KAKANIN MUNGGO

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!

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. 

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! 

 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

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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! 

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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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NATIVE KUTSINTA

PRINTABLE RECIPE

Kakanin Munggo BY PinoyCookingRecipes