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Pichi Pichi Recipe

Pichi pichi translates as “grate” in Tagalog, which makes sense because that’s exactly what you need to do when preparing this delicious treat.

It’s a simple dish to prepare but one that requires patience.

The process takes about 20 minutes at least, so be sure to plan ahead if you want to enjoy this sweet delicacy!

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What Are The Ingredients For Pichi Pichi?

If you’re not familiar with the ingredient list for this dish, it consists primarily of three things: grated cassava, or tapioca starch (which you can find online), condensed milk, and water.

The most important thing to note here is the use of condensed milk.

It’s an essential ingredient because it adds sweetness and thickness to the final product.

If your condenser doesn’t produce enough, you might have to buy some from the market or order it online.

While there are other ingredients used for flavoring purposes, they aren’t necessary.

You don’t even really need any salt since the tapioca starch has its own natural flavor.

For more information on all these items, read our guide to tapioca recipes.

Grating the cassava

You will also need a food processor to grate the fresh root vegetable into fine pieces.

Cassava roots work best if you cut them up before placing them in the machine, rather than doing it afterward.

This way, the shredding blades will get through easily without having to scrape off too much of the outer skin.

To do so, cut each piece into quarters.

Then turn the pieces around until the inner part faces outwards.

Do this by rotating the container clockwise 90 degrees and then again counter-clockwise 180 degrees.

Once you’ve done that, place the slices back into the food processor.

Once everything is processed, take care to remove the blade from the bottom of the machine.

There should be no chunks left after processing.

Use a spoon to transfer the shredded cassava onto a plate, leaving behind only the liquid inside.

Next, pour boiling water over the mixture.

Make sure to stir well and wait until the liquid reduces significantly.

Remove the pan and let cool down completely, stirring occasionally to ensure the tapioca does not stick together while cooling.

Adding the condensed milk

Now that the tapioca has cooled down, it’s time to add the condensed milk.

To begin, put the entire amount of condensed milk into a bowl.

Next, whisk the whole lot vigorously to break up clumps.

Afterward, strain the mixture using a sieve lined with cheesecloth or paper towel.

Finally, discard the solidified milk solids, which now form a layer on top of the tapioca mixture.

Pour the remaining liquid into a separate bowl and set aside.

After you finish straining the tapioca, mix both mixtures thoroughly.

Now, you can either serve immediately or refrigerate the mixture overnight.

When ready to eat, bring the chilled tapioca back to room temperature before serving.

Making the pichi pichi dough

When you’re ready to make the actual pichi pichi, start by adding the tapioca mixture to a large mixing bowl.

Add the condensed milk and 1 cup of water to the mixture and mix well.

Keep going until it becomes thick like cookie dough, approximately 10 to 15 minutes.

At this point, you can shape the dough into balls or small rolls.

Alternatively, you can simply flatten it with your hands into thin layers and chill it first.

Either method works just fine.

When you’re finished shaping the pichi pichi, roll each portion into balls or small flat discs.

Place the balls or rounds in a single layer in a baking tray lined with parchment paper.

Set aside to dry for 30 minutes.

How Do You Make Pichi Pichi?

The first thing you should know before attempting to make your own pichi pichi is that it has two main components; the base (the cassava) and the topping (coconut cream).

You can either grate both together or just use the base without the topping.

Cassava is also known as tapioca root.

It looks like a large potato with a white skin on top.

Peel off the outer layer using a sharp knife then cut into small cubes.

Once peeled, you can boil them in water until soft enough to mash.

Coconut milk is usually used as a topping.

To get more than 3 cups (750ml), simply add an extra 1/3 cup (75ml) of whole milk.

If you don’t have any milk handy, you can substitute with regular yogurt instead.

When you’re ready to start cooking, pour some oil onto a frying pan and heat up over medium-high heat.

Add in the cubed cassava and stir around until all sides become golden brown.

Reduce the heat to low and continue stirring until most of the liquid evaporates.

Remove from the stove and set aside.

To finish the dish, combine the coconut milk and sugar in a pot and bring to a simmer.

Cook until slightly thickened, approximately 5 to 10 minutes.

Pour the mixture into the fried cassava cubes and serve immediately while hot.

If you’re looking for an easy-to-make treat that will satisfy your sweet tooth, look no further than pichi pichi! This classic Filipino dish combines grated cassava root (also known as yuca or manioc) with thickened coconut milk.

Here we explain everything about this traditional snack, including what makes it so special, how to prepare it at home, and how to find it in stores near you.

What Are Some Popular Ways To Eat Pichi Pichi?

Pichi pichi can be eaten hot or cold.

It has been served traditionally at weddings, baptisms, and other ceremonies, but nowadays the snack is also enjoyed by families on regular occasions such as birthdays, graduations, and anniversaries.

It tastes best when freshly prepared, which means you should try to avoid using store-bought versions.

The dried version tends to have less flavor than fresh, while canned ones tend to taste metallic.

You can enjoy pichi pichi in various forms – raw, fried, steamed, boiled, and even baked.

You may want to experiment with different recipes, depending on the occasion.

For instance, if you want something more festive, you could serve it topped with whipped cream and sprinkle shredded unsweetened coconut over it.

Another option is to add ground peanuts and sugar into the batter before frying them.

Finally, don’t forget to pour some condensed milk over top once they’ve cooled down!

How Long Does It Take To Make Pichi Pichi?

Pichi pichi is best eaten fresh because once it dries out, it becomes hard and brittle.

You can keep it refrigerated up to three days if you want to use it later on.

The amount of time required depends on whether you choose to grate the yuca by hand or using a food processor.

Grating the root manually takes longer but yields better results.

If you decide to go ahead with this method, plan on spending around 30 minutes just grinding the root into flour.

You should also allow another 10 minutes before proceeding with the rest of the recipe.

Once done, add all other ingredients together except oil and sugar, and whisk them until they become well blended.

Then, slowly pour in the oil while whisking continuously until combined.

Now, mix in the sugar and continue stirring until dissolved, followed by the egg yolk.

Finally, stir in the remaining liquid ingredients such as condensed milk, evaporated milk, and water until smooth.

When you have finished mixing, transfer the mixture back to its original container, cover, and let sit overnight in the refrigerator.

The next day, remove the mixture from the fridge and beat it vigorously with a wooden spatula or spoon.

After 15 minutes of beating, the batter will start separating and curdling.

Don’t worry; this process is normal and necessary.

Once separated, pour the mixture into small containers and set aside.

Allow the mixture to cool completely before serving.

What Are Some Common Pichi Pichi Flavorings?

Pichi pichi can be flavored in many different ways.

The most commonly used ingredients include pandan leaves, vanilla, cinnamon, nutmeg, lemongrass, cardamom, clove, ginger, kaffir lime leaf, lemon grass, orange blossom water, rosewater, and sugar.

Some people add other ingredients like almonds, chocolate, cacao nibs, or even peanut butter for extra crunchy texture and taste.

These flavors vary depending on the region where they were prepared.

For instance, if you live in Manila, you might want to use pandan leaves instead of vanilla extract.

And if you come from Cebu Island, you may want to try adding cinnamon sticks and/or nutmeg.

There are also regional variations within Cebu City itself, such as using more cloves when preparing a particular version of pichi pichilin.

You should always consult a trusted source before buying these ingredients.

They can cost several dollars per gram, which means spending around $4-$5 per serving of pichi pichilin.

If you want to save money, then buy them wholesale online and freeze them until you need them.

What Is The Nutritional Value Of Pichi Pichi?

Pichi pichi contains plenty of vitamins and minerals, such as vitamin A, potassium, calcium, iron, magnesium, and zinc.

The average adult should be able to consume two servings per day.

However, if they are on a strict diet, one serving can be enough.


Cassava has many health benefits.

It is rich in fiber, which helps keep blood sugar stable and aids digestion.

It also provides energy because it contains complex carbohydrates.

If you want to learn more about the benefits of eating cassava, check out our guide to the best foods to eat when you have diabetes here.


When it comes to the benefits of coconuts, they offer a lot of nutrition in every bite.

Coconut oil contains medium chain triglycerides (MCTs), which help boost metabolism and burn fat.

It also contains lauric acid, which fights bacteria and viruses, reduces inflammation, and improves cholesterol levels.

In addition, it contains antioxidants like beta carotene, vitamin E, and folic acid.

Are There Any Health Benefits To Eating Pichi Pichi?

Pichi pichi is one of the most nutritious snacks on Earth, thanks to its combination of fiber, protein, vitamins A and B6, calcium, iron, potassium, magnesium and copper.

In fact, if you’ve ever tried it, you know that it can be quite filling.

Because of these nutrients, pichi pichi has been used throughout history by Filipinos as both food and medicine.

It’s also become a popular side dish at restaurants across the country, especially during Christmas time when people enjoy it alongside turkey and other holiday meals.

In addition to being delicious, pichi pichi is also very affordable – you don’t have to spend more than $1 per serving to make yourself feel full after savoring a few bites.

You can even buy pre-made packs of pichi pichi in many convenience stores.

A brief history of pichi pichis

The word pichi comes from the Tagalog language, which means “sweet potato”.

The original version of pichi pichi was created in 1858 by Manuela del Pilar, who was the first female doctor in Philippine history.

She brought her native cuisine to America, where she served it at social gatherings and at medical conferences.

At those events, guests were eager to try out new dishes like pichi picho, which eventually became pichi pichi.

Del Pilar’s husband, Don Pedro Pablo Del Pilar, was a renowned physician, scientist, and politician in the Philippines.

He helped his wife develop pichi pichi into a healthier alternative to regular desserts, like cakes and pies.

Today, pichi pichi is still enjoyed regularly by Filipinos around the world, including Americans.

It’s often paired with rice, fish, meat, fruits and vegetables, but you can also use it as a standalone snack.

Are There Any Risks Associated With Eating Pichi Pichi?

Pichi pichi doesn’t contain any harmful substances – unlike other desserts where chocolate chips are often used instead of real fruit.

In fact, some people prefer pichi pichi over regular cake due to its lower sugar content.

The key here is using dried yuca (grated cassava), which contains much less starch compared to fresh yuca (the same tuber found in starchy plantains).

So while there may be occasional concerns regarding excessive consumption of starch, these worries are unfounded when it comes to pichi pichi.

However, if you suffer from diabetes, consult your doctor before consuming this delicious dessert.

Where Can I Buy Pichi Pichi?

Pichi pichi is available nationwide in supermarkets, convenience stores, and online retailers.

You may want to check out these popular places that sell the dish:

  • Lotte Mart Supermarkets
  • 7 Eleven
  • Sunshine Grocery & Market
  • Etam Express
  • Robinsons Malls
  • Walmart
  • Giant Eagle
  • H-Mart
  • Kroger
  • Tropicana
  • Dollar General
  • Family Dollar
  • Publix
  • Food Lion
  • Safeway
  • Rite Aid
  • Albertson’s

Other ways to cook pichi pichi

You can also make pichi pichi by following one of these recipes on our website:

  • How to Make Pichi Pichi Recipe (video)
  • How to Make Pichi Pichi Recipe (text)
  • How to Make Pichi Pichi Recipe 1 (with step pictures)
  • How to Make Pichi Pichi Recipe 2 (with step pictures)

There are even more ways to enjoy pichi pichi—check out the list below if you’d like to learn more.

In addition to the above options, here are some other delicious dishes to try when you’re craving pichi pichi:

  • Bibingka (cassava cake)
  • Pinakbet (sweet rice cake)
  • Mukbang (quick video cooking show)
  • Crispy Taho (rice cracker)
  • Choco Pie (chocolate pie)
  • Fluffy Pancit (noodles)
  • Spaghetti
  • Fried Rice
  • Chicken Adobo (stewed chicken)
  • Adobong Gulay (spicy stewed vegetables)
  • Adobong Talong (meatballs)
  • Jamon (ham)
  • Bagoong/bacon (fermented fish sauce)
  • Bubble Tea

What Are The Ingredients For Pichi Pichi?

Pichi pichi can be found in most supermarkets across the Philippines.

You can also order them online through websites like Amazon, Lazada, and Shopee.

When shopping for pichi pichi, make sure to buy the best quality available.

The key ingredient is the yuca, which should have a soft texture when squeezed between two fingers.

If the yuca feels hard or brittle, it means that it has been stored improperly – avoid these items if possible.

The other main component of pichi pichi is coconut cream.

Look out for fresh coconuts that smell fragrant and taste slightly bitter.

Coconut cream comes in different sizes, but the larger ones tend to contain more liquid content.

Make sure not to use too much water when blending the coconut cream together with the yuca because excess moisture could cause the batter to break apart during cooking.

You might also come across some brands of canned coconut milk.

These products usually contain less sugar and fat compared to those sold in glass bottles.

However, they may lack the rich flavor imparted by freshly prepared coconut cream.

To finish off the ingredients list, add some dried pandan leaves to give the dessert its characteristic fragrance.

Pandan leaves are commonly used in Southeast Asian cuisines, especially in desserts such as kuih talang and kue lapis.

They impart a subtle floral aroma that complements the sweetness of the dessert.

How Do You Make Pichi Pichi?

Pichi pichi is often served alongside other dishes such as rice and chicken, but it also works on its own.

The most popular way of serving the dessert is by scooping out small portions of it into individual bowls and topping them off with fresh fruit like mangoes, pineapple, papaya, and banana slices.

To create the texture of pichi pichi, grated cassava root must be mashed thoroughly before being added to the coconut milk mixture.

You might want to use a food processor if you don’t have time to grate the roots yourself.

After the ingredients are combined, the batter should thicken slightly.

If you need more liquid, add some water until it reaches the right consistency.

Step 1: Grate the Yuca

  • Remove the skin from the yuca using a knife.
  • Add the peeled yuca to a large pot filled with enough cold water to cover the tubers completely.
  • Bring the water to a boil over medium heat. Cook the yuca for 20 minutes or until tender when poked with a fork.
  • Drain the yuca well, then transfer it to a colander set inside a bowl large enough to hold all of the yuca once drained.
  • Using a sharp vegetable peeler, remove the long fibers from the surface of the yuca, working carefully around each tuber until they are free of fibers.
  • Put the shredded yuca back into the same bowl where the potatoes were cooked. Add 2 cups of cold water and mix well to combine.
  • Cover the bowl with plastic wrap and let stand overnight, stirring occasionally to ensure even distribution of moisture throughout the tubers.

Step 2: Mix the Coconut Milk Mixture

  • In a separate mixing bowl, whisk together the coconut milk powder, sugar, cornstarch, and baking soda.
  • When the yuca has absorbed all of the water, stir the mixture vigorously to prevent lumps forming. Once the starch has dissolved, add the yuca and continue to beat until smooth.
  • Stir in the vanilla extract, then pour the mixture into a nonstick skillet.
  • Cook the mixture over medium heat, stirring constantly with a wooden spoon until it starts to bubble up. When bubbles appear, reduce the heat to low.
  • Let cook for another 5 minutes while continuing to stir. Remove the pan from the stovetop and allow the pichi pichi to cool down before proceeding with step 3.

Step 3: Add the Water to Make Pichi Pichi Consistency

  • Once the pichi pichi has cooled down, it should reach a thickness similar to pancake batter. To test whether it’s ready, place one teaspoon of the mixture onto a plate and gently press it flat. If it holds its shape, it’s done. If not, keep cooking the mixture for a few more seconds until the consistency becomes thicker.
  • After testing the first batch, repeat steps 2 and 3 until you’ve used up all of the yuca. Serve immediately after removing the last piece of yuca from the coconut milk mixture.

What Is The History Of Pichi Pichi?

Pichi pichi is one of the most famous Philippine desserts because of its unique combination of ingredients – both savory and sweet.

It was originally created by Filipino immigrants who came over to Hawaii during World War II, where they were stationed on Oahu Island.

The dish has been around since then, but its popularity skyrocketed after it became available in grocery stores across the United States.

However, not everyone knows exactly why pichi pichi tastes good.

The following explanation may help clear up some confusion.

Cassava root contains fructose, which gives sweetness to foods.

When mixed with coconut milk, this sweet starch becomes even sweeter and more nutritious.

Cassava also provides fiber, calcium, iron, and vitamins A, B12, C, E, K, niacin, folic acid, pantothenic acid, riboflavin, thiamine, and zinc.

According to the National Museum of the Philippines, the first written reference to pichi pichis dates back to 1882.

Before that time, Filipinos used different varieties of plantains to make a similar dessert called halo-bagoong (which translates to “starch soup”).

Ingredients and preparation process

  • 1/4 cup fine granulated sugar
  • 3 cups water
  • ½ cup unsweetened desiccated coconut
  • ¼ teaspoon salt
  • 1 medium-sized ripe banana
  • ⅛ teaspoon ground cinnamon
  • ½ cup shredded coconut flakes
  • 1 tablespoon flour
  • Grating tool such as Microplane Zester

To prepare pichi pichi, start by boiling 1 quart of water with ½ cup of sugar until dissolved.

Once the syrup cools down, add the salt, dried coconut, and sliced bananas.

Mix well, cover, and let stand overnight.

After 24 hours have passed, strain the mixture through cheesecloth into another pan.

Next, mix the strained liquid with the cinnamon, flour, and grated coconut.

Stir until the batter forms clumps and comes together to form a dough ball.

Use a fork or spoon to knead the batter gently until smooth.

Place the dough onto a greased baking sheet and bake it in a 350 degree F oven for 10 minutes.

Allow the cake to cool completely before slicing it into bite-size pieces.

To serve pichi pichi, just place each piece between two layers of plastic wrap and roll them tightly like jelly rolls.

Store the rolled cakes in airtight containers and refrigerate them.

What Are Some Popular Ways To Eat Pichi Pichi?

Pichi Pichi is one of the most common snacks served during holiday feasts throughout the Philippines.

It’s also eaten more often on weekends and days off because it takes very little time to make.

The dish is typically cooked up by moms who have their hands full preparing other dishes like rice, sausages, fish, vegetables, and meat.

They grate cassava root and then add them to the boiling water along with sugar to thicken the mixture.

After adding the coconut cream, they stir until all ingredients are well combined.

Once cooled, the creamy concoction is scooped out onto plates and garnished with slices of banana leaves and shredded coconut flakes before being served immediately.

The combination of flavors and textures is absolutely divine, especially when paired with warm mounds of steaming white rice.

How Long Does It Take To Make Pichi Pichi?

Pichi pichi requires time to prepare but not much actual cooking.

The process itself takes around 30 minutes, while the final product can be ready within 15 minutes.

The preparation starts by soaking dried grated cassava roots in water overnight.

Once they have softened, rinse them thoroughly under running water before chopping up into small pieces using a sharp knife.

Afterward, place these chunks in a large pot along with enough water to cover all of the ingredients.

Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer until the liquid has reduced substantially.

Once the liquid has been cooked down, add the coconut milk, sugar, salt, and pandan leaves.

Stir well to combine, then let cook on low heat for another 10 minutes.

Add the condensed milk last, stirring again to ensure nothing sticks together.

Continue cooking for 5 more minutes.

When the pichi pichi is done, remove the lid and allow the excess moisture to evaporate.

Serve hot or cold.

What Are Some Common Pichi Pichi Flavorings?

Pichi Pichi can be found on store shelves throughout the Philippines.

It comes in different flavors like strawberry, banana, mango, pineapple, chocolate chip cookie dough, etc., but these aren’t just any flavorings—they have specific meanings behind them.

Here’s what they all mean:

  • Buko – This term refers to the base ingredient used in the preparation of pichi pichi. Buko literally means “mashed up,” hence its name. You can use either raw or cooked buko depending on which one suits your taste best. Raw buko has more fiber while cooked buko is sweeter.
  • Sara – Sara is a popular condiment commonly served alongside pichi pichi. It has a rich, creamy texture and is mostly composed of palm oil, sugar, vanilla extract, condensed milk, and egg whites. Some variations include peanuts, almonds, raisins, cashews, and even cheese chunks.
  • Mango – The fruit of choice for most people when it comes to pichi pichi. Mango is also a staple food in the Philippines and many Filipinos enjoy eating it fresh out of season.
  • Banana – If you love bananas then you must try pichi pichi flavored with banana. It goes well with both white and brown rice cakes.
  • Coconut – Coconut is another popular flavoring in pichi pichi recipes. It adds a unique creaminess to the dish and complements the sweetness of the other ingredients perfectly.
  • Chocolate Chip Cookie Dough – If you prefer something savory instead of sweet, give this one a shot! Chocolate chip cookies go great with pichi pichi. They add a nice crunchy texture to the softness of the mashed up buko. You can eat these plain or dip them into syrup.

What Is The Nutritional Value Of Pichi Pichi?

Pichi pichi contains many nutrients like vitamins B1, B6, vitamin C, calcium, iron, folate, magnesium, phosphorus, zinc, riboflavin, niacin, pantothenic acid, potassium, copper, sodium, selenium, biotin, thiamine, and protein.

In general, if you eat enough pichi pichi, you can get all these essential nutrients you need every day through food alone.

But because this popular dessert has a lot of sugar and fat, it isn’t recommended by doctors unless you have diabetes or high blood pressure.

You should also note that people who follow a low carbohydrate diet may not be able to digest much starch, which means they might feel nauseous after consuming too much pichi pichi.

This is why many Filipinos prefer to pair their mealtime snacks with rice instead of breads and pastries.

The grains absorb more liquid while cooking, meaning less calories go into digestion.

How to make pichi pichi without eggs

  • Add 2 cups of grated cassava root to 1 cup of water.
  • Bring to boil over medium heat until it starts to bubble.
  • Reduce heat to low and cook uncovered for 15 minutes.
  • Remove from heat and cover with a lid.
  • Let cool completely before using.

Ingredients for pichi pichi

  • 8 ounces canned unsweetened coconut milk
  • 4 tablespoons granulated sugar
  • 5–6 drops vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3/4 cup shredded coconut flakes
  • 1 cup chopped walnuts
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 12 ounces firm tofu, drained and cut into ½ inch cubes

Are There Any Health Benefits To Eating Pichi Pichi?

Pichi Pichi contains high levels of vitamins A, B6, C, D3, E, K, calcium, iron, zinc, magnesium, potassium, phosphorus, copper, and niacin.

The vitamin content can vary depending on whether you use fresh or canned coconut milk.

In addition, pichi pichi also includes antioxidants like beta carotene, which helps protect against heart disease and cancer.

It should be noted that while pichi pichi has several health benefits, consuming too much may pose some health risks.

For example, excess sugar consumption could contribute towards obesity and diabetes, both of which are linked to serious illnesses such as cardiovascular diseases and cancers.

As such, if you have been diagnosed with either condition already or are concerned about developing them in the future, it would be best to avoid consuming excessive amounts of pichi pichi altogether.

Are There Any Risks Associated With Eating Pichi Pichi?

Pichi Pichi is one of the most popular snacks among Filipinos, but it comes with some potential health concerns.

Cassava contains cyanide, which has been linked to nausea, vomiting, dizziness, and headaches, but these symptoms are usually short lived.

Cassava also may contain high levels of oxalic acid, which can cause kidney stones if consumed too much.

However, many people use raw cassava every day without issue.

For more information on the possible side effects of consuming pichi pichi, check out our article detailing all the facts about cassava.


  • 1 cup grated yucca
  • ½ cup water
  • ¼ cup sugar
  • ⅓ cup unsweetened desiccated coconut
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • ½ cup canned coconut milk
  • 1 egg white

Step 1: Peel and grate cooked yucca using a cheese grater. You should have approximately 2 cups worth of grated yucca.

Step 2: In a medium saucepan over low heat, combine the ½ cup of water, ¼ cup of sugar, ⅓ cup of desiccated coconut, and the salt. Bring mixture to a boil until sugar dissolves completely.

Step 3: Add the cornstarch and stir constantly for 30 seconds to thicken the liquid slightly. Remove pan from heat once the mixture starts getting thicker.

Step 4: Stir in the remaining ingredients, starting with the coconut milk first. Once combined, pour into molds and refrigerate for at least 12 hours before serving.

Where Can I Buy Pichi Pichi?

Pichi pichi may be found in many supermarkets throughout the Philippines, but it also has its own dedicated shops where you can purchase this delicious treat.

You’ll often see these establishments on popular tourist routes.

In Manila alone, there are over 100 vendors selling pichi pichi to tourists visiting the city.

If you’d like to try some before heading back to the airport, check out our guide to finding the best pichi pichi stalls in Metro Manila.

You can also make your way to one of the country’s numerous beaches to sample some fresh pichi pichi straight off the boat.

There are plenty of places along the coast offering freshly caught seafood and other local delicacies.

We have put together a list of pichi pichi vendors located around the world.

We hope you enjoy trying them all!


There are several restaurants located in Ho Chi Minh City serving up authentic Vietnamese dishes.

One such restaurant is Bánh xèo nướng đà các mẹ (fried rice noodles).

The fried rice comes served with pork chops, eggplant, spring onion, cucumber, and pickled vegetables.

This dish can cost between $5 and $8 per plate depending on how much meat and veggies you order.

It’s not too expensive considering how filling it is!


The streets of Bangkok offer a variety of street food options to choose from.

One stand worth checking out is Phad Thai Khao Suay (grilled chicken curry), which costs approximately 500 baht ($15 USD).

Another option is Banh Khoa Nha Gio (rice flour pancakes), which come topped with shrimp paste, bean sprouts, green onions, basil leaves, and lime juice.

These tasty treats are usually sold by the piece, so they won’t break the bank either.


One place to visit if you want to try Malaysian cuisine is the Malacca Street Food Market.

Here you will find various hawker stands selling snacks and meals.

Some of the most popular items here include Laksa Chicken Rice Soup (served with chicken, beansprout, and dried anchovies), Hainanese Prawn Curry, and Chicken Satay Skewers.

All three dishes range between RM1.50 and RM4 each.


Heading to Jakarta means you’ve got access to more great Indonesian foods.

For example, you could try getting a taste of Javanese sambal goreng, which is a spicy noodle dish cooked in oil and spices.

However, if you prefer something sweeter, then you should definitely give Indonesia’s pandesal a go.

Pandesal is commonly eaten as part of breakfast, especially during Ramadan when Muslims fasten their days with sugary desserts.

Pandesal is essentially a flat bread filled with palm sugar syrup.

It’s typically served alongside hot coffee or tea.


If you love Singaporean food, then you should head to Chinatown.

Some of the best Asian cuisines in town are available here.

One food worth sampling is Hokkien Mee (egg noodle soup).

Hokkien Mee is served in a bowl made of bamboo and contains thin slices of egg noodles, chicken pieces, Chinese cabbage, mushrooms, and water chestnuts.

It’s best enjoyed with chili sauce to add extra flavor.

Pichi Pichi Recipe

Pichi pichi translates as “grate” in Tagalog, which makes sense because that’s exactly what you need to do when preparing this delicious treat.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Filipino
Keyword: Pichi Pichi Recipe
Calories: 2131kcal


  • Bowl


  • 2 cups cassava grated
  • 1 cup sugar
  • 2 cups water
  • 1 cup coconut grated
  • 1/2 tsp lye water
  • 1/2 tsp buko-pandan essence


  • In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
  • While constantly stirring the mixture, add the lye water.
  • Add the buko-pandan essence and stir once more.
  • Pour the mixture into individual cup molds once it has been distributed evenly, then put them in a steamer.
  • 45 to 1 hour of steaming the combination (or until the color turns translucent)
  • Remove the steamed pichi-pichi from the molds when it has cooled down (at least 40 to 1 hour; you may even put it in the fridge after at least 15 minutes).
  • Each piece should be rolled in the grated coconut.
  • Serve after placing on a serving dish. Enjoy and share!



Calories: 2131kcal | Carbohydrates: 413g | Protein: 11g | Fat: 57g | Saturated Fat: 49g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 1583mg | Fiber: 21g | Sugar: 249g | Vitamin A: 54IU | Vitamin C: 86mg | Calcium: 105mg | Iron: 4mg
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