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Butterfly Pea Flower Sticky Rice and Mango
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Thai Mango Sticky Rice Dessert

Butterfly Pea Flower Sticky Rice and Mango Recipe - Classic Thai dessert made Chiang Mai way infused with Blue Pea Flower Tea.
Prep Time1 hr
Cook Time30 mins
Course: Dessert
Cuisine: Thai
Servings: 8 people
Calories: 441kcal

Ingredients

Blue Sticky Rice Ingredients

  • 1/2 cup blue pea flower tea
  • 1 cup boiling water
  • 1 cup coconut milk
  • 1 cup sticky rice
  • 1/4 teaspoon pandan essence
  • a pinch of salt
  • 1/4 cup palm sugar
  • 1/2 cup coconut cream

White Sticky Rice Ingredients

  • 1 cup coconut milk
  • 1 cup sticky rice
  • 1/4 teaspoon pandan essence
  • a pinch of salt
  • 1/4 cup palm sugar
  • 1/2 cup coconut cream

Other Ingredients

  • 1 mango diced
  • 2 tablespoons mung beans

Instructions

  • Place the dried blue flowers in a bowl and cover with the boiling water. Leave for at least an hour. The longer you let it rest, the deeper the blue hue will be.
  • Drain well to extract all the liquid, passing through a sieve.
  • Rinse the rice in several changes of water until it runs clear.
  • Pour the butterfly pea flower extract into a rice cooker with the coconut milk, sticky rice, pandan and salt.
  • Cook until done.
  • Transfer cooked rice to a bowl. Add sugar and coconut cream. Stir to combine.
  • Leave to rest for 15 minutes.
  • Meanwhile, make the white sticky rice.
  • Combine coconut milk, rice, pandan, 1 cup water and salt in rice cooker.
  • Cook until done.
  • Transfer to a bowl. Add sugar and coconut cream. Stir to combine.
  • Leave to rest for 15 minutes.
  • In a dry skillet, roast the mung beans until golden brown.
  • Serve with mango and garnish with the mung beans.

Notes

There are several ways to serve the Blue and White Mango Sweet Rice:
  • Serve in a bowl with a spoon each of the blue sticky rice and the white sticky rice. Add sliced mango to the bowl and garnish with the mung beans.
  • Use a bowl or ramekin to mold each rice pudding. Stick them on top of each other. Add diced mango on top. Garnish with the beans.

Nutrition

Calories: 441kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 341mg | Fiber: 3g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 4mg
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