Pichi-Pichi with Cheese: Steamed Cassava Pearls
Dan
Filipino cassava dessert | Steamed kakanin | Cheese coating
Pichi-pichi is bouncy, sweet, and fun to eat, especially when the cassava pearls are rolled in salty cheese or soft coconut.
Why make it: This version uses frozen grated cassava and small silicone molds, making the merienda favorite easier to manage in a U.S. kitchen.
Fresh From the Kitchen
About This Recipe
Pichi-pichi is a Filipino steamed cassava dessert made from grated cassava, sugar, and water, then coated in grated coconut or cheese.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the cassava
Frozen grated cassava is convenient and consistent. Thaw it fully and stir it smooth before portioning.
For the coating
Cheese adds salty contrast, while coconut gives a softer classic finish. You can offer both.
Pichi-Pichi with Cheese Recipe
This version uses frozen grated cassava and small silicone molds, making the merienda favorite easier to manage in a U.S. kitchen.
Shopping List
- frozen grated cassava
- sugar
- water
- pandan extract optional
- annatto optional
- grated coconut
- mild cheddar or Eden-style cheese
- neutral oil
Ingredients
Cassava Mixture
- 1 pound frozen grated cassava, thawed
- 3/4 cup sugar
- 1 cup water
- 1/4 teaspoon pandan extract or annatto color, optional
- Pinch of salt
Molds
- Neutral oil for greasing
- 24 small silicone molds or heatproof cups
Coatings
- 1 1/2 cups finely grated mild cheddar or processed cheese
- 1 1/2 cups grated coconut, optional
Instructions
- Stir cassava, sugar, water, optional flavoring, and salt until evenly combined.
- Lightly grease small molds.
- Fill molds with cassava mixture, stirring the bowl between batches.
- Steam over steady heat until the pichi-pichi turns translucent and springy.
- Cool until comfortable to handle.
- Unmold gently with a small spoon or spatula.
- Roll in grated cheese, coconut, or a mix of both.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pichi-Pichi with Cheese
- Stir often: Cassava settles, so keep the mixture even.
- Use small molds: Small portions steam more evenly and are easier to coat.
- Cool before coating: Hot pichi-pichi can melt cheese into clumps.
- Grate cheese finely: Fine shreds cling better to the sticky surface.
How To Serve And Store
Serve at room temperature for merienda, parties, or dessert trays. Refrigerate leftovers and let them soften at room temperature before eating.
Common Questions
Can I use fresh cassava?
Yes, if it is peeled, grated, and prepared safely.
Can I skip pandan?
Yes. Plain pichi-pichi with cheese is delicious.
Why is my pichi-pichi cloudy?
It may need more steaming time to turn translucent.
What cheese works best?
A mild processed cheese or cheddar-style cheese grates well and balances the sweetness.
Are you team cheese, team coconut, or both for pichi-pichi? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
