Cassava (Kamoteng Kahoy): What it is and How it’s Used in Filipino Cooking

Cassava, called kamoteng kahoy in the Philippines, is a starchy root vegetable used in many Filipino desserts and snacks.

You'll often see cassava in dishes like cassava cake, pichi-pichi, suman, and ginataang bilo-bilo. It has a very mild flavor and a soft, slightly chewy texture when cooked.

Here's a simple guide to what cassava is, how to choose it, and how it's used in Filipino cooking.

What is Cassava?

Cassava is a root vegetable that grows in tropical countries. It's also called yuca or manioc in other parts of the world.

The root is long and thick with rough brown skin and white flesh inside.

Cassava is very starchy, which is why it's often used in desserts and snacks. Products like tapioca starch and tapioca pearls also come from cassava.

In the Philippines, cassava is usually used in sweet dishes, but it can also be boiled and eaten as a simple snack.

Is Cassava Safe to Eat?

Cassava should always be cooked before eating.

Raw cassava contains natural compounds that can release small amounts of cyanide. Cooking removes these compounds and makes cassava safe to eat.

The cassava sold in markets is usually the sweet variety, which is commonly used in cooking.

How to Buy Cassava

Cassava is sold fresh or frozen in many Asian and Latin American grocery stores.

Fresh cassava

• Choose roots that feel firm and heavy
• There should be no cracks, soft spots, or mold
• The inside flesh should be white with no dark streaks

Frozen cassava

It is usually sold peeled and cut into pieces or already grated, which makes it easier to use.

If you're working with fresh cassava, you can follow my step-by-step guide on how to prepare it.

How to Store Cassava

Fresh cassava doesn't last as long as many other root vegetables, so it's best to use it soon after buying.

• Store whole cassava in the refrigerator. It will keep for about one week.
• Do not wash cassava before storing. Extra moisture can make it spoil faster. Wash it only when you're ready to prepare it.
• For longer storage, freeze it. Peel and cut the cassava into pieces, then store it in the freezer.

Frozen cassava should stay in the freezer until you're ready to cook it.

Filipino Recipes That Use Cassava

Cassava is used in many Filipino desserts and snacks. Here are some common examples.

• Cassava cake: A baked dessert made with grated cassava, coconut milk, and condensed milk.
• Budin: A baked cassava dessert from Quezon, similar to cassava cake.
• Pichi-pichi: Small steamed cakes made with cassava and lye water, then coated with grated coconut.
• Cassava suman: Cassava mixed with coconut milk and brown sugar, then wrapped in banana leaves.
• Ginataang bilo-bilo: A warm coconut milk dessert with rice balls, cassava, ube, saba bananas, jackfruit, and sago.
• Ginataang kamoteng kahoy: Cassava cooked in coconut milk with sugar.
• Cassava chips: Thin slices of cassava fried until crisp, similar to potato chips.
• Cassava carioca: Sweet fried cassava balls coated in caramel.

FAQs About Cassava