The holiday on 20/10 is coming soon. Have you thought of a meaningful gift for your mother yet? If not, let’s check out Tastetutorial.com for 2 ways to make beautiful and delicious butterfly pea flower sticky rice using a rice cooker to gift your mom. Let’s get cooking right away!
1. Butterfly Pea Flower Sticky Rice with Coconut Milk Using a Rice Cooker
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Butterfly Pea Flower Sticky Rice with Coconut Milk Using a Rice Cooker Serves 4
Glutinous rice 500 gr Dried butterfly pea flowers 2 tablespoons Grated fresh coconut a little Dried coconut 2 tablespoons Orange peel 3 pieces Coconut milk 200 ml Tapioca water 1 tablespoon Salt/ sugar a little
How to make Coconut Butterfly Pea Flower Sticky Rice using a rice cooker
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Soak the rice
Put 500g of glutinous rice and 500ml of water into the bowl, rinse well 2 – 3 times with water until the water is clear, then remove the glutinous rice and let it drain.
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Cooking butterfly pea flower water
Place a pot on the stove, add 500ml of water, and 2 tablespoons of dried butterfly pea flowers into the pot, cook over medium heat for about 5 minutes until the butterfly pea flowers release all their essence and the petals turn white, then turn off the heat.
Then use a sieve to strain out all the butterfly pea flower remnants from the pot.
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Cooking sticky rice
Next, add the cleaned and drained glutinous rice into the rice cooker, then pour in the remaining hot butterfly pea flower water and 1 teaspoon of salt.
Stir well to dissolve the salt, then add 2 tablespoons of dried coconut to the mixture, mix well, cover the lid, start the rice cooker, and cook for about 9 minutes and 31 seconds for the sticky rice to be done, then use a rice paddle to fluff the sticky rice in the pot.
Take a sufficient amount to place in a bowl, press tightly to shape, then flip the sticky rice onto a plate.
Tip: If your rice cooker has measurement lines, you should pour the butterfly pea flower essence up to the water level 3 for better cooking of the sticky rice!
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Cook coconut milk
Place a pot on the stove, add 200ml of coconut milk along with 1/4 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of tapioca water (ratio of 1 teaspoon of tapioca flour: 1 tablespoon of warm water at 80 degrees Celsius) into it.
While cooking, stir evenly over medium heat for about 3 minutes until the coconut milk boils and thickens slightly, then turn off the heat.
Finally, drizzle the coconut milk evenly over the sticky rice on the plate, sprinkle some freshly grated coconut, and decorate with 3 flower shapes made from rolled orange peels, and then you can gift it to your mother!
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Finished Product
Blue butterfly pea sticky rice cooked in a rice cooker will have a very beautiful light green color and exudes an attractive aroma, characteristic of the rich and smooth coconut milk.
When eaten, we will feel the sticky and soft rice combined with the rich and slightly salty coconut milk, creating an irresistible delicious taste, simple yet guaranteed to make anyone who eats it fall in love!
2. Blue Butterfly Pea Sticky Rice with Pandan Leaves using a Rice Cooker
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Blue Butterfly Pea Sticky Rice with Pandan Leaves using a Rice Cooker Serves 4
Glutinous rice 500 gr Dried butterfly pea flowers 2 tablespoons Coconut milk 1 cup White sesame 1 tablespoon Peanuts 50 gr Pandan leaves 1 sprig Coconut milk 1 cup (rice cup) Salt 2 tablespoons
How to make Butterfly Pea Flower Sticky Rice with Pandan Leaves using a Rice Cooker
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Prepare the ingredients
Soak 500 grams of sticky rice in a basin with 1 tablespoon of salt, wash it thoroughly with water, then drain the sticky rice.
Next, place a pan on the stove, heat it over medium heat until hot, then add sesame seeds, and roast over low heat for about 2 minutes until fragrant and golden, then turn off the heat, transfer the roasted sesame seeds to a bowl, and crush them.
Peanuts should also be added to the pan, roasted evenly over low heat for about 5 minutes until they are golden and fragrant, then turn off the heat, remove the skins, place them in a zip bag, seal the bag tightly, and crush with a pestle.
Salt should be roasted until it is fluffy and dry, then turn off the heat, transfer to a bowl, and crush. Then mix the crushed peanuts, sesame, and salt together to complete a fragrant sesame salt to enjoy with the dish.
Pandan leaves should be picked, and washed clean.
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Cook the Butterfly Pea Flower Water
Place a pot on the stove, add 600ml of water and 2 tablespoons of dried butterfly pea flowers, cook over medium heat for about 5 minutes until the flowers release all their essence, then turn off the heat and use a sieve to remove the flower residue.
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Cook the Sticky Rice
First, rinse the glutinous rice and let it drain, then place it in a bowl with 1/2 of the butterfly pea flower water, 1/2 tablespoon of salt, and 1/3 cup of coconut milk (rice cup). Stir well and soak for about 20 minutes to allow the rice to absorb the tea essence and change color.
Take the soaked glutinous rice out and let it drain. Next, use scissors to cut 3/4 of the washed pandan leaves in half and place them in the rice cooker, add all the drained rice, sprinkle 1/2 tablespoon of salt evenly, and pour in the coconut milk and 1/2 cup of water.
Close the lid, plug it in, and cook for about 5 minutes until the rice cooker button pops up. Use chopsticks to fluff the sticky rice and then close the lid to cook once more until the rice is fully cooked. Then serve the sticky rice on a plate, let it cool slightly, and garnish with a few remaining washed pandan leaves to enjoy!
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Final Product
The sticky rice with butterfly pea flower and pandan leaves made in the rice cooker will have an enticing aroma of pandan leaves. The cooked sticky rice will have a beautiful light green color and a creamy texture from the coconut milk.
Dipping it in roasted sesame salt will definitely double the deliciousness and will surely surprise your mom with your cooking skills!
How to choose good sticky rice
- To choose good sticky rice, you should prioritize selecting rice grains that are uniform in size, plump, shiny, and not broken or showing signs of becoming furry and gradually turning yellow.
- The best type of sticky rice for making this dish is the golden flower sticky rice, as this rice will be more fragrant and softer when cooked compared to other types of sticky rice.
- When buying, you should choose new bags of sticky rice that have a light, fragrant aroma characteristic of fresh sticky rice, or those with a production date close to the purchase date.
- Avoid purchasing sticky rice that has a pungent, unpleasant smell, shows signs of mold, to ensure safety and avoid the case of buying sticky rice mixed with low-quality grains; you should buy from reputable rice stores or in supermarkets, Tastetutorial.com.
How to choose and where to buy butterfly pea flowers
- Prioritize selecting packs of dried butterfly pea flowers with clear origins, sold in supermarkets or reputable tea shops, carefully packaged with all essential information clearly printed, including production date, expiration date, ingredients, and the name and address of the manufacturer.
- Currently, the price for 500 grams of dried butterfly pea flowers is 350,000 – 450,000 VND/bag (price updated in September 2021).
- When purchasing butterfly pea flowers, you should choose those that are dried to standard with deep purple or dark blue flowers, and the stems should be a dark green color.
- Avoid selecting packs of butterfly pea flowers that are past their expiration date, have a foul smell, or are damp inside. These flowers will not be safe or tasty for use.
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I hope that through the steps provided above, you can make 2 dishes of butterfly pea sticky rice using a rice cooker beautifully and deliciously to give to your mother as a token of gratitude, making her really happy on this October 20th!
