Filipino•indulgent
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 time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In a pot, combine coconut milk, water, and salt and bring to a simmer over medium heat.
- 2
Add cassava and cook for about 10 to 15 minutes or until tender and translucent.
- 3
Add sago pearls, jackfruit, and sugar and stir gently until the sugar is dissolved.
- 4
Continue to cook for about 8 to 10 minutes or until liquid is slightly thickened and cassava is fully cooked. Serve warm or cold.