Ginataang Munggo (Sticky Rice with Mung Beans and Coconut Milk)

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.

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Cooking Tips for Perfect Ginataang Munggo

To make the best ginataang munggo, start with the right type of mung beans. Look for fresh, green mung beans at your local Asian market or grocery store. Ensure they are not old or stale, as this can affect the flavor and texture of the dish. Toasting the mung beans is crucial. Use a dry skillet over medium heat, stirring frequently until they turn golden brown and fragrant. This step enhances their nutty flavor and adds depth to the dish. When cooking the glutinous rice, consider rinsing it first until the water runs clear. This helps remove excess starch, preventing the porridge from becoming overly sticky. For the coconut milk, using a full-fat version will yield a richer, creamier texture. If you prefer a lighter option, you can mix it with some water. Cooking on low heat is key, as it allows the flavors to meld beautifully without burning the bottom. Stir occasionally to prevent sticking and ensure even cooking.

Serving Suggestions and Variations

Ginataang munggo can be enjoyed in various ways. For a simple serving, pour it into bowls and drizzle with evaporated milk, adding a touch of sweetness. If you want to elevate the dish, top it with slices of ripe mango or fresh fruit. This contrast of flavors adds a refreshing touch. You can also sprinkle some toasted coconut flakes or sesame seeds for an extra crunch. If you’re feeling adventurous, consider adding other ingredients. Some people like to incorporate a bit of sugar or brown sugar for sweetness. Others might add a pinch of salt to balance the flavors. For a savory twist, you could mix in cooked shrimp or chicken, transforming it into a heartier meal. If you have leftovers, don’t worry. This dish keeps well in the fridge for a couple of days, and you can reheat it with a splash of coconut milk or water to loosen it up. Enjoy it warm or cold, however you prefer.

Frequently Asked Questions

What can I substitute for glutinous rice?

If you can’t find glutinous rice, regular short-grain rice can work in a pinch, but the texture will be a bit different. Just keep in mind that it won’t be as sticky and chewy.

How should I store leftover ginataang munggo?

Store any leftovers in an airtight container in the fridge for up to three days. You might need to add a splash of water or coconut milk when reheating to get it back to that creamy consistency.

Can I make ginataang munggo ahead of time?

This dish is great for make-ahead meals. Just prepare it as usual, let it cool, and store it in the fridge. When you’re ready to enjoy, reheat slowly on the stove.

What can I serve with ginataang munggo?

It’s delicious on its own, but you can pair it with some fresh fruit or even a sprinkle of toasted coconut for added texture. Some people enjoy it with a side of sweet Filipino pastries too.

What are common mistakes to avoid when making ginataang munggo?

One common mistake is not toasting the mung beans enough, which can result in a lack of flavor. Also, cooking on too high of heat can burn the bottom, so patience is key for that perfect creamy texture.

Ginataang Munggo (Sticky Rice with Mung Beans and Coconut Milk)

Liza Agbanlog

Creamy coconut milk hugs tender mung beans and sticky rice in this comforting dessert, delivering a delightful balance of sweetness and texture in every bite.

4.67 from 9 votes

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Snack

Servings 4 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 8gFat: 22gSaturated Fat: 18gSodium: 10mgFiber: 5gSugar: 10g

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