Guinataang Patanim


¼ cup mung beans (monggo)

1 cup water

½ cup sweet rice, washed

1/3 cup sugar or to taste

2 cups coconut milk

pinch of salt

Toast mung beans in a skillet over high heat until dark brown. Toss continuously to brown evenly.  Crush mung beans with a rolling pin, using just enough pressure to split beans in half.  (Separate and discard the hull, if desired).  Pour 2 cups of coconut milk and 1 cup of water in a saucepan.  Add sweet rice and toasted mung beans.  Bring to a boil, then simmer, uncovered, for about 15 to 20 minutes, stirring occasionally, until the rice and mung beans are thoroughly cooked but still firm.  Gradually stir in sugar to taste and a pinch of salt. Add water if you want it more soupy.

Browned Mung Beans
Crushed Mung Beans
Coconut Milk

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