Thai Blue Butterfly Pea Coconut Sticky Rice (Khao Niao Mun)

Squeeze the juice from a handful of butterfly pea flowers and you have a natural blue dye that turns classic Thai sweetened coconut sticky rice (khao niao mun) a stunning shade of indigo. This version is scented with pandan leaves, and you can pair it with whatever toppings you like, from ripe mango to Thai custard.

Ingredients

• 1 cup Thai white glutinous (sticky) rice
• 1/2 teaspoon crushed alum (optional, helps keep the grains firm and glossy)
• Concentrated butterfly pea flower juice, enough to soak the rice
• About 5 pandan leaves, tied into a knot
• 3/4 cup freshly pressed coconut milk
• 1/4 cup concentrated butterfly pea flower juice, for the coconut sauce
• 3/4 cup sugar
• 1 teaspoon salt

Instructions

1. Rinse the sticky rice well and add the crushed alum. Pour in enough butterfly pea juice to cover the rice and stir to combine. Soak for at least 3 hours.
2. Rinse the soaked rice to remove the alum, drain, and set aside for a moment.
3. Transfer the rice to a steamer basket, add the pandan leaves, and set over boiling water. Steam for about 20 minutes, or until the rice is cooked through.
4. In a mixing bowl, combine the coconut milk with the 1/4 cup butterfly pea juice, sugar, and salt. Stir until the sugar dissolves and gently heat the mixture.
5. Pour the warm coconut mixture over the hot steamed rice, fold to combine, cover, and let stand for 30 minutes so the rice absorbs the sauce before serving.