🍲 Ingredients (Good for 2–3 servings):
5 pcs Kapak flakes (or tinapa-style flakes), sautéed
80g monggo (mung beans), toasted (crushed)
80g glutinous rice (malagkit)
600ml water
120ml coconut milk (gata)
65ml condensed milk
1 tbsp sugar (adjust to taste)
👩🍳 How to Cook:
1. Toast the munggo in a dry pan until nutty and golden.
2. In a pot, combine toasted monggo, glutinous rice, and water. Simmer until soft and thick, stirring occasionally.
3. Add gata, condensed milk, and sugar. Continue to simmer until creamy.
4. Fry tinapang Kapak until lightly crispy and aromatic then let it cool before flake it.
5. Mix half of the tinapa into the lelut. Reserve the rest for topping.
6. Serve warm, topped with extra Kapak flakes for added flavor.
