Ginataang Munggo (Sticky Rice with Mung Beans and Coconut Milk)
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.
Servings 4 servings
Calories 450kcal
Ingredients
- 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: 450kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 18g | Sodium: 10mg | Fiber: 5g | Sugar: 10g