Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sticky rice ball in sweet mung bean & barley soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Pour the mung beans into a large pot and add the water.
Sticky rice ball in sweet mung bean & barley soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sticky rice ball in sweet mung bean & barley soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to 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 it.
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
Mash the cooked mung beans coarsely, then set aside. There are actually several Vietnamese sticky rice dishes with mung bean, but I think Xoi Xeo is the one that showcases the best of both sticky rice and mung bean. The sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the mouth since we have processed it very finely.
Steps 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
1. 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 sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the mouth since we have processed it very finely. Mung bean and coconut doughnuts These doughnuts are a delight of textures - a crispy outer shell surrounding a springy glutinous rice dough, with a delicious sweet mung bean ball at the centre. Onde onde (glutinous rice balls) Poh creates an Asian version of macarons with these chewy rainbow-coloured Malaysian snacks featuring surprise fillings. Then add in the sugar and toss to mix well, but don't crush the rice grains.
So that is going to wrap this 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 interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
