Lazada Philippines

Ginataang Munggo

Ginataang Munggo

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Ginataang Munggo
INGREDIENTS 1 cup glutinous rice ½ cup mung beans 6 cups coconut milk 3 cups coconut cream 1 cup sugar INSTRUCTIONS 1.Wash rice with cold water and drain well. 2.In a wide pan over high heat, add mung beans. Cook, stirring frequently, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch. Using a mortar and pestle or the back of a knife, 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. 3.In a deep pot over medium heat, bring coconut milk to a boil. Add mung beans and cook for about 3 to 5 minutes. Add rice and stir to disperse. Lower heat, cover and continue to cook, stirring occasionally, for about 30 to 40 minutes or until rice and mung beans are very tender. 4.Add sugar and stir until dissolved. Add 2 cups coconut cream and continue to cook for about 8 to 10 minutes. Remove from heat. Ladle into serving bowls. and drizzle with coconut cream. Serve hot. NOTES I find the mung beans to cook a little longer than the [...]
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INGREDIENTS
1 cup glutinous rice
½ cup mung beans
6 cups coconut milk
3 cups coconut cream
1 cup sugar

INSTRUCTIONS
1.Wash rice with cold water and drain well.
2.In a wide pan over high heat, add mung beans. Cook, stirring frequently, for about 2 to 3 minutes or until lightly browned. Remove from heat and allow to cool to touch. Using a mortar and pestle or the back of a knife, 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.
3.In a deep pot over medium heat, bring coconut milk to a boil. Add mung beans and cook for about 3 to 5 minutes. Add rice and stir to disperse. Lower heat, cover and continue to cook, stirring occasionally, for about 30 to 40 minutes or until rice and mung beans are very tender.
4.Add sugar and stir until dissolved. Add 2 cups coconut cream and continue to cook for about 8 to 10 minutes. Remove from heat. Ladle into serving bowls. and drizzle with coconut cream. Serve hot.

NOTES
I find the mung beans to cook a little longer than the rice so I suggest adding them first and cooking them for a few minutes in the coconut milk before adding the glutinous rice.

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