Recipe of Ultimate Sticky rice ball in sweet mung bean & barley soup

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sticky rice ball in sweet mung bean & barley soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sticky rice ball in sweet mung bean & barley soup is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Sticky rice ball in sweet mung bean & barley soup is something that I have loved my entire life. They’re fine and they look fantastic.

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 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. Get 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar

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.

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.

Place the dry, sweetened coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat. Sticky rice balls are known as Tangyuan in Chinese, sometimes it is filled with savory or sweet fillings. In my hometown, we call the filled ones as Big Tangyuan and this version without filling as Xiao Tangyuan. Try this firstly, and if you fall in love with it accidentally, you can choose to make this.

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