Top 10 Delicious Recipes Made with Edible Flower Blossoms - Mytour.vn

Ever heard of Kimbap, also known as Korean rice rolls? This dish is familiar to many. Today, Mytour will guide you on making a colorful Kimbap with pea flower that's not only delicious but also visually appealing right in your own kitchen.

Ingredients:

• Sticky rice 50 grams
• Pea flowers 1 gram
• Chicken breast 1 piece
• Carrot 1
• Chicken egg 1
• Cucumber 1
• Seaweed 5 pieces

Instructions:

• Cooking rice: Soak the pea flowers in boiling water for about 4 - 5 minutes to extract color. Alternatively, you can directly boil the flowers in water for 3 - 5 minutes until you achieve the desired color. Rinse the rice thoroughly and cook it with the pea flower-infused water.
• Prepare chicken breast: Wash the chicken breast with diluted saltwater, then rinse with clean water and drain well. Marinate the chicken breast with 1 teaspoon of salt and 1/2 teaspoon of pepper. Ensure the seasoning is evenly spread on both sides of the meat for better flavor absorption.
• Prepare other ingredients: Peel and julienne the carrot. Wash the cucumber and cut it into long strips. Crack and beat a chicken egg, then pour it onto a heated pan with a little cooking oil. Once cooked, cut it into long strips for easier rolling.
• Make the filling: Heat a tablespoon of cooking oil in a pan. Add the chicken breast and cook until firm and evenly browned on both sides, then cut it into strips. Continue using the same pan to stir-fry the carrot for about 3 - 4 minutes, then transfer it to a separate plate.
• Assemble the Kimbap: Spread a thin layer of rice onto each seaweed sheet. Arrange the carrot, cucumber, egg, and chicken strips on top of the rice. Roll tightly and firmly to prevent the filling from spilling out. Use a sharp knife coated with a little cooking oil to cut the rolls into bite-sized pieces.

Introducing a unique creation made with pea flowers, have you heard of Pea Flower Baguette yet? These soft and colorful baguettes, combined with rich creamy cheese, will leave you craving for more. Today, step into your kitchen and bake these delicious Pea Flower Baguettes with cheese filling on a hot pan.

Ingredients:

• 300 grams of wheat flour
• 5 grams of instant yeast
• 4 grams of salt
• 45 grams of sugar
• 20 dried pea flowers
• 50 ml of unsweetened or sweetened milk
• 20 grams of sugar
• 6 grams of cornstarch
• 120 ml of fresh milk
• 50 grams of cream cheese
• 65 grams of unsalted butter
• 2 chicken eggs (yolks)

Instructions:

• Prepare pea flower water: Place about 20 pea flowers in a cup and add about 50ml of hot water, let it soak for about 20 minutes, then strain to collect the colored water. Add 50ml of fresh milk to the flower water and mix well.
• Mix the dough: Put 300 grams of wheat flour into a mixing bowl, then add salt, sugar, and instant yeast to the flour. Be sure to keep salt and yeast away from each other as direct contact may kill the yeast. Mix the ingredients well. Crack an egg into the milk mixed with pea flower water and beat well, then slowly add it to the flour mixture and mix well until all ingredients are combined.
• Knead the dough and let it rise: Place the colored dough on a clean surface and fold it in half, then use the heel of your hand to fold and push the dough away (folding and stretching), then rotate the dough 90 degrees and repeat the process. Knead until the dough is no longer sticky, then add 45 grams of room temperature butter and fold and knead the dough until it becomes soft, elastic, smooth, and non-sticky. Cut the dough into small pieces and flatten them, then let them rest for 10 minutes.
• Make cheese filling: Beat the egg yolks with 20 grams of sugar until the yolks turn pale yellow. Add 6 grams of cornstarch and mix well to combine. Place a pan on the stove and pour in 120ml of fresh milk, stirring until the milk is warm, then turn off the heat. Slowly add the warm milk to the egg mixture. When the egg and milk mixture is combined, heat it in the pan over low heat, stirring constantly to prevent lumps. When the mixture thickens, turn off the heat and add 50 grams of cream cheese and 10 grams of unsalted butter, mix well until the ingredients are blended to complete the sauce.
• Divide and shape the dough: After the dough has risen, press it to release air bubbles, then divide the dough into portions of about 40 grams each. Shape each portion into a round ball. After shaping all the dough, let it rest for another 5 minutes before shaping.
• Shape the baguettes: Flatten and roll out each portion of dough (no need to roll it thin), add the prepared cheese filling, fold, and tightly seal the filling inside. Repeat the process until all dough and filling are used up. Let the baguettes rest for 5 minutes before frying.
• Fry the baguettes: Place the baguettes in a pan over low heat, cover and cook for about 7 - 8 minutes, then uncover and flip the baguettes, continue cooking for another 7 - 8 minutes.

Pea Flower Tea brings a refreshing, cooling sensation and a soothing taste that helps you relax. Besides, Pea Flower Tea is also known for its numerous health benefits and easy preparation.

Ingredients:

• Dried pea flowers (10 – 12 buds): 5 grams
• Boiling water: 250 ml
• Honey: 30 ml
• Lime juice

Instructions:

• Cleanse the dried pea flowers to remove any dirt or impurities.
• Place the flowers in a teapot, pour in 150 ml of boiling water, cover tightly, and let steep for 10 minutes.
• While steeping, mix 30 ml of honey and lime juice with the remaining 100 ml of boiling water.
• After 10 minutes of steeping, strain the flowers from the tea. Then, pour the honey-lime mixture into the strained tea, stir well.

Have you tried Thai-style pea flower infused glass noodles? It's delicious, enticing, and visually appealing. You'll be captivated right from the first glance due to its irresistible aroma and incredibly simple preparation steps.

Ingredients:

• Dried glass noodles: 100 grams
• Dried pea flowers: 30 flowers
• Vegetable oil: 150 ml
• Garlic: 60 grams
• Palm sugar: 50 grams
• Chili: 15 grams
• Cherry tomatoes: 30 grams
• Mint: 15 grams
• Fresh shrimp, squid: 200 grams each
• Razor clams: 300 grams
• Ground meat, tofu: 100 grams each
• Lettuce, bean sprouts: 100 grams each
• Cucumber, lime: 1 each
• Fried shallots, roasted peanuts: 30 grams each
• Shallots: 15 grams
• Seasonings: bouillon, sugar, fish sauce

Instructions:

• Prepare the ingredients: Peel and devein the shrimp, leaving the tails intact. Use salt to rub the squid's entire body, clean it afterward by removing the head and discarding the eyes and intestines, then rinse thoroughly. Soak the razor clams in diluted saltwater for about 3 hours to remove sand and dirt from the inside. Then, use a brush to clean the outer shell. Peel 4 cloves of garlic, the remaining along with shallots cleaned and finely chopped. Rinse the cucumber thoroughly and cut into thin strips. Rinse the bean sprouts, lettuce, and mint, then drain.
• Coloring and blanching the glass noodles: Put the dried pea flowers into a pot of water, boil until the water returns to a boil, remove all the flowers and only keep the water. At this point, the water has a vibrant green color. Take the dried glass noodles, cut them into short pieces about 10 - 15cm long, put them into the boiling pea flower water, stir evenly with chopsticks to absorb the color. Remove the noodles and place them in a bowl of ice water immediately to keep them firm and delicious.
• Mixing the glass noodles: Heat 50ml of oil in a pan until hot, add the chopped garlic, fry until fragrant, then turn off the heat. Add both the oil and garlic to the noodles, mix well to prevent sticking.
• Making the sauce: Crush 10g of garlic, 15g of chili, 50g of palm sugar together. When the ingredients are finely crushed, add 50ml of fish sauce to the mortar, squeeze the juice of 1 lime. Finally, add the tomatoes and mint, lightly crush.
• Preparing accompanying dishes: Boil water in a pot, add shrimp, squid, and razor clams, cook until done, then remove and place on a separate plate. Cut the tofu into small square pieces, fry in hot oil over low heat until golden brown, then remove and drain the oil.
• Stir-fry the ground meat: Add the shallots to the hot oil in the pan, fry until fragrant. Add the ground meat, stir well, season with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1 teaspoon of bouillon, stir well until the meat is cooked.
• Assembly: Arrange the glass noodles neatly in the center of a large plate, surround them with minced meat, green vegetables, cucumber, shrimp, squid, and razor clams. Sprinkle fried shallots and roasted peanuts on top, then drizzle with the characteristic sauce.

Coconut Milk Pea Flower Mocktail is one of the beverages made from pea flowers, not only beautiful in color but also favored by many for its delicious taste. Below, Mytour will guide you on how to make this sparkling delicious drink right at home.

Ingredients:

• Dried pea flowers: 15 blossoms
• Coconut milk: 100 ml
• Soda: 100 ml
• Syrup: 30 ml
• Hot water
  

Instructions:

• Soak dried pea flowers with 50 ml of hot water for 7 - 10 minutes until the flowers lose their color, occasionally stirring will help the flowers lose their color faster.
• Combine coconut milk, soda, syrup in a glass and stir well to mix the ingredients.
• Add ice cubes to the glass; After soaking the flowers for the required time, strain and discard the flowers. Pour the pea flower tea slowly onto the top of the glass with the coconut milk soda mixture.

Pea Flower Dumplings are visually stunning. If you see them for the first time, you will surely be curious why the color is so special and beautiful. The method is not difficult at all, you should try making them, they are not only delicious and nutritious but also very eye-catching.

Ingredients:

• Shrimp filling (peeled): 100 grams
• Fat part: 20 grams
• Potatoes: 30 grams
• Cornstarch; salt, sugar, pepper: 1 teaspoon each
• Wheat flour: 110 grams
• Tapioca starch: 30 grams
• 1/4 teaspoon salt
• Boiling water with 5 dried pea flowers (use old boiling water if not the dough will be sticky): 175 ml
• Vegetable oil: 15 ml

Instructions:

• Shrimp filling: Cut the shrimp into small pieces, fat part (blanched in boiling water), potatoes. Mix the above mixture together, add salt, pepper, sugar, and cornstarch.
• Dumpling skin: Mix wheat flour and tapioca starch in a large bowl, mix boiling water pea flower into the mixture, quickly stir, cover the bowl tightly and let the mixture rest for 10 minutes for the dough to cool and become less sticky.
• Add vegetable oil and knead well for 5 minutes until the mixture is smooth and not sticky.
• Divide the dough into equal parts, each part is 12 grams.
• Roll out the dough thinly, place the shrimp filling (take a small amount of about 1 teaspoon), fold gently. Note, roll the edge part inwards.
• Steam the dumplings: Steam the dumplings over high heat, the water has boiled vigorously for 10 minutes.

Pea Flower Ice Cream is a delightful cooling treat for this scorching summer. Pea Flower Ice Cream is loved by both kids and adults alike, leaving everyone wanting more. Making Pea Flower Ice Cream is really simple, let's check it out.

Ingredients:

• Dried pea flowers: 2 grams
• Honey: 30 grams
• Chia seeds: 80 grams
  

Instructions:

• Rinse the dried pea flowers with hot water, then discard the first water and soak the flowers in 320ml of boiling water or hot water for about 7 minutes until the flowers release their color.
• Strain the water and discard the flower residues. Add honey to the pea flower water, stir well until dissolved.
• Next, add chia seeds to the pea flower honey mixture and let them soak for 10 – 15 minutes until the chia seeds swell.
• Divide the mixture into 2 equal parts. Add a few drops of lime juice to one part and stir well to create a pinkish purple color.
• Stir well and slowly pour the mixture into ice cream molds, then insert sticks, one by one, until all are used up.
• Secure the ice cream sticks with tape to prevent them from tilting. Place the ice cream molds in the freezer. Once the ice cream is completely frozen, it is ready to be enjoyed.

For matcha enthusiasts, Green Tea Lemon Butterfly Pea Tea will surely top your favorite drink list. The refreshing taste of matcha combined with enticing blue butterfly pea flower water, plus a hint of sourness from lemon, will be incredibly appealing for anyone to try.

Ingredients:

• Butterfly pea flowers: 2 tablespoons
• Water: 3 cups
• White sugar: 158 grams
• Green tea powder: 2 teaspoons
• Lemon juice: 78 ml

Instructions:

• Put sugar, 1 cup of water, and lemon juice in a saucepan and bring to a boil. Reduce heat and simmer until the sugar is completely dissolved, about 3 minutes. Let it cool.
• Soak the flowers in 1 cup of boiling water for 5 minutes. The longer you soak, the darker the blue color will be. Remove the flowers and let cool.
• Put green tea powder in a bowl and add about 3 tablespoons of hot water (80°C), slowly stirring until dissolved. Add the remaining water and stir the green tea until frothy.
• Put ice in a glass. Pour butterfly pea flower water into about 1/3 of the glass. Pour lemon syrup into another 1/3 of the glass, and immediately the butterfly pea flower water will turn into a beautiful purple color. Finally, add green tea to the glass.

Mango Butterfly Pea Sticky Rice with its eye-catching green sticky rice combined with the vibrant yellow of ripe mangoes makes for a highly appealing dish. Not only visually pleasing, Mango Butterfly Pea Sticky Rice boasts the creamy texture of coconut milk-infused sticky rice complemented by the sweetness of ripe mangoes and the fragrant scent of butterfly pea flowers, creating a dish you can't resist.

Ingredients:

• Glutinous rice: 500 grams
• Ripe mangoes: 2 fruits
• Coconut milk: 300 ml
• Butterfly pea flowers: 5 grams
• Tapioca starch: 20 grams
• White sugar: 10 grams
• Grated coconut, salt, etc.

Instructions:

• Put dried butterfly pea flowers in a bowl, pour boiling water over the flowers, and let them soak for about 10 minutes to achieve a beautiful color.
• Soak glutinous rice overnight or for about 6 - 8 hours, then drain and rinse thoroughly. Place the rice in the soaked butterfly pea flower water for about 10 - 15 minutes to allow the rice to absorb the color. Remove the rice and let it drain, then mix it with grated coconut, a bit of coconut milk, a bit of sugar, and a pinch of salt.
• Let the rice rest for about 5 minutes to absorb the flavors. Meanwhile, prepare a steamer. Bring water to a boil in the steamer, then steam the rice for about 40 minutes until it is soft and sticky without any hard kernels in the middle.
• Dissolve tapioca starch in a little water until smooth. Pour coconut milk into a saucepan over low heat, then slowly add the tapioca starch mixture, stirring constantly, and simmer until the coconut milk thickens slightly.
• Clean and peel the mangoes, then cut them into bite-sized pieces.
• Place the sticky rice on a plate, arrange the sliced mangoes on top, and drizzle with the coconut milk mixture before serving.