Go Back
+ servings
ginataang kamoteng kahoy with tapioca pearls and jackfruit in serving bowls
Print Recipe
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


  • 2 (about 1 pound ) large cassava, peeled and cut into 1 1/2-inch pieces
  • 1 can (13.5 ounces) coconut milk
  • 1 cup water
  • 1 cup cooked mini sago
  • 1 cup jackfruit strips
  • 1/2 cup sugar
  • 1/2 teaspoon salt


  • 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.



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