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Pichi Pichi

How to Make Pichi-Pichi Espesyal

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2 dozens


  • 2 cup kamoteng kahoy cassava tuber, grated
  • 2 cups water
  • 1 whole grated mature coconut niyog
  • 1 cup sugar
  • 1/2 tsp lye water
  • 1/4 cup grated cheese


How to make Pichi-Pichi Espesyal:

  • Squeeze out juice of grated kamoteng kahoy.
  • Place squeezed kamoteng kahoy in a container with sugar, cheese and water.
  • Stir constantly until mixture coats spoon. Add in the lye and mix thoroughly. (Put food coloring if you want)
  • Transfer mixture on muffin or puto molds and steam for 30 minutes or until the color turns translucent.
  • Remove from molds. Coat in grated coconut and serve.