I tried googling this dish but I couldn’t find anything that refers to it. Wait a minute. Googling? Sorry, up to now I still feel uncomfortable using that word as a verb but I guess I’ll get used to it. Anyway, I looked and used all the possible keywords but it turned out – NOTHING! I just wanted to see if there are other people who had this dish in the past as meryenda or snack. I guess we are just one of the few weird ones eh?
Mung Beans or Filipinos call it – Mungo or Mongo are seeds that when germinated, it turns into what is commonly known in your favorite supermarket as Bean Sprouts or Toge. Growing up, my dad used to cook Ginisang Mungo (Mung Beans Soup) and he would purposely boil an extra cup or two of this beans so we can have it as snacks. It is always nice when you eat ‘em chilled.
2 cups Mung Beans or Mungo
7 cups Water
2 teaspoon Vanilla Extract
Sugar to taste
Evaporated Milk – amount is up to you.
note* You may substitute sugar and evap milk with just Condensed Milk.
Fill a deep casserole with 7 cups of water.
Add the mung beans or mungo
Place casserole over medium-high heat.
Let it boil for about 30 minutes or until mung beans start to peel their outer shells.
Scoop a few of the beans with a spoon and press to see if they are tender.
If the beans are tender, it means they are done.
Set it aside to cool down to room temperature then transfer in the fridge to chill.
Once chilled, scoop beans in a glass or bowl.
Add some cold evaporated milk.
Add some sugar to sweeten it.