Sticky rice with butterfly pea flower extract, topped with dried fish and watermelon.
Experience legendary refreshment with a modern twist on a classic royal Thai dessert: “Butterfly Pea Sticky Rice.” The naturally blue sticky rice, made with fresh butterfly pea flowers, is cooked in rich coconut milk until the grains are glossy, soft, and delicate. It’s served with an ancient recipe featuring finely minced sea snakehead fish, stir-fried with crispy shallots and sugar. And, of course, enjoy a side of chilled, juicy red watermelon to enhance the savory, sweet, and creamy flavors, providing a perfectly refreshing ending to your meal.
- Difficulty level: Easy
- 60 minutes
Ingredient
- For the sticky rice with butterfly pea flower extract:
- Glutinous rice (Khao Niao Khiao Ngue): 500 grams (soak in water for 3-4 hours)
- Fresh coconut milk: 300 ml.
- Granulated sugar: 150 grams
- Salt: 1 teaspoon
- Concentrated butterfly pea flower extract: 1/2 cup (obtained by boiling butterfly pea flowers)
- Pandan leaves: 2-3 leaves
- Part of the dried fish:
- Dried snakehead fish (or angelfish): 1 fish (approximately 200 grams)
- Fried shallots: 1/2 cup
- Sugar: 3-4 tablespoons
- Leftover oil from frying the onions: 1 tablespoon
- Side dishes:
- Red-fleshed watermelon: Cut into cubes or use a round fruit scoop (chilled thoroughly).
Detailed instructions
1. Making the Dried Fish Topping (The Savory Topping)
- Preparing the Fish: Grill or fry the dried fish until fragrant. Then remove the bones, keeping only the flesh.
- Pounding and Sautéing: Pound the fish flesh until fluffy and finely minced. Heat a pan with a little fragrant oil, then sauté the fish flesh over low heat until dry and crispy.
- Seasoning: Turn off the heat and let the fish cool slightly before adding the sugar and fried shallots. (If mixed while still hot, the sugar will melt and the mixture will become sticky, not crispy and fluffy.)
- Wash the soaked sticky rice thoroughly until the water is clear.
- Steam it in a steamer basket or bamboo steamer. Add pandan leaves and steam for about 20-25 minutes until the sticky rice is cooked and translucent.
- Tip for beautiful color: In the last 5 minutes, sprinkle butterfly pea flower water onto the sticky rice and gently mix to allow the color to penetrate the rice grains.
- While waiting for the rice to cook, mix the coconut cream, sugar, and salt over low heat until just dissolved (do not let it boil).
- Once the sticky rice is fully cooked, immediately pour it into a mixing bowl and pour the prepared coconut cream mixture over it. Mix well.
- Cover the bowl tightly and let it rest for about 20-30 minutes to allow the sticky rice to absorb the coconut cream completely. The grains will become shiny and beautiful.
- Scoop the butterfly pea flower infused sticky rice onto a wooden plate or ceramic bowl.
- Place chilled watermelon slices alongside. (Or stack them on top for a more appealing presentation.)
- Sprinkle the dried fish over both the sticky rice and watermelon.
- Garnish with fresh mint leaves or butterfly pea flowers to match the dish’s color theme.
Delicious Tip (Pro-Tips)
Watermelon must be chilled thoroughly before slicing. The temperature difference between the warm sticky rice and the cold watermelon greatly stimulates the taste buds, creating a refreshing sensation. Leftover dried fish sauce can also be stored in a jar and enjoyed with hot steamed rice.
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