Top 10 Most Delicious and Nutritious Butterfly Pea Sticky Rice Recipes

Ingredients:

• 500g of quality sticky rice
• 20 dried butterfly pea flowers
• 1kg of ripe jackfruit
• Grated coconut, roasted sesame seeds
• Coconut milk
• Arrowroot or cornstarch
• Sugar, salt

Instructions:

• Soak the dried butterfly pea flowers in hot water until they release their color, then strain the flowers.
• Rinse the sticky rice and soak it in the butterfly pea water overnight or for 6-7 hours. After soaking, drain the rice, then toss it with a pinch of salt.
• Mix the rice with a little coconut milk, then steam it. After about 20 minutes, stir the rice and add 1 tablespoon of coconut milk. Repeat this process twice. Steam until the rice is soft, fluffy, shiny, and fully cooked.
• Once the rice is cooked, transfer it to a bowl and let it cool slightly. Mix it with some sugar to prevent it from drying out and hardening. Stir in grated coconut.
• Dissolve the arrowroot in a little water. Heat coconut milk with a pinch of salt and sugar. Slowly add the arrowroot mixture, stirring continuously until the coconut milk thickens and becomes smooth.
• Cut the jackfruit pieces along the fibers, remove the seeds and the membrane. Form the sticky rice into balls and place them inside the jackfruit pieces. Top with roasted sesame seeds. Serve with a drizzle of the coconut milk mixture.

Your butterfly pea sticky rice with jackfruit is now ready! It's simple to make, colorful, and appetizing. Enjoy this delicious dish with your family!

Ingredients:

• 1 kg of premium sticky rice
• 1.5 sweet corn cobs, kernels removed
• 200 g lotus seeds, peeled and de-germed
• 100 ml coconut milk
• 150 g freshly grated coconut
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• Butterfly pea flowers

Instructions:

• Step 1: Boil butterfly pea flowers with 1 cup of water and let them steep for 15-20 minutes to extract the color. Rinse the rice thoroughly to remove any impurities. Mix the butterfly pea water with fresh water to soak the rice for 7-8 hours.
• Step 2: Cook the corn and lotus seeds. After soaking, rinse the rice again and mix it with salt and vegetable oil. Add the corn, lotus seeds, and grated coconut, and stir. Bring water to a boil, steam the rice for 10 minutes, then pour in the coconut milk. Stir and steam for another 15 minutes until fully cooked.
• Step 3: Transfer the sticky rice to a clean bowl, sprinkle with sugar, and stir well to fluff the rice and evenly coat it with sugar. Serve with Vietnamese sausage, dried pork, or Chinese sausage, or enjoy it on its own—it’s equally delicious!

With just three easy steps and nine simple ingredients, making Sweet Corn Sticky Rice with Lotus Seeds and Butterfly Pea Flowers is not only easy but also unexpectedly simple.

Ingredients:

• 500 g sticky rice (your preferred type)
• 2 large cans of coconut milk (500ml each, I prefer using canned coconut milk as it's convenient and just as delicious)
• 2 ripe mangoes
• Shredded coconut
• Roasted peanuts
• Salt
• Sugar

Instructions:

• Step 1: Soak about 30 butterfly pea flowers in boiling water. Wait for the flowers to release their blue color. Add the washed sticky rice to the butterfly pea water and a pinch of salt. Let it soak for 4 hours to allow the rice to absorb the color and soften.
• Step 2: After 4 hours, drain the butterfly pea water and begin steaming the rice. While steaming, open the lid and stir the rice occasionally to ensure even cooking.
• Step 3: Prepare the coconut sauce: Add two cans of coconut milk (500ml per can) to a pot. Add a pinch of salt and sugar to taste. Heat over low heat until it just starts to simmer, then remove from heat.
• Step 4: Once the rice is cooked, add 2/3 of the prepared coconut milk to the rice and mix well. Let it sit for about 15 minutes to allow the coconut milk to infuse the rice.
• Step 5: Serve the sticky rice on a plate, add sliced mango, shredded coconut, and roasted peanuts on top. Finally, pour the remaining coconut milk over the rice.

This mango sticky rice recipe is from Thailand, with the added twist of butterfly pea flower color. It’s easy to make and sure to please even the pickiest eaters.

Ingredients:

• 1kg sticky rice
• 300g peeled mung beans
• 50g butterfly pea flowers
• 200g shredded coconut
• 50g coconut milk
• 200g fresh pandan leaves
• Sugar and salt

Instructions:

• Step 1: Wash the mung beans and soak them in water for about 8 hours to soften. Add around 500ml of water to a pot and place the soaked mung beans and 1/2 teaspoon of salt in it. Cover and steam over medium heat for about 8 minutes until the mung beans are soft. Then turn off the heat and mash the steamed mung beans.
• Step 2: Boil 800ml of water, then add 50g of dried butterfly pea flowers. Cook for about 8 minutes over medium heat to extract the butterfly pea color. Turn off the heat and let it cool. Clean the sticky rice and soak it in the butterfly pea extract for about 8 hours to soften and turn the rice light green. After soaking, rinse the rice with fresh water.
• Step 3: Heat a pan, add 1kg of soaked sticky rice with 50g of coconut milk. Stir over low heat for about 5 minutes until the coconut milk is absorbed into the rice. Then add half of the mashed mung beans to the rice and continue to stir for another 3 minutes until the mung beans and rice are well mixed.
• Step 4: Wash the pandan leaves and arrange them evenly on a steamer. Then add the rice and mung bean mixture to the steamer. Place a few more pandan leaves on top, then cover and steam for about 15 minutes until the rice and mung beans are fully cooked and fragrant.
• Step 5: Once steamed, transfer the rice to a large bowl, add the remaining mashed mung beans and shredded coconut, and mix well. Once combined, press the mixture into a mold to shape it as desired.

Ingredients:

• 150g sticky rice
• 10g butterfly pea flowers
• 150ml coconut milk
• 1 egg
• 1 egg yolk
• 85g sugar
• 10g all-purpose flour
• Cornstarch, pandan leaves

Instructions:

• Step 1: Soak 10g of butterfly pea flowers in hot water along with 75g of sticky rice, while the remaining rice should be soaked in warm water for about 30 minutes. Cut a portion of pandan leaves, blend and strain to extract pandan juice, while the rest should be cleaned for steaming the rice.
• Step 2: Place the soaked rice into a mold, then add 50ml of coconut milk, 50ml of water, and 1/4 teaspoon of salt. Mix the ingredients well, and top with pandan leaves. Steam the mixture over medium heat for about 20 minutes, then press the rice firmly to form a compact block.
• Step 3: In a bowl, whisk 1 whole egg, 1 egg yolk, and 85g of sugar until well combined. Then, add 2 tablespoons of flour and 1 tablespoon of cornstarch, and mix thoroughly. Next, combine the pandan juice with 100ml of coconut milk and add it to the egg mixture. Cook the mixture over medium heat, stirring constantly for about 10 minutes until the custard thickens. Once done, strain the mixture and pour it over the rice. Steam for another 5 minutes. Afterward, refrigerate the sticky rice for about 2 hours, then cut it into pieces for serving.

Ingredients:

• 500g sticky rice
• 10g fresh butterfly pea flowers
• 200g split mung beans
• 500g coconut milk
• 2 vanilla pods (optional)
• White sesame seeds
• 200g granulated sugar

Instructions:

• Step 1: Rinse 10g butterfly pea flowers and drain them. Pour hot water over the flowers until submerged, and let them soak for 30 minutes. Squeeze out the water and discard the flowers. Rinse the sticky rice and soak for at least 4 hours. After soaking, rinse the rice again. Soak the rice in the butterfly pea water for 1 hour for the rice to absorb the color, then drain the rice.
• Step 2: Rinse the mung beans and soak them for 3 hours until soft. After soaking, drain the beans and place them in a steaming basket. Steam for 30 minutes, checking for doneness by mashing a bean to see if it's soft. Once done, remove and mash the beans while still hot.
• Step 3: Set up the steamer again and add the soaked sticky rice to the basket. Spread it evenly and steam for 1 hour. After 1 hour, fluff the rice with chopsticks and check if the grains have expanded and are soft and sticky.
• Step 4: Heat a pan over medium heat and add the coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Stir until the sugar dissolves and the mixture simmers. Add the mashed mung beans and stir well until the beans are fully incorporated and the mixture thickens. Remove from heat and set aside.
• Step 5: In the same pan, add the remaining coconut milk, sugar, and salt. Stir over medium heat until the sugar dissolves and the mixture simmers. Add the vanilla pods and stir. Add the steamed sticky rice and mix well until the coconut milk is fully absorbed into the rice, leaving it sticky and dry.
• Step 6: Take a mold and sprinkle some white sesame seeds at the bottom. Add half of the sticky rice mixture and press gently to compact it. Then, spread the mung bean filling evenly over the rice. Top with the remaining rice and press it flat. Sprinkle more sesame seeds on top to finish.

Ingredients:

• 400g sticky rice
• 150g peanuts
• 150g coconut milk
• Sugar, pandan leaves

Instructions:

• Step 1: Boil butterfly pea flowers to extract the color. Soak the sticky rice in the flower water, and soak the peanuts overnight.
  
• Step 2: After soaking the peanuts, place them in a pot, covering them with water to about half the pot. Cover and cook for 45 minutes to 1 hour until tender, then drain and set aside.
• Step 3: Set up a steamer, add water, and bring it to a boil. Place the sticky rice and peanuts in the steamer, spreading them evenly and making a hole in the center. Steam for 20–25 minutes. After 20 minutes, add the prepared sugar and stir well, then drizzle the pandan leaf coconut milk over the rice. Steam for an additional 5 minutes until the rice is soft.

Ingredients:

• 10 dried butterfly pea flowers
• 400g sticky rice
• Grated coconut
• Sugar, salt
• Peanuts
• White sesame seeds

Instructions:

• Step 1: Prepare the ingredients:
  • Soak the dried butterfly pea flowers in hot water for 5–7 minutes to release the color. Afterward, strain the flowers and keep the blue-purple water.
  • Rinse the sticky rice and drain it. Soak the rice in the butterfly pea water for at least 6–7 hours or overnight for best results. Once soaked, drain the rice and mix with a pinch of salt. Let the rice sit for 5 minutes.
  • Roast the sesame seeds until golden, then set aside.
  • Wash the peanuts and drain them. Toast them in a pan until golden. After roasting, rub off the skins and grind the peanuts into a powder.
  • Grate the coconut and mix with warm water to extract the coconut milk.

• Step 2: Cook the sticky rice:
  • Place water in the steamer and add the soaked rice. Steam until the water in the steamer boils, then add sugar and half of the coconut milk to the rice. Stir well for the rice to absorb the flavors.
  • Steam for another 10 minutes, then add the remaining coconut milk, stir, and cover to cook until the rice is soft and sticky without any uncooked centers.
• Step 3: Finish the dish:
  • Once the rice is cooked, transfer it to a plate. Sprinkle with the roasted sesame seeds. For a traditional touch, serve the rice with ground peanuts mixed with salt or enjoy it with dried pork or sausage on the side.

Ingredients:

• 500g high-quality sticky rice
• 100ml coconut milk
• 1g dried butterfly pea flowers
• 1 teaspoon salt
• Several tablespoons of sugar
• 1 bowl of toasted sesame seeds

Instructions:

• Step 1: Soak the butterfly pea flowers in hot water for 7–10 minutes to release the color. You can adjust the quantity of flowers to get the desired shade. Afterward, remove the flowers and let the liquid cool, which will be used for the rice.
• Step 2: Rinse the sticky rice and drain it. Soak the rice in the butterfly pea water for about 7–8 hours, preferably overnight for best results.
• Step 3: After soaking, drain the rice and mix it with 1 teaspoon of salt. Let it sit for 5 minutes to allow the salt to distribute evenly.
• Step 4: Place the rice into a steamer, and after 5 minutes, stir in the prepared coconut milk and sugar. Continue steaming, stirring every 15 minutes and adding more coconut milk as needed. Cover the steamer and steam until the rice is soft and no longer has any raw centers.
• Step 5: Once the rice is cooked, transfer it to a plate or mold it into shape as desired. Garnish with the toasted sesame seeds for added texture and flavor.

Ingredients:

• 700g high-quality sticky rice
• 200g peeled mung beans
• 400g pork belly
• 50g shallots
• 1g dried butterfly pea flowers
• 100g khúc leaves
• 400g rice flour
• Seasonings: salt, fish sauce, pepper, cooking oil

Instructions:

• Step 1: Soak the dried butterfly pea flowers in hot water for 7 to 10 minutes to release the color. Wash the sticky rice thoroughly and drain. Then, soak the rice in the butterfly pea water for about 7 to 8 hours before draining and mixing with a pinch of salt.
• Step 2: Cut the pork belly into small pieces and marinate with fish sauce, salt, MSG, and pepper. Fry shallots in hot oil, then add the pork and stir-fry until cooked through.
• Step 3: Soak the mung beans for several hours until they expand, then cook and mash them. Sauté the mashed mung beans with the pork belly and shallots. Once the mung beans dry up, form the mixture into small, even balls.
• Step 4: Wash the khúc leaves, blend them to extract the juice. Mix the juice with rice flour until a smooth dough forms, then knead until soft and smooth.
• Step 5: Flatten the dough, place a ball of the mung bean and pork mixture in the center, and seal it by rolling it into a ball. Coat each ball in sticky rice (soaked in butterfly pea water) until fully covered.
• Step 6: Spread a thin layer of sticky rice on the bottom of a steaming tray, place the rice balls on top, and cover with another layer of rice. Steam until fully cooked.
• Step 7: Once the sticky rice is cooked, transfer it to a plate and serve for enjoyment.