Gintaang Munggo was one of my favorite dishes as I was growing up in the Philippines. I’ve been searching for a recipe for this online and I managed to find a good one!
2 tablespoons munggo, toasted in a skillet
1 cup coco cream
1 cup malagkit (glutinous rice)
5 cups coconut milk
1 cup sugar
Parch the munggo; rub off husks and winnow.
Combine malagkit and munggo; wash well and cook in coconut milk until done.
Remove from fire; stir in coco cream and sugar.
Serve hot or cold for 10.
1/4 cup munggo
5 cups (approx.) water
1 cup fresh, canned or frozen corn kernels
1 can or 1 pkg. coconut milk
1/2 to 3/4 cups white sugar
1 tsp. vanilla extract (optional)
Toast the munggo in a wok or heavy skillet until brown
Cool and roll in rolling pin to cut them in halves
Add the toasted munggo with the rice so they will cook together
They’re kind of tough so you will need to cook the lugaw a bit longer
Add the rest of the ingredients and you have ginataang munggo