Sticky rice ball in sweet mung bean & barley soup
Dessert
Open in Cookpad AppSteps
- 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.
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