Not to be confused with the savory mung bean stew with pork and coconut milk I posted a few days ago, this ginataang munggo (or ginataang tutong in some regions of the country) is a sweet concoction of glutinous rice and toasted mung beans cooked in coconut milk. It’s a rich and creamy porridge popular in Filipino households as a dessert or midday snack. Growing up, this was a treat I looked forward to after school. I especially enjoyed it piping hot from the pot and generously drizzled with additional kakang gata on top. To this day, it remains one of my favorite things to make when I want something comforting and filling. Cook this ginataang munggo for merienda today and please don’t forget to leave me a feedback. Your comments are always a pleasure to read.
- 1 cup glutinous rice
- ½ cup mung beans
- 6 cups coconut milk
- 3 cups coconut cream
- 1 cup sugar
- Wash rice with cold water and drain well.
- In a wide pan over high heat, add mung beans. Cook, stirring frequently, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch. Using a mortar and pestle or the back of a knife, pound the toasted mung beans a few times to crack and split apart. Using a fine mesh sieve, shake the beans to rid of any hull.
- In a deep pot over medium heat, bring coconut milk to a boil. Add mung beans and cook for about 3 to 5 minutes. Add rice and stir to disperse. Lower heat, cover and continue to cook, stirring occasionally, for about 30 to 40 minutes or until rice and mung beans are very tender.
- Add sugar and stir until dissolved. Add 2 cups coconut cream and continue to cook for about 8 to 10 minutes. Remove from heat. Ladle into serving bowls. and drizzle with coconut cream. Serve hot.
By the way, if you are looking for fun foods for Superbowl, may I suggest a visit to Onion Rings and Things (my other cooking website) for your game day eats? Here are a few appetizer recipes you’ll find on the site:
Howell’s Bread (YOU HAVE TO TRY THIS!!!)