Totong or Ginataang Monggo

Totong is one type of ginataan (sweetened rice grain, malagkit or glutinous rice cooked in coconut milk) recipe from the Philippines. This can be served as a dessert after a main course or simply a mid-day meal or quick snack.

Ingredients

• 1/4 cup red monggo beans
• 1 1/2 cups white sugar
• 1 cup glutinous rice  (malagkit)
• 3 cups coconut cream (if the only available is in can, use the coconut cream instead of coconut milk)
• 5-6 cups water

Heat the pan and toast the monggo beans on a medium fire until dark brown.  Put the toasted monggo beans on a clear, sealable plastic bag then crack it, make sure not to turn it into powder.

Open the plastic and pour the cracked monggo beans on a sifter to separate the powdered from cracked – do not tilt or sift thoroughly, a little bit of monggo dust can bring more flavor. In a deep casserole, put the water and let it boil.  Once it boils, add the the glutinous rice and the monggo beans, medium fire.  Make sure to stir it once in a while to avoid the rice from burning.  As the rice starts to get cooked, you can add the coconut cream and the sugar.  You may need to add more water (1 cup at a time) if it becomes more sticky as the rice starts to absorbs more but there is no need to add a coconut milk. The consistency should be sticky but creamy enough and not dried like a sticky rice pudding.  See featured image as a sample.

You can add more sugar or water as per your desire. Let it cool just a little bit then serve.

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