Pandan Pichi-Pichi

Pandan Pichi-Pichi, the latest addition to the menu at Amber’s Restaurant, has swiftly become a personal favorite. Its delightful flavor profile, characterized by its sweetness, soft texture, and chewy consistency, is further enhanced by a generous garnishing of grated coconut.

I attempted to make it at home and faced initial challenges, but after some trial and error, I finally perfected it. Now, I am proud to say that my Pandan Pichi-Pichi tastes nearly identical to the dish on Amber’s Menu.

To reveal the concealed information, please be assured that you have arrived at the appropriate location. I will share with you the simplest way to make it at home, including a list of ingredients and step-by-step instructions. Let’s delve into all the details together.

Pandan Pichi-Pichi is highly regarded among the people of the Philippines due to the unique combination of ingredients and the chef’s culinary technique. This delectable treat is crafted from grated cassava, coconut, and pandan flavors, resulting in a memorable culinary experience.

The distinct flavors and textures of these components harmonize to create a truly exceptional dish that many cherish. We must explore the distinctive qualities that make this delicacy truly remarkable.

Taste :

The irresistible combination of sweet cassava and creamy coconut delivers a burst of tropical deliciousness with every single bite. The product’s flavor is often regarded as highly appealing and likely to attract widespread enjoyment.

Softness :

The Pichi-Pichi exemplifies an ideal soft texture, achieving a balance that is neither overly hard nor excessively fluffy or chewy. This delicacy is characterized by its ability to dissolve pleasantly in the mouth. The optimal softness is a result of precisely cooked cassava combined with a carefully measured portion of grated coconut, ensuring a harmonious overall composition.

• 2 cups of grated cassava
• 1 teaspoon of lye water
• 1 teaspoon of pandan flavoring
• Grated coconut (amount as desired)
• 1 cup of sugar
• 1 cup of water

Cooking Instructions :

• Begin by grabbing a bowl and adding some grated cassava. While you can certainly prepare it at home using fresh cassava root, it can be quite time-consuming.
•  That’s why I prefer using frozen grated cassava—it’s readily available at almost all Asian supermarkets and makes the process much more efficient.
• To make your mixture just right, add some sugar and water to the grated cassava. Give it a good stir until the sugar completely dissolves in the water. Happy mixing!
• Once the sugar is completely dissolved, add the lye water and pandan flavor. Mix everything thoroughly. You’ll notice the mixture transforming into a beautiful green hue from the pandan. 
• Keep stirring until every ingredient is beautifully blended together and the mixture boasts a harmonious color throughout. The key is to ensure that everything is evenly combined for the best results.
• Now, it’s time to steam. Grab some small molds or cups and generously grease them with oil to ensure the pichi-pichi doesn’t stick. 
• Fill each mold to three-quarters of its capacity with the green cassava mixture, ensuring that there is sufficient space for the pichi-pichi to expand during the cooking process.
• Gently place the filled molds into your steamer, believing in the journey ahead. Steam the pichi-pichi for about 40 to 45 minutes, until you see the delightful transformation that signifies they are fully cooked.
• Once you’ve finished steaming, kindly take the molds off the heat and let them cool for a few minutes. It’s important to be patient during this time, as the pichi-pichi requires a bit more setting and needs to cool down sufficiently for safe handling.
• Coat your pichi-pichi by rolling each piece in grated coconut placed on a plate or shallow bowl. This adds a delightful texture and boosts the flavor of your dessert.