Ginataang Munggo is a classic Filipino snack or dessert that’s enjoyed by many. It’s a sweet and creamy dish that’s made by stewing slightly toasted, dried mung beans in coconut milk and sugar. To prepare Ginataang Munggo, the mung beans are first toasted, then steamed with sticky rice. The mixture is then boiled in coconut milk and sugar, creating a rich and flavorful stew that’s perfect for a midday snack or dessert.
Coconut milk is a common ingredient in Filipino cuisine, and its use in Ginataang Munggo adds a creamy and sweet flavor to the dish. Mung beans are also a great source of protein and fiber, making Ginataang Munggo a nutritious snack or dessert option.
It’s great to see how Filipino cuisine incorporates different ingredients and cooking techniques to create unique and delicious dishes. Ginataang Munggo is a great example of how simple ingredients can be transformed into a flavorful and satisfying dish.
Ingredients: 2 servings
1/2 cup toasted mung beans(munggo)
2 1/2 cups coconut milk
1/2 cup sticky rice washed (malagkit or kakanin)
1/2 cup of sugar
Cooking Procedure:
- Heat a pan, throw in the Mung beans and toast them until brown. Turn-off heat and let it cool down. When cold, crack the toasted mung beans using a mortar and pestle (alamires)and set them aside.
- Pour coconut milk into a heated pot and let it boil. Add the sticky rice and Munggo beans then stir. Cook in low heat for 15-20 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
- Add sugar and continue stirring for at least 5-8 more minutes. Turn off heat and transfer to a serving plate. Share and enjoy!
Tip: You may serve Ginataang Munggo, either hot or cold. I like having this cold with some young coconut flakes on top.
