Minatamis na Balanghoy is a Filipino Native dessert which is made of kamoteng kahoy or also known as balanghoy/ bilanghoy in the provinces and most commonly called in english as “Cassava”. It is a favorite root crop of Filipinos when it comes to native delicacies (kakanin/snack).
The most common recipe we always make of Balanghoy is nilaga (boiled cassava with grated coconut and sugar sprinkler). Here in the Philippines, cassava is most commonly used to make different types of desserts; Cassava Cake, Pichi Pichi, Nilupak and Suman Kamoteng Kahoy.
Minatamis na Balanghoy (Cassava)
4 pcs medium sized cassava, peeled and chopped
1 big can coconut cream, or 2 cups fresh coconut milk
1 cup brown sugar
2 tsp vanilla essence, optional (alternatively fresh pandan leaves, or langka)
1. In a medium pot, combine sugar and coconut milk.
2. Mix it well until sugar is dissolved.
3. Add the chopped cassava and cook in the cassava until tender. Add vanilla flavoring or knotted fresh pandan leaves or fresh langka.
4. Continue to cook for 5-10 minutes until liquid is slightly reduced and thickened. A cooked cassava cracks or split in the center when tender. Or prick it with a fork to check tenderness.
5. Serve and enjoy!