Pea

purple taro (about 1 kg) • butterfly pea flowers • rock sugar (about 250 grams) • coconut milk, 2/3 cup (160 ml)

snow pea shoots • sliced beef • Ground black pepper, garlic, oyster sauce

glutinous rice flour (about 14 ounces or 400 grams) • Palm sugar or brown sugar • Toasted sesame seeds • Butterfly pea flowers, beetroot powder, matcha powder • Rock sugar • Tapioca starch • small piece of ginger

water (150 ml) + fresh butterfly pea flowers • coconut milk (200 ml) • tapioca starch (200 g) • rice flour (65 g) • sugar (70 g) • split mung beans, hulled (100 g) • tapioca starch (45 g) • rice flour (25 g) • coconut milk (200 ml) • sugar (80 g) • salt, 1 teaspoon coconut oil

tapioca starch (about 120 grams) • rice flour (about 130 grams) • sugar (about 200 grams) • taro, thinly sliced (about 500 grams) • butterfly pea leaf water (about 240 ml) • coconut milk (about 240 ml)

mung bean starch (35 grams) • arrowroot starch (30 grams) • butterfly pea leaf extract (300 ml) • sugar (30 grams) • jelly powder (such as agar or coconut jelly, 5 grams) • water (300 ml)

butter (about 30 grams) • all-purpose flour (about 30 grams) • whole milk (about 100 ml) • heavy whipping cream (about 100 ml) • vegetable broth or water (about 300-350 ml) • Salt, to taste • small cup green peas • small cup bell pepper (chopped) • bay leaves (or substitute with a little thyme if unavailable) • cauliflower florets (about 300 grams, florets only; if using a whole head, about 14-16 ounces/400-450 grams) • little onion

Korean noodles • fried tofu • dried shiitake mushrooms and straw mushrooms • store-bought vegetarian pork belly • small amount of assorted vegetables: carrot, broccoli, snow peas, red bell pepper, cabbage, baby bok choy, corn kernels, ginger, cilantro • Vegetarian seasonings: vegetarian oyster sauce, sesame oil, soy sauce, vegetarian bouillon powder, sugar

mixed vegetables (corn, carrots, green peas) • cooked rice (about 400 grams) • pork roll (cha bi que) or similar Vietnamese pork sausage • chopped green onions (about 20 grams) • Seasonings

Butterfly pea flowers • Orange • Sugar • Ice

dried butterfly pea flowers • Fragrant rice • quinoa • gac oil

lotus seeds (about 300 grams) • mixed dried persimmons, red dates, goji berries, and seaweed (about 150 grams total) • palm sugar (about 200 grams) • agar agar powder (about 10 grams) • coconut milk (about 13.5 ounces or 400 ml) • granulated sugar (about 70 grams) • dried butterfly pea flowers (about 10 grams) • lemon

unsweetened whole milk (about 1.2 liters) • half and half (about 500 ml) • cream cheese wedges (8 pieces, such as The Laughing Cow) • gelatin (7 grams each) • agar powder (10 grams) • granulated sugar (about 80 grams) • dried butterfly pea flowers (about 10 grams) • pomegranate, seeds removed • instant coffee powder (about 10 grams) • dried longan • roasted chestnuts (about 100 grams) • chia seeds •

basket snow pea leaves • ground beef (about 100 grams) • Seasonings, garlic

snow pea leaves • king oyster mushrooms, sliced (about 100 grams) • Seasonings, garlic

rolled oats (about 100 grams) • boiling water (about 500 ml) • ground pork (about 100 grams) • Straw mushrooms, green peas, carrot, corn, shallot, cilantro, perilla leaves, ginger • Black pepper, olive oil, oyster sauce, pink Himalayan salt, chicken bouillon

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

black grass jelly powder • sugar (about 300 grams) • water chestnuts (about 200 grams) • tapioca starch (about 200 grams) • Butterfly pea flower water for coloring • coconut milk (about 300 ml) • unsweetened milk (about 100 ml)

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • vanilla extract • sesame seeds (about 20 grams) • Jaggery or brown sugar, cut into small • White: the natural color of the dough • Red: gấc fruit, beetroot, or raspberries (if available) • Green: pandan leaves or matcha powder • Blue: butterfly pea flowers • Purple: magenta plant leaves, blueberries, or purple cabbage • If you have time, use natural colors from vegetables and fruits. In this recipe, I used vegetable powders, which give a nice, natural color and aroma. The colors are light at first but become vibrant after boiling

glutinous rice flour (about 3/4 cup) • tapioca starch, divided (about 1 tablespoon; use 10 grams [2 teaspoons] for the dough, 5 grams [1 teaspoon] for the syrup) • Hulled mung beans (about 3 tablespoons) • short pieces of sugarcane (if your child is over 1 year old, you can use palm sugar instead) • carrot, gac fruit (or red beet), 4-5 sweet mustard greens leaves, 4-5 butterfly pea flowers, 1 purple sweet potato • ginger

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

chicken thighs • carrot • potato • green peas (about 150 grams) • onion • Some cilantro, black pepper, and seasoning • chicken bouillon cube • small pasta (such as ditalini or elbow macaroni, about 7 ounces/200 grams)

glutinous rice flour (about 4 cups) • turmeric powder • matcha (green tea) powder • Beetroot • Purple cabbage (for a prettier color, use butterfly pea flowers instead) • split mung beans, peeled (about 1 1/2 cups) • brown sugar • Toasted white sesame seeds

chicken drumsticks • small cup risotto rice (you can use sticky rice or regular white rice if you prefer) • small cup white beans • carrot • corn kernels • green peas • Ginger, garlic, onion • Seasonings: salt, pepper, fish sauce

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

glutinous rice flour (about 300 grams) • pumpkin (about 100 grams) • butterfly pea flowers • strawberry syrup • split mung beans, peeled (about 100 grams) • Salt, sugar, rock sugar • Ginger • coconut milk • White or black sesame seeds

beef (300 grams) • –18 oz rice noodle sheets (bánh phở) (400–500 grams) • cucumbers • carrot • chili pepper • lime • minced garlic (100 grams) • Edible flowers such as bougainvillea, butterfly pea, and Spanish needle, as desired • cilantro • mint • Thai basil • lettuce •

fresh pho noodles (about 400 g) • king oyster mushrooms (about 100 g) • napa cabbage (about 150 g) • sugar snap peas (about 50 g) • soy sauce • vegetarian oyster sauce • cornstarch • Vegetarian seasoning powder, cooking oil

red cabbage • yellow bell pepper • red bell pepper • green bell pepper • carrot • rice paper wrappers • dried butterfly pea flowers • orange gardenia leaves • shrimp • boiled pig ear • Vietnamese pork sausage (gio lua or cha lua) • fried tofu •