Ginataang Kamoteng Kahoy recipe is a simple Filipino dessert that is surprisingly delicious! Fresh cassava cooked in sweetened coconut milk and topped with pandan tapioca pearls.
Making ginataang kamoteng kahoy is so easy that you’ll wonder how it turns up so good. This cassava in coconut cream is great for snacks or dessert after a hearty meal. What’s really exciting though is, you can get creative with toppings like sago, jackfruit (langka) or just enjoy it on its own.
So if you happen to have a couple of fresh tubers or even frozen cassava, why not make this amazing dish! I’m pretty sure you’ll enjoy its rich, sweet coconut cream sauce and the tenderness of the cassava.
What is ginataan?
Ginataan is basically the process of cooking using coconut milk or gata. It can be a dessert like ginataan bilo-bilo or a savory dish like ginataang kalabasa which is made with squash and shrimps. Making this kamoteng kahoy with coconut milk is no different because the root is stewed in coconut milk.
How to prepare fresh cassava
If you’re in the Philippines, buying fresh cassava is easy because of its abundance especially in the provinces. For Filipinos living abroad, a visit to the nearest Asian store will reward you with frozen or sometimes even fresh cassava.
Ingredients for cooking
Tips for cooking
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Ginataang Kamoteng Kahoy
- 650 gram fresh cassava (peeled and cut into smaller pieces)
- 3 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup tapioca pearls (cook according to package instructions)
- 2 cups water (for boiling tapioca pearls)
- Cook the tapioca pearls according to package instructions.1/2 cup tapioca pearls, 2 cups water
- In a pot, pour coconut milk and bring to a boil.3 cups coconut milk
- When it starts to boil, add cassava slices and simmer in medium heat for 10-15 minutes or until tender.650 gram fresh cassava
- Add sugar and salt then stir to incorporate. Continue cooking for 3-4 minutes or until sugar dissolves.1/2 cup sugar, 1/2 tsp salt
- Add tapioca pearls and stir-cook for 3 minutes. Taste and adjust sweetness according to preference. Serve and enjoy. Bon appetit!