Ginataang Munggo (Mung Beans in Coconut Milk)

Here’s What You Need: 

1/3 cup mung beans (munggo)
2 cups sweet glutinous rice, (malagkit)
1-3/4 cups sugar
1 can (14 oz.) coconut milk
8 cups water
pinch of salt
1/2 cup preserved jackfruit (langka) cut into strips (optional)

Here’s How: 

In a dry skillet  over high heat toast mung beans (munggo). Stirring continuously  to evenly brown the mung beans. Let it cool completely.  Place them in a resealable plastic bag and pass a rolling pin over them a few times to remove skins from the beans. Set aside.

In a large heavy pot combine rice, coconut milk, water, salt and toasted mung beans. Bring to a boil. Lower the heat and stirring every 5 minutes to avoid rice and mung beans from sticking at the bottom of the pan. Simmer until rice and mung beans becomes very soft for about 40-50 minutes.  Add more water if it becomes too sticky. Add the sugar and jackfruit (langka) and simmer for another 5 minutes. Stirring occasionally.  Cover, remove from heat and let it rest for 5 minutes before serving.


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