Creamed Sticky Rice with Mung Beans & Coconut: Philippine 'Tutong' With Bacon

Note: Normally, we do not eat this in the Philippines with Bacon. It is being eaten as a sweet by itself without young coconut meat and no young coconut water. I grew up eating this without cinnamon and chia seeds.

TUTONG

Ingredients:

1/4 c mung beans (munggo)

5 c water (depends on how sticky you want it)

5 Tablespoon malagkit

5 c water 

1 and 1/4 c coconut powder

1 T chia seeds

1/16 of one half (1/2) jaggery (matamis na bao)

Note: Instead of powdered coconut cream, you can use canned coconuts and water that equals to
5 c liquid in total)

Procedure:

Walkthrough 1

Roast the mung beans in the frying pan until light brown (it will release a nice mung bean smell) 

Put in a blender and pulse once or twice (do not overprocess and make the mung beans powder like)

Set Aside.

Walkthrough 2

Put the water and the coconut powder inside a blender

Blend

Pour the contents into a pot 

Add all the ingredients except the jaggery (matamis na bao)

boil until the sticky rice and mung bean is cooked

Add the jaggery (matamis na bao)

Cook Stirring frequently until dissolved

Walkthrough 3

Cook the Bacon according to package directions until crispy

Serve cold (from the refrigerator) or warm 

Sprinkle cinnamon on top

Serve with crispy bacon 

Note: 1/2 c of this tests ok for my blood sugar

Procedure in Pictures

 Roasted Mung Beans 

 Mung Beans in the Blender

Mung Beans ready to got to the pot

Home made Coconut Milk

 jaggery (in the US from India)

Jaggery  cooked cane juice that solidified ('matamis na bao' from the Philippines)

Cooking in the pot

Young coconut strings

After the chia seeds were put in (optional) 

I cooked this dish and brought it in my friend's get-together party with friends

Finished creamed sticky rice with no cinnamon on top (another option) topped with crispy bacon

How to make 

Spinach Mushroom Cheese Omelette: Ovo Vgetarian

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Ingredients:

Egg Mixture:

4 'free-range' eggs

(we can visit the farm to see if chickens are well treated)

1/4 tsp. salt

1 Tablespoon water

Filling:

1 slice cheese

4 bacon sliced into pieces 

(made from animal or plant meat -we used 'Morning star' veg. bacon here) 

1 cup (packed) spinach

3 medium white button mushrooms sliced

1/4 of a medium red bell pepper diced

1 medium roma tomato sliced 

1/4 of a medium red onion

1 big clove garlic finely minced

salt to taste

black pepper to taste

1 T olive oil 

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Procedure:

Putting it All Together:

Heat the pan you used to saute the filling or get a new pan 

Put 1 T olive oil and 1 T butter

(whatever animal or plant oil or butter your body prefers)

Add the egg mixture

Spread the egg mixture throughout the pan

When almost done, spread the filling mixture in one half of the omelette

Add the cheese all over the filling

Cover with one side of the omelette

Transfer into a serving platter. 

Serve.

Egg Mixture

Put all the egg mixture ingredients in a bowl

Whisk the egg, water and salt

Set aside

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Filling

Prepare and cut the food items needed for the filling

Heat the pan

Saute the garlic and onion in the olive oil

Add the 'bacon' pieces, tomatoes, mushrooms and red bell pepper

Mix and taste

Add the mushrooms

Mix

Add the spinach

Mix and when cooked, set aside.

                                 

Fry the egg mixture

 Add the filling in one side of the fried egg mixture

 Add cheese on top

                                 

Fold half of it on top

Eat and enjoy.

Note: I ate about 3/4 c of this