Ginataang Monggo with Malagkit Recipe | TINUTONG NA MUNGGO
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6-9
Ginataang Monggo with malagkit recipe is a popular Filipino merienda dish specially in the provinces. Toasted mung beans, creamy coconut milk, and soft glutinous rice come together in under an hour. This is simple, filling, and perfect for any day you want something sweet and comforting.
Ginataang Monggo with Malagkit recipe Ingredients
- 1 and 1/2 Cups Glutinous Rice (malagkit), washed
- 135 grams Monggo (mung beans)
- 1 Cup Sugar (adjust to taste)
- 1 teaspoon Salt
- 2 Sachets Coconut Cream (Coco Mama)
- 5 to 7 Cups Water
- Evaporated Milk for topping
How to Cook Ginataang Monggo with Malagkit recipe
Step 1: Toast the Mung Beans
-Heat a dry pan over medium heat. Add 135g monggo beans and toss constantly until they turn lightly brown and smell nutty, about 3 to 5 minutes.
Step 2: Cool the Toasted Monggo
-Remove the pan from heat and transfer the toasted monggo to a plate. Let it cool completely before crushing. This prevents steam buildup when you crush them.
Monggo should look like this after toasting (do not over toast)
Step 3: Crush the Monggo
-Place the cooled monggo in a plastic bag. Use a mortar and pestle, a rolling pin, or any heavy tool to crush the beans. You don’t need a fine powder, just broken pieces.
Step 4: Combine Rice and Monggo in a Pot
-In a pot, add the washed glutinous rice and the crushed monggo beans. Make sure the rice is rinsed clean before adding.
Step 5: Add Water and Stir
-Pour in 3 to 5 cups of water and stir everything together so the rice and monggo are evenly mixed.
Step 6: Cook Covered on Medium Heat
-Cover the pot and cook over medium heat. Once it starts boiling, stir occasionally to prevent sticking. Keep it covered between stirs so the monggo softens faster.
Step 7: Add More Water as Needed
-If the water dries up and the rice or monggo is still hard, add more water one cup at a time. A total of about 7 cups of water was used for this recipe.
Step 8: Cook Until Soft and Creamy
-Continue cooking until the rice and monggo are fully soft. If you prefer a softer texture, just add a bit more water and cook a little longer.
Step 9: Add Sugar, Salt, and Coconut Cream
-Add 1 cup sugar, 1 teaspoon salt, and 2 sachets of coconut cream. Stir well until everything is fully combined and the coconut cream is mixed in evenly.
Step 10: Serve
-Transfer into bowls while hot. Pour evaporated milk on top and serve right away.
Alternative Ingredients
-Fresh gata or canned gata both work fine, use whatever is available.
-We do not recommend substituting glutinous rice flour with white rice, the texture and taste will be very different.
-Evaporated milk is recommended for topping but you can try fresh milk, just expect a slightly different taste.
Beginner Troubleshooting Guide of Ginataang Monggo
Problem 1: The monggo tastes bitter
Solution: Remove from heat as soon as it turns lightly brown. A few seconds too long is enough to make it bitter.
What caused it: The monggo was over-toasted. Keep the heat at medium and watch it closely the whole time.
Problem 2: The bottom is burning
Solution: Lower the heat and add water immediately. Scrape the bottom gently when stirring.
What caused it: Water ran out completely. Always check the water level, especially in the first 20 minutes.
Problem 3: The rice and monggo is sticking and clumping at the bottom
Solution: Stir more frequently, every 3 to 5 minutes. Add a small amount of water if it is getting too thick.
What caused it: Not stirring enough while simmering.
Problem 4: Too sweet or not sweet enough
Solution: Taste before adding all the sugar. Add half first, stir, taste, then add more as needed.
What caused it: Sugar was added all at once without tasting first.
FAQs
Question 1: Can I skip toasting the monggo?
You can but the flavor will be different. Toasting gives the dish its nutty, distinct taste. It is what makes ginataang monggo different from other ginataan recipes.
Question 2: Can I use regular rice instead of glutinous rice?
We do not recommend it. Glutinous rice gives this dish its thick and creamy texture. Regular rice will make it thin and the result will taste very different.
Question 3: Can I use fresh gata instead of canned or sachet?
Yes, fresh gata works great and gives a richer flavor, you can buy it in the palengke. Canned or sachet coconut cream also works fine if fresh is not available.
Question 4: How much sugar should I use?
Start with half a cup, stir, taste, then add more as needed. The recipe uses 1 cup but sweetness is always a personal preference.
Question 5: Is evaporated milk required?
No, it is optional but it adds a creamy richness on top that makes each serving taste better. You can also try fresh milk as a substitute.
Question 6: How long does ginataang monggo last?
It keeps in the fridge for up to 2 days in an airtight container. The rice will thicken as it sits so add a splash of water when reheating.
Question 7: Can I freeze this?
Yes, freeze in a sealed container for up to 1 week. Thaw overnight in the fridge before reheating on the stove with a little water.
Question 8: Can I make this ahead of time?
Yes. Cook it fully, let it cool, then store in the fridge. Reheat on the stove and add water to loosen it back to the right consistency before serving.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days. Make sure it cools completely before storing.
Freezer: You can freeze for up to 1 week in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Put in a pot over medium heat and add a splash of water since the rice thickens as it sits. Stir occasionally until warm throughout. Microwave also works, just add water and stir halfway.
Ginataang Monggo with Malagkit Recipe | TINUTONG NA MUNGGO
Ingredients
- 1 1/2 Cup Glutinous Rice malagkit, washed
- 135 grams Monggo mung beans
- 1 Cup Sugar adjust to taste
- 1 teaspoon Salt
- 2 Sachets Coconut Cream Coco Mama
- 5 to 7 Cups Water
- Evaporated Milk for topping
Instructions
- Heat a dry pan over medium heat. Add 135g monggo beans and toss constantly until they turn lightly brown and smell nutty, about 3 to 5 minutes.
- Remove the pan from heat and transfer the toasted monggo to a plate. Let it cool completely before crushing. This prevents steam buildup when you crush them.
- Place the cooled monggo in a plastic bag. Use a mortar and pestle, a rolling pin, or any heavy tool to crush the beans. You don't need a fine powder, just broken pieces.
- In a pot, add the washed glutinous rice and the crushed monggo beans. Make sure the rice is rinsed clean before adding.
- Pour in 3 to 5 cups of water and stir everything together so the rice and monggo are evenly mixed.
- Cover the pot and cook over medium heat. Once it starts boiling, stir occasionally to prevent sticking. Keep it covered between stirs so the monggo softens faster.
- If the water dries up and the rice or monggo is still hard, add more water one cup at a time. A total of about 7 cups of water was used for this recipe.
- Continue cooking until the rice and monggo are fully soft. If you prefer a softer texture, just add a bit more water and cook a little longer.
- Add 1 cup sugar, 1 teaspoon salt, and 2 sachets of coconut cream. Stir well until everything is fully combined and the coconut cream is mixed in evenly.
- Transfer into bowls while hot. Pour evaporated milk on top and serve right away.