How to Cook Blue Butterfly Pea Sticky Rice with Mung Beans in Heart Shape for Mother’s Day on October 20th

How to make sticky rice with butterfly pea flower and heart-shaped green beans

• 1

  Steaming green beans

  Wash the green beans thoroughly, soak them in water for about 8 hours to soften the beans, then rinse again with clean water.

  Next, place a pot on the stove, add about 500ml of water, set the steamer on top, then add the washed green beans along with 1/2 teaspoon of salt, and mix well to ensure the salt is evenly absorbed by the beans.

  Cover the pot and steam over medium heat for about 8 minutes until the green beans are soft, then turn off the heat and scoop the steamed beans into the blender.

  Start the machine and blend at high speed until the green beans are smooth, then turn off the machine and scoop the green beans onto a plate.

  

  

  

  
• 2

  Cooking butterfly pea flower water and mixing sticky rice

  Boil 800ml of water in a pot over high heat until it boils, then add 50g of dried butterfly pea flowers, cook for about 8 minutes over medium heat to extract the essence of the butterfly pea flower. Turn off the heat and let it cool.

  After buying, rinse the sticky rice briefly with water and then soak it in the cooled butterfly pea flower essence mixture for about 8 hours until the sticky rice grains soften and turn light green. Remove the sticky rice and rinse it briefly with clean water.

  Tip: To make the sticky rice more delicious and flavorful, you do not need to filter out the butterfly pea flowers but can mix and steam them together with the sticky rice and beans.

  

  

  
• 3

  Stir-frying sticky rice and mixing with mung beans

  Add 1kg of sticky rice that has been soaked in butterfly pea flower extract along with 50gr of first-grade coconut milk into the pan, then place the pan on the stove. Stir-fry on low heat for about 5 minutes until the coconut milk is completely absorbed by the sticky rice.

  Then add 1/2 of the mashed mung beans into the pan, and continue to stir-fry gently on low heat for another 3 minutes until the mung beans and sticky rice are well mixed, then turn off the heat.

  

  

  

  
• 4

  Steaming butterfly pea flower sticky rice

  First, pick the pandan leaves, wash them clean, and drain, then add about 500ml of water into the steamer pot, then evenly arrange the washed pandan leaves on the steamer and place all the stir-fried sticky rice and mung beans in.

  Place a few more cleaned pandan leaves on top of the sticky rice and cover it. Steam over medium heat for about 15 minutes until the sticky rice and mung beans are cooked and fragrant, then turn off the heat.

  Tip: If you cannot steam all the sticky rice in one steamer, you can stack another steamer on top and steam them together at the same time!

  

  

  

  
• 5

  Forming the heart shape

  Put the steamed sticky rice into a large bowl along with half of the remaining mashed mung beans and half of the grated coconut, mix well until the sticky rice, mung beans, and grated coconut are evenly combined, then fill a heart-shaped mold.

  Then, add some mashed mung beans and some remaining grated coconut. Use the mold lid to press tightly to shape the sticky rice into a heart shape, then flip the mold over and slowly remove it from the sticky rice to complete.

  

  

  

  
• 6

  Final Product

  The Blue Butterfly Pea Sticky Rice with Green Beans shaped like a heart will have an enticing aroma of pandan leaves when completed. When eaten, one will experience the nutty flavor of green beans and the sticky, fragrant, rich taste of the glutinous rice.

  The grated coconut adds a crunchy, sweet taste that makes the dish even more delicious and appealing, enhancing the joy and completeness of the family’s 20/10 celebration.