Ginataang Kamoteng Kahoy

Hearty cassava stewed in creamy coconut milk for a delicious taste of Filipino culture.

Course Dessert, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 249kcal

Cost $5-$6

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)

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.

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.