2 Ways to Make Eye-Catching, Delicious and Simple Butterfly Pea Sticky Rice

Prepare the glutinous rice

Fresh butterfly pea flowers bought should be washed clean, drained, and placed in a bowl. Pour boiling water over the flowers until they are submerged, soak for about 30 minutes, then remove the flowers, squeeze out the excess water, and discard the flower remnants.

The glutinous rice should be rinsed a couple of times with clean water to remove dirt, then soaked in water for at least 4 hours. After 4 hours, once the rice grains have expanded and softened, rinse them thoroughly.

Pour the butterfly pea water to soak with the glutinous rice for 1 hour to let the rice absorb the flower color evenly, then drain the rice in a sieve to remove excess water.

Prepare the mung beans

The mung beans bought should be peeled, rinsed twice with clean water to remove dirt, and soaked for 3 hours to allow the beans to soften. After soaking for 3 hours, drain the water and rinse the mung beans before placing them in a sieve to drain.

Boil a pot of water on high heat and place the steamer on top. When the water is boiling, add the mung beans to the steamer, spreading them evenly, and cover to steam for 30 minutes. After 30 minutes, open the lid, squeeze one bean to see if it is soft enough.

Transfer the beans to a bowl and mash them finely while they are still hot.

Steaming sticky rice

Continue to place the steaming pot on the stove with boiling water, add the soaked glutinous rice colored with butterfly pea flower evenly, spread it out and cover to steam for 1 hour.

After 1 hour, open the lid, use chopsticks to fluff the sticky rice, and if the grains have expanded, are soft and sticky, then it’s done, transfer the sticky rice to a plate.

Stir-fried mung bean filling with sticky rice

Place a pan on the stove over medium heat, add coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt to the pan, stirring well until the sugar is completely dissolved and the mixture simmers lightly. Add the finely mashed mung beans to the coconut milk mixture, stirring until the beans and coconut milk are well combined. Continuously stir on medium heat until the mixture is smooth, dry, and thickened, then turn off the heat and transfer the mung bean mixture to a plate.

Continue by placing the pan back on the stove, adding the remaining coconut milk and sugar to the pan, along with 1/4 teaspoon of salt, and stir the mixture over medium heat. When the sugar is completely dissolved and the mixture simmers lightly, add 2 vanilla pods, stir well, and then add the steamed butterfly pea sticky rice. Stir continuously, similar to when frying the mung bean, until the coconut milk is absorbed by the rice, and the mixture is dry and sticky.

Shaping

Remove the cake mold, sprinkle a little white sesame into the tray, then add 1/2 of the sticky rice that has been cooked with coconut milk, spreading it evenly across the mold, pressing lightly to compact it.

Next, add the smooth green beans and distribute them evenly to cover the sticky rice.

Finally, add the remaining sticky rice, spreading it evenly to flatten the surface, and press down firmly. Sprinkle a little more white sesame on top of the sticky rice to finish.

Final Product

The fragrant and sticky butterfly pea flower sticky rice is beautifully presented and looks very appealing. The sticky rice is cooked sweet and chewy, rich and aromatic with the coconut milk, and is pressed tightly, coated with a layer of fragrant white sesame. The layer of green beans in the middle is sweet, fragrant, and creamy, complementing the sticky rice to create a perfect combination that you definitely can’t resist.

Steam the sticky rice

Place a pot of boiling water on the stove and place the steamer with pandan leaves on top. When the water is boiling vigorously, add the soaked sticky rice and spread it evenly, then cover and steam for 30 minutes.

After 30 minutes, open the lid to check; if the sticky rice has expanded and is soft, turn off the heat and transfer the rice to a bowl.

Stir-fry sticky rice

Place a pan on the stove, bring 100ml of coconut milk to a boil, stir in 100gr of sugar, 50ml of butterfly pea flower water, and a little salt.

When the mixture is simmering, add the steamed sticky rice to the coconut milk and butterfly pea flower mixture, stir continuously over medium heat until the mixture is absorbed by the sticky rice.

When the sticky rice is evenly colored, dry, and sticky, turn off the heat and transfer the stir-fried sticky rice into a mold.

Preparing Cassava

After buying cassava, peel it and soak it for 1 day, then drain the water, wash it clean, and cut it into small pieces before putting it in a blender. Add enough water to cover the cassava and blend until smooth, then strain the mixture to separate the cassava pulp and starch, discarding the water.

Mix the cassava pulp with 12g of tapioca flour, 2 tablespoons of cassava starch, 150ml of coconut milk, 100ml of condensed milk, and a little salt. Mix well to ensure all ingredients are combined.

Poured mold and steamed sticky rice with flavor

Pour the sticky rice that has absorbed the coconut milk into the mold, flatten the surface and press it firmly with your hands, then pour the cassava mixture on top.

Flatten the cassava mixture, gently tap the mold on a flat surface to release any air bubbles in the mixture. Use plastic wrap to tightly cover the mouth of the mold.

Place a pot of water on the stove, set a steaming basket on top, and turn the heat high. When the water boils vigorously, place the mold of sticky rice in and cover the steamer for 30 minutes.

After 30 minutes, lift the mold out and cut the cake into small pieces to serve immediately.

Final product

Blue butterfly flower sticky rice with cassava is presented very attractively with a layer of sweet, sticky rice underneath the blue color of the butterfly pea flower and a layer of rich, fragrant, smooth, bright yellow cassava mixture on top. The sticky rice’s chewy and fragrant taste combined with the slightly powdery and nutty flavor of cassava makes this dish potentially addictive for any member of your family!