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 mins
Cook Time40 minutes mins
Total Time40 minutes mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 4 Servings
Calories: 631kcal
- 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
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.
- 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.
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