Ginataang munggo is a Filipino sticky rice porridge that is flavored with toasted mung beans and coconut milk. This dish is definitely a nostalgic one for me because it was one of my favorite snacks to eat when I was growing up. Back then, my sister-in-law would frequently make this delicious snack and it was ready to eat when me and my siblings came home from school.
In this dish, the mung beans were dry roasted, pounded coarsely and then cooked with the glutinous rice and coconut milk on low heat. I love eating this snack when it is cold and drizzled with evaporated milk.
Ginataang Munggo (Sticky Rice with Mung Beans and Coconut Milk)
- 1/4 cup green mung beans (monggo)
- 2 (500 ml cans) coconut milk, about 3 1/3 cups
- 1/2 cup glutinous rice (malagkit) , washed and rinsed
- ½ cup water
- 1/4 cup sugar
- Evaporated milk, for drizzling
- Heat a small wide pan over medium high heat. Add the mung beans and toast, stirring, until brown, about 7 minutes. Let the toasted munggo cool and then using a mortar and pestle, pound it coarsely. Transfer the pounded munggo onto a fine mesh sieve set over a bowl. Shake the sieve to get rid of the fine pieces. Set aside the pounded munggo, discarding the ones in the bowl.
- In a heavy pan over medium high heat, bring the coconut milk to a boil. Add the rice and toasted mung beans. Stir, cover and cook over low heat, stirring frequently, for 35 minutes.
- Add the water, stir, cover and cook, stirring regularly, until the rice is cooked and mung beans are tender, about 15 more minutes.
- Add the sugar and stir until dissolved. Remove from the heat.
- Serve hot or cold, drizzled with evaporated milk.
Tried this recipe?Let us know how it was!
Hi Liza, just noted someone mentioned that some of the mung beans were still hard, can I soak them in water for a few hours after roasting them
I would not soak the roasted mung beans but instead I would cook the roasted mung beans in the coconut milk for a few minutes before adding the glutinous rice. Hope this helps!
Thank you for the recipe. Just bought some today from a nearby Filipino Fast Food place and theirs included tiny tapiocas as one of the ingredients. It was delicious!
You’re welcome Belen!
Love it. Thank you for the easy to follow instructions. finally able to cook my own ginataang mongo❣️
I tried to cook this and it’s so delicious. I’ve been searching for this recipe and found it and surprisingly, it’s your recipe.
Thanks Liza. More recipes to cook in time of this ECQ.
Miss you my friend 🙂
Thanks Viv! Take care and miss you too, my friend 🙂
I just discover your website. I love the photos and straight to the point procedure. Will check you up every time I have cravings for Filipino foods.
Thank you for the recipe. However, some of the mung beans are not getting tender even after several minutes of getting it cooked. Could I have made a mistake in roasting it?
It is normal to have a few mung beans that are not tender after minutes of roasting. The nutty mung beans add a nice texture to the ginataan.
Wow! Thank you for sharing those recipes Lisa. That reminds me of home. My Mom used to make that a lot when we were little also. I did not know it is that easy to make ginataang munggo with malagkit. I am sure that would be delicious. Thank you!
You’re welcome May! I love cooking food that I grew up eating. It’s full of fond memories 🙂
I love your website. The photographs are nicely set up, and your instructions are very clear. Now that I have found you, I will refer to this site more often. Happy cooking!
Thanks Josie for the kind words! Much appreciated 🙂