Ginataang Munggo with Sago and Langka

Ginataang Munggo with Sago and Langka is a creamy, comforting Filipino dessert that brings together the rich flavors of mung beans, coconut milk, glutinous rice, and mini sago pearls, all elevated by the sweetness of langka (jackfruit). This variation of the traditional ginataang munggo is a delicious, sweet treat that’s perfect for satisfying your cravings for something both comforting and indulgent.

Why You’ll Love This Recipe

This dessert is the perfect balance of textures and flavors. The mung beans provide a hearty, earthy base, while the coconut milk and cream bring richness and creaminess. The glutinous rice adds a bit of chewy texture, and the sweetened langka gives it a fruity sweetness that pairs beautifully with the coconut flavors. Topped off with the chewy mini sago pearls, this dessert is truly a comforting Filipino treat that’s perfect for any occasion.

Ingredients

• ½ cup mung beans (munggo)

• 3 cans (13.5 oz each) coconut milk

• 3 cups water

• 1 cup glutinous rice, washed and drained

• 1 cup coconut cream

• 1 cup sugar

• 1 cup cooked mini sago

• 1 ½ cups sweetened langka, cut into strips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Mung Beans:

1. In a pan over high heat, roast the mung beans for about 2-3 minutes until they are slightly browned, stirring frequently.

2. Remove from heat and allow the beans to cool to the touch. Use a mortar and pestle to gently pound the beans to crack them open.

3. Use a fine-mesh sieve to separate and shake off the hulls, then set the cracked mung beans aside.

Cook the Munggo:

4. In a pot over medium heat, combine the coconut milk and water. Stir to combine and bring to a simmer.

5. Add the cracked mung beans and cook for 10-15 minutes, stirring occasionally, until the mung beans soften and break down.

Add the Rice:

6. Stir in the washed and drained glutinous rice, making sure it is evenly distributed in the pot. Lower the heat, cover, and continue to cook for 20-25 minutes, stirring occasionally, until the rice begins to soften and the mixture becomes thicker.

Add Coconut Cream and Sugar:

7. Stir in the coconut cream and sugar. Cook for 6-8 minutes, or until the mixture thickens slightly and the sugar is completely dissolved.

Finish the Dish:

8. Add the cooked mini sago pearls and the sweetened langka strips to the pot. Gently stir until everything is well distributed, then cook for an additional 3-5 minutes to heat the mixture through.

Serve:

9. Ladle the ginataang munggo into serving bowls. Drizzle with extra coconut cream if desired, and serve warm. Enjoy this creamy, sweet Filipino dessert!

Servings and timing

• Servings: 6 servings

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

• Calories per serving: 250 kcal

Variations

• Add more fruit: You can add other fruits like ripe mango or banana for a twist on the flavor.

• Make it sweeter: Increase the sugar to taste if you prefer a sweeter dessert.

• Vegan version: This recipe is already vegan, but you can use an alternative sugar (like coconut sugar) for a different taste.

• Add a hint of spice: Add a pinch of cinnamon or vanilla extract to give the dessert a more complex flavor.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a pot over low heat, adding a splash of coconut milk or water to loosen the consistency if needed.

FAQs

1. Can I use canned mung beans instead of dried?

You can use canned mung beans, but the texture and flavor might not be as rich as when using dried beans. If using canned, skip the roasting and pounding steps and just add them directly to the coconut milk mixture.

2. Can I use regular rice instead of glutinous rice?

Glutinous rice gives this dish its signature chewy texture. If you substitute with regular rice, the texture will be different, but it’s still delicious.

3. Can I use fresh langka instead of sweetened langka?

Fresh langka can be used, but you will need to cook and sweeten it yourself. Sweetened langka gives a much more convenient and consistent flavor.

4. Can I make this ahead of time?

Yes, this dessert can be made ahead of time and stored in the fridge. Just reheat gently on the stove before serving.

5. How can I make this dish thicker?

If you want a thicker consistency, let it cook a little longer or add a bit more coconut cream or glutinous rice to the pot.

6. Can I use other types of beans?

While mung beans are traditional, you can experiment with other beans like red beans or kidney beans, though the flavor and texture will be different.

7. Can I use another type of sago?

Yes, you can use larger sago pearls or even tapioca pearls if you prefer, but mini sago pearls are traditional for this dish.

8. Can I serve this dessert cold?

Yes, you can chill this dessert and serve it cold, but it’s traditionally served warm.

9. How do I make this dish spicier?

For a spicy twist, add a few slices of fresh chili to the coconut milk mixture while it simmers.

10. Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk, but keep in mind that the richness and creaminess of the dish might be slightly reduced.

Conclusion

Ginataang Munggo with Sago and Langka is a creamy and comforting Filipino dessert that brings together the earthy flavor of mung beans, the richness of coconut milk, and the sweetness of langka, all enhanced by the chewiness of glutinous rice and sago pearls. It’s a simple yet delicious treat that’s perfect for any occasion, offering a delightful combination of flavors and textures in every spoonful. Try it today and enjoy the indulgence of this Filipino classic!

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