Presenting the two popular merienda or mid afternoon snack in the Philippines. Ginataang Mais & Ginataang Munggo. Both brings back childhood memories & traditions of local cuisine that is very typically Filipino
Ginataang Mais is a type of Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. A popular delicacy in the Philippines, the rice gruel is commonly served as a filling midday snack or after-dinner dessert. It can be enjoyed warm or cold, usually with a generous drizzling of coconut cream (kakang gata).
Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in awhile. This will take approximately 12 to 15 minutes.
Add the whole kernel corn and cook for 5 minutes.
Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
Transfer to a serving bowl and serve.
Next is Ginataang munggo, also known as lelut balatung in pampanga or tinutungang munggo, is a Filipino glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves.
Pound beans on a mortar and pestle until roughly ground.
Boil coconut milk and coconut cream together in a pot. Add the sticky rice and the ground monggo beans and let simmer, while constantly stirring, for about 30 minutes or so, or until the rice and the monggo are cooked as desired. Sweeten with sugar. Water may be added if consistency gets too thick. Serve hot