Ginataang Munggo
Ginataang munggo is a comforting Filipino-style rice pudding made of glutinous rice cooked in coconut milk, made sweet by sugar and nutty by toasted mung beans with a floral aroma from pandan.
Ingredients
- 1 c sticky rice room temperature
- 1 c water
- 1 c coconut milk
- 1/4 c mung beans
- pandan leaf
- 1/2 c sugar
- 1/2 c coconut milk
- pinch salt
Instructions
- Take the sticky rice out of the fridge to bring it to room temperature.
- In a dry pan, toast the beans over medium-high heat, stirring frequently, until the beans are dry and crunchy and start developing a light golden colour.
- Let cool on a plate before breaking them up in a mortar and pestle.
- Pour 2 cups of water and 1 cup of coconut milk into a saucepan and add in the pandan leaf and mung beans.
- Let that come to a boil. Let it simmer for 10 minutes.
- Add in the sticky rice and sugar then let boil until the rice is heated.
- Pour the remaining coconut milk, add salt and simmer for 1 to 2 minutes then you are done.