Ginataang Monggo – Filipino Mung Bean Pudding

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Ginataang Monggo, Mung Bean Pudding, Filipino DessertThis 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.

pudding -edit

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

Mung Bean Pudding -edit

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.

Filipino Rice Bean Pudding -edit

Ginataang Monggo, Mung Bean Pudding, Filipino Dessert
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Ginataang Monggo – Filipino Mung Bean Pudding

Prep Time15 mins
Cook Time30 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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