 .jpg)  Clockwise from the top: Pitsi-pitsi withlatik and cheese, Pitsi-pitsi with coconut, Pitsi-pitsi with cheese | |
| Alternative names | Pitsi-pitsî |
|---|---|
| Type | Cassava cake |
| Course | Dessert |
| Place of origin | Philippines |
| Serving temperature | Room temperature |
| Main ingredients | Coconut milk, cassava, lye, sugar |
| Variations | Topped with cheese and/or latik, rolled in grated coconut |
Pichi-pichi, also spelledpitsi-pitsi, is aFilipino dessert made from steamedcassava flour balls mixed withsugar andlye. It is also commonly flavored withpandan leaves. It is served rolled in freshly grated coconut, cheese, orlatik (coconut caramel) before serving.[1][2][3]
The name is believed to have been derived from theAraucanian wordpichi meaning "small" and was used by Spanish Americans in the 19th century.[4] The dish is associated with the province ofQuezon where this delicacy is very common and especially with thePahiyas Festival inLucban where it is believed that this dish had originated.[5][6][7][8]
A similar dish to pichi-pichi is theputli mandi of theTausug andYakan people. It is prepared identically, and differs only in that it has a filling of sweetenedcoconut strips (hinti).[9]
It is similar topalitaw, except palitaw is made into thin flat cakes and is made with glutinous rice flour.
The cassava is first peeled, grated, and washed. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The cooked pitsi-pitsi may then be rolled on freshly grated coconut or topped with grated cheese and latik. Some vendors addfood coloring to the mixture prior to steaming.[7]
