Recipe #22: MINATAMIS NA MUNGGO (Sweet Red Mung Beans)

This recipe brings back a lot of childhood memories in my hometown Malabon. The friendly sorbetero (ice cream vendor) would roam around the neighborhood enticing the kids for a daily afternoon treat of everyone’s favorite cold dessert.

Dirty ice cream maybe just a dime a dozen, but there’s nothing dirty in it. And in the town where I grew up, it was served with something extra special. Ice creams are smothered in Sweet Red Mung Beans or Minatamis na Mungo — a great topping more delectable than mallows, chocolate syrup, or sprinkles.

Minatamis na Mungo is one of my family’s favorite local delicacies. Aside from being a topping for ice cream, it’s also one of the ingredients in Halo-halo, a filling or palaman in breads and hopia, or even as a partner of suman. And guess what, it can also be eaten as it is!

If you like buying Minatamis na Mungo preserves in bottles, I’m telling you now that this one tastes a hundred times better. Adding it as a topping on ice cream may not be very common in other places in the country, but I’m sure you will also enjoy this yummy treat especially during the summer season.

The recipe below is my mother’s who loves local delicacies. Enjoy!

Ice Cream with Sweet Mung Beans (Munggo)


Minatamis na Munggo (Sweet Red Mung Beans) Recipe

You will need:

  • 1/2 kilo red munggo (mung beans), washed
  • water
  • 1/2 kilo brown sugar
  • 1 tspn baking soda
  • ice cream, any flavor of choice, but preferably the plain ones (I like vanilla and ube)

How to prepare:

  1. Soak the mung beans in water overnight.
  2. In a medium-sized sauce pan, place the beans. Add water, about two inches above the level of the mung beans. Place the pan over medium heat and bring to a boil. Reduce heat once it starts boiling. Cook until the beans are soft but firm.
  3. Remove from heat. Using a strainer, drain some of the water leaving about a cup. Place the pan with the mung beans back on the stove.
  4. Add the brown sugar and baking soda. Simmer for about 20-30 minutes or until the liquid has caramelized and the beans has turned very soft but not pasty (see picture).
  5. Remove from heat and let it cool in room temperature.
  6. Scoop your favorite flavor/s of ice cream in a serving glass or bowl. Top it with the sweet mung bean mixture.
  7. Place the leftover in a tightly sealed bottle and keep it inside the fridge for future use.

 

 


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