Ginataang Kamoteng Kahoy is tender cassava simmered in a lightly sweet coconut sauce.
40 minutes · Serves 4
Ingredients for Ginataang Kamoteng Kahoy
500 g yucca, peeled, cleaned, and cut into 2-inch sections
1 can coconut milk
150 g palm sugar
1/2 tsp salt
Water, as needed
How to cook Ginataang Kamoteng Kahoy
1.Place cassava in a small pot and add enough water to barely cover. Bring to a boil and cook over medium heat about 10 minutes, until slightly tender.
2.Add coconut milk, palm sugar, and salt. Bring to a boil over high heat and cook uncovered for 10 minutes.
3.Avoid overcooking so the cassava holds its shape. Remove cassava carefully and set aside.
4.Reduce the coconut liquid further if a thicker sauce is preferred, then spoon it over the cassava to serve.
