Ginataang Munggo. Add rice and stir to disperse. Lower heat, cover and continue to cook, stirring occasionally, for about 30 to 40 minutes or until rice and mung beans are very tender. 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.
Ginataang Munggo is a creamy Filipino rice pudding flecked with roasted mung beans giving the dish a sweet and nutty flavor. It is a popular comfort dish usually for breakfast or afternoon snacks or as an after-meal sweet treat. What is Ginataang Munggo? Foxy Tips for you! How to Store?
In a saucepan combine the malagkit rice with 4 cups of coconut milk, bring to a boil and stir occasionally. Halfway through cooking, when the rice is al dente, you add the coconut and sugar mixture and the coarsely ground mung beans.
Ginataan or ginat’an means any dish cooked with coconut milk, the Tutong part is not clear to me why it’s called that, I know it refers to the roasted monggo but it was confusing to me before as a kid because I associate tutong with the brown crust of rice that form at the bottom of the pan when you overcooked or neglected burned your rice.