Mung Beans (Monggo) are small yellow beans with a bright green seed coat. They are shelled and dried often sold in local markets by kilo or packs. Before using, wash the beans in water, drain and boil until tender. Â Sweetened mung beans are commonly used in Filipino desserts as a filling in breads and…
Pinoy Ingredients
Muscovado Sugar
Muscovado Sugar has long been produce in the Philippines using a traditional method of crushing and cooking sugarcane juice to produce a natural sweetness that is free from harmful chemicals. Organically grown sugarcane are processed in a traditional method where it is squeezed, boiled, stirred and dried to make a powdered dark sugar called muscovado….
Sago
Sago Pearls are tiny white dried balls of sago obtained by grinding the pith of the sago palm to a paste and pressing it through a sieve. It is a glutinous, with little taste, and is often used in Asian desserts. It is traditionally cooked and eaten in various forms, such as rolled into…
Rice and Rice Flour
Rice is the starchy white seeds or grain from rice plants. Rice has many kinds of varieties, for many purposes, are distinguished as long, medium, and short-grain rice. The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes more sticky. Short-grain rice is often used for rice pudding or porridge….
Glutinous Rice
Glutinous rice also called sticky rice, sweet rice, or waxy rice. Is a type of Asian rice that is especially sticky when cooked. It is called in the sense of being glue-like or sticky and not in the sense of containing gluten. While called “sticky,” it is not to be confused with the other…