Hello, I am Joana. Today, I’m gonna show you how to prepare sticky rice ball in sweet mung bean & barley soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sticky rice ball in sweet mung bean & barley soup Recipe
Sticky rice ball in sweet mung bean & barley soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. 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 bewith this recipe, we must first prepare a few components. You can have 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:
- Get 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
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.
So that’s going to wrap this up with this special dish sticky rice ball in sweet mung bean & barley soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
