Ginataang Monggo – Filipino Mung Bean Pudding

Last Updated on January 11, 2023 by Chef Mireille

This week’s BM theme is tea time treats and I decided to explore tea time around the world. The Phillipines, once a Spanish colony, uses a lot of Spanish words in their vocabulary. Tea Time in the Phillipines is called merienda, the same as in Latin America. This is a popular treat enjoyed during the Filipino merienda.

In many Asian countries and even beyond, using beans in desserts is quite common. I’ve already made Vietnamese Mung Bean Pudding, Indian Chana Dal (yellow split peas) Payasam & Dominican Habichuela con Dulce. Now here is one more protein packed dessert made with mung beans. Any food prepared with coconut milk in the Philippines will start with Ginataang, hence the name.

Ginataang Monggo

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 4

Ingredients:

• 1/2 cup whole green moong/mung beans
• 3 cups coconut milk
• 1/2 cup sticky rice (aka glutinous rice or sweet rice), washed
• 1/2 cup sugar

In a dry skillet, roast the beans until browned. Let them cool.

Using a mortar and pestle, crush the beans.

Heat a large pot and add coconut milk and water. Bring to a boil.

Add rice and crushed beans. Reduce to a simmer and cook on medium-low heat 25-30 minutes, stirring frequently, until rice and beans are cooked through.

This can be served either warm or cold. I prefer it warm.

Although I enjoyed the pudding, it is a bit on the grainy side. I would have to say I prefer the Vietnamese version, with its smooth texture.

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Ginataang Monggo – Filipino Mung Bean Pudding

Prep Time15 minutes mins

Cook Time30 minutes mins

Ingredients

• 1/2 cup whole green moong/mung beans
• 3 cups coconut milk
• 1/2 cup sticky rice aka glutinous rice or sweet rice, washed
• 1/2 cup sugar

Instructions

• In a dry skillet, roast the beans until browned. Let them cool.
• Using a mortar and pestle, crush the beans.
• Heat a large pot and add coconut milk and water. Bring to a boil.
• Add rice and crushed beans. Reduce to a simmer and cook on medium-low heat 25-30 minutes, stirring frequently, until rice and beans are cooked through.

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