INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

PROCEDURE

1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.