Ginataang Kamoteng Kahoy (Cassava in Coconut Cream)

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Ginataang Kamoteng Kahoy (Cassava in Coconut Milk)

Ginataang Kamoteng Kahoy is another simple Filipino dessert where the cassava is cooked in coconut milk and sugar. The richness of flavor came from boiling the cassava together with the coconut cream and sugar until the sauce thickens and the creaminess of the coconut cream and sugar penetrates the cassava.

You can cook this as dessert or snacks (meryenda). Cassava is pack with a lot of Carbs so it can easily fill up your tummy.

Ginataang Kamoteng Kahoy (Cassava in Coconut Cream)Recipe

Ingredients
2 large Kamoteng Kahoy (cassava), cut into pieces
1/8 kilo brown sugar
2 cups thin coconut milk (pangalawang katas ng gata ng niyog)
2 cups thick coconut milk (Kakanggata-unang katas ng gata ng niyog)

Procedure
1. In a pot put kamoteng kahoy(cassava), thin coconut milk and brown sugar. Over medium heat bring to a boil and simmer for 10 minutes.
2. Add the thick coconut cream (kakanggata) and simmer until sauce thickens and kamote kahoy(cassava) is tender.
Enjoy!


Music by:
"Cool Blast"
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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