Pandan Pichi-Pichi

Pandan Pichi-Pichi: Kakanin Made Easy—With an Aromatic Spin

May 10, 2016

Ube, yema, and mais are the flavors of my childhood. From store-bought ice cream to local bakeshop cakes, from halo-halo toppings to Zagu shakes—these were personal favorites, whether in packaged snacks, homemade goodies, or ice-blended desserts. But the flavor that one could never really resist was a cross between the milky taste of coconut (or buko), and the aromatic pandan.

We decided to marry the distinctly sweet taste of pandan leaves with pichi-pichi, a gelatin-like Filipino dessert made from grated cassava. Topped of with fresh grated coconut meat, this treat is reminiscent of buko pandan. Here’s how to make your own pandan pichi-pichi in five steps.

Pandan Pichi-Pichi Pandan Pichi-Pichi

Pandan Pichi-Pichi

Yield: 24 pieces, estimated
Time: 1 hour (15 mins prep /30 mins cooking/15 mins cooling)


  • 2 cups fresh cassava, peeled and grated
  • ¾ cup sugar
  • 2 cups water
  • 10 pcs fresh pandan leaves, cut into 1-inch pieces
  • 1 tsp lye water, (lihiya)
  • Butter for greasing the molds
  • 1 pc fresh coconut, grated (niyog)


  1. In a blender, combine the water and pandan pieces. Blend the mixture until the water is green and the leaves are as fine as possible, strain. Reserve liquid and discard the pulp.
  2. Combine the pandan water, grated cassava, sugar, and lye water.
  3. Pour the mixture into lightly greased pichi-pichi molds. Steam for 30 minutes, or until they turn translucent.
  4. Cool for 15 minutes. Go around the edge of the mold with a rubber spatula to remove the steamed cakes.
  5. Roll the pichi-pichi into the grated coconut until they are completely covered. Serve immediately or store in the refrigerator. It will only keep for one day.
Monica Yang SEE AUTHOR Monica Yang

Monica tries to be healthy, but is not very good at it. She loves food, traveling, and reading. Weaknesses include: good coffee, stationery, and home furnishing stores.

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