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cassava in coconut cream with sago and jackfruit in wooden bowls
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2.40 from 5 votes

Ginataang Kamoteng Kahoy

Cassava with Coconut Cream is a tasty and filling snack or dessert. Stewed in sweetened coconut milk with sago pearls and jackfruit strips, this ginataang kamoteng kahoy is sure to be a crowd favorite!
Prep Time10 minutes
Cook Time40 minutes
Total Time40 minutes
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
US Customary - Metric

Instructions

  • In a pot, combine coconut milk, water, and salt and bring to a simmer over medium heat. 
  • 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 warm or cold.

Video

Notes

  • Cut the tubers in uniform sizes to ensure even cooking.
  • Cook the mini sago in a pot of boiling water for about 1 to 2 minutes less than the package directions, as they will continue to cook in the coconut milk. Rinse in cold water to rid of excess starch and drain well.
  • Drain well if using sweetened jackfruit (usually sold in bottles at supermarkets), as they're usually packed in heavy syrup.

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