Ginataang Kamoteng Kahoy



'- 2 (about 1 pound ) large cassava, peeled and cut into 1 1/2-inch pieces- 1 can (13.5 ounces) coconut milk- 1 cup water- 1 cup cooked mini sago- 1 cup jackfruit strips- 1/2 cup sugar- 1/2 teaspoon salt


- In a pot over medium heat, combine coconut milk, water, and salt and bring to a simmer. - Add cassava and cook for about 10 to 15 minutes or until tender and translucent. - Add sago pearls, jackfruit, and sugar and stir gently until the sugar is dissolved.- Continue to cook for about 8 to 10 minutes or until liquid is slightly thickened and cassava is fully cooked. Serve hot or cold.

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