Ginataang Munggo
Ginataang munggo is a comforting Filipino-style rice pudding made of glutinous rice cooked in coconut milk, made sweet by sugar and nutty by toasted mung beans with a floral aroma from pandan.
Equipment
- Saucepan or pot
- Dry frying pan for toasting beans
- mortar and pestle or rolling pin
- Wooden spoon for stirring
- Serving bowls
Ingredients
- 1 c cooked sticky rice glutinous rice at room temperature
- 1/4 c mung beans dry
- 1 c water
- 1 1/2 c coconut milk divided: 1 cup + ½ cup
- 1/2 c sugar muscovado or granulated
- 1 pandan leaf optional but recommended
- pinch salt
Instructions
- Remove sticky rice from fridge and let come to room temperature (30 minutes).
- Heat a dry pan over medium-high heat.
- Toast mung beans, stirring frequently, until golden brown and crunchy (5-7 minutes).
- Transfer toasted beans to mortar and pestle and crack lightly.
- In a saucepan, combine 1 cup water, 1 cup coconut milk, pandan leaf, and cracked mung beans.
- Bring to a boil, then simmer for 10 minutes until beans are tender.
- Add sticky rice and sugar, stir well and heat through (3-5 minutes).
- Pour in remaining ½ cup coconut milk and add pinch of salt.
- Simmer 1-2 minutes, stirring constantly to prevent sticking.
- Serve warm in bowls.
Video
Notes
- The recipe says prep and cooking time, which is the active time, is 30 minutes. There would or might be a 30-minute addition to that to let the rice come to room temperature if it was sitting in the fridge.
- No mortar and pestle? Spread beans on tray and crack with bottle or rolling pin
- Consistency: Cook slightly thinner than desired—it thickens as it cools
- Stir constantly: Prevents burning and sticking to pot bottom
- No pandan? Still delicious without it
- Storage: Refrigerate up to 3 days. Reheat with added liquid
- From scratch: Cook raw glutinous rice directly in coconut milk mixture for 30-40 minutes
- Sweetness: Adjust sugar to taste—start with less, add more if needed