Best 2 Philippine Mung Beans In Coconut Milk Recipes

In the realm of Filipino cuisine, mung beans take center stage in a delightful symphony of flavors and textures. "Mung Beans in Coconut Milk", also known as "Ginataang Monggo", is a cherished dish that epitomizes the harmonious blend of sweet, savory, and creamy elements. This culinary masterpiece is a comforting stew where tender mung beans dance amidst a rich coconut milk broth, infused with a symphony of aromatic spices and vegetables. As you embark on this culinary journey, discover the secrets behind this beloved Filipino dish and explore variations that cater to diverse palates. From the classic rendition to unique twists featuring ingredients like pork, chicken, and shrimp, each recipe promises a tantalizing adventure for your taste buds. Get ready to savor the magic of "Ginataang Monggo" and elevate your culinary repertoire with this extraordinary Filipino delicacy.

Here are our top 2 tried and tested recipes!

PHILIPPINE MUNG BEANS IN COCONUT MILK

Philippine Mung Beans in Coconut Milk image

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Provided by Aunt Cookie

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups dried mung beans
1 -1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Steps:

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).

MUNG BEAN CAKE WITH COCONUT MILK

Mung Bean Cake With Coconut Milk image

I found this recipe years ago, but don't remember where. I have made it a few times to accompany an Asian meal, and it has always been well-received. Don't let the shallots scare you off. They are quite sweet tasting when browned, like caramelized onions. Mung beans can be found in Asian markets, or Asian sections of larger supermarkets. This is a very dense, moist cake.

Provided by Outta Here

Categories Dessert

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mung beans (yellow)
1 1/2 cups coconut milk
1 1/2 cups light brown sugar (or 1/2 cup Thai palm sugar)
6 large eggs
1/2 cup shallot, finely chopped
3 tablespoons canola oil

Steps:

In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.

Nutrition Facts : Calories 408, Fat 17.1, SaturatedFat 9.1, Cholesterol 141, Sodium 95.4, Carbohydrate 55.1, Fiber 5.3, Sugar 38.6, Protein 11.5

Tips:

To remove any dirt or debris from the beans, carefully rinse them before cooking.
To enhance flavor and texture, soak the beans overnight or for at least 4 hours.
Use fresh coconut milk for the best taste and aroma.
Adjust the amount of sugar and salt according to your preference.
For a thicker consistency, cook the mung beans for a longer time.
Serve the ginataang munggo hot or cold, garnished with toasted coconut flakes and a squeeze of lemon or lime juice.

Conclusion:

Ginataang munggo is a delightful and versatile Filipino dish that can be enjoyed as a sweet dessert or a savory main course. With its creamy coconut milk, tender mung beans, and aromatic spices, this dish is a true culinary delight. Whether you're looking for a comforting breakfast, a satisfying snack, or a special dessert, ginataang munggo is sure to hit the spot. So gather your ingredients, fire up the stove, and indulge in this delectable Filipino treat!

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