Creamy Ginataang Monggo
Ginataang monggo is a famous Filipino dessert. Normally cooked with coconut milk alone, in this recipe we will use condensed milk and fresh milk to make the ginataang monggo a little more creamy.
Monggo or mung beans are used also to cook as a viand. It can also be formed into paste as filling for pastries like hopia. When germinated, bean sprouts are obtained used as ingredient in various Asian meals.
1/2 cup sticky rice (malagkit), washed
1/4 cup mung beans (monggo)
1 cup fresh milk
2 cups coconut milk
1 cup condensed milk
1. Toast the monggo in a pan until roasted and lightly brown.
2. Crush the roasted monggo using a rolling pin or a bottle in between paper towels so as not to get scattered.
3. In a casserole mix the rice, roasted monggo, fresh milk, condensed milk and coconut milk. Stir until well blended.
4. Cook in a low heat for 10 to 15 minutes until the malagkit is almost absorbed but not thoroughly cooked. Stir occasionally.
5. Remove from heat and allow to cool. The remaining heat will cook the malagkit and monggo further.
6. Transfer to serving bowl and serve hot!
Best topped with coconut milk when serving.