Ginataang munggo or lelut balatung as Kapampangans call it, is an easy rice porridge with toasted mung beans in coconut milk. Cooked in creamy coconut milk that makes it a really delicious dessert or snack.
- ½ cup mung beans
- 1 cup glutinous rice
- 7 cups coconut milk
- ¾ cup sugar
- ¾ cup coconut milk
Wash glutinous rice thoroughly then drain excess water using a strainer. Set aside.
In a pan, toast mung bean over medium-high heat for 3-5 minutes or until golden brown. Let it cool down then you can either coarsely grind it in a chopper or place in a zip lock and pound with rolling pin.
Stain pounded mung beans to separate hull and set aside.
In a pot over medium heat, pour coconut milk and bring to a simmer. Add mung beans and cook while occasionally stirring for 10 minutes or until tender.
Tip in glutinous rice and stir to incorporate. Cook and stir occasionally for 15-20 minutes or until rice is soft and cooked. Add sugar and coconut cream until sugar dissolves and incorporated. Continue cooking for 5 minutes.
Remove pot from heat and serve in serving bowls while warm. Bon appetit!