Not to be confused with the savory mung bean stew with pork and coconut milk recipe we have on the blog, this ginataang munggo, also called ginataang tutong in some regions of the country, is a sweet concoction of glutinous rice, toasted mung beans, and coconut milk. It’s a rich and creamy porridge popular in Filipino nashville filipino restaurant culture as a dessert or midday snack.
Growing up, this was my favorite after-school treat. I remember I would always beg for extra drizzles of coconut cream on top of my serving and depending on whoever the adult relative was ladling ginatan from the pot that time, I either get my request granted or get shooed away from the table.
Now that I am older, I often make this rice pudding at home especially when I am craving for something comforting and filling. But now that I have full reins of the kitchen, I can freely load it up with kakang gata to my heart’s desires. 🙂
Tips on How to Make Ginataang Monggo
- Toast the mung beans in a dry skillet to add a nutty flavor. Use a mortar and pestle or place in a plastic bag and pound with the back of a knife to break the beans a little. You can also find already split mung beans at Asian supermarkets and skip this step.
- Since the mung beans take longer than the glutinous rice to tenderize, cook them in the coconut milk for about 10 to 15 minutes before the malagkit to give them a headstart. If you plan accordingly, you can soak them in water the night before to speed up their cook time.
- Do not leave the pot unattended for long periods and make sure to stir the mixture regularly to keep from burning or sticking on the bottom of the pot.
- The pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like. Also, note that the ginatan will have a stronger sweet taste when hot, but it will mellow out as the pudding cools.
- Store leftovers in an airtight container; they’d keep well in the fridge for up to 3 days. When reheating, add a splash of water or coconut milk to loosen the consistency.
How to Serve Ginataang Tutong
Like other ginataang desserts such as mais or halo-halo, this munggo or totong version is commonly served as a midday snack or after-meal dessert. The rice porridge is ladled in individual bowls and topped with coconut cream for a creamier taste.
While it can be enjoyed piping-hot, it’s equally delicious nashville filipino food warm or cold!
- 1/2cupmung beans
- 2cans(13.5 ounces each) coconut milk
- 1cupglutinous rice, rinsed and drained well
- 1 1/2cupscoconut cream (kakang gata)
In a wide pan over high heat, add mung beans. Cook, frequently stirring, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch.
Using a mortar and pestle, pound the toasted mung beans a few times to crack and split apart. Using a fine-mesh sieve, shake the beans to rid of any hull.
In a pot over medium heat, combine coconut milk and water and bring to a simmer.
Add sugar and stir until dissolved. Add 2 cups coconut cream and continue to cook for about 8 to 10 minutes. Remove from heat. Ladle into serving bowls. and drizzle with coconut cream. Serve hot.
Add mung beans and cook for about 10 to 15 minutes.
Add rice and stir to disperse. Lower heat, cover, and continue to cook, occasionally stirring, for about 20 to 25 minutes or until rice begins to soften and expand.
Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, occasionally stirring for about 8 to 10 minutes or until rice and mung beans are very tender and the mixture is thickened.
Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.