Ginataang Munggo is a Filipino-style pudding made with glutinous rice, coconut milk, and mung beans. It's easy to prepare and makes a hearty and tasty 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 begging for extra drizzles of coconut cream on top of my serving. Depending on whoever the adult relative was ladling the ginatan from the pot at that time, I either got my request granted or got shooed away from the table.
Now that I am older, I often make this rice pudding at home, especially when craving something comforting and filling. But now that I have full kitchen reins, I can freely load it up with kakang gata to my heart's desires. ๐
Roasted mung beans or tutong
- Toast the mung beans in a dry skillet to add a nutty flavor. Crack them using a mortar and pestle, or place them in a plastic bag and pound with the back of a knife. 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 the munggo in water the night before to speed up their cook time. Drain well and pat dry with paper towels before toasting.
Cooking notes
- The rice pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like.
- It will have a stronger sweet taste when hot, but will mellow out as it cools.
Serving suggestions
- 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 it with coconut cream or kakang gata 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.
More ginataang snack recipes
Ingredients
- ยฝ cup mung beans
- 2 cans (13.5 ounces each) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained well
- 1 ยฝ cups coconut cream (kakang gata)
- 1 cup sugar
Instructions
- In a wide pan over high heat, add mung beans. Cook, frequently stirring, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch.
- Using a mortar and pestle, pound the toasted mung beans a few times to crack and split apart. Using a fine-mesh sieve, shake the beans to rid of any hull.
- In a pot over medium heat, combine coconut milk and water and bring to a simmer.
- Add mung beans and cook for about 10 to 15 minutes.
- Add rice and stir to disperse. Lower heat, cover, and continue to cook, occasionally stirring, for about 20 to 25 minutes or until rice begins to soften and expand.
- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, occasionally stirring for about 8 to 10 minutes or until rice and mung beans are very tender and the mixture is thickened.
- Ladle into serving bowls and drizzle with the remaining ยฝ cup of coconut cream as desired. Serve warm or cold.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Emy says
I have tried this a couple of years back and it was a hit the first time and every time I cook this, my kids and their cousins can't get enough. Thank you, Lalaine!
Czarenna says
I miss the smell & love the taste..its a yummy snack for the fam bam.mom used to cook this at home..I think its time for me to learn how to cook this.thank you so much for sharing your recipe.โค๐๐
Gemma Birchall says
I like Pilipino recipe and sweet recipe us well pls thanks from Gemma only for my birthday 50 years old thanks
mariatrisha de los reyes says
Itโs definitely yummy ๐ฅณ๐ฅณ๐ฅณ
Lalaine Manalo says
Thank you for the feedback. Glad you enjoyed it.
B says
What if wala pong coconut cream? Ok lng poโ ba? Wala po kasi ako mahanap sa store kung san po ako ngaun. Thanks sa sagot
Fe says
Could you send me the link for the cookbook
Canโt get enough of the delicious recipes
Thank you & may you keep trying recipes
so we could enjoy them & remind them of
of home!8
kris tine says
hi ma'am lalaine,
if i have to soak the mung beans overnight, it would only mean that i will skip the step of toasting the mung bean? right?
Ana Maria says
I just love, Love the Kawaling Pinoy Recipes. I would like to find out if you have a cook book with all this Sarap recipes. how much will it cost. Thank you for sharing with a lot of us your delicious recipes.
Lalaine Manalo says
Thank you so much! I'm glad you find the recipes useful. I do have a free ecookbook you can print or download. If you'd like, I can email you the link?
Virna says
Made this over the weekend and shared with my coworkers. All of us loved it! I did added a pinch of salt to enhance the overall flavor.
Lalaine Manalo says
Thanks for the feedback. I am glad everyone enjoyed it!
Virna says
Added 1\8 tsp of salt to enhance the overall flavor. Very good.
Lalaine Manalo says
THank you!
Jen says
Hey, I just found your website and luckily stumbled upon this homey recipe, thank you so much for sharing this!
Lalaine Manalo says
You're welcome. Enjoy! ๐
Amelia says
No comment I like my own deliciuos food I Was so happy look everyday recipe og try to cook if I have time thank you very much to help people was tired every work at look your website every day