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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Coconut jelly with butterfly pea flower is a dessert that is delicious and appealing, perfect for enjoying after every meal. Today, let’s get cooking with sister Ngoc Hien, and start making this wonderful dish that will surely earn you compliments from the family. Wish you success!
Ingredients for Coconut Jelly with Butterfly Pea Flower For 4 people
Agar-agar powder 10 gr Dried butterfly pea flowers 10 gr Young coconut meat 1 cup (rice bowl) Fresh coconut water 300 ml Filtered water 500 ml Sugar 250 gr
How to choose fresh, delicious ingredients
How to choose good quality butterfly pea flowers
- Choose dried butterfly pea flowers that have a uniform color, each flower should have a deep purple-blue color, gradually fading to a seed-like color near the stem.
- It is advisable to choose butterfly pea flowers that are tightly packaged and have a clear origin.
- Avoid choosing when you see butterfly pea flowers that have changed color, are damp, or past the expiration date to prevent health issues.
- When buying, make sure to smell the flowers; butterfly pea flowers should have a light fragrance. If they lose their scent or have a very strong smell, they may not be of good quality.
How to choose delicious fresh coconuts
- When choosing coconuts to make jelly, you should select young coconuts that have a lot of water. To identify a young coconut, scratch the shell near the stem with your fingernail; if it comes off easily, then it is young.
- Choose fruits with green shells, and inside should be white; the whiter it is, the sweeter the water will be.
- In addition, you can find young coconuts by pressing with your hand. When you press your fingernail into the coconut meat, it will release a creamy water with a distinctive fragrance.
How to make Butterfly Pea Flower Coconut Jelly
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Soak butterfly pea flowers
Put 10 grams of dried butterfly pea flowers into a bowl and soak with 100ml of boiling water or hot water for about 10 – 15 minutes to let the flowers release their color, then remove all the flower residues to obtain butterfly pea flower water.
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Cooking coconut jelly with butterfly pea flower
Put 300ml of fresh coconut water, 500ml of purified water, 250gr of sugar, 10gr of gelatin powder along with the butterfly pea flower extract into a pot and stir well to dissolve the mixture completely.
After dissolving, place the mixture pot on the stove and cook over medium heat, making sure to stir constantly to prevent the mixture from thickening. Cook for about 10 minutes until boiling, use a spoon to skim off the foam that rises to the surface, then add all the pre-cut young coconut into the pot and cook together for about 1 minute before turning off the heat.
Tip:- To prevent the jelly from clumping, you should mix the gelatin powder and sugar before combining them with water.
- When cooking the jelly, keep the heat at medium; do not turn it up high as it may burn.
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Pour the jelly into the mold
After turning off the heat, use a spoon to scoop the jelly into the mold you have prepared and wait for about 20 – 30 minutes for the jelly to cool and set, then place it in the refrigerator refrigerator for about 1 – 2 hours before serving.
Take the jelly out of the refrigerator, and when serving, you can cut it into bite-sized pieces and enjoy.
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Final product
So you have immediately created a delicious and refreshing coconut jelly with butterfly pea flower. The jelly has an eye-catching purple-blue color from the butterfly pea flower, is soft and chewy, with a moderately sweet taste, complemented by the rich flavor of young coconut.
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With the recipe for butterfly pea coconut jelly that TasteVN just shared, I hope you can confidently make this dessert to treat your family. Wish you success!
