Ginataang Monggo is a great snack on a rainy day. Or on any kind of day. It’s a creamy consistency and sweet flavor will give you the needed energy to last the day.
Worried your trusty merienda seller isn’t available today? Well, time to cook some on your own. Don’t worry if this is your first time. The procedure is pretty easy to follow.
If you’re looking for some easy-to-make merienda for your family, I am happy to share them with you. This specific recipe for ginataang monggo is literally one of the easiest traditional Filipino meriendas that you can try at home. It is like the sweetened version of our fave lugaw.
Ingredients and Substitutes
You can’t make this delicacy without the mung beans. Fortunately, they are readily available anywhere. You can get them from the supermarket, the nearest sari-sari store, or the local vegetable seller in your place. There is no substitute for this ingredient apparently.
Coconut milk can be bought in different ways. You may opt for the canned or powdered ones. But if you prefer something fresher, buy them from your local market. Either get the already extracted milk or do it yourself with some grated coconut.
The water will balance everything in the recipe. To make it not too sweet and not too creamy.
Glutinous rice, together with coconut milk, is responsible for the creamy consistency of the dish. Of course, it also makes it become a fuller merienda.
Your ginataan will never achieve sweetness without some white sugar. This variation will provide just the right amount of sweetness. Just put more if you have such a sweet tooth, but be careful too.
Where did it originate
Have you ever worried about where the recipe came from? I did a little research and found a few interesting facts regarding this.
Although there is no specific record of its original birthplace, it is said that it has some of its roots from Pampanga. Because the Kapampangans have their own take on the recipe, even calling it lelut balatung in their own native dialect.
Steps in making Ginataang Monggo
In a pan over medium heat, toast the mung beans until it turns brown. Turn off the heat and allow it to cool down.
Using a mortar and pestle, crack the beans. Set them aside for a while.
Place a pot over medium heat. Then combine coconut milk, water, sugar, and glutinous rice. Bring them to a boil and cook until the rice is soft.
Put the cracked mung beans, then add more coconut milk. Stir until well incorporated.
Turn to low heat and cook for another 15 minutes until the coconut milk is almost absorbed.
Taste and adjust sweetness based on your preference. Turn off the heat and transfer on a serving bowl. Enjoy!
When is the perfect time to enjoy Ginataang Monggo?
It is best to enjoy Pinoy snacks like this during an afternoon break. To make it even more amazing, a rainy afternoon sounds nice. But actually, it all depends on you. If you feel like eating it as your breakfast, morning snack, lunch, afternoon snack, or dinner - they’re all acceptable.
Just a little tip. You may use a blender or food processor if you don’t see any mortar and pestle at home. As long as you don’t grind the mung beans too much. Use them minimally.
Ginataang Monggo Recipe
- ½ cup mung beans
- 800 ml coconut milk
- 1 cup water
- ½ cup glutinous rice
- ¾ cup white sugar
- In a pan over medium, toast the mung beans until it turns brown. Turn off the heat and allow it to cool down. Using a mortar and pestle, crack the beans. Set aside.
- In a pot over medium heat, combine coconut milk, water, sugar and glutinous rice. Bring to boil and cook until the rice is soft.
- Put the cracked mung beans, add more coconut milk. Stir until well incorporated. Turn to low heat and cook another 15 minutes until the coconut milk is almost absorbed.
- Taste and adjust sweetness according to your preference. Turn off the heat, transfer in a serving bowl and enjoy!