Ginataang kamoteng kahoy(Cassava in Coconut Cream)

Ginataang kamoteng kahoy

2  large cassava
1 can coconut milk/cream
2 cups water
1/2 cup sugar
1/2 teaspoon salt

1 cup cooked mini sago

For the slurry
2 tablespoon glutinous rice flour
1/2 cup water

In a pot combine coconut milk,
water, sugar and salt.
Stir gently until the sugar is dissolved
bring to a boil over medium heat.

Add cassava(kamoteng kahoy) and cook for 15 minutes or until translucent. 
after 15 minutes
with constant stirring gently add the slurry.
simmer

Add mini sago and continue to cook for 8 minutes or until liquid is thickened and cassava is fully cooked.

Serve and enjoy!

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