How to Make Vietnamese Butterfly Pea Flower Sticky Rice
Butterfly pea flower sticky rice is not only visually stunning with its natural indigo hue but also irresistibly rich in flavor, thanks to the creamy coconut milk and the tender, sticky texture of the rice. To create a perfect plate of butterfly pea flower sticky rice, you need to carefully select the right ingredients and follow the correct cooking techniques. In this article, Cookbeo will show you how to make this vibrant and delicious dish using dried butterfly pea flowers.
Ingredients
- 1kg Nep Nhung sticky rice
- 15g dried butterfly pea flowers
- 8g coarse salt
- 20g cooking oil
- 60g white sugar
- 80g coconut milk
- 120g unsweetened fresh milk
- 4-5 pandan leaves
Ingredient Notes
Nep Nhung sticky rice: Choose large, uniform, and sticky grains. This variety helps the sticky rice stay plump and retain its chewy texture longer.
Nep Nhung sticky rice
Dried butterfly pea flowers: You can adjust the amount based on your preference for the rice's color. 15g of butterfly pea flowers will give a moderate blue hue, while increasing the amount will result in a deeper color.
Dried butterfly pea flowers
Coarse salt: Use coarse salt to enhance the flavor of the sticky rice.
Cooking oil: Adding oil will give the sticky rice a glossy finish and prevent the grains from sticking together.
Coconut milk: Use fresh coconut milk or Thai coconut milk for optimal fragrance and richness.
Unsweetened fresh milk: Adds creaminess without overpowering the coconut flavor.
Pandan leaves: Wash and tie them into a bundle to add a subtle fragrance when steaming the rice.
You can conveniently purchase high-quality ingredients via the links below:
- Butterfly Pea Flowers: https://s.shopee.vn/8pSGUYivPH
- Nep Nhung Sticky Rice: https://s.shopee.vn/8KVztdkpQC
- Thai Coconut Milk: https://s.shopee.vn/8UpQ5wkC5F
- Steaming Cloth: https://s.shopee.vn/7zt9V1m66A
Instructions
Soak the Rice with Butterfly Pea Flower Water
Dried butterfly pea flowers should be soaked in about 2.5 liters of boiling water to extract a deep blue color. Let the water cool completely, then remove the flowers, straining the water for soaking the rice.
Rinse 1kg of Nep Nhung sticky rice and drain well. Soak the rice in the butterfly pea flower water for about 8 hours or overnight to allow the rice to absorb the natural blue color.
First Steam
After the rice has absorbed the butterfly pea flower color, drain and let it dry. Line the steamer with a thin cloth to prevent sticking. Spread the rice evenly in the steamer to allow the steam to circulate uniformly.
Cover and steam the rice over high heat for 25-30 minutes. During steaming, you can use chopsticks to poke a few holes in the surface of the rice to help the steam circulate better and prevent the middle from becoming mushy.
Mix in Seasonings
Once the first steam is complete, transfer the rice to a large bowl. Next, gently mix in the following ingredients: 20g cooking oil, 60g white sugar, 80g coconut milk, and 120g unsweetened fresh milk. Be careful to stir gently to avoid breaking the rice grains.
This step ensures that the rice absorbs the flavors evenly, giving the sticky rice a mild sweetness, creamy richness, while keeping its chewy texture.
Second Steam
After mixing the seasonings, return the rice to the steamer and steam for another 20 minutes. This second steaming allows the flavors to penetrate each grain, making the sticky rice richer and more aromatic.
You can also add a few pandan leaves to the steamer at this point to infuse a subtle fragrance into the sticky rice.
Shape and Garnish
Once steaming is complete, the sticky rice will have a beautiful blue color, with plump, shiny, and chewy grains. To make the dish visually appealing, you can use a mold or small bowl to shape the rice. Pack the rice into the mold, press it down firmly, and then invert the mold onto a plate, ensuring the surface is smooth and even.
Final Product Requirements
Once finished, your butterfly pea flower sticky rice will have a striking blue color, with each grain glossy and perfectly cooked, maintaining its chewy texture. The rice has a mildly sweet flavor from the sugar and rich creaminess from the coconut milk, complemented by the subtle fragrance of pandan leaves, making it a truly irresistible dish.
This butterfly pea flower sticky rice is perfect not only for special occasions but also as a delightful breakfast or afternoon snack for the family. Try this recipe and enjoy your creation!
Good luck and happy cooking!
Tips & Notes
1. Use a steaming cloth: One of the key tips for evenly cooked and non-sticky rice is using a cloth to line the steamer. This helps distribute the steam evenly and prevents the bottom layer of rice from getting soggy.
2. Stir in seasonings after the first steam: To ensure the rice absorbs the flavor and has a delicious taste, mix in ingredients like oil, sugar, coconut milk, and fresh milk after the first steam. Be gentle to avoid breaking the rice grains.
3. Properly handle butterfly pea flower water: To avoid bitterness from the flowers, don't soak them in boiling water for too long. Once the color has been released, remove the flowers and allow the water to cool before soaking the rice.
4. Keep the rice soft: If you want the rice to remain soft throughout the day, add a little oil during the second steaming. This keeps the grains from drying out and maintains their glossy texture.
