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KAKANIN MUNGGO

2/26/2021

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Kakanin Munggo is one of my most favorite rice recipes I've made. Also called Kakanin Butchi in Bataan. Somewhat similar to Bibingkoy that has mung beans inside. And that's what I love about this recipe. The sticky rice is perfect with the soft munggo and the charred topping is so delicious! 
I've made this recipe before. The time I was inspired to make similar to the Kakanin my mom used to buy at a local market.
This time, I changed it a bit. I added less condensed milk and baked it on a banana leaf which is highly recommended if available. Taste is way much better!
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Texture is almost similar to Tibok-Tibok and Inutak. Tibok-Tibok is topped with latik and Inutak's topping is charred like this. And you know what I like better with this recipe? It tastes better the next day. I just placed it in fridge and ate it like that. Love it!  But,  if you are not a fan of eating cold food, you can always warm it up in the microwave or place in the oven again for few minutes. I have recipe notes below, make sure to read them. 
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This recipe is actually easy to make.  To prepare, cook the beans in water until soft. Combine the flour, coconut milk and sugar in a wok and cook until thick. Spread half of the mixture on a pan. Top with the cooked beans. Combine coconut milk and condensed milk then pour half of the mixture over the beans. Add the remaining glutinous mixture then top with remaining coconut-condensed milk. Bake at 450F for about 45 minutes to 1 hour or until top is somewhat charred. Easy isn't it? 
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I have this collage below how I made it step by step. I hope this help or guide you while making this recipe. 
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If you love kakanin and kalamay, here's a list of recipes if you want to check them out. 
  • SAPIN-SAPIN
  • BIKO WITH LANGKA
  • KAKANIN LANSONG
  • NATIVE KUTSINTA
  • TIBOK-TIBOK
  • INUTAK
  • UBE KALAMAY
Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 
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 KAKANIN MUNGGO RECIPE

Ingredients:
  • 1 cup / 180ggreen mung beans
  • 4 cups water/1 liter plus more if needed
  • 1/3 cup/67g sugar + 1/4 cup/ 50g sugar, divided
  • 2 cups /250g  glutinous rice flour
  • 5-3/4 cups coconut milk or 3 cans (13.5oz/400 ml each) plus 3/4 cups coconut milk - about a total of 1,380ml
  • 1 cup /300g condensed milk
  • 1 can, 13.5 oz /400ml coconut milk
​

VIDEO

Procedure:
  • In a small pot, cook mung beans in 1/3 cup sugar and water. Boil until mung beans are cooked and water has evaporated. Set aside.
  • In a deep pan or wok, combine glutinous rice flour, coconut milk and 1/4 cup sugar. Simmer over low heat while continuously stirring until it thickens. Set aside. 
  • Preheat oven to 450 F/ 230C.
  • Grease a ​13 x 9 baking pan with a non-stick cooking spray, oil brush with butter. You can also line the pan with banana leaf if available. Taste is much better with banana leaf.
  • Spread half  of the glutinous rice-coconut milk mixture.
  • In a small bowl combine 1 can / 400ml coconut milk and condensed milk. Mix well.
  • Spread half of the coconut milk-condensed milk mixture on top of the glutinous rice-coconut milk mixture.
  • Form mung beans balls on top or you can spread  them over the prepared mixture.
  • Spread the rest of the glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
  • Then, pour the rest of the coconut milk-condensed milk mixture on top.
  • Bake for 50-60 minutes or until top of the mixture becomes golden brown or somewhat charred. Oven temperature varies. Make sure to check before the set time.
  • See my notes are available below.
  • Enjoy! 
​

RECIPE NOTES:

  • If the beans are not soft enough after all the water has evaporated, you can always add water and continue boiling. The goal is make it really soft. 
  • For the coconut milk and condensed milk topping, you can do 1 cup coconut milk instead of 1 can. I've tried it before and that's fine. I just love it with more coconut milk. 
  • This can also be baked at 425F for 1 hour to 1 hour and 15 minutes or until top is somewhat charred. 
  • Any leftover can be stored in the refrigerator and consume within 3 days. Make sure to wipe the container's lid if there are any moisture as this causes for shorter shelf life due to the coconut milk. 
  • It can be eaten cold straight out from the refrigerator. Personally, I prefer it cold than warm. 
  • Microwave for 30 seconds to 1 minute if you like it warm.


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Kakanin Munggo BY PinoyCookingRecipes
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