Ginataang Munggo At Mais
- 250 grams toasted munggo
- 2 cups water
- 2 cups glutinous rice (washed)
- 4 cups coconut milk
- 1 cup cream style corn
- 1/2 cup whole corn kernel
- 1 to 1 ½ cup sugar
- 80 grams sweetened jackfruit
- Boil toasted munggo in water for 10 to 15 minutes or until it softens.
- In a separate pot, mix glutinous rice and coconut milk. Cook the glutinous rice for 5 minutes, with occasional stirring.
- Add the boiled toasted munggo, whole kernel corn and cream style corn. Stir and cook for another 6 to 8 minutes.
- Add sugar according to taste of sweetness. Then add sweetened jackfruit.
- Serve in a bowl with coconut cream on top.
