Wednesday, September 19, 2012

PUTONG KAMOTENG KAHOY


I would like you to have a taste of a favorite Filipino snack made from simple steamed kamoteng kahoy (cassava) and bukayo (sweetened grated coconut)...

Cassava, also known as manioc, tapioca or yuca was originally grown and eaten as far back as 8,000-10,000 years ago in the area now known as Brazil and Paraguay (South America).

During that time, the entire world was ruled by only one emperor (called 'maharaj') with India as the seat of government. India was the cradle of ancient civilization. 

The emperor ruled the world which was divided into seven islands (now known as the seven continents) and South America was one of them. 

In the advanced ancient civilizations of South America long before the coming of the European conquerors, cassava was served in earthen pots either boiled or roasted with chutney (pickled fruits or vegetables) or honey. Cassava was known in Sanskrit as 'tarukandah'.

Cassava is an excellent source of carbohydrates and manganese; has twice the amount of calories as potatoes. Manganese helps in maintaining normal blood sugar levels, nerve and brain functions.

Putong Kamoteng Kahoy is one very simple way to cook cassava.

Ingredients:

2 c cassava (grated)


Bukayo: To make bukayo, combine 3 Tbsp fresh coconut (shredded) and 3 Tbsp brown sugar

Procedure:

1. Press grated cassava to remove juice. Set aside.

2. Scoop 1 Tbsp bukayo mixture onto the bottom of a muffin pan or puto molder. Arrange the bukayo in the middle.
3. Scoop 2 Tbsp of pressed grated cassava and put on top of bukayo. Steam. Remove from heat. Let cool. Serve.

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