Ginataang Kamoteng Kahoy Recipe

Ginataang Kamoteng Kahoy, made from cassava cooked in sweetened coconut milk, is a delicious and healthy option. This delicious snack is packed with mini sagos and jackfruit strips, making it a great after-meal dessert or midday snack.

Ginataang Kamoteng Kahoy Recipe

Although frozen grated cassava can be found at Asian supermarkets almost daily, whole tubers are more difficult to find. When I do find them, I buy a few pounds.

Like most root crops, kahoy has a long shelf life and can be stored for several weeks. However, it rarely stays in my produce bin. When I return from the grocery store, my precious loot is transformed into this ginataan, with mini sagos and langka, or creamy naupaka with butter, condensed dairy, and cheese.

How to buy and cook cassava?

  1. It would help if you chose firm roots with no soft spots. You can check the freshness of your root by removing the end. The inside flesh should be clear and without brown specks, lines or discolorations.
  2. To make peeling easier, cut the tuber in half crosswise into segments of 3-4 inches.
  3. Use a sharp paring blade to cut the tuber through the thick bark. Carefully insert the thin end between the bark and flesh to loosen.
  4. Cut off the ends of any tuber that can’t peel easily. Then, stand the root on its end. To peel the skin, use the knife to slice vertically along the sides of the root.
  5. Soak the peeled tubers for at least 30 minutes to prevent discoloration in cold water. You can store the cassava in the refrigerator for up to three days, covered with cold water.
  6. Cut the cassava in half lengthwise for this recipe, then remove the woody core.

Cooking Tips

  • To ensure uniform cooking, cut the tubers into uniform sizes.
  • The mini sago will cook in coconut milk for approximately 1 to 2 minutes. Drain well and rinse in cold water to remove excess starch.
  • Drain well if you are using sweetened Jackfruit (usually sold in plastic bottles at supermarkets). They’re often packed in heavy syrup.
  • Coconut milk will initially be very thin; adding the sago to thicken it will make it more creamy.
  • Salt is essential! Salt will enhance the flavor of otherwise bland Kahoy and balance out the dish’s sweetness.

How to serve and stock?

  • This cassava with coconut cream is a great mid-day snack or dessert after the meal. It tastes great cold or warm!
  • The remaining food can be stored in an airtight container for up to 3 days after cooling.
  • Thaw overnight in the fridge. Serve chilled or heated in a saucepan on low heat.

Ginataang Kamoteng Kahoy Recipe

Cassava and Coconut Cream are a delicious, filling snack or dessert. This ginataang is a crowd favorite! It’s made with sweetened coconut milk and sago pearls.

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Ingredients

  • Two large cassava (about 1 lb) peeled and cut into 1 1/2-inch pieces
  • 1 can (13 ounces) coconut cream
  • 1 cup water
  • 1 cup cooked mini sago
  • 1 cup jackfruit strips
  • 1/2 cup sugar
  • 1/2 teaspoon salt

Instructions

  1. Combine coconut milk, water, salt, and heat in a saucepan. Bring to a boil over medium heat.
  2. Cook the cassava for 10 to 15 minutes or until it is tender and translucent.
  3. Mix sugar, Jackfruit, and sago pearls. Stir gently until sugar dissolves.
  4. Cook for another 8-10 minutes until the liquid has thickened slightly and the cassava has been fully cooked. Serve hot or cold.

Notes

  • To ensure uniform cooking, cut the tubers into uniform sizes.
  • The mini sago will cook in coconut milk for approximately 1 to 2 minutes. Drain well and rinse in cold water to remove excess starch.
  • Drain well if you are using sweetened Jackfruit (usually sold in bottles at supermarkets). They’re often packed in heavy syrup.

Nutrition Information

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.

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