Sift all three flours together once, then add them to a pan. Pour in the water and stir until the flour and water are well combined.

Add the butterfly pea flower water. If you don't have it, use purple food coloring instead—just a small amount (about 1/2 teaspoon), as too much will make the color too dark.

Place the pan over low heat and stir the flour mixture constantly with a wooden spatula over low heat.

When the dough starts to dry and come together, keep stirring until it pulls away from the pan.

Once the dough is dry and pulls away from the pan, remove the pan from the heat.

Transfer the dough to a mixing bowl and knead it again. If the dough is sticky, sprinkle a little flour on it to prevent sticking. Cover the dough with a damp cheesecloth and let it rest.

Always cover the resting dough with a damp cheesecloth to prevent it from drying out and hardening.

Next, prepare the filling. Get shallots, garlic, cilantro roots, and whole black peppercorns ready as shown.

Pound the shallots, garlic, cilantro roots, and black peppercorns together until fine.

Heat a pan and add oil. Sauté the minced garlic until golden and fragrant.

Add the chopped sweet preserved radish and stir-fry until fragrant. Then add the coarsely ground peanuts. Season to taste and cook the filling until dry.

The finished filling should look like this.

Shape the filling into small bite-sized balls as shown.

Divide the rested dough into small balls.

Divide the dough into balls slightly larger than your thumb. Flatten each ball and place a filling ball in the center as shown.

Pinch the dough together to seal and roll it into a ball again.

Now, shape the dough into flower petals using a brass tweezer. The special brass tweezer for making Chor Muang flowers looks like this.

Use the tweezer to pinch the first petal, then continue pinching petals all around the dough ball.

Continue pinching petals layer by layer all around the dough ball.

Pinch petals around the dough ball, staggering each layer until you reach the top.

When finished shaping the Chor Muang flowers, they should look like this.

Once all the dumplings are shaped, prepare a steamer lined with banana leaves brushed with oil. Place the dumplings on the banana leaves in the steamer.

Bring water to a rolling boil and steam the dumplings over high heat for about 5 minutes.

After steaming, remove from the heat. The dumplings should look like this.

Arrange the dumplings on a plate, sprinkle with fried garlic, and serve with fresh cilantro, Thai chilies, and lettuce leaves as shown.

Fresh butterfly pea flowers before extracting the water.

Butterfly pea flowers soaked and squeezed to extract the colored water.

The flours used for making the Chor Muang dough.