Butterfly

green apple, diced (if you have water chestnuts, you can use those instead) • butterfly pea flower tea (150 ml) • tapioca starch • dried butterfly pea flowers • hot water (450 ml) • ice cubes • half & half (180 ml) • sweetened condensed milk • vanilla extract

glutinous rice (about 1.5 kg) • sugar (about 1 kg) • coconut milk (about 2 kg) • Butterfly pea flower water for soaking the rice • Ripe mangoes, as desired • coconut milk (about 0.5 kg) • salt • cornstarch

glutinous rice, soaked overnight in butterfly pea flower water (about 200 grams) • coconut milk (240 ml) • palm sugar (about 36 grams) • salt • concentrated butterfly pea flower water

(about 300 grams) Thai sticky rice (glutinous rice) • Concentrated butterfly pea flower water (for soaking rice and mixing with coconut milk) • (about 2/3 cup) coconut cream mixed with butterfly pea flower water • stevia sugar • salt • Ripe mango • Toasted sliced almonds for topping (or use your preferred topping)

grated cassava • butterfly pea flower water (boil to extract color) • granulated sugar • grated coconut (white part only) • salt • Small steaming

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

sago pearls (about 1 cup) • granulated sugar (about 1 1/4 cups) • water (about 3/4 cup plus 1 tablespoon) • coconut milk (about 1 cup) • Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup) • pandan leaves • salt • Young coconut meat to taste (steam for 5 minutes)

tapioca flour (use a standard rice measuring cup) (about 250 grams) • Food coloring (as desired, or you can use butterfly pea water, beetroot juice, or pandan juice) • Water • coconut milk (250 ml) • salt • granulated sugar

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

mature winter melon (about 4 kg) • granulated sugar (about 2 kg) • coconut milk (about 2 liters, infused with candle smoke if available) • Flesh from 10 young coconuts, sliced into strips (add jackfruit if you have it) • fine salt • Natural food coloring, such as pandan leaves, butterfly pea flowers, mulberries, or gardenia seeds

(about 4 cups) Thai glutinous rice, divided into 3 portions (soak each portion in 1 cup (250 grams) pandan water, 1 cup (250 grams) butterfly pea flower water, and 1 cup (250 grams) plain water) • fresh coconut cream • granulated sugar • salt • pandan leaves • fresh coconut cream • rice flour • salt • butterfly pea flowers • pandan leaves

tapioca flour (300 grams) • rice flour (80 grams) • coconut cream (about 720 ml) • coarse salt (if using iodized salt, use a bit less) • young coconut • palm sugar (300 grams) • duck eggs • black sesame seeds (about 30 grams) • each concentrated pandan juice and butterfly pea flower juice

Thai sticky rice (Khao Niew Khiew Ngu) • Coconut cream • Salt • Granulated sugar • Pandan leaves or butterfly pea flowers

glutinous rice (about 1 kg) • coconut milk (500 ml) • sugar (250 ml) • salt • pandan leaves, tied in a knot (optional, for simmering coconut milk) • concentrated butterfly pea flower water • coconut milk (250 ml, for topping) • cornstarch (for topping) • salt (for topping) • ripe Nam Dok Mai mangoes

glutinous rice (soaked and steamed) (300 grams) • butterfly pea flower water (for purple color) (50 grams) • pandan leaf water (for green color) (50 grams) • turmeric powder water (for yellow color) (50 grams) • coconut milk (for white color) (50 grams) • coconut milk (240 ml) • granulated sugar • salt • coconut milk (120 ml) • granulated sugar • salt • cornstarch

Assorted fresh vegetables • Vietnamese rice paper wrappers, cut in • Warm water infused with butterfly pea flowers (for rinsing the rice paper) • Boiled chicken breast, Vietnamese pork sausage, Vietnamese grilled pork sausage, imitation crab sticks—use your favorites • ~~Vietnamese Dipping Sauce Ingredients~~ • cilantro roots, pounded • garlic, pounded • chili, pounded • shredded carrot • shredded daikon radish • –2 tablespoons simple syrup (or 1 tablespoon palm sugar) • fish sauce •

glutinous rice flour • cornstarch (original recipe uses tapioca flour, but I didn't have any) • Blue color from butterfly pea flowers • Red color from strawberries • Yellow color from oranges • Green color from pandan • coconut sugar • coconut milk • Water • young coconut (separate the meat and water) • salt