Ginataang Kamoteng Kahoy

Cassava is stewed in coconut milk that has been sweetened to make Ginataang Kamoteng Kahoy. It contains a tonne of mini sago and jackfruit strips and makes a delectable after-meal dessert.

Table Of Contents

  • How to Buy and Cook Cassava
  • Cooking tips
  • How to serve and store
  • More Cassava Recipes
  • More ginataan recipes
  • Ginataang Kamoteng Kahoy

The whole tubers are more difficult to find, but frozen grated cassava is almost always available at the Asian supermarkets I frequent. So when I come across them in large quantities, I stock up on quite a few pounds.

Like most root vegetables, kamoteng kahoy has a long shelf life and can be kept for weeks, but it doesn’t stay in my produce bin for very long. I immediately make this ginataan with mini sago and langka or a creamy nilupak with butter, condensed milk, and cheese as soon as I bring my prized loot home from the store.

How to Buy and Cook Cassava

  1. Choose roots that are firm and have no soft spots. To check for freshness, break off the end of the root; the inside flesh should be snowy white with no brown specks, lines, or discolorations.
  2. Cut the tuber crosswise into 3 to 4-inch segments to make peeling more manageable.
  3. Using a sharp paring knife, slice the tuber lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. With the knife, slice vertically down the sides of the root to peel the skin.
  4. Soak the peeled tubers in a bowl of cold water to prevent discoloration until ready to use. The cassava can be stored in the refrigerator covered in cold water for up to 3 days.
  5. Slice the peeled cassava lengthwise in half, remove the woody core, and cut it into about 1 1/2 to 2-inch size for this recipe.Ginataang Kamoteng Kahoy

Cooking Tips

  • 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.
  • The coconut milk will be thin initially; adding the sago will help thicken it.
  • Don’t skip the salt! It will boost the flavor of the otherwise bland kamoteng kahoy and help balance the dish’s sweetness.

How to serve and store

  • Enjoy this cassava in coconut cream as a midday snack or after-meal dessert. It’s delicious warm or cold!
  • To store leftovers, allow to cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
  • Thaw overnight in the refrigerator. Serve cold or reheat in a saucepan over low heat.Ginataang Kamoteng Kahoy

Tips for cooking

  • You can prepare fresh cassava in advance. Leave them soaked in water and place them in the refrigerator for up to 3 days or freeze them in zip locks for a month.
  • Cut the root in uniform sizes for best results and even cooking.
  • Do not overcook the tuber or it will be mushy.
  • If you want a sauce with a thicker consistency, remove cassava from the pot once tender and continue simmering until the desired thickness of the sauce is achieved.
  • Cook sago separately according to packaging instructions.

Ingredients for cooking

  • Cassava/Kamoteng kahoy – A good source of carbohydrates. If using frozen cassava, thaw at room temperature first before cutting it into small cubes.
  • Coconut Milk – Can be easily bought at groceries either in cartons or canned.
  • Sugar – You can either use white sugar, palm sugar, or brown sugar. Adjust sweetness according to taste.
  • Salt – You don’t need much, this helps balance the sweetness of the dish.
  • Tapioca pearls  are optional and can be skipped. Adding it through adds additional texture to the dessert.

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