Ginataang Kamoteng Kahoy (Cassava in Coconut Cream)

Ginataang Kamoteng Kahoy or Cassava in Coconut Cream is a simple concoction of Yucca Root carefully peeled and cleaned then cooked in coconut milk with palm sugar. A very simple and tasty snack which is can also fill your tummy up quick as it packs a lot of carbs 38g/100g compared to rice which had 23g/100g and potato which has 17g/100g.

My grandmother used to make this frequently before as an afternoon snack and since then I totally forgot them until one day an elderly person at our church gave some to us. This brought me back memories of my childhood and since I haven’t tried them for a really long time every piece of it was enjoyed to its fullest. I am not sure if this is also popular in other provinces in the Philippines but since my grandmother is a Bicolano snacks and dishes with coconut milk is a common fare in our household.

Ginataang Kamoteng Kahoy (Cassava in Coconut Cream)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 500 g Yucca, peeled, cleaned and cut into 2 inch sections
  • 1 can coconut cream
  • 150 g palm sugar
  • ½ tsp salt
  • water
Instructions
  1. In small pot place cassava and add water just to barely cover everything. Bring it to a boil and cook in medium heat until slightly tender this might take around 10 minutes.
  2. Add the coconut milk and palm sugar then bring heat to high. Let it boil uncovered and continue to cook for 10 minutes, making sure not to overcook them or else they will fall apart.
  3. Carefully remove the yucca and set them aside, at this stage you can further reduce the liquid to a thicker consistency if you want otherwise leave it as is.
  4. Serve yucca with the coconut cream sauce.

 

7 Responses

  1. This looks really good. I’ve sat here for five minutes practicing how to say this. I wouldn’t dare do it in public. :)

  2. kitchenriffs says:

    I’m with Maureen — no way am I going to say this in public! Really great looking dish. And I love the overhead pictures. Thanks.

  3. Amira says:

    Looks great nothing beats old time memories.

  4. mjskit says:

    Interesting dessert. I never would have said I was looking at yucca root. Having never tasted yucca root I have not idea about texture and taste but anything cooked in coconut milk has got to be good. :)

  5. Its a truly delcious combination Raymund. I love cassava in south american cooking and with the use of coconut, it must taste pretty unique!

  1. November 25, 2014

    […] where ingredients are cooked in coconut milk. Recipes can vary from desserts/snacks like the ginataang kamoteng kahoy and ginataang halo halo and even main dishes like this Ginataang Manok recipe we have for […]

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