Ginataang Munggo is a Filipino-style pudding made with glutinous rice, coconut milk, and mung beans. It’s easy to prepare and makes a hearty and tasty snack or dessert.
Not to be confused with the savory mung bean stew with pork and coconut milk recipe we have on the blog, this ginataang munggo also called ginataang tutong in some regions of the country, is a sweet concoction of glutinous rice, toasted mung beans, and coconut milk. It’s a rich and creamy porridge popular in Filipino food culture as a dessert or midday snack.
Growing up, this was my favorite after-school treat. I remember begging for extra drizzles of coconut cream on top of my serving. Depending on whoever the adult relative was ladling the ginatan from the pot at that time, I either got my request granted or got shooed away from the table.
Now that I am older, I often make this rice pudding at home, especially when craving something comforting and filling. But now that I have full kitchen reins, I can freely load it up with kakang gata to my heart’s desires. 🙂
Roasted mung beans or tutong
- Toast the mung beans in a dry skillet to add a nutty flavor. Crack them using a mortar and pestle, or place them in a plastic bag and pound with the back of a knife. You can also find already split mung beans at Asian supermarkets and skip this step.
- Since the mung beans take longer than the glutinous rice to tenderize, cook them in the coconut milk for about 10 to 15 minutes before the malagkit to give them a headstart.
- If you plan accordingly, you can soak the munggo in water the night before to speed up their cook time. Drain well and pat dry with paper towels before toasting.
- The rice pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like.
- It will have a stronger sweet taste when hot, but will mellow out as it cools.
- Like other ginataang desserts such as mais or halo-halo, this munggo or tutong version is commonly served as a midday snack or after-meal dessert.
- Ladle it into individual bowls and top it with coconut cream or kakang gata for a creamier taste.
- While it can be enjoyed piping hot, it’s equally delicious warm or cold!
How to store
- Cool leftovers completely and transfer into a container with a tight-fitting lid. Refrigerate for up 3 days.
- When reheating, add a splash of water or coconut milk to loosen the consistency.
- 1/2 cup mung beans
- 2 cans (13.5 ounces each) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained well
- 1 1/2 cups coconut cream (kakang gata)
- 1 cup sugar
- In a wide pan over high heat, add mung beans. Cook, frequently stirring, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch.
- Using a mortar and pestle, 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 pot over medium heat, combine coconut milk and water and bring to a simmer.
- Add mung beans and cook for about 10 to 15 minutes.
- Add rice and stir to disperse. Lower heat, cover, and continue to cook, occasionally stirring, for about 20 to 25 minutes or until rice begins to soften and expand.
- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, occasionally stirring for about 8 to 10 minutes or until rice and mung beans are very tender and the mixture is thickened.
- Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”