I am talking to my sister via facebook, she’s in the office and even though storm Maring has left Philippines it still is raining back home. The recipe I am sharing today is perfect to give warmth to a rainy season.
Ginataang Munggo is a mix of glutinous rice and green mung beans cooked with coconut milk and sweetened with either sugar or condensed milk similar to ginataang mais.
It’s 9 am and the kids are still sleeping. I am enjoying a little bit of “me quiet time” while reading the newest addition to our bookshelf – Momofuku Milk Bar. I am planning to prepare at least three recipe from the book every month.
The husband has been giving me hints that he likes ginataang munggo, the dish was suppose to be a surprise for him to enjoy for afternoon snack but then the nearby grocery delivered the wrong item and didn’t bother to come back for my glutinous rice. My dear husband had to go down and buy me glutinous rice a key ingredient to enjoy his merienda.
Ginataang Munggo (Mung Beans and Sticky Rice Pudding)
- 1/2 cup Mung Beans
- 1/2 cup Glutinous Rice, washed
- 3 cups Coconut Milk
- 6 Tbsp Sugar (or 2 Tbsp condensed milk)
- 2 Tbsp Milk
1) Toast mung beans on skillet until brown
2) Cool mung beans and crack using a blender or almeres (mortar & pestel)
3) Simmer 2 cups of coconut milk
4) Add rice and let boil. After adding the rice make sure you give the pudding a good mix every 5 to 10 minutes.
5) Once you got the rice & coconut milk boiling add Mung beans.
6) Simmer till rice is soft and mushy and the mung beans still has a little bite to it. If the rice and mung beans still not cooked to your liking pour in the remaining 1 cup of coconut milk, and if you ran out of coconut milk don’t worry you can add either whole milk or water till the pudding texture you like is achieved. *We like our ginataang monggo with a little texture that’s why the mung beans are a tad bit under cook.
7) Stir in your preferred sweetener.
8) Serve warm with a little bit more of milk.