Hello, I’m Laura. Today, I’m gonna show you how to prepare sticky rice ball in sweet mung bean & barley soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. 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 foods in the world. It is 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 whole life. They are fine and they look fantastic.
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 that.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Prepare 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
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.
So that is going to wrap it up for this special dish sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
