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!