Indulge your senses in a taste of tropical paradise with our latest culinary creation: Mango Sticky Rice with Butterfly Pea Flower. This delightful Thai dessert combines the luscious sweetness of ripe mangoes with the fragrant and vibrant hues of butterfly pea flower-infused sticky rice. Get ready to embark on a culinary journey that will leave you craving for more.
Mango sticky rice is a beloved dessert in Thailand, known for its rich flavors and creamy texture. The combination of perfectly ripe mangoes and glutinous rice soaked in sweet coconut milk is already a match made in heaven. But to take it to the next level, we introduce the addition of butterfly pea flower, an ingredient known for its vibrant blue hue and subtle floral notes.
To infuse the sticky rice with the mesmerizing blue color of butterfly pea flower, start by soaking the flower petals in water until the water turns a beautiful blue shade. Then, soak the glutinous rice in the tea overnight to get the beautiful hue.
Then, cook the glutinous rice using our coconut mixture of coconut milk, salt, sugar and a touch of vanilla extract. Once the sticky rice is cooked to perfection, it’s time to assemble our masterpiece. Serve the vibrant blue sticky rice alongside slices of ripe, juicy mangoes. The contrast of the brilliant blue rice against the golden yellow of the mangoes creates an eye-catching visual display that will delight both your eyes and taste buds.
To add a touch of elegance, drizzle a generous amount of sweet coconut milk over the sticky rice and garnish with more mango chunks. These additions provide additional layers of flavor and texture, complementing the creamy sweetness of the mangoes and the fragrant rice.
How to make Butterfly Pea Flower Mango Sticky Rice
Course: DessertCuisine: asian, thaiDifficulty: Easy4
servings10
minutes17
minutesIngredients
2 cups glutinous rice
2-3 tbsp of butterfly pea flower
2-3 cups water
- Coconut Sauce
1 can of coconut milk
1/2 c sugar
1 tsp salt
1 tsp vanilla
2 tsp tapioca starch
1 ripe mango
Directions
- Mix butterfly pea flower in hot water and let it cool down to room temp. Soak glutinous rice in butterfly pea flower water overnight/minimum 4 hrs
- Drain the rice, place in steamer basket and steam for 17-18 minutes.
- Mix coconut milk, sugar, salt and vanilla together. Remove 1 cup of coconut mixture for rice later. Take remaining coconut mixture and whisk in tapioca starch. Simmer on low heat for a few mins until it thickens (4-5 mins), remove from heat.
- Once rice is done, add 1 cup coconut mixture and mix throughly. Top rice with coconut sauce and mango slices.
