Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites food recipes. This time, I’m gonna make it a little 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. The mung bean is hearty, wholesome and can almost melt in the mouth.
Sticky rice ball in sweet mung bean & barley soup is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Sticky rice ball in sweet mung bean & barley soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 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.
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.
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 is going to wrap it up with this special food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
