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

Course Snack
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Liza Agbanlog

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.