GINATAANG MUNGGO (LELUT BALATUNG)

Ingredients

• 1 cup green mung beans
• 1 cup glutinous rice
• 2 cans coconut milk
• 1 can coconut cream
• 2 cups water ( or more)
• 3/4 cup sugar (adjust to taste)

Instructions

1. 1

   Wash and rinse glutinous rice. Set aside.

2. 2

   In a skillet over medium heat, toast the mung beans until it turns brown and produces a nutty roasted aroma.

3. 3

   Transfer the roasted mung beans on a tray or any flat surface and roll a rolling pin through the beans to crack them open. You can also use a food processor to pulse them just several times to crack but not to pulverize. Run the cracked mung beans through a coarse sieve to remove some of the pulverized skins.

4. 4

   In a pot over medium heat, bring coconut milk and 1 cup of water to a simmer. Add the glutinous rice and roasted mung beans. Cover pot and lower the heat to low once it starts to simmer again. Cook for about 20 minutes, stirring occasionally, or until rice and mung beans have expanded and softened. You may need to add more water until this is achieved but not so much as we want all liquids to be almost absorbed once it is cooked.

5. 5

   Add the sugar and half of the coconut cream and stir and cook for another 5 minutes.

6. 6

   Turn off the heat and transfer to individual bowls and top with some coconut cream. Can be served warm or cold.