Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Notes on the Sticky Rice and Mung Bean Cakes Recipe (Banh Tet), Tips and Tricks.
Sticky rice ball in sweet mung bean & barley soup is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Sticky rice ball in sweet mung bean & barley soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Make ready 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
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. Rice flour, glutinous rice flour, mung bean, sugar, grated coconut, salt, baking powder, and potato flakes.
Instructions 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.
Roll the sticky rice balls in the coconut to coat. Rice flour, glutinous rice flour, mung bean, sugar, grated coconut, salt, baking powder, and potato flakes. Adjust the heat after the sesame balls are in if needed. Red bean, taro, or sweet potato filling is optional instead of mung bean 🙂 The mung bean filling can be made a day before and be used. This recipe for Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc) is a gooey warm dessert that is truly my favorite sweet treat.
So that’s going to wrap this up with this special food sticky rice ball in sweet mung bean & barley soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
