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
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.
Transfer toasted munggo to a food processor or blender. Pulse for a few seconds to split the beans but not crush them.
Run the crushed munggo through a coarse sieve to gently shake off their hulls. Set aside.
Pour coconut milk and water into a pot. Bring to a boil over high heat.
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.
Stir in sugar, adjusting sweetness to taste. Divide between bowls, drizzle evaporated milk on top, and serve.
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.