Pinakro

Method

1. If choosing cassava, use a trusted food-grade sweet-cassava product and follow its processing instructions; boil it separately as directed and discard the water before adding it with the saba. Do not cook unknown raw cassava directly in the coconut sauce.
2. Combine coconut milk, sugar, salt, and pandan in a heavy pot and bring to a gentle simmer.
3. Add firm root crops first and cook until about halfway tender.
4. Add saba and simmer gently, stirring by moving the pot rather than breaking the fruit.
5. Cook until the root crops are fully tender and the saba is soft but still holds shape.
6. Add coconut cream and cooked sago if using.
7. Simmer 3–5 minutes, until the sauce lightly coats a spoon, then remove pandan.
8. Taste for sweetness and serve warm or chilled.