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Ginataan Tutong (Sweet Rice Risotto with Roasted Mung Beans)

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 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

Instructions

  • 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.
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