How to Make Minatamis na Monggo (Sweetened Adzuki or Red Mung Beans)

By Jun Belen

I am so thrilled to let you know that Jun-blog is up for a People’s Choice for Best Culinary Blog, an accolade given by the prestigious International Association of Culinary Professionals. This very good piece of news was a total surprise. It came unexpectedly, which makes the recognition so much sweeter. Thank you, IACP.

And again, many thanks to all of you for following Jun-blog. I honestly cannot thank you enough and I hope you’ll keep on coming back for more stories and recipes week after week.

I also hope you’ll join me in celebrating with a bowl of vanilla ice cream and minatamis na monggo — sweetened red mung beans. One of the simplest desserts my mom taught me is a sweet stew of fruits and beans. She simmers fruits like saba bananas and beans like monggo in a simple stew of sugar and water with a pinch of salt. She simmers them until they are tender but not overly soft.

Pair the sweetened beans with vanilla ice cream for an unexpectedly delicious treat. Fitting for an unexpectedly sweet recognition.

Sweetened Adzuki or Red Mung Beans Recipe, makes about 2 cups

1 cup adzuki or red mung beans
water
3/4 cup sugar
pinch of salt

Pick over the beans and discard dried and discolored ones. Soak beans in three cups of water or three times as much water as beans. Leave the beans soaked overnight and drain them the following day.

In a heavy saucepan, add the soaked beans, water, and sugar. Use three cups of water for every cup of dry beans. Bring to a boil, reduce the heat and simmer, covered, until tender, about 45 minutes to an hour. Store in glass jars.

Published on March 27, 2012

Samantha

Big, big congratulations Jun!! Could not have happened to a more deserving person! Thanks for another wonderful and simple post. I remember my Dad simmering all kinds of beans and fruits like this when I was a kid- it was the only dessert my ‘adobo-making’ Dad made. It was simple and delicious with a splash of Carnation milk! Congratulations again and please keep this site going- it’s so important to many expats who want to rediscover the foods of our childhood. Cheers!
Bianca Garcia

I love minatamis na monggo! And minatamis na saging, my dad makes the best version Congrats on the nomination, Jun! I just voted for you
Jun Belen

Thank you, Bianca!
Jun Belen

Thank you, Samantha! In our household it’s Alaska instead of Carnation.
Xai Losito

Wala pa ring tatalo sa Alaska.
Janae Wise

Oh my goodness!! Now I have proof I’m not a freak! For years, I have made “dessert beans,” similar to this recipe, but always thought I was a weirdo, because who eats sweet beans. Well obviously, whole cultures think this is acceptable and even, dare I say delicious. Thanks for sharing, so excited to try!
Jun

…this is very refreshing desert, ill definitely try this, thanks for sharing …Congrats for the nomination and more power..GOD BLESS!
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Edithbpalma

Congratulations dear brother, we are so proud of you. Another reminiscing piece of our childhood days.
saberkite

Congratulations Jun! Just now able to comment, so I hope it’s not too late hehe.

I have fond memories of this dessert, or at least a version of it. My dad’s older brother taught me how to make a delicious snack with mung beans (the green kind), milk and sugar. We’d sneak a few beans before my grandma would cook it for dinner. Simple yet satisfying.
Jun Belen

Never too late, Kat! Thank you for writing! Did you ever make it with coconut milk? Ginataang monggo? That’s a great variation, too. Hope all is well.
Meg T.

Thank you! I really needed to know how to make these beans…I use them in halo halo!
Roberto Cahanap

Hi Jun,

Nice blog!

I searched online for this recipe and found yours. I remember having this as a kid.

My girlfriend is Dominican and they have something called “habichuela dulce”. I wanted her to try our filipino sweet bean treat.

I made your recipe, but it did not come out as sweet as I wanted. And the beans were still hard after over 2 hours of simmering.

I will try it again sometime this week.

Keep up the good work with the blog!.
Jun Belen

Thank you for writing, Roberto and thank you for the kind compliments to the blog. Did you soak the beans overnight? The beans cook faster when they are soaked overnight. Also, don’t simmer them for too long because if you do they turn out to soft and mushy. Almost paste-like.

Junblog

How to Make Minatamis na Monggo (Sweetened Adzuki or Red Mung Beans)

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