Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Sticky rice ball in sweet mung bean & barley soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sticky rice ball in sweet mung bean & barley soup is something which I have loved my whole life.
Mung bean is steamed, then finely pounded and formed into large balls. After that, we will use a knife to hand-cut the mung bean balls into thin slices to top the sticky rice. The sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the mouth.
To begin with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Make ready 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
Tong yuan, sweet stuffed rice balls, is a popular dish during holidays such as the Lantern Festival, when round, moon-shaped foods are eaten for Traditionally, Chinese dessert rice balls are filled with red bean paste, but I loved the chocolate and black sesame twists here. While they are a bit labor. Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is actually low in sugar, low in fat, and gluten-free.
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.
Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is actually low in sugar, low in fat, and gluten-free. Place the dry, sweetened coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat. After steaming then mash it, so they are in various stages of mashiness.
So that is going to wrap it up with this exceptional food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
