Ginataang Munggo made with glutinous rice, coconut milk, and mung beans is hearty, tasty, and the ultimate comfort food. This Filipino rice pudding is easy to prepare and makes a great snack or dessert.
Not to be confused with the savory mung bean stew with pork and coconut milk recipe we have on the blog, this ginataang munggo, also called ginataang tutong in some regions of the country, is a sweet concoction of glutinous rice, toasted mung beans, and coconut milk. It’s a rich and creamy porridge popular in Filipino food culture as a dessert or midday snack.
Growing up, this was my favorite after-school treat. I remember I would always beg for extra drizzles of coconut cream on top of my serving, and depending on whoever the adult relative was ladling the ginatan from the pot at that time, I either get my request granted or get shooed away from the table.
Now that I am older, I often make this rice pudding at home, especially when I am craving something comforting and filling. But now that I have full reins of the kitchen, I can freely load it up with kakang gata to my heart’s desires. 🙂
- Toast the mung beans in a dry skillet to add a nutty flavor. Use a mortar and pestle or place in a plastic bag and pound with the back of a knife to break the beans a little. You can also find already split mung beans at Asian supermarkets and skip this step.
- Since the mung beans take longer than the glutinous rice to tenderize, cook them in the coconut milk for about 10 to 15 minutes before the malagkit to give them a headstart. If you plan accordingly, you can soak them in water the night before to speed up their cook time.
- Do not leave the pot unattended for long periods and make sure to stir the mixture regularly to keep from burning or sticking on the bottom of the pot.
- The rice pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like. Also, note that it will have a stronger sweet taste when hot, but will mellow out as it cools.
- Like other ginataang desserts such as mais or halo-halo, this munggo or tutong version is commonly served as a midday snack or after-meal dessert.
- Ladle it into individual bowls and top with coconut cream for a creamier taste.
- While it can be enjoyed piping-hot, it’s equally delicious warm or cold!
How to store
- Cool leftovers completely and transfer into a container with a tight-fitting lid. Refrigerate for up 3 days.
- When reheating, add a splash of water or coconut milk to loosen the consistency.