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Home » Recipe Index » Sweets and Desserts » Ginataang Kamoteng Kahoy

Ginataang Kamoteng Kahoy

Published: Apr 23, 2019 · Modified: Nov 17, 2019 by Lalaine Manalo · This post may contain affiliate links

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Ginataang Kamoteng Kahoy made of cassava stewed in sweetened coconut milk. Loaded with mini sago and jackfruit strips, it makes a delicious midday snack or after-meal dessert.

ginataang kamoteng kahoy with tapioca pearls and jackfruit in serving bowls
Ginataang Kamoteng Kahoy

While frozen grated cassava is almost always available at the Asian supermarkets I go to, the whole tubers, however, are harder to find. So when I do find them in abundance, I make sure to stock up a good few pounds.

Kamoteng kahoy, like most root crops, have a long shelf life and will keep well for weeks but they seldom sit long in my produce bin. As soon as I get home from the store with my precious loot, I straightaway turn them into this ginataan with mini sago and langka or into creamy nilupak with butter, condensed milk, cheese.

Assemble ingredients for the Asian inspired dessert including cassava, sago pearls, jackfruit and sugar.

How to Buy and Cook Cassava

  • Choose roots that are firm and have no soft spots. To check for freshness, break off the end of the root; the inside flesh should be snowy white with no brown specks, lines or discolorations.
  • Cut the tuber crosswise into 3 to 4-inch segments to make peeling more manageable.
  • Using a sharp paring knife, slice the tuber lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. With the knife, slice vertically down the sides of the root to peel the skin.
  • To prevent discoloring, soak the peeled tubers in a bowl of cold water until ready to use. The cassava can be stored in the refrigerator covered in cold water for up to 3 days.
  • Slice the peeled cassava lengthwise in half, remove the woody core, and cut into about 1 ½ to 2-inch size for this recipe.

The chunks of cassava are sweetened in bowls with coconut milk.

Tips on How to Make Ginataang Kamoteng Kahoy

  • Cut the tubers in uniform size to ensure even cooking.
  • Cook the mini sago in a pot of boiling water about 1 to 2 minutes less than package directions as they will continue to cook in the coconut milk. Rinse in cold water to rid of excess starch and drain well.
  • If using sweetened jackfruit (usually sold in bottles at supermarkets), drain well as they're usually packed in heavy syrup.
  • The coconut milk will be thin at the beginning; the addition of the sago will help it thicken it.
  • Don't skip the salt! It will boost the flavor of the otherwise bland kamoteng kahoy and help balance the sweetness of the dish.

More Cassava Recipes

  • Cassava Cake with Custard Topping
  • Puto Lanson
ginataang kamoteng kahoy with tapioca pearls and jackfruit in serving bowls
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2.4 from 5 votes

Ginataang Kamoteng Kahoy

Ginataang Kamoteng Kahoy made of cassava stewed in sweetened coconut milk. Loaded with mini sago and jackfruit strips, it makes a delicious midday snack or after-meal dessert.
Prep Time10 mins
Cook Time40 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 4 Servings
Calories: 631kcal
Author: Lalaine Manalo

Ingredients

  • 2 (about 1 pound ) large cassava, peeled and cut into 1 ½-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 over medium heat, combine coconut milk, water, and salt and bring to a simmer. 
  • Add cassava and cook for about 10 to 15 minutes or until tender and translucent. 
  • Add sago pearls, jackfruit, and sugar and stir gently until the sugar is dissolved.
  • Continue to cook for about  8 to 10 minutes or until liquid is slightly thickened and cassava is fully cooked. Serve hot or cold.

Video

Nutrition

Calories: 631kcal | Carbohydrates: 111g | Protein: 3g | Fat: 20g | Saturated Fat: 18g | Sodium: 378mg | Potassium: 560mg | Fiber: 4g | Sugar: 26g | Vitamin A: 15IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 3.6mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Cassava Cake with Custard Topping
Mango Sago
Beef Curry
<< Baked Tahong with Sweet Chili-Mayo Topping
Nilupak >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Nestor Cruz says

    April 24, 2019 at 4:35 pm

    Always enjoy your recipes online and hope to see more-very easy to follow recipes that everyone (not only Filipinos) can and will enjoy.

    Reply
    • Lalaine Manalo says

      April 25, 2019 at 7:54 am

      Thank you so much, Nestor!

      Reply
  2. Ria Olbinado says

    October 17, 2018 at 8:22 pm

    Thank you for your free ebook recipe, it will be a big for me, because I love cooking.

    Reply
    • Lalaine Manalo says

      April 25, 2019 at 7:54 am

      You're welcome! I hope you enjoy the recipes. Happy cooking!

      Reply

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Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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