Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sticky rice ball in sweet mung bean & barley soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Sticky rice ball in sweet mung bean & barley soup is something which I have loved my whole life.
To get started with this recipe, we must 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 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.
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.
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.
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