Pichi Pichi With Fresh Coconut (Niyog) | Best-Selling Filipino Dessert at Amber!

Pichi Pichi with Fresh Coconut (Niyog) is a notable addition to Amber’s menu. This dish closely resembles Pichi Pichi with Cheese in both texture and flavor, as the preparation methods for these two items are quite similar. The principal distinction in this variation is the substitution of freshly grated coconut for cheese.

This dish is perfect as a Filipino merienda or afternoon snack or as a delightful dessert after a satisfying meal. You can even Sweet breakfast treat for Filipinos, savoring its gelatinous texture and sweetness to kickstart your day. While it’s a Popular Filipino dessert in local eateries and food chains in the Philippines, you can easily recreate it at home by following the Easy homemade pichi pichi recipe I’ve shared in this article.

This straightforward recipe may lead to the understanding that the preparation process is simple and that everyone equipped with the Basic kitchen equipment can successfully execute it. However, it is important to clarify that creating an Authentic pichi pichi with a smooth texture requires more than just the listed ingredients. The major part of this recipe is love, a powerful ingredient that truly transforms the outcome.

Discover the recipe for a beloved cassava-based Filipino sweet treat that is loved by Filipino families and children alike. Once you prepare it yourself, you’ll likely find yourself making this delightful dish time and again.

Preparation time breakdown:

Prep Time :

• Peeling and grating the cassava: about 10-15 minutes (you got this!) 
• Whipping up some calamansi or orange water: just 5 minutes  
• Mixing all the yummy ingredients together: 5 minutes 

Cooking Time :

• Preheat that steamer: around 5-10 minutes (time to get excited!) 
• Steaming the delicious cassava mixture: 30 minutes (perfect time to relax) 

Cooling Time :

• Allow the pichi pichi to rest before shaping: about 15 minutes (patience is key!) 

Pichi Pichi with Coconut Ingredients List

• Annatto seeds (Achuete) for natural coloring: 1/2 teaspoon  
• Grated cassava (Kamoteng Kahoy): 1 piece  
• Sugar: 1 cup  
• Water: 1 cup  
• Lye (Lijia): 1 teaspoon  
• Calamansi or orange peel: 1 teaspoon  
• Grated coconut (Niyog), either desiccated or fresh: 1 cup  

How to make Pichi Pichi with Niyog :

• To prepare traditional Pichi Pichi cassava (Kamoteng kahoy), remove the tough outer skin to expose the white interior. Cut the cassava into smaller pieces and process it in a food processor or grate it until a smooth consistency is achieved.
• Peel 1 tablespoon of calamansi or orange zest using a grater. Then, add the peel to one cup of water and mix thoroughly to infuse the flavor. Strain the mixture and discard the peel, ensuring a perfect essence for your dish.
• Pour the vibrant calamansi-infused water into a container, and add sugar, the rich hue of Achuete or annatto powder, Lijia (lye water), and grated cassava. Each ingredient unites to create a special harmony of flavors. Mix everything thoroughly for a delicious result.
• Combine the ingredients thoroughly and transfer the mixture to a container for steaming. If you have aluminum foil, cover the container with it; if not, simply use a cloth to cover the lid of the steamer.
• Preheat the steamer, ensuring the water reaches a boil, and get ready to embrace the mixture. Steam the mixture for approximately 30 minutes, observing as the cassava gradually transforms into a visually appealing translucent texture.
• After steaming, remove the mixture from the steamer and allow it to cool for about 15 minutes. Once the mixture has cooled, use a tablespoon to scoop it confidently, shaping and rolling it in freshly grated coconut for an exquisite finish. 
• Prepare to impress your audience by plating the pichi pichi beautifully for serving on an elegant platter to create an inviting presentation. This should yield about 30 servings, which is perfect for sharing. Enjoy every delicious bite!

• Use fresh cassava for an authentic taste if it’s available near you. It will improve the flavor of your pichi pichi. You can use frozen cassava, but do not drain the water if you go that route.
• Adjust the sugar to your liking. I prefer it very sweet, so I add between 1½ and 1¾ cups, depending on my taste. Keep in mind that coconut will also add sweetness to the dish.
• Why not get creative and Experiment with ube, pandan, or vanilla variations like ube or vanilla to add a delightful twist? To elevate your dish even further, consider garnishing it with fresh coconut or vibrant pandan leaves for a truly refreshing touch!

• Calories: This food item typically contains 150 to 200 kcal, depending on the portion size and sugar content.
• Macronutrients :
• Carbohydrates: There are approximately 30 to 40g of carbohydrates per serving, most of which are simple sugars derived from cassava and added sugar.
• Fats: The fat content ranges from 5 to 10g, primarily sourced from coconut.
• Protein: It contains a relatively low amount of protein, approximately 2 to 3g.
•  Micronutrients :
• Vitamins: The vitamin content is generally low, but there are some traces of vitamins C and B, primarily from cassava. Additionally, coconut contributes trace amounts of other vitamins.
• Minerals: This food item is also low in most minerals, though it provides trace amounts of calcium, phosphorus, and potassium.
• This overview provides a clear understanding of the nutritional composition, highlighting the food’s strengths and limitations.

Pichi pichi with Fresh Coconut is a delightful Filipino dessert cherished by people of all ages. Its delightful blend of chewy cassava, natural sweetness, and the invigorating sensation of coconut creates a delightful treat. This recipe offers a simple and easy-to-follow method for preparing this delicacy in the comfort of your kitchen. Remember, while the technique is important, don’t overlook the most essential ingredient.