Ginataan means cooked in coconut milk and totong I guess came from the word "tutong" since the mongo beans needs to be toasted in this merienda.
Ginataang totong is one of the popular Caviteñean merienda made of toasted mongo beans, coconut milk and malagkit.
1/4 cup mongo
1 cup malagkit (glutinous rice)
2 cups coconut milk
1/2 cup sugar
Toast the mongo beans in a frying pan over medium heat until it turns brown. Cool the toasted mongos. Break the beans using a mortar and pestle but don't pulvorized it. Transfer to a shallow plate and separate the skin from the beans by blowing very gently with an electric fan. Traditionally a 'bilao' is used in throwing the grains in the air and letting a gentle breeze to take away the skin from the bean grains.
Pour the coconut milk (less 1/4 cup) into a container and add enough water to make 5 cups all in all. Put in a pot with the glutinous rice and toasted mongo beans. Bring to a boil and simmer for about 30 minutes or until rice is throughly cooked. Stir from time to time to keep from scorching at the bottom. Add sugar and mix. Cook for a couple more minutes. Taste and add more sugar if preferred.