Lelot balatong means “bean porridge” in Kapampangan. When toasted, green monggo darkens into a coffee-like shade of brown with a deep, nutty flavor. The toasted beans are then split, dehulled, and cooked with sticky rice in sweet coconut milk, or gata.
Don’t limit yourself to merienda! Enjoy ginataang monggo for breakfast or even as a dessert, as you would with champorado.
Ingredients
Ingredients
- ½ cup monggo (mung beans)
- ½ cup uncooked glutinous rice, washed
- 2 cups coconut milk
- 1 cup water
- ¼ cup brown or white sugar
- evaporated milk, for serving
Toast monggo: Add monggo to a pan over medium heat. Toast, stirring frequently, until the beans turn brown-black in color and emit a nutty aroma. Remove from heat and let cool for a bit, at least 5 minutes.
Prepare monggo: Transfer toasted monggo to a food processor or blender. Pulse for a few seconds to split the beans but not crush them. Run the crushed monggo through a coarse sieve to gently shake off their hulls. Set aside.
Cook porridge: Pour coconut milk and water into a pot. Bring to a boil over high heat. Add washed glutinous rice and toasted monggo. Lower the heat to medium-low and cook, stirring occasionally, until the beans and rice are soft and the liquid has reduced to a dense, pudding-like consistency, at least 20 minutes.
Stir in sugar, adjusting sweetness to taste. Divide between bowls, drizzle evaporated milk on top, and serve.
Notes
Instead of a food processor or blender, you can crush the munggo with a rolling pin or a mortar and pestle.
For a thinner consistency, add more water.
If you like it extra coconut-y, use coconut milk in place of evaporated milk for finishing.
