed with
sugar and
lye
A lye is a metal hydroxide traditionally obtained by leaching wood ashes, or a strong alkali which is highly soluble in water producing caustic basic solutions. "Lye" most commonly refers to sodium hydroxide (NaOH), but historically has been u ...
. It is also commonly flavored with
pandan leaves
''Pandanus amaryllifolius'' is a tropical plant in the ''Pandanus'' (screwpine) genus, which is commonly known as pandan (; ). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia.
Occurre ...
. It is served rolled in freshly grated coconut, cheese, or
latik
''LatÃk'' () refers to two different coconut-based ingredients in Filipino cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found thr ...
(coconut caramel) before serving.
A similar dish to pichi-pichi is the
putli mandi
Putli mandi, is a Filipino cuisine, Filipino dessert steamed rice cake originating from the Tausug people, Tausug and Yakan people of Sulu. It is made from galapong, glutinous rice dough (though it can also be made with cassava) rolled into balls ...
of the
Tausug and
Yakan people
The Yakan people are among the major indigenous Filipino ethnolinguistic groups in the Sulu Archipelago. Having a significant number of followers of Islam, it is considered one of the 13 Moro groups in the Philippines. The Yakans mainly resid ...
. It is prepared identically, and differs only in that it has a filling of sweetened coconut strips (''
hinti'').
It is also similar to
palitaw, except palitaw is made into thin flat cakes and is made with glutinous rice flour.
Preparation
The cassava is first peeled, grated, and washed. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. Some vendors add
food coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...
to the mixture prior to steaming.
See also
*
Putli mandi
Putli mandi, is a Filipino cuisine, Filipino dessert steamed rice cake originating from the Tausug people, Tausug and Yakan people of Sulu. It is made from galapong, glutinous rice dough (though it can also be made with cassava) rolled into balls ...
*
Cassava cake
*
Bukayo
''Bukayo'' is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (''buko'') in water and ''sinuklob'', which is sugarcane muscovado sugar melted int ...
*
Maja blanca
''Maja blanca'' () is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during '' fiestas'' and during the holidays, especially Christmas.
Description
' ...
*
Sapin-sapin
Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. It is usually sprinkled with latik or toasted desiccated coconut flakes.
Trad ...
References
Philippine desserts
Foods containing coconut
Palauan desserts
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