Apple Pichi-Pichi Recipe

This Apple Pichi-Pichi is made with both apple sauce and apple juice so it packs a flavor punch. In this non-traditional version it is not coated in coconut, but in sugar mixed with cinnamon.

I love Pichi-Pichi and don't make it enough. It's made from grated cassava and something magical happens when you steam it. Cassava transforms into a super chewy jelly like consistency. Which is why it's classified as a Kakanin even if it's not made from rice.

What gives it an even more chewier chew is the addition of lye water. Similar to what it does to Kuchinta. Making this recipe without the lye water is possible. I've made it both with and without and it's still chewy in my opinion. However if you want it very chewy add the lye water.

You will also notice that my version of Pichi-Pichi is not covered in grated coconut. The first reason is because this apple version doesn't need it. Second reason is that super fresh grated coconut is best to use and I don't have access to that. For us in the diaspora we make do with what we have!

So don't come at me for not coating it in coconut. It's totally fine that this recipe is different. There are many traditional recipes out there that you can try instead. But!!! If you wanna try something different. Make this instead.

Oh and you are probably wondering where the name Pichi-Pichi came from? Well it's not a Filipino word and it's not even Spanish. It's a word the Spanish "borrowed" or in their case stole from the Indigenous people of Chile and Argentina. They are known as the Mapuche. Pichi in Mapudungan language means small. I don't know who the originator of the recipe is and how that loan word came to be associated with this particular dish. More digging needs to be done!

Ingredient Notes

This is what you will need to make Apple Pichi-Pichi.

Grated Cassava - The key ingredient. I like to use the version that has already been grated, as half the work is done. You will need a 16oz package that has been defrosted.

Apple Sauce - Use ½ cup of Apple sauce.

Apple Juice - For even more apple flavor we are going to use 1 cup of apple juice.

Sugar - You will also need 1 cup of sugar.

Lye Water - The second key ingredient. This gives the Apple Pichi-Pichi its key bouncy chew. If you can't find lye water you can substitute it by boiling 1 cup of water with ½ teaspoon of baking soda for 5 minutes. Use only ½ teaspoon of that mixture to replace the Lye Water.

Cinnamon - Because cinnamon is besties with apple.

For the cinnamon sugar coating you will need 1 cup of sugar and 2 tablespoons of sugar. An optional add is some gold tinted sugar to get a bit of glitter on the Apple Pichi-Pichi.

How To Make Apple Pichi-Pichi

Here are step by step directions on how to make Apple Pichi-Pichi.

Serving Notes for Apple Pichi-Pichi

I mean with out the coconut coating they end up looking like little jewels!!! The apple flavor really comes out in this recipe. It works so well.

It's best to serve these the same day they are made. If you do have any left over keep in the refrigerator for up to 5 days. You can heat them up in the microwave for a few seconds to get that QQ chew again.

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