Tuesday, March 15, 2011

Ginataang Munggo

Before I give you the recipe,  I'd like to distract you to this wonderful article.

So this is one of my favorite foods. Its a breakfast, a lunch, and a snack all in one. Its a recipe that my mom's made since she was just a young girl in the Philippines.

2 cups sweet rice (glutinous rice)
12 oz corn
5 cups (approx.) water
1/4 cup toasted munggo (mung beans)
14 oz coconut milk (Preferably made in Thailand)
1/2 to 3/4 cups white sugar
1/3 cup small Tapioca pearls
1 tsp. vanilla extract (optional)

Toast the munggo until golden. While you are doing this, start boiling the tapioca. 
After the beans are toasted, add them to the water. Stir frequently so the tapioca does not stick to the bottom.
After the tapioca has cooked for about 20 minutes, add the rice. Let the rice fully cook before adding the rest of the ingredients. Continue to stir frequently.
Let cook for about 10 more minutes and then serve.

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