Recipe: Yummy Sticky rice ball in sweet mung bean & barley soup

Sticky rice ball in sweet mung bean & barley soup. Kostenlose Lieferung möglich Töpfe & Geschirr von Rice - die beste Auswahl! Bestellen bei Bergfreunde.de: Bequem, Sicher, Schnell. 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.

It's difficult to find an equivalent name in English, so you can call it glutinous dumplings, glutinous rice balls, sticky rice balls or whatever you like :). The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. You can cook Sticky rice ball in sweet mung bean & barley soup using 1 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sticky rice ball in sweet mung bean & barley soup

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

This recipe for Sticky Rice and Mung Bean (Xoi Xeo) is a classic Vietnamese breakfast dish. Sticky Rice is made from glutinous or sweet rice. It's typically steamed and combined with some variety of beans and then topped with chopped peanuts, shredded coconut and fried onions for a sweet and savory taste. Banh Cam or Banh Ran is a deep-fried Vietnamese dessert with a sweet mung bean paste, sometimes with shredded coconuts.

Sticky rice ball in sweet mung bean & barley soup step by step

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..

The filling is encased in a dough of glutinous rice flour then rolled in sesame seeds and deep-fried. The result is a crunchy outer layer with a sticky and sweet inside. It's the perfect dessert, snack or breakfast. Main Ingredients Rice flour, glutinous rice flour, mung bean, sugar, grated coconut, salt, baking powder, and potato flakes. Soak the mung bean overnight for faster cooking the next day.