July 19, 2013

Ginataang Monggo / Tutong (Sweet Mung Bean Porridge)

What is patriotism but the love of the food one ate as a child. ~Lin Yutang

My all-time-favorite breakfast, merienda, and dessert - Ginataang Monggo! This is how I cooked my "tutong" (as what my nanay called it). I used the regular monggo beans (green ones), toast it until brown but not burnt. Some uses red monggo beans (brown ones) but I personally like the green monggo because you can crack it easily and you'll see if the beans are well toasted. I also used my ever reliable bottle to crack the toasted monggo. Add a pinch of salt to enhance the flavor. Don't worry dear, you will never taste the salt. You may also reserve half cup of coconut cream for the toppings.

Make some ginataang monggo today and rediscover your childhood. Here is the recipe. Enjoy!
2 cups mung beans / monggo
1 cup glutinous rice / sticky rice / malagkit
2 cups light brown sugar
2 cups coconut cream (first extraction) 
6 cups combination of coconut milk and water*
a pinch of salt

*the amount of coconut milk/water depends on the type of glutinous rice. Add or reduce water if necessary.

1. In a skillet, toast the monggo beans until brown in color. Put in a bowl and let it cool.

2. Gently crack it using bottle or mortar and pestle or rolling pin. De-hull the beans. 

3. Put the malagkit in a pot and wash it. Add the toasted monggo, coconut milk + water, and salt. Bring it to a boil. Then simmer over low-medium heat for 30-35 minutes or until the monggo and malagkit are cooked. Stir frequently. Add sugar and simmer for another 10 minutes.

NOTE: The longer it cooks, the more water the malagkit will absorbed. Add water if needed. Personally, I want my malagkit to be soft as much as possible.

4. Put the coconut cream. Simmer for 10 minutes, stirring frequently. Turn off the heat.

5. Serve hot or cold. Share and enjoy!

1. You may drizzle extra coconut cream for the toppings.
2. I personally like to eat it cold. Try chilling it overnight and you'll see the big difference in taste.
3. You may also use oatmeal instead of malagkit. But be sure to cook first the toasted monggo before adding the oatmeal. Also, adjust the amount of sugar and coconut cream/milk/water.

Happy day always,



Unknown said...

This is an old post but I hope you'll still respond. I've never had ginataang monggo but I want to try it. I'm just wondering, why do you need to toast and dehull the monggo? Why can't you just use the whole green bean?

Thank you!

~~Rhea~~ said...

sorry for the very late response.
Toasting the monggo brings out the smokey flavor (this is the unique taste you can get when eating ginataang monggo), it totally enhances the flavor of the dish. Dehulling mongo gives the dish a more smooth texture when you eat it.

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