Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Cook with lid on in the pot with high heat. Vietnamese Glutinous Rice Balls (Che troi nuoc) are filled with mung bean paste and bathed in a fragrant and sweet ginger syrup. The filling is creamy mung bean paste which is slightly sweet. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days.

Sticky rice ball in sweet mung bean & barley soup is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Sticky rice ball in sweet mung bean & barley soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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:

1. Make ready 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar

While the rice balls were cooking, I made a Japanese tare sauce. The sticky rice came out tasting. Let water is drained off, set aside. Making cake: roll out and flatten the dough ball by hands, put the mung bean ball in the middle, then fold and seal up to become a ball (like a globe).

Instructions to make Sticky rice ball in sweet mung bean & barley soup:

1. 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
2. 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.
3. Put the balls into the sweet mung bean & barley soup.

Let water is drained off, set aside. Making cake: roll out and flatten the dough ball by hands, put the mung bean ball in the middle, then fold and seal up to become a ball (like a globe). 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. The slightly chewy, sticky dough with its mealy bean filling and oh-so-sweet ginger syrup are a I share more tips below.

So that’s going to wrap this up for this special food sticky rice ball in sweet mung bean & barley soup recipe. Thank you very much for your time. I am confident you can 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. Thank you for reading. Go on get cooking!