First, prepare your steaming setup. This most likely involves boiling water so might as well get that started first.
In a large mixing bowl, combine grated cassava, sugar, water, lye water, salt, and pandan extract.
Prepare your molds. If you're using metal molds, be sure to oil them. If you're using non-stick molds (e.g. silicone cupcake molds), then you don't have to do anything.
Before and while filling your molds, be sure to stir the mixture because the cassava settles quickly. Fill your molds ⅔ to ¾ full. If using standard cupcake molds, only fill ⅓. The less you fill, the less time you need to steam. Again, don't forget to stir the mixture.
Steam the molds for 1 hour or until the middle is just set. The edges may be a little soft and runny.
Let sit and cool for a few minutes.
Remove the contents from the molds using a spatula and dump immediately in freshly grated coconut or shredded dried coconut.
Since the pichi-pichi is now coated in coconut, it is ready to eat! Enjoy!
