Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cook with lid on in the pot with high heat. Sticky rice ball in sweet mung bean & barley soup instructions. Cook with lid on in the pot with high heat. This recipe for Sticky Rice and Mung Bean (Xoi Xeo) is a classic Vietnamese breakfast dish.
Sticky rice ball in sweet mung bean & barley soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Sticky rice ball in sweet mung bean & barley soup is something that I have loved my whole life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Sticky rice ball in sweet mung bean & barley soup:
- Take 1/2 cup mung beans, 1/3 cup barley, 150 g glutinous rice powder ; 1 cup sugar
The filling is creamy mung bean paste which is slightly sweet. There are actually several Vietnamese sticky rice dishes with mung bean, but I think Xoi Xeo is the one that showcases the best of both sticky rice and mung bean. The sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the mouth since we have processed it very finely.
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.
The sticky rice is soft-chewy and slightly sweet naturally. The mung bean is hearty, wholesome and can almost melt in the mouth since we have processed it very finely. Ready made sticky rice balls in various colors, as well as sweet red bean paste, are available in some Asian groceries especially around the time of the Lunar New Year. In this recipe, the rice balls and filling are made from scratch. Hence, the long cooking time indicated.
So that’s going to wrap this up for this special food sticky rice ball in sweet mung bean & barley soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
