This is one of my favorite childhood food. It’s the Filipino version of rice pudding or porridge or risotto but even better for me because it’s made with coconut, I love anything with coconut/ coconut milk in it and this one has lots and lots of coconut milk.
Ginataan or ginat’an means any dish cooked with coconut milk, the Tutong part is not clear to me why it’s called that, I know it refers to the roasted monggo but it was confusing to me before as a kid because I associate tutong with the brown crust of rice that form at the bottom of the pan when you overcooked or neglected burned your rice. Like what I always did before when I was young that’s why my family didn’t let me cook rice as often, which was just fine by me.
So, why is it that this yummy rice pudding /risotto was called Ginataan Tutong? Maybe it’s the only closely associated name that they ( whoever thought of making it) can think of since ginataan mongo ( sauteed pork and monggo cooked in coconut milk) was already taken 😉
It doesn’t matter to me what it’s called anyway, it’s delicious; I’m glad my children instantly liked it too and I hope that when they have their own families in the (very distant) future, they will make it for them.
I learned to cook this through my mom. We didn’t have a food processor or grinder then, so she would ask me or anyone of my sisters to crush or grind the roasted mung beans using an empty bottle, like a rolling pin. We would put the cooled roasted mung beans in a bilao, and roll that empty bottle many times over the mung beans until they were all crushed. Fortunately now, we have grinders and food processors that can easily do the job.
Here’s the recipe:
recipe was “conjured” fom my chilhood memory
This recipe serves up to 6 persons
1/3 cup monggo ( munggo or mung beans)
1 cup malagkit (glutinous rice)
6 cups fresh coconut milk or 3 cans coconut milk diluted with water to make 6 cups
1 cup kakang gata or pure coconut milk
3/4 cup sugar
a pinch of salt
Roast /toast the mung beans in a skillet over medium heat, keep stirring or it will burn, cook until it the mongo is dark brown in color but not burnt. Take off the heat and set aside to cool. Once cooled,
process in a coffee grinder or food processor, pulse it a few times, until coarsely ground. Set aside.
In a bowl, mix 2 cups of coconut milk and sugar. Set aside.
Wash the malagkit. In a saucepan combine the malagkit rice with 4 cups of coconut milk, bring to a boil and stir occasionally. Halfway through cooking, when the rice is al dente, you add the coconut and sugar mixture and the coarsely ground mung beans.
Cook until the rice is tender, then stir in about 1/2-1 cup of pure coconut milk, cook for about 2 minutes, do not boil.
That’s it. You’re done. Let cool before serving.