Top 10 Delicious and Visually Appealing Butterfly Pea Flower Dessert Recipes You Can Make at Home

Ingredients:

• Tapioca starch: 200g
• Young coconut: 100g
• Coconut milk: 300ml
• Rock sugar: 120g
• Granulated sugar: 30g
• Pandan leaves: 3 leaves
• Butterfly pea flowers: a small amount

Instructions:

• Step 1: Prepare the tapioca balls:
  • Divide the tapioca starch into two portions: 120g for making green-colored tapioca balls and 80g for white-colored tapioca balls.
  • Mix 20g of granulated sugar with the 120g portion, and 10g with the 80g portion.
  • Boil water in a pot. Add a little hot water to the 80g starch mixture and knead until smooth.
  • Boil butterfly pea flowers in water to extract the color.
  • Once the butterfly pea flower water is boiling, mix it into the 120g starch portion. Knead until smooth.
  • Dust a surface with some tapioca starch, then roll out the dough into long strips.
  • Cut the strips into small bite-sized pieces.

• Step 2: Cook the tapioca balls:
  • Bring 2 liters of water to a boil, then add the white tapioca balls and cook until boiling. Next, add the green tapioca balls and cook them together.
  • When the tapioca balls float to the surface, reduce the heat and continue to cook for 15-20 minutes before turning off the heat.
  • Remove the tapioca balls and soak them in a bowl of water to keep them soft and chewy.

• Step 3: Prepare the young coconut:
  • Cut the young coconut into thin strips. Hold the knife at a 45-degree angle to get thinner strips.

• Step 4: Make the butterfly pea flower tapioca dessert:
  • Add 120g of rock sugar, 3 pandan leaves, and 300ml of water to a pot and bring to a boil.
  • Once the sugar has dissolved, remove the pandan leaves and add 300ml of coconut milk to the pot.
  • Add the tapioca balls into the pot.
  • Next, add the young coconut strips and cook for an additional 5 minutes before turning off the heat.

• Step 5: Serve the butterfly pea flower tapioca dessert:
  • Scoop the dessert into bowls or even coconut shells for a more attractive presentation.
  • Allow the dessert to cool before enjoying this flavorful and appealing treat.

With Mytour's simple recipe for butterfly pea flower tapioca balls with young coconut, you'll be able to prepare this delightful dessert with ease. Gather your ingredients and treat your family to this delicious and eye-catching dessert. Good luck!

Ingredients:

• Glutinous rice flour: 400g
• Fresh butterfly pea flowers: 100g
• Green mung beans (peeled): 150g
• Ginger (sliced thinly): 100g
• Pandan leaves: 5 stalks
• Spring onions: 5 stalks
• Rock sugar: 300g
• Granulated sugar: 4 teaspoons
• Roasted peanuts (crushed): 50g
• Coconut milk: a little
• Vegetable oil: 50ml
• Salt: 2.5 teaspoons

Instructions:

• Step 1: Prepare the mung beans: Rinse 150g of mung beans thoroughly with water, then cook in a pot with 1 teaspoon of salt over medium heat for about 20-30 minutes. Once the mung beans are soft, drain the water and mash them into a smooth paste.
• Step 2: Prepare the butterfly pea flowers: Wash the 100g of fresh butterfly pea flowers, then place them in a pot with enough water to submerge them. Boil over medium heat for 5-7 minutes to extract the color.
• Step 3: Make the dough: In a bowl, combine 400g of glutinous rice flour, 80ml of hot water, 4 teaspoons of granulated sugar, ½ teaspoon of salt, and 20ml of vegetable oil. Mix thoroughly until the dough starts to come together. Divide the dough into two equal portions.
• For the first portion, gradually add plain water, kneading until the dough becomes smooth, firm, and no longer sticks to your hands. Cover the dough to keep it from drying out.
• For the second portion, gradually add the butterfly pea flower water and knead until the dough becomes smooth. Finely chop the spring onions.
• Step 4: Prepare the onion oil: Heat 30ml of vegetable oil in a pan until hot, then add the spring onions and sauté for 1 minute. Mix this fragrant oil with the mashed mung bean paste and stir well.
• Step 5: Shape the dumplings: Form small balls of mung bean paste. For each dumpling, take about 1 tablespoon of dough, flatten it with your hands, and place a small amount of the mung bean filling in the center. Fold the dough around the filling and roll it into a smooth ball. Repeat with the rest of the dough and filling.
• Step 6: Cook the dumplings: In a pot, combine 300g of rock sugar, 1 teaspoon of salt, and 1.2 liters of water. Stir until the sugar dissolves completely, then strain the syrup through a clean cloth to remove any impurities. Add the ginger slices and pandan leaves, and bring the syrup to a boil. Once boiling, gently drop the dumplings into the syrup. When the dumplings float to the surface, skim off any foam and remove the pandan leaves. Let the dumplings cook for an additional 10 minutes to ensure they are fully cooked, then turn off the heat and let them cool.
• Step 7: Serve: Serve the butterfly pea flower sweet rice dumplings in a bowl, garnished with crushed roasted peanuts and a drizzle of coconut milk. The beautiful mix of white and purple dumplings is sure to delight!

The sake fruit is often used in various dessert recipes due to its rich nutritional value and soft, nutty texture. Today, Mytour’s kitchen section brings you a beautiful and delicious recipe for butterfly pea flower sake dessert.

Ingredients:

• Sake fruit: 200g
• 10 dried butterfly pea flowers
• Coconut milk: 30ml
• Sweet potato starch noodles: 20g
• Tapioca starch: 3 teaspoons
• Coconut sugar: 2 teaspoons

Instructions:

• Step 1: Prepare the sake fruit: Wash the sake fruit, peel off the skin, and cut it into thin slices about half the size of a finger. Rinse them briefly in a diluted saltwater solution to remove the sap, then rinse with clean water.
• Step 2: Prepare the sweet potato starch noodles: Soak the sweet potato starch noodles in water for about 1-2 hours until soft, then drain them to remove excess water.
• Step 3: Shape the sake: Place a pot on the stove, add the sake slices, and steam for 10-15 minutes over medium heat. Once the sake is cooked, remove it from the steamer and let it cool. Use a star-shaped metal mold to shape the sake into decorative forms.
• Step 4: Make the butterfly pea flower water: In a pan, add 80ml of water and 10 dried butterfly pea flowers. Simmer for about 10 minutes over low heat until the water turns a beautiful blue color. Once the water reaches the desired color, turn off the heat and add the shaped sake into the pot to soak for 10-15 minutes, allowing the sake to absorb the color.
• Step 5: Boil the sake: After the sake has absorbed the butterfly pea flower color, remove it and let it drain. Add 10g of tapioca starch into a bowl and coat the sake slices with the starch. Bring a pot of water to a boil, then add the coated sake slices. Boil for about 5 minutes, or until the starch turns transparent and the sake floats to the top. Remove from the water and place the sake in an ice bath to cool.
• Step 6: Prepare the dessert: Place a pot on the stove, add 30ml of coconut milk, 100ml of water, and a little of the soaked sweet potato starch noodles. Add a bit of the remaining tapioca starch to thicken the liquid. Let it cook for 5-10 minutes over medium heat until it thickens slightly. Once the mixture starts to simmer, add 2 teaspoons of coconut sugar and the cooked sake. Stir until the sugar dissolves, and the dessert comes back to a boil. Then, remove from heat.
• Step 7: Serve the dessert: Spoon the butterfly pea flower sake dessert into bowls and enjoy immediately. You can add a few ice cubes to make it even more refreshing. The final dessert will have the vibrant colors of the butterfly pea flowers, with the sweetness and smoothness of the sake, the chewy texture of the sweet potato starch noodles, and the coconut aroma. It’s a perfect treat to enjoy now!

Ingredients: Serves 4

• Young coconut meat: 500g
• 5g dried butterfly pea flowers
• Lotus seeds: 200g
• Tapioca starch: 150g
• Bánh lọt (noodles): 100g
• Coconut milk: 300ml
• Fresh milk: 100ml
• Sweetened condensed milk: 150ml
• Coconut sugar: 100g
• Ginger: 5g
• Roasted peanuts: 10g
• 1 small beetroot

Instructions:

• Making the coconut with butterfly pea flower:
  • In a pot, add 5g of dried butterfly pea flowers and 500ml of boiling water. Simmer for about 2-3 minutes over medium heat to extract the color. Turn off the heat, let it cool, and strain the liquid.
  • Shred the young coconut meat into strips about 2cm thick. Place the coconut in a bowl and pour the butterfly pea flower water over it. Let it soak for about 2 hours to absorb the color.
  • Mix 100g of tapioca starch with the coconut and stir well. Then, bring the coconut mixture to a boil until the coconut floats to the surface. Remove and soak it in water with a little sugar.
• Preparing the lotus seeds:
  • Wash and peel the lotus seeds, then cut them into small cubes and set them aside.
  • Peel and boil the beetroot for about 10 minutes until soft to extract the color.
  • Pour 300ml of beetroot water into the lotus seeds, mix well, and let it soak for 1 hour to absorb the color.
  • Coat the lotus seeds with 50g of tapioca starch, then boil them until they float to the surface. Remove and soak them in sugar water.
• Making the agar jelly:
  • In a pot, combine 700ml of water, 30g of agar powder, and 50g of sugar. Stir over medium heat until the mixture dissolves.
• Preparing the coconut milk syrup:
  • In another pot, combine 300ml of coconut milk, 100ml of fresh milk, and 150ml of sweetened condensed milk. Stir to mix the ingredients.
  • For the sugar syrup, place 100g of coconut sugar, 100ml of water, and 5g of sliced ginger in a small pot. Bring to a simmer over medium heat until the sugar dissolves, then remove from the heat.
• Assembling the dessert:
  • Fill a bowl with crushed ice, then add the agar jelly, lotus seeds, and coconut with butterfly pea flower. Pour in 1-2 tablespoons of the sugar syrup, followed by the coconut milk mixture. Finally, sprinkle some roasted peanuts on top. The dessert is now ready to serve!
• Final result:
  • This dessert carries the subtle fragrance of butterfly pea flowers. The combination of rich coconut milk and the tender coconut meat, along with the crunchy lotus seeds, creates a refreshing and creamy dish. It’s the perfect sweet treat to enjoy on hot days and cool down!

Ingredients:

• 30g dried butterfly pea flowers (about 30 flowers)
• 75g tapioca starch
• 75g rice flour
• 75g coconut milk powder (half a packet)
• 100g coconut sugar (3 pieces)
• 1/2 teaspoon salt

Instructions:

Making the butterfly pea flower water:

• First, place a pot on the stove, add 30g of dried butterfly pea flowers and 100ml of water. Cook for about 7-10 minutes over medium heat, until the water boils and turns a deep blue color. Turn off the heat, remove the flowers, and let the water cool down.

Mixing the flour:

• Next, combine 75g of rice flour and 75g of tapioca starch in a bowl. Stir the mixture well to ensure the flours are evenly distributed.
• Pour the butterfly pea flower water into the flour mixture and stir with your hands until the dough becomes smooth and evenly colored.

Rolling and cutting the tapioca noodles:

• Now, place the dough on a flat surface or cutting board. Use a rolling pin to roll it out until it’s evenly thin. Then, cut the dough into small noodle-like strips.

Making the sugar syrup:

• Next, in a separate pot, add 3 pieces of coconut sugar, 1/2 teaspoon of salt, and 400ml of water. Cook over medium heat for 7-10 minutes, stirring until the sugar dissolves. Then, turn off the heat.

Cooking the tapioca noodles:

• In another pot, bring 700ml of water to a boil over high heat. Once boiling, add the butterfly pea flower noodles. Cover the pot and cook for 7-10 minutes until the noodles float to the top, signaling they are cooked. Then, remove the noodles and transfer them into the sugar syrup.

Making the coconut milk:

• In a fresh pot, add 1/2 packet of coconut milk powder and 500ml of water. Stir to dissolve the powder.
• Bring the pot to a simmer for 7-10 minutes until the coconut milk thickens. Then, turn off the heat.

Final Touch:

• Once everything is ready, prepare small bowls. Start by adding a portion of the butterfly pea flower noodles, then pour in the sugar syrup and finally the coconut milk. Your dessert is now ready to serve and enjoy!

Ingredients:

• 10g fresh butterfly pea flowers (or 2g dried butterfly pea flowers)
• 200g glutinous rice flour
• 1 tablespoon tapioca starch
• 500ml coconut milk
• 200g coconut sugar
• 1.5 teaspoons salt
• A pinch of sugar or salt

Instructions:

Making the butterfly pea flower extract:

• Start by adding 10g of fresh butterfly pea flowers and 300ml of hot water to a bowl. Let the flowers steep for 15 minutes to release their color. Then, strain the mixture to collect the butterfly pea extract.

Mixing and kneading the dough:

• In a bowl, combine 200g of glutinous rice flour with 1/2 teaspoon of salt. Stir well. Next, bring 300ml of the butterfly pea extract to a boil and slowly pour it into the flour mixture. Stir with a spoon until the dough begins to come together. Use your hands to knead the dough until it becomes smooth, non-sticky, and forms a cohesive ball.

Forming and boiling the dough balls:

• Divide the dough into small, even portions about the size of a finger and roll them into balls.
• Boil a pot of water and cook the dough balls over medium heat. When they turn translucent and float to the surface, they are done.
• Remove the cooked dough balls and transfer them to a bowl of cold water to cool. Then, drain and set aside.

Making the sugar syrup:

• In a separate pot, combine 1 liter of water, 200g of coconut sugar, and 1/2 teaspoon of salt. Bring the mixture to a simmer over medium heat, stirring for 2 minutes until the sugar dissolves.
• Peel and crush a piece of ginger, then add it to the sugar syrup. Continue to simmer for another 5 minutes and adjust the flavor to your taste.
• Finally, add the dough balls to the syrup and cook for another 2 minutes. Turn off the heat once everything is well mixed.

Making the coconut milk sauce:

• In a fresh pot, combine 500ml of coconut milk, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir continuously over low heat until the sugar dissolves and the mixture starts to simmer.
• Dissolve 1 tablespoon of tapioca starch in 1 tablespoon of water and gradually add it to the coconut milk, stirring for 2-3 minutes until the coconut milk thickens to a smooth consistency.
• To serve, ladle the dessert into bowls and drizzle with the rich coconut milk sauce. Enjoy your delicious, aromatic Butterfly Pea Flower Glutinous Rice Dessert!

Ingredients:

• 6 ears of sweet corn
• 20 dried butterfly pea flowers
• 1 pack of tapioca starch
• 300g rock sugar
• 100ml coconut milk
• Pandan leaves

Instructions:

Preparing the ingredients:

• First, peel the sweet corn and clean it thoroughly. Use a knife to separate the kernels from the cob.
• Next, place the butterfly pea flowers in a small bowl, pour 100ml of hot water over them, and steep for 10 minutes. Remove the flowers after this time.
• Take 2 tablespoons of tapioca starch, put them in a small bowl, and add 100ml of water. Stir well to dissolve.
• Separate the corn kernels and soak the butterfly pea flowers in hot water.

Making the tea base:

• Place the corn cobs in a pot with 800ml of water. Turn on the heat to medium and let it simmer for 20 minutes to extract the sweet corn essence. You can also add pandan leaves for extra fragrance.
• Once the water is ready, remove the corn cobs to keep the sweet liquid.

Cooking the dessert:

• After preparing the tea base, add the corn kernels and 300g of rock sugar. Once the mixture begins to boil, add the prepared butterfly pea extract and stir well.
• Continue to cook for about 20 minutes, or until the corn becomes tender.
• Once the corn is soft, stir in 100g of tapioca starch to thicken the soup, stirring for about 2 minutes before turning off the heat.
• Mix in the butterfly pea extract and wait until the corn is fully tender.

Serving:

• Scoop the dessert into a small bowl, and drizzle some coconut milk on top. You now have a delicious and nutritious bowl of butterfly pea flower corn dessert. The dish has a sweet, refreshing taste from the rock sugar and a fragrant aroma from the pandan leaves.

This summer, there's nothing better than enjoying a refreshing bowl of chilled Butterfly Pea Flower Khuc Bach. It has the sweet, light taste of syrup and juicy lychees, but the jelly cubes are even more appealing, with the natural color of butterfly pea flowers.

Ingredients:

• 1 can of canned lychees
• 1 kg fresh lychees
• 30g butterfly pea powder
• 20g gelatin powder
• 200g rock sugar
• 30g white sugar
• 3 pieces of Laughing Cow cheese
• 200ml whipping cream
• 300ml unsweetened milk
• 50g sliced almonds

Instructions:

• Step 1: Prepare the ingredients: First, peel the lychees and remove the seeds using a knife.
• Step 2: Soak the gelatin and prepare butterfly pea water: In a bowl, mix 20g of gelatin with 50ml of cold water, stirring well. Let it soak for about 10 minutes until it expands. In a separate bowl, combine 30g of butterfly pea powder with 50ml of water and mix well to create diluted butterfly pea water. Strain this mixture to get the concentrated extract.
• Step 3: Make the butterfly pea jelly: In a bowl, combine 300ml of unsweetened milk, 220ml of whipping cream, and the butterfly pea extract. Stir for 1 minute to blend the mixture. Then, transfer it to a pot, adding 30g of sugar, 3 pieces of Laughing Cow cheese (mashed), and the soaked gelatin. Stir over medium heat until the sugar and cheese dissolve. Strain the mixture twice to make it smooth. Pour into a mold and let it cool, then cover with plastic wrap and chill in the fridge for 8 hours. Finally, cut the jelly into small, bite-sized cubes.
• Step 4: Prepare the syrup: In a pot, combine the canned lychees, the lychees from Step 1, 700ml of water, and 200g of rock sugar. Cook over medium heat for about 3 minutes until the sugar dissolves completely.
• Tip: If you prefer a sweeter taste, feel free to add more sugar. It’s best to use rock sugar for a smoother, gentler sweetness.
• Step 5: Toast the almonds: In a separate pot, toast 50g of sliced almonds on low heat until they turn golden and fragrant.
• Step 6: Assembly: In a bowl, place 6 pieces of butterfly pea jelly, 3 lychees, a bit of syrup, and some toasted almonds. Enjoy!
• Step 7: Final product: The Butterfly Pea Flower Khuc Bach Dessert boasts a unique green hue and has a soft, chewy texture. The sweet syrup, fresh lychees, and crunchy almonds combine beautifully, offering a delicious way to cool off on a hot summer day.

On those scorching summer days, nothing beats a chilled cup of Thai Butterfly Pea Flower Dessert. Learn how to make this refreshing treat with natural ingredients that give the dessert a vibrant blue color without relying on artificial food coloring, making it safe for your family's health.

Ingredients:

• 5g dried butterfly pea flowers (for blue color)
• 200g tapioca starch
• 20g rice flour
• 30ml sugar syrup
• 50ml coconut milk
• 20g jackfruit segments (seeds removed)
• Water and ice cubes

Instructions:

• Soak the dried butterfly pea flowers in hot water. Let them steep for about 5 minutes until the flowers release their blue color, then strain to collect the blue liquid.
• Mix the tapioca starch and rice flour together. Gradually add the hot butterfly pea water to the flour mixture and stir until the dough starts to come together. Once the dough is cool enough to handle, knead it until smooth and soft, neither too dry nor too wet.
• To make the butterfly pea pearl strands: Once the dough is smooth, roll it out to a thin sheet and cut it into evenly-sized strips. Bring a pot of water to a boil, then drop the dough strips into the boiling water. Cook until the pearls turn translucent, then immediately transfer them to a bowl of ice water for about 5 minutes. Once cooled, drain and set aside in a cup or bowl.
• Slice the jackfruit segments into thin strips. In a cup, combine sugar syrup, ice, coconut milk, and jackfruit strips with the butterfly pea pearls, then enjoy!
• And there you have it – your delicious and simple Thai Butterfly Pea Flower Dessert!
• The chewy, refreshing pearl strands, combined with the creamy coconut milk and fragrant jackfruit, will help you beat the heat during those hot summer days. Time to get into the kitchen with Chợ Quê and make this delightful treat for your family. Enjoy!

In recent years, natural food coloring has garnered more attention from consumers. Among these, butterfly pea flowers, with their beautiful blue color, have become increasingly popular in many dishes. Mytour is excited to share with you the recipe for a refreshing and visually appealing butterfly pea flower jelly dessert, perfect for the summer.

Ingredients:

• Butterfly pea flowers
• Jelly powder
• Sugar
• Coconut milk
• Fresh milk
• Shredded coconut
• Ice cubes

Instructions:

• Boil 500ml of water and dissolve the butterfly pea powder to extract the color. Mix the jelly powder with sugar.
• Pour the butterfly pea water, sugar, and jelly mixture into a pot and bring it to a boil. Then pour the mixture into a round mold, making sure to fill the mold completely.
• Place a weight on top of the mold to create round jelly cubes. Once cooled, transfer the jelly to the fridge to set.
• In a separate pot, combine coconut milk, fresh milk, and 3 teaspoons of sugar. Simmer over low heat and then turn off the stove. Adjust the seasoning to taste. Once the jelly has set, scoop it into cups, pour the coconut milk mixture over the jelly, and add some shredded coconut and ice cubes for the final touch.

This butterfly pea flower jelly dessert is not only delicious and refreshing but also visually striking, making it a perfect treat to help cool off during the hot summer days.