This is one of my favorite dishes. Whenever
ginisang monggo (mung beans) is being cooked at home, I always ask for around half a cup or so of the freshly-boiled monggo and some of the water it boiled on, then I mix some sugar on it and presto! A sweet concoction I think noboby else does but me. It tastes like hopia monggo (another favorite!) without the flaky bread crust. My
Nanay had gotten so accustomed to my request that she would usually add more than the usual monggo beans to boil. And of course, the ginisang munggo is truly the perfect dish on a cold rainy day. Paired with some dried or smoked fish and you have a wonderful wonderful meal!