Sticky rice ball in sweet mung bean & barley soup
Sticky rice ball in sweet mung bean & barley soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, sticky rice ball in sweet mung bean & barley soup. It is one of my favorites. This time, I’m gonna 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 favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re 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 cook 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:
  1. Take 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar

Many of us Vietnamese grew up eating sticky rice a few times a week for breakfast. 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.

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.

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. Drain both the mung bean and glutinous rice and place into separate bowls. Add glutinous rice into the rice cooker. 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 exceptional food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!