Tinutong is rice porridge cooked with coconut cream and a small amount of toasted mung beans. It is usually served in the afternoons during merienda or afternoon tea.
The Filipino word “tutong” is used to refer to burnt rice. It is the root word for “tinutong”, which translates “to purposely burnt”. The rice in this dish isn’t burnt but the mung beans are toasted until they turn brown. The toasted beans add a unique toasted flavor to this sweet rice porridge.
Malagkit or glutinous rice differs from regular rice due to its stickiness. This quality makes it ideal for porridges and desserts. This type is also ground into rice flour that is used in several other snacks like biko, puto and bibingka.
Preparation time: 10 minutes
Cooking time: 1 hour
Good for: 2 – 3 people
- 1 cup glutinous rice, you may use regular rice.
- ½ cup mung beans
- 3 cups coconut cream
- 3 cups water
- 1 cup sugar
Dry roast mung beans in a pan over low heat until the beans turn brown. The beans will give off a sweet toasted aroma when they have been toasted properly.
The toasted beans maybe split using a mortar and pestle. Do not ground the beans too finely. They should be pounded just enough to split or crack them.
Thoroughly rinse and drain malagkit then place it in a casserole.
Add the toasted mung beans to the rice.
Add water and coconut cream to the rice. Set heat to low and let the rice simmer until the grains are soft and sticky.
Add more water to the porridge to reach desired consistency.
Stir porridge regularly to make sure that it isn’t sticking to the bottom of the casserole and getting burnt.
When porridge has reached the desired thickness, add sugar. You may add more sugar adjust sweetness.