Sticky rice ball in sweet mung bean & barley soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make 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 will be really delicious.

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Sticky rice ball in sweet mung bean & barley soup is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sticky rice ball in sweet mung bean & barley soup is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sticky rice ball in sweet mung bean & barley soup using 1 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
  1. Prepare 1⁄2 cup mung beans, 1⁄3 cup barley, 150 g glutinous rice powder ; 1 cup sugar

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. Here is how you can achieve that. Onde onde (glutinous rice balls) Poh creates an Asian version of macarons with these chewy rainbow-coloured Malaysian snacks featuring surprise fillings.

Steps to make Sticky rice ball in sweet mung bean & barley soup:
  1. 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
  2. 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.
  3. Put the balls into the sweet mung bean & barley soup.

Here is how you can achieve that. Onde onde (glutinous rice balls) Poh creates an Asian version of macarons with these chewy rainbow-coloured Malaysian snacks featuring surprise fillings. Pour the mung beans into a large pot and add the water. Add the salt and stir the mung beans. Rinse the mung beans several times with water and soak the beans overnight.

So that’s going to wrap it up for this special food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!