Putli-mandi or pichi-pichi

5 servings
10 min
1 hour
This is is called PUTLI-MANDI to tausugs ( southern philippines) and Pichi-pichi for some filipinos. Pichi-pichi is a traditional Filipino dessert. It is made with grated cassava or cassava flour, pandan water and sugar. Steamed then rolled in grated coconut. Pichi-pichi is a very soft, gelatinous texture. And are made with different colors.
Recipe Courtesy of Nhing Yusop


Number of serving: 5


1 – 1/2 cups grated cassava

food coloring (optional)

1 cup sugar

1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)

1/2 tsp lye water ( lihiya)

grated coconut for topping


  • Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
  • Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
  • While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.




This is not a true putli mandi. The real putli mandi is filled with sweet coconut inside.

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