INGREDIENTS:
- ½ cup malagkit, rinsed and drained
- ½ cup munggo
- 400 ml coconut milk (save extra for toppings)
- 1 cup water
- ⅓ cup sugar
HOW TO COOK:
- Start by toasting the munggo in a pan over medium heat.
- Cooking until brown then set aside to let it cool.
- Use a food processor and lightly pulse the toasted munggo (crack it open but do not pulverize it; you can also use mortar and pestle).
- Pour half of the coconut milk and the water in a pot then bring it to a boil.
- Add the malagkit and the munggo then stir.
- Cook in very low heat for 20 minutes while stirring occasionally (add water if needed).
- Once liquid is absorbed by the malagkit and the munggo and mixture becomes thick, add the remaining coconut milk and the sugar
- Stir and simmer for 5 more minutes.
- Remove from heat and serve hot.
- Pour the extra coconut milk around for the topping. Enjoy!
IMAGE: angsarap.net
Also try: Sweet Ginataang Mais At Munggo
