Ginataang Munggo (Lelut Balatong / Tinotong)

Ginataang Munggo Recipe (Lelut Balatong / Tinotong)

Ingredients

• 1 cup mung beans (monggo)
• ½ cup glutinous rice (malagkit), washed
• 4 cups water
• 2 cups coconut milk (gata)
• 1 cup coconut cream (optional, for richer flavor)
• ¾ to 1 cup brown sugar (adjust to taste)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional)

Instructions

1. Cook the Mung Beans

1. Wash the mung beans thoroughly.
2. In a pot, combine mung beans and water.
3. Bring to a boil, then simmer for 30–40 minutes or until soft.

2. Add the Glutinous Rice

1. Add the washed glutinous rice to the cooked mung beans.
2. Stir occasionally to prevent sticking.
3. Continue cooking for 20–25 minutes until the rice becomes soft and the mixture thickens.

3. Add Coconut Milk

1. Pour in the coconut milk.
2. Stir continuously and simmer over low heat for about 10 minutes.

4. Sweeten

1. Add brown sugar and salt.
2. Stir until the sugar completely dissolves.
3. Add vanilla extract if desired.

5. Finish with Coconut Cream

1. Pour in the coconut cream.
2. Simmer for another 5 minutes until thick and creamy.
3. Remove from heat.

Serving Suggestions

• Serve hot during rainy days.
• Can also be served chilled.
• Top with toasted coconut curds (latik) for extra flavor and texture.

Tips

• If the mixture becomes too thick, add a little water or coconut milk.
• For a richer taste, use freshly squeezed coconut milk.
• Adjust the sweetness according to your preference.

Yield: 6–8 servings
Preparation Time: 10 minutes
Cooking Time: 1 hour to 1 hour 15 minutes

This Kapampangan-style Lelut Balatong is creamy, hearty, and has the perfect balance of coconut richness and sweet mung bean flavor.