Ginataang Monggo

Mungbean Rice Pudding

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Ginataang monggo is an authentic Filipino rice pudding or rice porridge, made from glutinous rice, coconut milk and toasted monggo beans. It is sometimes referred to as Tinutong because of the way the monggo beans is processed.

The green monggo or mung beans are dry roasted in a pan until they turn brown and then pounded coarsely.  They are then cooked with the rest of the ingredients to make the rice pudding.

The beans retains its crunchy, crackly texture even when boiled with the rest of the ingredients,  but it imparts a brown color to the pudding, with a nice toasty (or at times, burnt) flavor.

Typically served as an afternoon snack,  the ginataang monggo can be served hot or cold, and topped with some evaporated milk for more richness.


  • Monggo Beans or Mungbeans
  • Glutinous Rice
  • Coconut Milk
  • Evaporated Milk


  • Sugar


  • 1/2 cup Green Monggo beans
  • 1/2 kilo Glutinuos rice
  • 1 1/2 liters Water
  • 2 cups Coconut milk
  • 250 grams Sugar

  • Evaporated milk

1   Heat a small pan and toast the monggo beans on medium low heat until browned.  

2   Let it cool down for a little bit and grind coarsely using a food processor or pound using mortar and pestle.

3   Put all the ingredients together in a saucepan and bring to a boil.

4   Turn the heat down to simmer, stirring occasionally so the rice will not stick to the pan.

5   To serve, scoop in a bowl and top with evaporated milk.

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