Steps to Prepare Quick Sticky rice ball in sweet mung bean & barley soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sticky rice ball in sweet mung bean & barley soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sticky rice ball in sweet mung bean & barley soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sticky rice ball in sweet mung bean & barley soup is something which I have loved my whole life. They are nice and they look wonderful.

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 particular recipe, we have to first prepare a few components. 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. Get 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.

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.

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 for this exceptional food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for reading. I’m confident 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!