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.
- 500 g Yucca, peeled, cleaned and cut into 2 inch sections
- 1 can coconut cream
- 150 g palm sugar
- ½ tsp salt
- 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.
- 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.
- 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.
- Serve yucca with the coconut cream sauce.