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
Instructions
- In a pan over high heat, roast the mung beans for about 2-3 minutes until browned, stirring frequently.
- Remove from heat and let the beans cool to the touch. Using a mortar and pestle, pound to crack the beans.
- Use a fine-mesh sieve to shake off the hulls, then set the cracked mung beans aside.
- In a pot over medium heat, combine the coconut milk and water. Stir to combine and bring to a simmer.
- Add the cracked mung beans and cook for 10-15 minutes, stirring occasionally.
- Stir in the glutinous rice, ensuring it’s evenly distributed. Lower the heat, cover, and continue to cook for 20-25 minutes, stirring occasionally, until the rice begins to soften.
- Stir in the coconut cream and sugar, and cook for 6-8 minutes or until the mixture has slightly thickened and the sugar is dissolved.
- Add the cooked mini sago and sweetened langka to the pot. Gently stir until well distributed, then cook for an additional 3-5 minutes to heat through.
- Ladle into serving bowls and drizzle with extra coconut cream if desired. Serve warm and enjoy!
Notes
- For extra sweetness, you can add more sugar to taste.
- Sweetened langka is optional, but it gives a unique flavor and texture to the dish.
- If you can’t find mini sago, you can substitute with tapioca pearls or use regular sago and adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 24g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
