Desserts are food that Filipino cannot be left out of. If you are a sweet tooth, definitely this Ginataang Monggo is a nostalgic recipe for you. It is sweet yet warm for the soul. You can feel the comfort when eating this wonderful recipe.
This Ginataang Munggo is a very popular prepared snack, an after-meal delicious, sweet creamy rice pudding that is normally served with your family.
It is a Filipino sticky rice pudding with coconut milk and toasted mung beans.
If you want to know more about the best ginataang monggo, keep on reading in this free ecookbook that caught many reader interactions and took notes! This will definitely be a superb recipe to make. You can scroll this page with the primary sidebar for more recipes, so happy cooking!
What is ginataang monggo?
The Ginataang Munggo or Ginataang Monggo is a well-known rice pudding dessert soup of Filipinos. It has a sweet, very delicate, and unique taste that surely captures your taste buds when you try it. This amazing recipe is phenomenal and many people both Filipinos and foreigners will love this simple sticky rice dessert soup dish that can be easily done in the comfort of your kitchen.
This recipe is very similar to another popular Filipino ginataan sweet soup dish called Ginataang Mais. In the way of making, almost all ingredients are the same glutinous rice and coconut milk. The only difference is that Ginataang Monggo is purely made from toasted mung beans and the Ginataang Mais is made from corn.
This is also called Tinutungang, Lelut balatung, and Ginataang totong in different part of the Philippines. It will depend on the place where you came from.
Ginataang monggo is a sticky dessert made from the main ingredients are glutinous rice, toasted mung beans, sugar, and coconut milk. It has a very delicate, creamy, and rich flavor for porridge which is popular in Filipino food culture as an after-meal, or snack
Ways to make ginataang monggo
Before knowing the various types of yummy ginataang monggo, let us discover the different ways of methods of making this superb sweet soup dish.
The most popular way of making ginataang munggo is a stovetop. All you need is your stove and equipment to make this delicious dish.
Over medium high heat, in a large skillet toast the mung bean until it is dark brown. Once done, place it on a wide tray to cool and crush until it is perfect for the dish. Smash it until peeled the dark part of it.
Boil in a casserole of four cups of water then adds the crushed beans for about twenty minutes.
Stir it continuously for about thirty minutes and then, add the glutinous rice. Make sure that you stir it every two minutes to avoid burning it.
Once the sticky rice is done, slowly pour the coconut milk, add sugar and stir it for five and a half more minutes.
Then, serve it either hot or cold.
Instant pot is the easiest cooking method. All you need to do is put all the ingredients in the pot and set it to make it and then you can do other things.
This cooking method also can be used to make the other version of Ginataang Monggo. It takes one hour of prep time up to release the pressure from the pot.
This is another cooking method that is best to use for yummy ginataang monggo. It does not use very high temperatures to make the food. It maintains a perfect temperature to process the food in the casserole. You can process the ingredients at a slower pace which is beneficial and makes food healthy.
You can process Ginataang Monggo without having a hard time. It may take a long time from prep time to processing time but surely the dish will be good and delicious enough.
Recipes like this amazing and yummy dessert soup have so many variations and this would not be enough if we cannot go through this with this free ecookbook.
Ginataang Monggo With Langka Recipe
This version of Ginataang Monggo is a level up for munggo recipes. So over high heat, add mung beans to a large skillet. Toast the beans and mix continuously for about three minutes or until dark brown but not burnt. Cool it in a large baking sheet. Use a mortar and pestle to pound the toasted mung beans. Pound it until peeled the dark part of the beans.
Prepare langka and boiled it until perfectly soft. In a separate casserole combine water and coconut milk over medium heat, and broil it. Add the pounded mung beans and langka. Continue to mix it for about fifteen minutes.
Add sticky rice and mix it frequently until it softens. Then, pour sugar and one cup of coconut cream and continue stirring it until the sugar is dissolved.
Add more water and simmer the dish until the mung beans and rice are very tender and the thickened mixture. Once done, serve either warm or cold, and add coconut cream as you desired.
Ginataang Mais at Monggo
Ginataang Mais at Monggo is another delicious dish and a wonderful version of the recipe which is the combination of ginataang monggo and ginataang mais.
In the casserole, pour the milk and boil it. Add the sweet sticky rice and mix it for about 5 and half minutes over medium heat.
Put the toasted beans and corn, then mix for eight minutes. Add sugar and a small amount of vanilla extract and coconut cream. You can also add salt if you prefer. You can serve it warm or cold as a snack and dessert.
Ginataang Monggo, Kalabasa, and Pork Recipe
This is another version of Ginataang Monggo which is a savory one. First, over low heat add oil or any oil to the hot casserole and click sauté mode. Saute onions, garlic, and ginger until slightly cooked.
Then, add chicken breast bits, chicken skin, and pork, based on your preference. Saute it until golden brown. Add the Kalabasa or squash, and stir-fried it until the vegetable is perfectly done.
Next, add a small amount of water, the mashed mung beans, and malunggay or moringa leaves inside the casserole and broil it for about 10 minutes. Put the coconut milk along with the onions, garlic, ginger, pepper, squash, pork, chicken breast bits, and chicken skin (for texture). Close the lid and let it simmer for a few minutes or until it is cooked.
Once cooked, release the pressure, open the casserole, add a little bit of fish sauce for seasoning, and add a pinch of salt and more pepper to taste.
It takes one hour of prep time to release the pressure from the casserole.
Best served with
You will not enjoy the dish without partnering it with the best food. So here are some of the foods you can serve with the recipe.
Sweet rice pudding is best partner with salty, and delicious fried fish. It will help to balance the dish.
Just like fried fish, fried chicken- you can use chicken breasts, and the delicate and amazing taste will highlight the sweet and unique flavor of it.
The bold flavor of the grilled fish will definitely be perfect to pair with the sweet soup snack.
Grilled meat will surely highlight the wonderful sweet soup perfect in all seasons.
This toasted bread will go well with sweet and flavored sweet food soup, especially when it is freshly baked.
It can be partnered with a sweet soup dish. This will balance the taste and flavor.
Cooking tips are very important when you don’t know the recipes. So, here are some wonderful ideas to avoid ruining the popular Filipino sticky rice porridge.
Use a mortar and pestle to pound the toasted beans a little.
The glutinous rice is very quick to tenderize than the mung beans. So, bubbled the beans first for fifteen minutes in the coconut milk.
On the other hand, you can simply soak the beans in a bowl of water overnight.
To keep burning the rice pudding, avoid leaving it for a long time. Mix it continuously.
Did you know that Ginataang munggo is also known as lelut balatung or tinutungang munggo in Pampanga? It is flavored with either pandan leaves or vanilla extract.
You can add more fruits like jackfruit (langka) and corn to add a more heavenly and finest taste.
One serving of Ginataang munggo contains 240 calories including saturated fats.
Fun fact about this dish in Kapampangan culture, if a baby starts walking, they should make it. This is used to celebrate the baby's first milestone.
There are health benefits to using and consuming glutinous rice. It helps to prevent chronic diseases, reduce diabetes, improve bone density, and heart health, augment metabolism, and cure inflammation.
Coconut milk is high in saturated fats. It contains five to twenty percent of fats.
Garlic is good to fight colds and flu, boosting the immune system, and lowering hypertension. Garlic is also perfect as a spice for food. Its pungent flavor is used as a seasoning.
Ginger can be used to make candies, medicines, soda, and alcoholic beverages. Ginger also use as a fragrant spice in the kitchen.
Did you also know that onions are toxic to animals? Yes. So you have to be careful giving food with your animal that contains a lot of onions.
Here are some cooking tips to make sure that you prepare the dish perfectly. Happy cooking!
If you want to make the mixture thicker, add a little amount of water.
Aside from monggo, you can add corn or other fruits to substitute for the dish.
Aside from mortar and pestle to pound the roasted beans, you may use the back of a knife to pulverize them. You can also put it in a plastic bag and smash it with a heavy object.
Scraping the bottom of the casserole to avoid burning and sticking the mixture, you can use a wooden spatula or ladle.
If there is no fresh coconut milk available, you can use stored pouch coconut milk. Aside from coconut cream, you can also add evaporated milk.
For the savory version, you can use chicken breasts and dice it and add flavor to the dish.
You can use a crock and instant pot, , stove, wooden ladle or spatula, knives, mortar and pestle, plastic bag, bowl, large skillet, casserole, plate, baking sheet, and chopping board.
Put in an air-tight container the leftovers and refrigerate them for about three days.
When you reheat the food, to ensure the consistency of the dish, add a small of water or coconut milk.
Have you tried the recipe? Surely, this amazing Filipino recipe will be enjoyed by your family and loved ones! Its comfy, warm, and hearty feel makes you happy, and won’t regret trying the recipe. You can serve it hot on a cold and rainy day. Happy cooking!
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- 1 cup Mung Bean
- ¾ cup Glutinous Rice
- 1 cup Sugar
- 2 cups Coconut Milk
- 4 cups Water
- Take a skillet, preheat over medium heat and place mung beans, cook until dark brown.
- Place on a wide tray, required aluminum or stainless.
- Cool and then crush with a glass bottle. Roll the bottle until the mung beans are slightly crushed.
- Put 4 cups of water in a casserole, boil and when boiling put the crushed bean. Cook for 20 mins.
- Put glutinous rice, mix until boiling and when boiling cover and reduce fire. Cook for another 30 mins. (Every 2 mins mix it)
- Put the coconut milk and sugar in the mixture until boiling again. When boiling cook for 5 mins.
- Serve while hot.