• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts Recipes

    Ginataang Kamoteng Kahoy Recipe

    Published: Sep 15, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

    38 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Ginataang Kamoteng Kahoy features hearty cassava stewed in creamy coconut milk, offering a delicious taste of Filipino culture. This dish is wonderfully uncomplicated, requiring just a handful of basic ingredients.

    Ginataang Kamoteng Kahoy (Cassava with Coconut Milk) on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other Cassava recipes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Ginataang Kamoteng Kahoy (Cassava with Coconut Milk)
    Water is not in the picture.

    Notes and substitutions

    • Cassava (Kamoteng Kahoy): Choose fresh cassava that is firm and free from blemishes. If you'd like a step-by-step guide on peeling and cutting, please check out my detailed instructions. Frozen cassava is a suitable alternative available in Asian and Latin American supermarkets.
    • Coconut Milk: While fresh coconut milk is ideal, canned and carton versions are convenient and equally tasty alternatives.
    • Pandan or Vanilla: Pandan leaves, also known as screwpine, make the dish smell great. Knotting them helps release their aroma. As an alternative or addition, you can also use pandan or vanilla extract. Use what you have available and tailor it to your liking.

    How to make this recipe

    Step 1: Combine the Ingredients

    In a heavy-bottomed pot, add 1 can of coconut milk, ¼ cup of water, ⅓ cup of sugar, and a pinch of salt. Stir to combine.

    Add 1 pound of cassava pieces and pandan leaves (if using). Make sure all the cassava pieces are submerged in the liquid.

    Combining the ingredients for Ginataang Kamoteng Kahoy (Cassava with Coconut Milk) in the pot.

    Step 2: Boil and Simmer

    Bring the mixture to a boil over medium heat. Once it reaches a boil, cover and simmer gently over low heat. Stir occasionally to prevent the bottom from burning.

    Boiling Ginataang Kamoteng Kahoy (Cassava with Coconut Milk) in the pot.

    Step 3: Check for Doneness and Add Vanilla

    Continue to simmer for 30-40 minutes, or until the cassava is soft and the coconut milk has thickened. The exact time may vary depending on the size of the cassava pieces.

    If the mixture starts to dry out, feel free to add more water. The cassava should be easily pierced with a fork when fully cooked.

    At this point, you can remove the pandan leaves and add vanilla extract for additional flavor.

    Adding vanilla extract to Ginataang Kamoteng Kahoy (Cassava with Coconut Milk).

    Step 4: Taste and Serve

    Taste and adjust the sweetness if necessary. Turn off the heat once the cassava is tender and the mixture has reached your desired consistency. Serve and enjoy!

    Scooping a portion of Ginataang Kamoteng Kahoy (Cassava with Coconut Milk).

    Recipe FAQs

    Can I use coconut cream instead of coconut milk?

    Yes. Just keep in mind that coconut cream is thicker than coconut milk, so it's a good idea to dilute it with some water. As the sauce simmers, it naturally thickens, so adjust it for perfect consistency. It's also worth noting that coconut cream has a higher fat content, so prolonged cooking may cause the oil to separate from the mixture. 

    What ingredients can I add for extra flavor?

    You can elevate the flavor of Ginataang Kamoteng Kahoy by incorporating ingredients like cooked sago or slices of jackfruit (langka). Some people also enjoy adding ginger for a subtle spicy kick and aromatic flavor. Feel free to experiment and customize the recipe to your taste.

    Explore other Cassava recipes

    • Cassava cake: Also called Cassava Bibingka, this sweet cake is made with grated cassava, condensed milk, and coconut milk, often topped with a custardy layer.
    • Nilupak: Made by mashing boiled cassava or other strachy foods, like sweet potatoes, with condensed milk and butter, then topped with grated cheese.
    • Pichi-Pichi: Steamed cassava cakes made with grated cassava and lye water for that distinct chewy texture, then coated with grated mature coconut.
    • Cassava suman: Grated cassava mixed with coconut milk and sugar, wrapped in banana leaves, and then steamed until firm and chewy.
    • Ginataang Bilo-Bilo: A dessert soup made with glutinous rice balls (bilo-bilo), cassava, sweet potatoes, saba bananas, jackfruit, and sago cooked in coconut milk.

    Other dessert recipes you may like

    • Holding a piece of Tikoy Roll.
      Tikoy Rolls
    • A slice of biko on a banana leaf.
      Biko
    • Bibingkang Malagkit on a plate with banana leaf.
      Bibingkang Malagkit
    • Churros dipped in Tablea Chocolate sauce.
      Churros with Tablea Chocolate Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Ginataang kamoteng kahoy cassava in coconut milk on a plate.

    Ginataang Kamoteng Kahoy

    Hearty cassava stewed in creamy coconut milk for a delicious taste of Filipino culture.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 249kcal
    Author: Nora Rey
    Cost: $5-$6

    Equipment

    • Heavy-bottomed pot

    Ingredients

    • 1 pound cassava (kamoteng kahoy) peeled and cut into bite-sized pieces (see note)
    • 1 (13.5-ounce) can coconut milk (see note)
    • ¼ cup water
    • ⅓ cup sugar adjust to taste
    • 2 pandan leaves optional; rinsed & knotted (see note)
    • 1 teaspoon vanilla extract optional (see note)
    • Salt (a pinch)
    US Customary - Metric

    Instructions

    • In a heavy-bottomed pot, add the coconut milk, water, sugar, and a pinch of salt. Stir to combine.
    • Add the cassava pieces and pandan leaves (if using). Make sure all the cassava pieces are submerged in the liquid.
    • Bring the mixture to a boil over medium heat. Once it reaches a boil, cover and simmer gently over low heat. Stir occasionally to prevent the bottom from burning.
    • Continue to simmer for 30-40 minutes, or until the cassava is soft and the coconut milk has thickened. The exact time may vary depending on the size of the cassava pieces.
      If the mixture starts to dry out, feel free to add more water. The cassava should be easily pierced with a fork when fully cooked.
    • Remove the pandan leaves and add vanilla extract for additional flavor.
    • Taste and adjust the sweetness if necessary. Turn off the heat once the cassava is tender and the mixture has reached your desired consistency.

    Notes

    • Cassava (Kamoteng Kahoy): Choose fresh cassava that is firm and free from blemishes. Frozen cassava is a suitable alternative available in Asian and Latin American supermarkets.
    • Coconut Milk: While fresh coconut milk is ideal, canned and carton versions are convenient and equally tasty alternatives.
    • Pandan or Vanilla: Pandan leaves, also known as screwpine, make the dish smell great. Knotting them helps release their aroma. As an alternative or addition, you can also use pandan or vanilla extract. Use what you have available and tailor it to your liking.

    Nutrition

    Calories: 249kcalCarbohydrates: 60gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 52mgPotassium: 310mgFiber: 2gSugar: 19gVitamin A: 15IUVitamin C: 23mgCalcium: 19mgIron: 0.3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Desserts Recipes

    • A Slice of Ube Macapuno Cake on a plate.
      Ube Macapuno Cake Recipe
    • A slice of Mango Chiffon Cake on a plate.
      Mango Chiffon Cake Recipe
    • White, Green, and Purple Puto with Cheese.
      Puto with Cheese Recipe
    • Turones de Mani with sesame seeds cross section.
      Turones de Mani Recipe
    38 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Regina

      September 27, 2023 at 10:53 am

      5 stars
      I remember my mom used this make this a lot. As a kid, it wasn’t really a favorite. But now i find myself making this a lot. Same story my kids dont like it. But my husband and i enjoy it a lot.

      Reply
      • Nora Rey

        September 27, 2023 at 11:46 pm

        Hi Regina, Isn't it funny how we end up loving the dishes we didn't like as kids? I bet it brings back lots of memories making it now. It's great that you and your husband can enjoy it together! Who knows, maybe your kids will come around to loving it as they get older, just like you did!

        Reply
    5 from 1 vote

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    38 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.