Butterfly Pea Mango Sticky Rice

Name: Butterfly Pea Mango Sticky Rice
Yield: Serves 2 servings
Ingredients: 1 cup glutinous rice, soaked overnight in butterfly pea flower water (about 200 grams); 1 cup coconut milk (240 ml); 3 tablespoons palm sugar (about 36 grams); 1/2 teaspoon salt; 1 tablespoon concentrated butterfly pea flower water

Areerat Chaichoy @cook_12160041

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Butterfly Pea Mango Sticky Rice

Areerat Chaichoy @cook_12160041

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Ingredients

Serves 2 servings

1 cupglutinous rice, soaked overnight in butterfly pea flower water (about 200 grams)
1 cupcoconut milk (240 ml)
3 tablespoonspalm sugar (about 36 grams)
1/2 teaspoonsalt
1 tablespoonconcentrated butterfly pea flower water

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Steps

1

Steam the glutinous rice that has been soaked overnight in butterfly pea flower water until fully cooked, then set aside.
2

In a saucepan over medium heat, combine the coconut milk and gradually add the butterfly pea flower water until you reach your desired color. Add the palm sugar and salt, stirring until dissolved. Adjust the sweetness and saltiness to taste.
3

Place the cooked sticky rice in a container with a tight-fitting lid. Pour the butterfly pea coconut mixture over the rice and mix well with a spoon. Cover and let sit for 10-15 minutes. Serve with ripe mango and extra coconut cream on the side.