Maja Munggo

Looking for a sweet treat that’s both unique and easy? Say hello to Maja Munggo—a Filipino dessert that’s sure to win you over! This classic dish mixes creamy coconut milk with soft mung beans, making it a perfect dessert for any occasion.

This was inspired by Chef RV, who recreated a dessert he tasted when he was out of the country and generously shared the recipe with us.

Maja Munggo is a sweet, creamy treat made from mung beans, coconut milk, and sugar. It’s a fun twist on the classic Maja Mais, which is usually made with corn. The mung beans add a unique, slightly nutty flavor that pairs perfectly with the rich coconut milk. Think of it as a creamy pudding with a special touch.✨

You can also dress it up with toppings like toasted coconut, nuts, or coconut curd. Plus, it keeps well in the fridge, so you can make it ahead and enjoy it later.

So if you’re in the mood for something sweet or want to try a classic Filipino dessert with a twist, Maja Munggo is a great choice. It’s easy to make, delicious, and sure to be a hit with everyone who tries it. Give it a try—I hope you love it as much as I do!🧡😋

NOTES ON MAJA MUNGGO:

• The mashed munggo is optional. You can use sweetened munggo directly from the jar if you don’t want to mash it.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’ll see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

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Maja Munggo

A fun twist on Maja Blanca that you didn’t know you needed

Course Snack

Cuisine Filipino

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

• ½ cup sweetened munggo drained
• ¼ cup sweetened munggo drained and mashed
• 2 tbsp white sugar
• ½ cup cornstarch
• 1 cup water
• ¾ cup coconut milk
• ½ cup evaporated milk
• ½ cup powdered milk
• Pinch of salt
• 2 tbsp butter

Instructions

1. Except for the butter, add all the ingredients to a pan (heat still turned off). Mix well.
2. Turn on the heat to low-medium and cook until the consistency is thick.
3. Add the butter and mix again until it is fully melted.
4. Transfer the mixture to a greased container.
5. Let it come to room temperature before enjoying, or place it in the fridge to firm up more.

6. This can be eaten as is or topped with Latik.

Recipe Notes

• The mashed munggo is optional. You can use sweetened munggo directly from the jar if you don’t want to mash it.

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