Focused recipe
Ginataang Mais at Monggo
A traditional Filipino dessert combining sweet corn and toasted mung beans cooked in coconut milk with glutinous rice. This hearty, creamy dish is perfect for merienda or as a comforting snack.
Filipino Updated 3/29/2016
Ingredients
Measured from the catalog payload.
- 6 cups coconut milk
- 3/4 cups sweet rice
- 1 cup toasted mung bean cracked
- 1 cup sweet corn
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
8 cooking steps
- Pour the coconut milk into a cooking pot and bring to a boil.
- Stir in the sweet rice (also known as glutinous rice). Cook for 5 minutes over medium heat, stirring every minute.
- Add the toasted mung beans. Stir and cook for 6 to 8 minutes.
- Stir the corn into the pot. Continue to cook while constantly stirring for 8 to 10 minutes.
- Add the sugar and stir.
- Pour in the vanilla extract. Stir and cook until the mung beans are soft. Add salt if desired.
- Transfer to a serving bowl. Serve hot.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Dessert No tags Public recipe Revision 1
Recipe notes
- Ensure you use toasted mung beans (munggo), not raw green mung beans.
- Stir constantly to prevent the glutinous rice from sticking to the bottom of the pot.
Storage notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or microwave, adding a splash of coconut milk or water to loosen the consistency.