Nilagang Kamoteng Kahoy is one of a kind snacks that is popular in the Philippines, especially those who are living in the remote areas.
Kamoteng Kahoy – This plant is usually known as “Cassava” or “Tapioca plant” in English. It has a scientific name Manihot esculenta Crantz. It is considered pantropic and known to be introduced from Mexico in the early colonial period. Kamoteng kahoy is planted or semicultivated in settled areas throughout the Philippines for its fleshy and starchy roots. Follow our easy and simple recipe guide below.
- 1 lb frozen whole cassava
- 1/2 cup coconut milk
- 2 cups water
- pinch of salt
- toasted sesame seeds for garnishing
- brown/white sugar/ for dipping
- In a medium deep pan, add water and bring into a boil.
- Add coconut milk and a pinch of salt. Continue to cook on medium-high heat for 2 minutes stirring once.
- Add frozen cassava and cover pan. Reduce heat to medium and boil cassava for 15-20 minutes or until cassava is fully cooked and fork tender.
- Remove cassava from water and drain. Discard water.
- Sprinkle cassava with toasted sesame seeds and serve with brown sugar on the side. Serve warm with a hot cup of tea or coffee. Enjoy!
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