Pichi-pichi, also spelled pitsi-pitsi, is a
Filipino dessert made from steamed
cassava
''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although ...
flour balls mixed with
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
and
lye
Lye is the common name of various alkaline solutions, including soda lye (a solution of sodium hydroxide) and potash lye (a solution of potassium hydroxide). Lyes are used as cleaning products, as ingredients in soapmaking, and in various other c ...
. It is also commonly flavored with
pandan leaves. It is served rolled in freshly grated coconut, cheese, or
latik (coconut caramel) before serving.
The name is believed to have been derived from the
Araucanian word ''pichi'' meaning "small" and was used by Spanish Americans in the 19th century.
The dish is associated with the province of
Quezon
Quezon, officially the Province of Quezon () and historically known as Tayabas, is a Provinces of the Philippines, province in the Philippines located in the Calabarzon Regions of the Philippines, region on Luzon. Lucena, a highly urbanized ci ...
where this delicacy is very common and especially with the
Pahiyas Festival in
Lucban where it is believed that this dish had originated.
A similar dish to pichi-pichi is the
putli mandi of the
Tausug and
Yakan people. It is prepared identically, and differs only in that it has a filling of sweetened
coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, ...
strips (''
hinti'').
It is 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 may then be rolled on freshly grated coconut or topped with grated cheese and latik. Some vendors add
food coloring
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercia ...
to the mixture prior to steaming.
See also
*
Bukayo
*
Cassava cake
Cassava cake is a traditional Philippine cuisine, Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda ...
*
Maja blanca
*
Palitaw
*
Putli mandi
*
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 grated coconut among other toppings. The d ...
References
{{DEFAULTSORT:Pichi-pichi
Philippine desserts
Coconut desserts
Palauan desserts
Cassava desserts