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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Blue butterfly pea sticky rice dessert with beautifully alternating white and purple dumplings will surely make you crave it the first time you see it. Let’s join TasteVN in the kitchen to make this delicious, fragrant, and sweet dessert with an extremely simple recipe!
Ingredients for Blue Butterfly Pea Sticky Rice Dessert Serves 5
Glutinous rice flour 400 gr Butterfly pea flowers 100 gr (fresh) Peeled mung beans 150 gr Shredded ginger 100 gr Pandan leaves 5 sprigs Green onions 5 sprigs Rock sugar 300 gr Sugar 4 teaspoons Roasted peanuts 50 gr (crushed) Coconut milk a little Cooking oil 50 ml Salt 2.5 teaspoons
How to choose fresh ingredients
How to choose fresh mung beans
- Choose mung beans that are of moderate size, uniform, with intact seeds, and no signs of insect bites.
- Press the beans with your hand; if they are hard and firm, not soft and easily broken, they are good.
- Do not buy beans that have unusual colors, are damp or moldy, and have a strange smell.
- For this dessert, you can buy peeled mung beans to make cooking easier. You can find beans at reputable supermarkets or grocery stores.
How to choose fresh butterfly pea flowers
- When selecting fresh butterfly pea flowers, choose those that are intact, with a dark blue-purple color that fades from the tip to the stem. You should buy larger flowers that have fully bloomed.
- You can purchase flowers at traditional markets or pick them from butterfly pea flower bushes!
- Additionally, you can use dried butterfly pea flowers; when buying pre-packaged dried flowers, make sure to check the packaging for the manufacturer and the product’s expiration date.
How to make Butterfly Pea Flower Sticky Rice
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Cook and mash the mung beans
With 150g of mung beans, wash them thoroughly with plenty of water, then boil in a pot with 1 teaspoon of salt over medium heat for about 20 – 30 minutes.
When the beans are cooked, drain the water from the pot, and use a large ladle to mash the mung beans.
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Extracting color water and mixing butterfly pea flower powder
With 100g of fresh butterfly pea flowers, wash them thoroughly, then put them in a pot of boiling water with medium heat for about 5 – 7 minutes to extract the color.
Next, add 400g of glutinous rice flour into a bowl with 80ml of boiling water, 4 teaspoons of sugar, 1/2 teaspoon of salt, and 20ml of cooking oil, mixing well until the flour starts to clump together. Divide the mixed flour into 2 equal parts.
For one part, gradually add plain water, little by little, while kneading until the dough forms a smooth, non-sticky ball, then place the dough in the bowl, cover tightly to prevent it from drying out.
For the remaining flour, gradually add the butterfly pea flower water and knead just like the previous part.
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Wrap the mung bean filling
Form the mung bean filling into medium-sized balls. Take about 1 tablespoon of the dough, roll it into a ball, then flatten it with your hand, spreading it evenly into a thin piece.
Next, place the mung bean filling on top, gather the edges of the dough to completely encase the filling inside, then roll it back into a ball so that the dough hugs the filling tightly. Do the same with the other dough pieces until finished.
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Cook blue pea water sticky rice cake
Add 300g of rock sugar, 1 teaspoon of salt, and 1.2 liters of filtered water into a pot, stirring well until the sugar completely dissolves.
Then strain the sugar water once through a piece of filter cloth to make the water clean and clear.
Next, add shredded ginger and 5 pandan leaves into the sugar water, boil the water on high heat until it is really boiling, then add the sticky rice cake balls.
When you see the sticky rice cake balls floating on the water’s surface, skim off the foam and remove the pandan leaves, cook for another 10 minutes for the cakes to cook evenly, then turn off the heat and let it cool.
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Final Product
The blue pea flower sticky rice cake has an eye-catching alternating white and purple color. You scoop it into a bowl, add a little crushed peanuts, and enjoy it with a bit of coconut milk for a wonderful experience.
The round sticky rice balls are soft and chewy with a rich mung bean filling, lightly sweet and creamy, while the accompanying syrup is sweet with a slightly spicy ginger flavor that makes you want to have another piece after just one.
With just a few simple steps, you can have a beautiful dish of blue butterfly pea sticky rice dumplings with a soft and chewy outer layer and a delicious mung bean filling that looks incredibly appealing. Let’s head to the kitchen with TasteVN and show off your skills!
*Refer to the images and recipe from the YouTube channel: Gia Đình Vui Vẻ của Tâm Tâm.
