This is one of my favorite merienda when I was a little boy, Nanay would cook Ginataang Totong in a large cauldron and sell it in front of our sari-sari store. My participation on the cooking process is to roll a (gin) bottle to the already toasted mung beans to remove its skin, and of course tasting it.
I’ve tested cooking the dish the was we do it some 30 years ago, here’s how we cook Ginataang Totong.
Ginataang Totong (Munggo) Cooking Procedure
- Toast (or roast) mung beans in a pan (we used kawali) over medium heat, stirring continually to prevent munggo from burning. Cook until it the mung beans are dark brown in color but not burnt.
- Remove the beans from heat and set aside to cool down
- Once the beans have cooled down, place it in a flat surface (we used bilao), and crush the toasted monggo with a rolling pin (in our case we use gin bottle). Discard the loose skin from the beans, this is where the bilao is useful, what I did was to toss and catch the beans (or what we call in tagalog as pagtatahip), the method will remove all the unnecessary parts of the toasted beans.
- In a bowl, mix 2 cups of the coconut milk and sugar, set aside
- Wash the malagkit thouroughly and mix it with the remaining coconut milk in a saucepan. Bring the mixture into boil while stirring it occasionally.
- Half-way to the cooking process, add in the coconut milk and sugar mixture and the toasted mung beans.
- Cook until rice is tender, add in the coconut cream (kakang gata) and simmer for another 2 minutes
- Serve hot.