Ginataang Kamoteng Kahoy features cassava simmered in sweetened coconut milk, enriched with mini sago pearls and jackfruit strips for a satisfying snack or dessert.
Cassava (kamoteng kahoy) can be harder to find whole than in frozen grated form, so when whole tubers are available I buy several pounds. Root crops like cassava store well and can last for weeks, though I usually use them quickly. When I get home I often make this ginataan with mini sago and langka (jackfruit) or turn the tubers into a creamy nilupak with butter, condensed milk, and cheese.
How to Buy and Cook Cassava
- Pick firm roots with no soft spots. Break off an end: the flesh should be snowy white without brown specks or streaks.
- Cut the tuber into 3–4 inch segments to make peeling easier.
- Make a lengthwise cut through the thick bark with a sharp paring knife and slide the knife between bark and flesh to loosen the skin. If the skin is stubborn, trim the ends, stand the tuber on one end, and slice vertically to remove the skin.
- Soak peeled tubers in cold water to prevent discoloration until ready to use. Stored in a bowl of cold water in the fridge, cassava will keep up to 3 days.
- Slice peeled cassava lengthwise, remove the woody core, and cut into 1½–2 inch pieces for this recipe.
Cooking tips
- Cut tubers into uniform pieces so they cook evenly.
- Cook mini sago in boiling water for 1–2 minutes less than package directions; they will finish cooking in the coconut milk. Rinse in cold water to remove excess starch and drain well.
- If using sweetened jackfruit packed in syrup, drain it well before adding.
- The coconut milk will be thin at first; the sago helps thicken the mixture as it cooks.
- Don’t skip the salt — it enhances the flavor of the cassava and balances the sweetness.
How to serve and store
- Serve this cassava in coconut cream as a comforting midday snack or a sweet finish to a meal. It’s good warm or chilled.
- To store leftovers, cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
- Thaw frozen portions overnight in the refrigerator and reheat gently on the stove over low heat, or enjoy cold.
More Cassava Recipes
- Cassava Cake with Custard Topping
- Puto Lanson
Ginataang Kamoteng Kahoy
Cassava with coconut cream is a hearty snack or dessert. Simmered in sweetened coconut milk with sago pearls and jackfruit, this ginataang kamoteng kahoy is a crowd-pleaser.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 40 mins
Author: Lalaine Manalo
Course: Dessert, Snack
4 Servings
Ingredients
- 2 (about 1 pound) large cassava, peeled and cut into 1½-inch pieces
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 cup cooked mini sago
- 1 cup jackfruit strips
- ½ cup sugar
- ½ teaspoon salt
Instructions
- In a pot, combine coconut milk, water, and salt; bring to a simmer over medium heat.
- Add cassava and cook about 10–15 minutes, until tender and translucent.
- Stir in sago, jackfruit, and sugar until the sugar dissolves.
- Continue cooking 8–10 minutes more, until the liquid is slightly thickened and cassava is fully cooked. Serve warm or cold.
Notes
- Cut tubers into equal sizes for even cooking.
- Cook mini sago slightly under package time, rinse in cold water, and drain well; they finish cooking in the coconut milk.
- Drain sweetened jackfruit well before adding to avoid excess syrup.
Video
Nutrition Information
Calories: 631 kcal,
Carbohydrates: 111 g,
Protein: 3 g
Carbohydrates: 111 g,
Protein: 3 g