We have several types of rice pudding in the Philippines. My last recipe, Champorado (chocolate pudding), uses the same type of rice and evaporated milk. This dish uses that same type of rice but instead of evaporated milk, we use coconut milk. And the addition of toasted mung beans adds nuttiness to the pudding!
Ingredients:
- 1 cup yellow mung bean
- 1 1/2 cup glutinous rice
- 1 cup sugar
- 2 cups water
- 4 cups coconut milk, plus more for toppings
Directions:
- In a heated pot, add the mung beans. Saute until toasted. Set aside about 1/4 cup for the toppings.
- Add the glutinuous rice. Saute for a few minutes.
- Add the 2 cups of water. Be careful, it will sizzle!
- Stir until the rice absorbs all the liquid.
- Add the sugar and 3 cups of coconut milk. Stir until the sugar dissolves.
- Cover and simmer for an hour, stirring every fifteen minutes to make sure the rice doesn’t stick on the bottom.
- Serve while warm. Drizzle with coconut milk and sprinkle some toasted mung beans on top. Enjoy!
