Tuesday, March 8, 2016

Nona Lema's photo.
TINUTONG -- Also called 'ginataang munggo' or 'lelot balatong' is an authentic Filipino sweetened rice porridge made from malagkit (glutinous) rice, coconut milk and toasted monggo beans. In my family, it is a favorite afternoon snack...

Monggo beans or mung beans originated in India thousands of years ago. Eating green monggo beans with rice, in whatever form, is considered medicinal in Ayurvedic diet and is one of the natural ways to keep a long, vibrant and healthy life. Monggo beans are considered 'sattvic', meaning heavenly, good food.

The tradition of cooking 'tinutong' dates back to the 12th century when Sri Lumay came to settle in Cebu. He was a prince who descended from the royal dynasty which ruled south India. He practiced hinduism whose main diet was based on rice, wheat, mung beans, other legumes and lentils, vegetables, fruits and coconut. From India, Sri Lumay and his people introduced to us the tinutong.
Here is my recipe of tinutong:

1/2 c green monggo beans
1/2 k malagkit rice
2 c thin coconut milk
1 c thick coconut milk
1/4 k sugar
Procedure:
1. In a pan, dry toast monggo beans until brown. Grind or pound coarsely. Set aside.
2. In a pan, cook malagkit rice in thin coconut milk together with toasted mongo and sugar. Boil until rice is well cooked.
3. Remove from heat. Add thick coconut milk. Serve.

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