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.
Servings: 4 Servings
- 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