Butterfly pea sticky rice with mango has the strange blue sticky rice combined with the outstanding yellow mango. This dish is not only beautiful but also delicious thanks to the greasy taste of sticky rice, coconut milk accompanied by the sweetness of ripe mango, and the fragrance of pea flower. This dish will make you unable to refuse.
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 1/2 kg Sticky rice
- 1/3 tsp Salt
- 1/2 tsp Sugar
- 100 g coconut milk powder
- 100 ml Coconut milk
- 1 g dried butterfly pea
- 500 ml Water
- 1 pandan leaf
- 1 cup roasted sesame seeds
- 1/2 grated coconut
- 2-4 ripe mangoes
- Heart-shaped mold (or other shapes)
- Coconut cream
Ingredients
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Instructions
- Boil 200m of water with 1g dried butterfly pea. (You can add or subtract the flower to adjust the color). After cooking, sieve to get the water,
- Add 300m of water and wait for it to cool, then soak sticky rice in this water overnight for about 8-10 hours
- Pour the water, rinse the sticky rice again, and drain.
- Then, add salt, sugar, coconut milk powder into the sticky rice to mix well.
- Put the sticky rice on the steamer with a thin layer of cloth to prevent the sticky rice from falling. Add the pandan leaf. Steam the sticky rice for about 30 minutes. After 15 minutes, apply coconut milk to each layer of sticky rice to cook quickly and evenly.
- While waiting for the sticky rice to be cooked, remove the cover of roasted sesame seeds. Remember to check if the sticky rice is cooked yet.
Decoration
- Put the sticky rice into two molds. Peel the mangoes, then using a mold to cut the mangoes into pieces.
- Arrange the sticky rice with mangoes, then add coconut cream, grated coconut, roasted sesame, or add dried coconut as you like!
