Delicious Pichi-Pichi with Fresh Coconut (Niyog) – Best Recipe 2025
Amber’s menu offers a special, fresh coconut dish with a unique taste: Pichi-Pichi with fresh coconut (Niyog). The texture and taste of this sweet are quite similar to pichi-pichi with cheese, except for the difference in the inclusion of freshly grated coconut instead of cheese. Both dishes are tasty and easy to make at home, as all the ingredients are easily available.
Pichi-Pichi with fresh coconut (Niyog) is a gelatinous and sticky dessert made from cassava, the Philippines favourite local snack or treat. The perfect dish to be served with cheese, the coconut version would give this a tropical twist since fresh coconut gives a slightly chewy, aromatic texture, which complements the sweetness of the dessert. Whether you like it as a snack in the afternoon, a dessert after your meal, or even a sweet breakfast treat, pichi-pichi with coconut can easily satisfy any time of the day.
Although this recipe is popular in Filipino restaurants, it is also easy to make at home. Through a simple recipe, the same delicious pichi-pichi with fresh coconut can be enjoyed right in your kitchen. The flavor and texture combination is lovely. Cassava, sugar, and freshly grated Niyog will make it a sweet treat that most people enjoy, along with other traditional Filipino sweets. In any case, it makes for a perfect occasion for indulgence or for satiating a sweet tooth in this coconut-infused version of pichi-pichi with fresh coconut gelatinous, chewy, and wonderfully sweet in profile.
| Serving Size | Price |
|---|---|
| 12 Pcs: | ₱ 84.00 |
| 20 Pcs: | ₱ 140.00 |
| 40 Pcs: | ₱ 280.00 |
Secrets Behind The Yummy Taste of Pichi-Pichi
The best thing about Pichi-Pichi with fresh coconut at Amber Restaurant is its amazing way of making the traditional Filipino dessert: a mix of textures and flavours. What makes this irresistible is the use of freshly grated coconut, bringing in a fragrant feel with a chewy texture that is perfect with the cassava base’s smooth, gelatinous consistency. The texture, a little smooth and slightly sticky, makes this dessert highly addictive; every bite will melt in your mouth and feel soft. The secret is to ensure that the coconut is freshly grated.
Some packaged coconuts need more depth of flavour than you get when they are freshly grated. While cooking, the cassava mixture is easy to get right due to constant stirring over medium heat; this tasty treat made from simple cassava, sugar, and coconut ingredients is really that easy to make. This makes pichi-pichi a perfect snack, either as a snack in the afternoon or as a dessert to be served after meals. Indeed, it brings the taste of Amber to your kitchen.
Let’s Try Pichi-Pichi With Fresh Coconut At Home!
Ingredients:
- 1 tsp achuete
- 2 pcs cassava
- 2 cup sugar
- 2 cup water
- 2 tsp lye
- 2 tsp calamansi
- 2 cup fresh coconut (niyog)
Cooking Instructions:
- Scrape off the black outer skin of the cassava (or Kamoteng Kahoy) to get only the white portion. This should then be chopped into smaller pieces and ground in a food processor or grated to paste fine.
- After that, grate 2 tsp of Calamansi or orange peel. Squeeze the peel with 2 cup of water and leave until the flavors are released, then filter and throw away the peels.
- Finally, pour the calamansi water into a separate container, dissolve sugar, achuete powder, 2 tablespoon lye water or Lijia, and add grated cassava. Mix everything thoroughly.
- Pour the mixture into a steaming container and cover it with aluminum if you do not have foil or any other material that would suffice. It is advisable to prepare the steamer so that the water is boiling when the mixture is introduced into the space.
- Cook for about 30 minutes or until the cassava turns clear.
- Take it out of the steamer and let it cool for about 15 minutes roughly. Once it cools, spoon the mixture into a tablespoon, shape it into balls, and roll in fresh coconut with your hands.
- Your sweet Filipino pichi-pichi with fresh coconut (niyog) is ready to serve!
Nutritions
- Calories: 170-200 kcal
- Carbohydrates: 45-75 g
- Fats: 12-15 g
- Protein: 3-5 g
FAQs
Conclusion
The best Filipino dessert for everyone—little children to grown adults—is pichi-pichi with fresh coconut. This dessert is quite delightful, with the combination of chewy cassava, natural sweetness, and refreshing coconut texture. This article also includes a recipe so you may enjoy cooking it at home. Technically, this is an issue, but the secret ingredient that makes this dish extra special is the love in it!