How to make beautiful blue pea flour chè, mildly sweet, irresistibly delicious

How to prepare Butterfly Pea Flower Tapioca Dessert

• 1

  Prepare tapioca flour

  Divide the tapioca starch into 2 parts, one part of 120 grams to make colored tapioca and the other part of 80 grams to make natural white tapioca. Then, add 2 teaspoons of granulated sugar to each part of the flour.

  Boil water, gradually add 80ml of boiling water to the 80-gram flour, mix well and let it cool. Adjust the amount of water so that the flour is not too runny.

  Add butterfly pea flowers to 120ml of boiling water, wait about 5 minutes for the flowers to release their color (make sure not to turn off the heat), and use a strainer to extract the butterfly pea flower extract.

  Slowly add the extract to the remaining 120 grams of flour, mix well and let it cool.

  Tip: The boiling water must be very hot for the dough to be beautiful and chewy.

  

  

  

  
• 2

  Knead the dough and cut the coconut strands

  After about 5 minutes for the dough to cool down a bit, start kneading the dough slowly until it becomes smooth and elastic.

  Young coconut should be cut into thin strands, preferably at an angle so that the coconut strands are thinner, absorb flavors better, and taste better.

  Tip:

  • If the dough becomes dry while kneading, you can add a little water just enough to moisten the dough.
  • If the dough is too wet due to adding too much water, you can add a little dry flour to adjust it back.
  • To prevent the dough from drying out while preparing other ingredients, you can put the dough in a plastic bag or wrap it with cling film.

  

  

  

  
• 3

  Cut into pieces and boil

  Form the dough into long strands and use a knife to cut into bite-sized pieces.

  Boil water vigorously over high heat (or high temperature), and one by one add the white dough balls, waiting about 3 minutes for the white dough to gradually cook before adding the green dough balls.

  When the filter cake expands evenly and floats on the surface of the water, reduce the heat (or lower the temperature), and continue boiling for 10 – 15 minutes for the dough to cook and soften, making it taste better.

  When the dough is cooked, it will gradually sink to the bottom of the pot. Use a sieve to remove all the dough balls, then soak them in a bowl of cold water for 10 minutes, then take them out to drain.

  Tip:

  • Spread a layer of starch on the cutting board and knife so that when forming and cutting the dough, it does not stick to the board.
  • Be sure to stir evenly to avoid the dough sticking together for better color.
  • You should cook the white dough first; when it is cooked and sinks to the bottom of the pot, remove it, then continue to add the green dough to cook to prevent the colors from mixing.

  

  

  

  
• 4

  Cook the dessert

  Add the mixture of rock sugar, 300ml of filtered water, and pandan leaves into a pot, boil and stir well for 5 minutes until the sugar is completely dissolved.

  Next, add 300ml of coconut milk, continue cooking for another 5 minutes until the water boils, then remove the pandan leaves.

  Then, gradually add the tapioca flour and shredded young coconut into the mixture of coconut milk and pandan leaves, stirring well for 3 – 5 minutes until the flour is cooked evenly and the young coconut absorbs the flavor, then turn off the heat and let it cool.

  

  

  

  
• 5

  Completion

  Scoop the dessert into half a prepared coconut and start enjoying; you can add some ice cubes if you like it cold.

  The tapioca pearls are chewy and colorful, served with the sweet and fragrant coconut milk flavored with pandan leaves and crunchy young coconut, making it incredibly delicious!