Ginataang Munggo (Filipino Mung Bean Pudding With Sticky Rice And Coconut Milk)

1. On a hot pan, toast your green mung beans until brown then transfer onto a tray to cool down.

2. While cooling down, wash and rinse your glutinous rice and set aside.

3. Once your mung beans have cooled down, transfer onto a mortar bowl and use your pestle to pound, crack and split your toasted mung beans. (if you don’t have a mortar and pestle, you can also transfer into a bag and roll it over with a glass bottle or use the back of your knife)

4. Transfer your cracked mung beans over a sifter and sieve away any husks or burnt bits then set aside (I find that you can also skip this step as I didn’t have much husks).

5. On a cooking pot, boil your coconut milk (don’t forget to save some for swirl topping later at the end) with the pandan leaf and toasted mung beans and cook for about 10 minutes, stirring occasionally. (you can find pandan leaves in your Asian market or if you don’t have any within your area, you can also use a splash of vanilla but traditionally I love it with pandan – it’s Asia’s version of vanilla!)

6. Then add in your glutinous rice and gradually add 1 1/2 cup water to thin out the consistency as it thickens when the glutinous rice softens. Cook for another 10 minutes, stirring occasionally to avoid burning the bottom part.

7. Next add and mix in your coconut cream and cook for another 5 minutes.

8. Lastly add 3–5 tbsp of raw cane sugar depending on how much sweetness you like and cook until sugar has dissolved.

9. Serve on a bowl, swirl with some coconut milk and top with some fresh banana slices and shredded jackfruit (optional).

*You can enjoy it piping hot, lovely for a nice cold day or chill it for about 3–4 days and enjoy the rest if you prefer a cold sweet treat.

Also by Bel: Vegan Matcha Tiramisu

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Photo: Bel Faustino