Posted by: Jonjon | June 10, 2009

Asian – Ginataang Monggo 9.5/10

Asian – Ginataang Monggo 9.5/10

June 10 2009

1/4 cup mung beans (monggo)
one 14 oz can of coconut milk (gata), about 1 3/4 cups Around 400ml
1 cup water
1/2 cup sticky rice (malagkit na kanin), thoroughly washed and drained
1/3 cup granulated sugar, or to taste
1/4 teaspoon salt, or to taste

1. In a dry skillet over high heat, toast the mung beans until dark brown. Stir or toss continuously to evenly brown the beans.
2. Using a mortar and pestle or rolling pin, gently crush the mung beans with just enough pressure to split in half and dehull. Separate and discard the hulls if desired (I prefer to keep the hulls intact for added texture and nutritional value).
3. Reserve and refrigerate about 1/4 cup of the coconut milk.
4. Pour the remaining coconut milk (about 1 1/2 cups) and 1 cup of water in a saucepan. Add the toasted mung beans and washed rice and bring to a boil. Simmer while uncovered for 15 to 20 minutes, stirring occasionally, just until the rice and beans are thoroughly cooked but still firm. The porridge should have the consistency of loose risotto.
5. Stir in the sugar and salt to incorporation.
6. Serve ginataang monggo hot or cold and top with the reserved coconut milk.

This was one of the best desserts that I have ever made. The browned marbeans remained solid, rather than mushy after being cooked with the glutinous rice. Browning also added a subtle charcoaled bitterness to the whole flavor of the dessert, which balanced out the overall sweetness. I only used 80% of the sugar, and it was sweet enough.


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