GINATAANG MUNGGO
Tita Becky •
October 13, 2025
The smell of toasted Munggo (Mung Beans) instantly brings me back to my childhood in the Philippines. My “Manang” (my mom’s older cousin) used to make this as a merienda (snack) after school. It’s nutty, a little sweet, so comforting and delicious! Eat it warm, cold, or room temperature.
Ingredients (8)
Ingredients (8)
Instructions
On a sauté pan, over low to medium heat, toast the mung beans (⅓ cup) while stirring it until brown.
Set aside and place in a mortar and pestle and pound until the Bena splits open. Don't crush it.
In a deep pan, add water (3 cups), coconut milk (⅘ cup), and toasted mung bean. Cover and bring to a boil.
Turn heat down to low and let the mung bean cook for 15 minutes.
Add glutinous rice (½ cup), coconut cream (⅘ cup), sugar (⅓ cup), pandan extract (4), and salt (⅛ tsp). Stir. Cover and cook for 25 minutes on low heat stirring every 5 minutes to prevent the bottom from burning.
Serve warm or room temperature.
Top with shredded Jackfruit (optional). Enjoy!
Notes
Notes
- Pandan extract is optional but highly recommended. It makes the dish fragrant.
- The longer it sits, the thicker it gets. Add more water if needed
- Adjust sugar level to your liking. 1/3 cup of sugar was the right amount of sweetness for me.
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