Ginataang Mais at Monggo is a combination of ginataang mais and ginataang monggo. I enjoy having both dishes for merienda and today I am craving for both at the same time — so I made a single dish that is somewhat a hybrid.
To be honest, I am not sure how this Ginataang Mais at Monggo idea will turn out. Sure, both dishes taste good when eaten separately, but it does not guarantee that the result will be at least good if both dishes are combined into one. However, the doubt was cleared when I tastes the result; it was good, or should I say even better than having each dish on separate instances . I think that this experiment was a success.
To me, there are only two ways to enjoy Ginataang Mais at Monggo: eat it while it is hot, or enjoy it when is chilled. I like it cold as a dessert, while it should be really hot during merienda time.
Let me share with you the steps on how I made the toasted mung beans (tustadong monggo). Here is how I did it: heat an empty frying pan. Once the pan is hot, scoop a cup of fresh hard mung beans and pour it on the pan. Toast the beans over medium heat while trying to move the pan in a forward and backward motion every few seconds. This will help cook the beans evenly. Continue toasting until the mung beans turn brown. Let the mung beans cool down and then crack it using a mortar and pestle tool.
Use either fresh sweet corn, frozen sweet corn, or sweet corn on the can. White corn can also be used, but you will have to add additional sugar to balance the sweetness. If you have questions, let me know by commenting below.
Try this delicious Ginataang Mais at Monggo for dessert or merienda. Let me know what you think.
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Ginataang Monggo at Mais
- 6 cups coconut milk
- 3/4 cups sweet rice malagkit
- 1 cup toasted mung beans cracked
- 1 cup sweet corn
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt optional
- Pour the coconut milk in a cooking pot. Let boil.
- Stir-in the sweet rice (also known as glutinous rice). Cook for 5 minutes in medium heat while stirring every minute.
- Add the toasted mung beans. Stir and cook for 6 to 8 minutes.
- Stir the corn in the pot. Continue to cook while constantly stirring for 8 to 10 minutes.
- Add the sugar stir.
- Pour-in the vanilla extract. Stir and cook until the mung beans are soft. Add salt, if preferred.
- Transfer to a serving bowl. Serve hot.
- Share and enjoy!