Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sticky rice ball in sweet mung bean & barley soup is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Sticky rice ball in sweet mung bean & barley soup is something that I have loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Check Out Sweet Sticky Rice on eBay. Fill Your Cart With Color today!
To begin with this particular recipe, we must prepare a few ingredients. You can have sticky rice ball in sweet mung bean & barley soup using 1 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Get 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
Many of us Vietnamese grew up eating sticky rice a few times a week for breakfast. It's difficult to find an equivalent name in English, so you can call it glutinous dumplings, glutinous rice balls, sticky rice balls or whatever you like :). The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet.
Instructions to make Sticky rice ball in sweet mung bean & barley soup:
- Wash mung beans and barley. Put both in the pot. Soak in 1 cups of hot water for 30 minutes. Add 3 cups of water. Cook with lid on in the pot with high heat. When boiling, turn to low heat to cook around 30 minutes until tender. If use instant pot, select ‘soup’ for 3 minutes pressure. Add sugar
- Add 150g water to the glutinous rice powder. (1:1) Mix to make dough. Form to small balls. Boil 4 cups of water. Put the balls into the pot when water is boiling. When boiling turn off the fire.
- Put the balls into the sweet mung bean & barley soup.
The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. Drain both the mung bean and glutinous rice and place into separate bowls. Add glutinous rice into the rice cooker. Then add in the sugar and toss to mix well, but don't crush the rice grains.
So that’s going to wrap it up for this special food sticky rice ball in sweet mung bean & barley soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
