If given a choice between kamoteng kahoy or kamote I would choose kamoteng kahoy. I like the chewy texture specially when cooked right.
I also have other delicious Filipino Cassava dessert so don't forget to scroll down and check below links.
- 2 lbs frozen cassava, defrosted
- 1 cup brown sugar
- 2 tall cans coconut milk
- 1 tbsp vanilla extract
- 1 cup water
- Cut cassava into bite size. Make sure to remove the fibrous thread in the center. Set aside. **If you are using fresh cassava, peel the skin off, cut into bite size and remove the fibrous thread center.
- Using a medium size pot, add water and cassava. Bring into quick boil.
- Once it starts to boil, add sugar and stir.
- Continue cooking in medium heat until the liquid reduced while stirring every few minutes.
- Add coconut milk and stir. Continue to cook while stirring every few minutes for about 15 minutes.
- Add vanilla extract and stir. Continue to cook until liquid reduced and sauce thickens for about 10 to 15 minutes. Don't forget to stir every few minutes to avoid the cassava from sticking to the bottom of the pot.
- Remove from heat, transfer in a container and serve hot or cold. Enjoy.
MORE CASSAVA DESSERT RECIPE (click name link to see complete recipe)