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.
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Ingredients you'll need
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.
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.
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.
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!
Recipe FAQs
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.
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 merienda recipes you may like
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📖 Recipe
Ginataang Kamoteng Kahoy
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)
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.
Regina says
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.
Nora Rey says
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!