Ginataang monggo, tinutong, or lelot balatong. It is a well-known Filipino dish that is eaten for “merienda” (merienda is in between lunch and dinner).

Ginataang monggo is simple and fast to prepare. The list of ingredients is short and inexpensive. The mung beans, coconut milk, and sticky rice can be found at any Asian grocery store.

Ingredients (4 servings):

- 1/4 cup mung beans (monggo)
- one 14 oz can of coconut milk (gata), about 1 3/4 cups
- 1 cup water
- 1/2 cup sticky rice (malagkit na kanin), thoroughly washed and drained
- 1/3 cup granulated sugar, or to taste
- 1/4 teaspoon salt, or to taste

Directions:

1. In a dry skillet over high heat, toast the mung beans until dark brown. Stir or toss continuously to evenly brown the beans.
2. Using a rolling pin, gently crush the mung beans with just enough pressure to split in half and dehull. Separate and discard the hulls if desired (or keep the hulls intact for added texture and nutritional value).
3. Reserve and refrigerate about 1/4 cup of the coconut milk.
4. Pour the remaining coconut milk (about 1 1/2 cups) and 1 cup of water in a saucepan. Add the toasted mung beans and washed rice and bring to a boil. Simmer while uncovered for 15 to 20 minutes, stirring occasionally, just until the rice and beans are thoroughly cooked but still firm. The porridge should have the consistency of loose risotto.
5. Stir in the sugar and salt to incorporation.
6. Serve ginataang monggo hot or cold and top with the reserved coconut milk.
7. DIG IN! AND ENJOY.

Txt: http://foodfightquebec.blogspot.com/2010/04/mung-beans-and-sticky-rice-in-coconut_01.html