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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
This summer, there’s nothing better than refreshing yourself with a bowl of cool khúc bạch dessert. It’s still the sweet taste from the syrup combined with fresh, juicy lychee, but the jelly part is more appealing with the natural color of butterfly pea flower. Let’s cook this delicious dessert together with TasteVN!
Ingredients for Butterfly Pea Flower Khúc Bạch Serves 6
Canned lychee 1 can Fresh lychee 1 kg Butterfly pea flower powder 30 gr Gelatin powder 20 gr Rock sugar 200 gr White sugar 30 gr Laughing cow cheese 3 pieces Whipping cream 200 ml Unsweetened milk 300 ml Sliced almonds 50 gr
How to choose fresh and delicious lychee
- Delicious lychees are those with a pink-red color, and the spikes are smooth; if the spikes are too sharp and close together, it is a sign that the lychee is not ripe, and you should not buy it.
- Additionally, you can check by pressing gently; if you feel the flesh is soft and has good elasticity, then you should buy it.
- Be careful not to buy lychees that have unusual black spots on the surface or have damaged skin.
Where to buy butterfly pea flower powder?
You can buy butterfly pea flower powder at stores selling mixing ingredients or online on e-commerce sites. No matter where you buy it, you should pay attention to the origin, components, etc., to ensure your health.
How to make Butterfly Pea Flower Khuc Bach Dessert
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Soak gelatin, make butterfly pea flower extract
Put 20g gelatin and 50ml cold water into a bowl, stir well and soak for about 10 minutes to let the gelatin expand.
Next, add 30g butterfly pea flower powder and about 50ml of filtered water into a new bowl, then stir well to get diluted butterfly pea flower water.
After that, filter this butterfly pea flower water through a strainer to get the extract.
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Make butterfly pea flower jelly
Put into a bowl 300ml of unsweetened fresh milk, 220ml of whipping cream, butterfly pea flower extract, stir well for 1 minute until the mixture is blended.
Place a pot on the stove, add the mixture of butterfly pea flower milk from earlier, 30gr of sugar, 3 pieces of crushed cheese, and the soaked gelatin, then stir the mixture over medium heat until the sugar and cheese dissolve.
Next, strain the mixture through a sieve 2 times for smoothness. Then, pour into a mold to cool, cover tightly with plastic wrap and freeze in the refrigerator for about 8 hours.
Finally, cut the butterfly pea flower jelly into small square pieces for serving.
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Making syrup
Place a pot on the stove, add 1 box of soaked lychee, the lychee flesh from Step 1, about 700ml of filtered water, and 200g of rock sugar. Cook the mixture over medium heat for about 3 minutes until the sugar completely dissolves.
Tip:
- If you want it sweeter, you can increase the amount of sugar added!
- It is recommended to use rock sugar so that the broth has a mild sweet taste and does not become too sharp.
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Roasting sliced almonds
Place a new pot on the stove, add 50g of sliced almonds, and roast over low heat until golden and fragrant.
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Completion
Serve about 6 pieces of butterfly pea flower jelly, 3 pieces of lychee, a little syrup along with sliced almonds, and enjoy!
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Final Product
Blue pea flower jelly has an eye-catching blue color, with a chewy, soft texture, a rich flavor combined with the sweet syrup, fresh juicy lychee, and fragrant almond. This dessert will surely help you cool down effectively on hot summer days!
Above is the recipe for the delicious and visually appealing blue butterfly pea jelly, hoping you can easily make this snack right at home. TasteVN wishes you success!
