Sticky rice ball in sweet mung bean & barley soup

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, sticky rice ball in sweet mung bean & barley soup. It is one of my favorites food recipes. For mine, I am going to make it a little 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 meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Sticky rice ball in sweet mung bean & barley soup is something that I’ve loved my whole life.

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To get started with this 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 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

Steps Wash mung beans and barley. Without fail making ultimate Sticky rice ball in sweet mung bean & barley soup easy, fast, practical. 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 The sticky rice is soft-chewy and slightly sweet naturally.

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.

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 The sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the. Here is how you can achieve that. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture.

So that is going to wrap it up with this special food sticky rice ball in sweet mung bean & barley soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!