Pandan Pichi-Pichi with Niyog Recipe

6 months ago

Pichi pichi

One of the most popular kakanin out there is the pichi-pichi. We love how it’s all gooey and tasty, and the irresistible texture that the grated coconut provides. For this recipe, we added a hint of pandan to give this beloved kakanin a more aromatic scent. You may also top it with grated cheese to give it a creamy twist.





2 cups Water

3-4 Pandan leaves

1 drop Green food color

2 cups White sugar

2 cups Finely grated cassava

* Grated cheese or niyog, for serving



  1. Tie washed pandan leaves into a knot. Place leaves in a pot with 2 cups water and bring to a boil for 5-10 minutes.
  2. While water is boiling, peel cassava carefully using a sharp knife or vegetable peeler. Rinse peeled cassava well. Grate cassava pieces using a fine grater, making sure that there are no big pieces mixed in.
  3. When pandan water is ready, strain leaves and reserve flavored water. Drop green food coloring into the water and mix well.
  4. Add sugar and stir until sugar is dissolved.
  5. Add grated cassava to this mixture and continue to stir until well blended. Puree using a blender to obtain a smooth texture.
  6. Pour this cassava mixture into a 9 x 12 baking tray.
  7. Prepare a steamer with enough boiling water at the bottom layer. Steam for 40 minutes.
  8. Let cool slightly. While still warm, scoop out using a small ice cream scooper. Set on a tray and keep covered in the refrigerator until ready to serve
  9. Top with grated cheese or roll in freshly grated niyog just before serving.
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