Ginataang Monggo


  • ½ cup Mung beans
  • 2½ cups coconut milk
  • ½ cup sticky rice, washed (malagkit)
  • 6 to 7 tablespoons sugar


  1. Heat a pan and put-in the Mung beans.
  2. Toast the Mung beans until brown.
  3. Turn-off heat and let the mung beans cool down.
  4. Crack the toasted mung beans using a mortar and pestle (almires). Set aside.
  5. Heat a cooking pot and pour-in coconut milk. Let boil.
  6. Add the sticky rice and Mung beans then stir. Cook in low heat for 15 to 20 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
  7. Add sugar then stir.
  8. Turn off heat and transfer to a serving plate.
  9. Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.