Monggo (alternate spelling “munggo”)ice candy is close to my heart not only for it’s taste but of the memories I associate with my mother.
She was known for her special monggo ice candy which were quite a hit when she used to have a food stall in front of the national high school in my hometown. Nobody else sells that flavor so everyone came to her to get a taste of this yummy, icy treat.
To those unfamiliar, ice candy is the Filipino version of popsicle. It can be of any flavor and can be plain as fruit juices or more complex as pureed or scraped flesh of fruits, young coconut meat, boiled root crops, cooked beans, mashed up cookies, etc. mixed with milk, sugar, flavor essences, food color, and anything you can imagine.
These ice candies are packed in a specialized plastic bags and sealed by tying tightly at the end then frozen before eating.
I’ve made thousands and thousands of these ice candies during my younger years in Philippines as I was Mama’s main helper in making them, and I can tell you by experience that it takes skill and practice to tie the ice candy properly.
I’ll try to show this to you in the photos below. I could have taken the pictures from another angle but being the sole photographer in this endeavor, I can only show you how it’s done from my perspective.
Hopefully, you get the idea and try practicing before actually going crazy with ice candy making. If by chance you are unable to do it correctly and still want to make them, I suggest using rubber bands to tie the ends tightly making sure you twist the plastic a couple of times to make sure it won’t leak.
This recipe is a little different from my mom’s, as she sells for commercial purposes, but taste-wise, it’s equally delicious.
The secret ingredient is “coconut milk” which gives the ice candy a richer flavor.
My mom’s original recipe uses powdered milk and white granulated sugar, while I go with condensed milk and skipped the sugar.
Of course, the star ingredient is pre-cooked mung beans, which marry beautifully with the rest of the ingredients. You can use either brown or green mung beans.
For instructions how to pre-cook the beans, click here. Adjust the measurements accordingly (you’ll need about 3/4 cup dry mung beans to produce 2 cups of cooked beans).
Prep Time: 15 minutes
Freezing Time: at least 6 hours, overnight better
Yields: 20 pieces
Ingredients:
2 cups pre-cooked green mung beans
1 can sweetened condensed milk (14 oz.)
2 cups coconut milk (or 1 13.5-oz can )
2 cups filtered water (or clean and safe tap water)
Tools/Materials You’ll Need:
20 pieces ice candy plastic bags (1.5″ x 10″)
Funnel
Soup Ladle
2 1/2 quart pitcher
Chopstick/bamboo skewer (or anything thin enough to fit the funnel hole)
Procedure:
1. Pour all the ingredients in a pitcher and stir until well-mixed. The mung beans will sink to the bottom but that’s okay. You will need to stir it every time you fill the ice candy bags.
2. Open the bag by rubbing it between your thumb and forefinger. Insert the funnel into the opening. Stir the mixture and scoop the liquid and slowly pour into the funnel, carefully watching so the liquid won’t spill. Leave about 2 1/2 to 3 inches of space for tying. Use a chopstick or bamboo skewer to unclog the funnel if it happens.
3. TO TIE: Twist the bag a couple times. Create a loop and hold it with your forefinger. Using both hands to maneuver, insert the end of the plastic into the hole then pull opposite sides to create a tight knot.
4. Repeat steps 2-3 until the mixture is used up. Trim the ends of the ice candies (optional) and place in a freezer-safe container (I just use my baking sheet).
5. Place in the freezer for at least 6 hours before serving.
Tips:
- Occasionally, some of the ice candy plastic bags will have some tiny holes or tear that you will only discover once you start filling with liquid or when you are tying it. Wear an apron to protect your clothes. You can also use a tray or container to hold the bag as you are filling it, to catch any drippings or mess.
- When adjusting the sweetness of the ice candy mixture, make it extra sweet so you will still find it still “sweet” tasting once frozen. Somehow, the taste differs between two phases.
- Ingredients:
- 2 cups pre-cooked green mung beans
- 1 can sweetened condensed milk (14 oz.)
- 2 cups coconut milk (or 1 13.5-oz can )
- 2 cups filtered water (or clean and safe tap water)
- Tools/Materials You'll Need:
- 20 pieces ice candy plastic bags (1.5" x 10")
- Funnel
- Soup Ladle
- 2½ quart pitcher
- Chopstick/bamboo skewer (or anything thin enough to fit the funnel hole)
- Pour all the ingredients in a pitcher and stir until well-mixed. The mung beans will sink to the bottom but that's okay. You will need to stir it every time you fill the ice candy bags.
- Open the bag by rubbing it between your thumb and forefinger. Insert the funnel into the opening. Stir the mixture and scoop the liquid and slowly pour into the funnel, carefully watching so the liquid won't spill. Leave about 2½ to 3 inches of space for tying. Use a chopstick or bamboo skewer to unclog the funnel if it happens.
- TO TIE: Twist the bag a couple times. Create a loop and hold it with your forefinger. Using both hands to maneuver, insert the end of the plastic into the hole then pull opposite sides to create a tight knot.
- Repeat steps 2-3 until the mixture is used up. Trim the ends of the ice candies (optional) and place in a freezer-safe container (I just use my baking sheet).
- Place in the freezer for at least 6 hours before serving.
- Tips:
- Occasionally, some of the ice candy plastic bags will have some tiny holes or tear that you will only discover once you start filling with liquid or when you are tying it. Wear an apron to protect your clothes. You can also use a tray or container to hold the bag as you are filling it, to catch any drippings or mess.
- When adjusting the sweetness of the ice candy mixture, make it extra sweet so you will still find it still "sweet" tasting once frozen. Somehow, the taste differs between two phases.
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