A classic Filipino sweet delicacy, pichi-pichi has thrived from then until now. Grated cassava, steamed and rolled over grated coconut or cheese, pichi-pichi is definitely a kakanin in-demand for all seasons! —Mr. Hugh's Kitchen
If you are going to use fresh cassava, the first step will be to peel and wash them. Using the finest grater, grate the cassava. After grating them into fine particles, put the cassava into a white cloth and gently squeeze out excess water from it. But don't squeeze too much, or the outcome will be too dry. You may skip this step if you are using cassava flour.
In a cooking pot, pour 2 1/2 cups of water. Put pandan leaves in it and put over medium fire. Bring this into a boil.
After boiling for a few minutes, turn off the heat, transfer the pandan water into a big mixing bowl and let the water cool down.
Once pandan water has cooled down, put the sugar and salt into it and stir until they dissolve. Put lye water after dissolving the sugar and salt.
Add cassava flour/ grated cassava into the mixture and mix until fully incorporated.
Scoop the batter into small puto molders. Steam over medium fire for 40-50 minutes. If the batter turns clear yellow, the pichi-pichi is done. You may also do a toothpick test to be sure.
Once cooked, scrape out the pichi-pichi from the molders and roll them over grated cheese or grated coconut meat. Serve and enjoy!