Ginataang Munggo (Lelot Balatong)

Think coconut-flavored champorado with a nutty bite. Toasted munggo, glutinous rice, and coconut milk come together in this Filipino merienda.
Difficulty
Medium
Servings
6 servings
Wait Time
20 Mins
Active Time
15 Mins

Lelot balatong means “bean porridge” in Kapampangan. When toasted, green munggo 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.

Don’t limit yourself to merienda! Enjoy this hug in a bowl for breakfast or even as a dessert, like you would with champorado.

½ cup munggo (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

1

Add munggo in 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.

2

Transfer toasted munggo to a food processor or blender. Pulse for a few seconds to split the beans but not crush them.

3

Run the crushed munggo through a coarse sieve to gently shake off their hulls. Set aside.

4

Pour coconut milk and water into a pot. Bring to a boil over high heat.

5

Add washed glutinous rice and toasted munggo. 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.

6

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.

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