Hello everybody, 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 food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
I'm sharing with you one of my childhood dessert that is very easy to make wherever you are. That is the (small) Sticky Rice Balls in a sweet 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 rice.
Sticky rice ball in sweet mung bean & barley soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sticky rice ball in sweet mung bean & barley soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook sticky rice ball in sweet mung bean & barley soup using 1 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Take 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
A scrumptious way to enjoy leftover Sticky Rice and Mung Bean Cakes is to pan-fry them until they are golden brown on. Arrange the rice balls in a pile and pour the coconut cream sauce over them. 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.
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
- 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.
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. This recipe for Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc) is a gooey warm dessert that is truly my favorite sweet treat. The slightly chewy, sticky dough with its mealy bean filling and oh-so-sweet ginger syrup are a heavenly combination. Sweet Mung Bean Filling for Banh Cam.
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 will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
