Lelot Balatong (Ginataang Monggo)
Lelot Balatong (Ginataang Monggo) is a treasured Filipino rice porridge that combines toasted, cracked mung beans with glutinous rice, simmered in coconut milk until creamy. This traditional merienda (afternoon snack) strikes a delicate balance between the nutty depth of toasted mung beans and the rich sweetness of coconut milk, creating a warm, comforting dish that's both nourishing and satisfying. The transformation of simple pantry ingredients - mung beans, sticky rice, and coconut milk - results in a porridge with complex textures: tender rice, split beans with bite, all enveloped in a silky coconut base.
Equipment
- Medium pot (kaldero) for cooking the porridge
- Dry skillet (kawali) for toasting mung beans
- Food processor or mortar and pestle (dikdikan) for cracking mung beans
- Wooden spoon (sandok na kahoy) for stirring without scratching the pot
- Measuring cups and spoons (Panukat) for accurate measurements
Ingredients
- ½ cup mung beans monggo/balatong
- ½ cup glutinous rice malagkit na bigas
- 400 ml coconut milk gata, plus extra for topping
- 1 cup water tubig
- ⅓ cup sugar asukal, adjustable to taste
Instructions
- First, measure out all your ingredients - you'll need mung beans, glutinous rice, coconut milk, water, and sugar.
- Start by toasting your mung beans in a dry pan over medium heat (350°F/175°C). Keep stirring until they turn golden brown and smell nutty, about 5-7 minutes. Let them cool completely.
- Once the beans are cool, crack them open. You can use a food processor with quick pulses or a mortar and pestle. You want them split, not powdered - this helps them cook evenly while keeping some texture.
- Get your pot ready with half of the coconut milk and all the water. Bring this to a boil over medium-high heat (375°F/190°C).
- Turn the heat down to very low (185°F/85°C). Add your glutinous rice and cracked mung beans. This is where patience comes in - cook for 20 minutes, stirring often so nothing sticks to the bottom. If it looks too thick, add a little warm water.
- When your rice and beans are tender and have soaked up most of the liquid, pour in the rest of the coconut milk and add your sugar. Let it simmer for 5 more minutes, stirring constantly. You're looking for a creamy porridge that's still a bit loose - it will thicken as it cools.
- Taste and add more sugar if you'd like it sweeter. Pour into bowls while it's hot, and drizzle some extra coconut milk on top. Your Lelot Balatong is ready to serve.
- Remember, if it gets too thick while sitting, just stir in a bit of warm coconut milk to bring it back to the right consistency. It should be creamy but still flow from your spoon.
Tips from Lola's Kitchen
- Toast mung beans until you smell a nutty aroma - this enhances flavor
- Don't skip the cooling step after toasting
- Stir from the bottom to prevent sticking
- Keep heat low once rice is added to avoid burning
- Add coconut milk gradually for better consistency
Nutrition
Calories: 285kcalCarbohydrates: 54gProtein: 10gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 21mgPotassium: 551mgFiber: 5gSugar: 18gVitamin A: 29IUVitamin C: 2mgCalcium: 56mgIron: 5mg
Tried this recipe?Let us know how it was!