How to Cook Butterfly Blue Pea Flower Rice | Malaysian Rice Recipe
3.9 هزار بار بازدید -
4 سال پیش
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Butterfly pea flowers are considered
Butterfly pea flowers are considered a traditional Ayurvedic medicinal plant which has been used for centuries as a memory enhancer and anxiolytic agent. It can also reduce stress and anxiety (Mukherjee et. al., 2008). Its official name is Clitoria Ternatea and also has agricultural applications (Oguis et al., 2019).
More recently, I have seen it as a drink, with butterfly pea flower tea becoming extremely popular and ‘Instagrammable’ (SBS, 2018). Mainstream brands like Starbucks have even introduced the Butterfly Pea Flower Lemonade Cold Brew to Asia! The tea changes colour according to the pH level, turning purple when lemon is added. In Tasmania, the McHenry distillery created an alcoholic drink with this flower, and called it the Butterfly Gin.
Blue butterfly pea flowers are grown on a vine and is common in South East Asia (it's even in my parents backyard). They are typically used as a natural food colouring for food in Nyonya, Malay and Thai cuisines. In Malaysia, this flower is called bunga telang. My first introduction to blue coloured rice was in nyonya cakes (e.g., pulut tai tai, pulut tekan) and nyonya chang (glutinous rice dumplings with meat filling).
Whilst I don't make nyonya cakes or chang, I use these dried blue butterfly pea flowers to make visually stunning rice to pair with curries and vegetables at home parties. The origin of this Malay rice dish (nasi kerabu) is from Kelantan, a state in Malaysia. It is usually served with fried chicken/fish, crackers, pickles and other raw vegetables.
Below is a simple recipe to make this rice. I made this in a cast iron enamelled pot (aka Dutch oven) on a stovetop, but you can just use the same ingredients and cook in a rice cooker. Whilst I don't have access to fresh butterfly pea flowers in my garden, I use the dried version. You can also use the powder in Australia.
If you want to make this into a coconut rice (e.g., nasi lemak), just add one packet (50 grams) of coconut powder.
Ingredients
2 rice cups long grain basmati rice (washed and drained)
1 rice cup hot water (infused with 12 dried butterfly pea flowers)
2 rice cups water
3 kaffir lime leaves
2 tsp shredded lemongrass or 1 lemongrass, bruised
2 pandan leaves (knotted)
1 ½ tbsp coconut oil
¼ tsp salt
Method
1. Rinse and drain the rice until the water runs clear (leave in pot)
2. Steep 12 dried butterfly pea flowers in 1 rice cup of hot water until the water turns dark blue (approximately 15 minutes).
3. Add blue flower water, kaffir lime leaves, lemongrass, pandan leaves, coconut oil, salt and 2 rice cups water into the rice. Mix in.
3. Boil over medium heat (covered) for approximately 10-12 minutes*
4. Open the cover to see if the rice has formed (water has evaporated)
5. Reduce to low fire and continue to boil for another 3 minutes (covered)
6. Check to see if the rice looks cooked. If yes, off the fire, and let it rest (covered) for another 15 minutes.
7. When ready to serve, remove kaffir lime and pandan leaves. Mix throughly.
8. Scoop rice into a bowl and shape it on a dinner plate
9. Enjoy with your favourite curries and vegetables
*Note: Timing is based on using an enamelled cast iron pot on my stove. Timing will change based on the type of pot and stove that you use!
If you are using a rice cooker, just add all the ingredients in a rice cooker and press "cook". When it is in "Keep Warm" mode, let it rest for another 15 minutes.
Flower photo credit: "Clitoria ternatea" by wallygrom is licensed under CC BY-SA 2.0
Music credit: Song credit: Be Happy · AShamaluevMusic Be Happy
References:
McHenry Distillery Tasmania (2020). Butterfly Gin. https://mchenrydistillery.com.au/shop...
Mukherjee P. K., Kumar V. , Kumar N. S., & Heinrich, M. (2018). The Ayurvedic medicine Clitoria ternatea--from traditional use to scientific assessment. Journal of Ethnopharmacology. Vol. 120, No. 3, pp. 291-301. https://doi.org/10.1016/j.jep.2008.09...
Oguis, G.K., Gilding, E.K., Jackson, M.A. & Craik, D.J. (2019). Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine. Frontiers in Plant Science. 28th May 2019. https://doi.org/10.3389/fpls.2019.00645
SBS (2018). Blue pea is making a splash on our menus. https://www.sbs.com.au/food/article/2... Accessed: 26 July 2020
More recently, I have seen it as a drink, with butterfly pea flower tea becoming extremely popular and ‘Instagrammable’ (SBS, 2018). Mainstream brands like Starbucks have even introduced the Butterfly Pea Flower Lemonade Cold Brew to Asia! The tea changes colour according to the pH level, turning purple when lemon is added. In Tasmania, the McHenry distillery created an alcoholic drink with this flower, and called it the Butterfly Gin.
Blue butterfly pea flowers are grown on a vine and is common in South East Asia (it's even in my parents backyard). They are typically used as a natural food colouring for food in Nyonya, Malay and Thai cuisines. In Malaysia, this flower is called bunga telang. My first introduction to blue coloured rice was in nyonya cakes (e.g., pulut tai tai, pulut tekan) and nyonya chang (glutinous rice dumplings with meat filling).
Whilst I don't make nyonya cakes or chang, I use these dried blue butterfly pea flowers to make visually stunning rice to pair with curries and vegetables at home parties. The origin of this Malay rice dish (nasi kerabu) is from Kelantan, a state in Malaysia. It is usually served with fried chicken/fish, crackers, pickles and other raw vegetables.
Below is a simple recipe to make this rice. I made this in a cast iron enamelled pot (aka Dutch oven) on a stovetop, but you can just use the same ingredients and cook in a rice cooker. Whilst I don't have access to fresh butterfly pea flowers in my garden, I use the dried version. You can also use the powder in Australia.
If you want to make this into a coconut rice (e.g., nasi lemak), just add one packet (50 grams) of coconut powder.
Ingredients
2 rice cups long grain basmati rice (washed and drained)
1 rice cup hot water (infused with 12 dried butterfly pea flowers)
2 rice cups water
3 kaffir lime leaves
2 tsp shredded lemongrass or 1 lemongrass, bruised
2 pandan leaves (knotted)
1 ½ tbsp coconut oil
¼ tsp salt
Method
1. Rinse and drain the rice until the water runs clear (leave in pot)
2. Steep 12 dried butterfly pea flowers in 1 rice cup of hot water until the water turns dark blue (approximately 15 minutes).
3. Add blue flower water, kaffir lime leaves, lemongrass, pandan leaves, coconut oil, salt and 2 rice cups water into the rice. Mix in.
3. Boil over medium heat (covered) for approximately 10-12 minutes*
4. Open the cover to see if the rice has formed (water has evaporated)
5. Reduce to low fire and continue to boil for another 3 minutes (covered)
6. Check to see if the rice looks cooked. If yes, off the fire, and let it rest (covered) for another 15 minutes.
7. When ready to serve, remove kaffir lime and pandan leaves. Mix throughly.
8. Scoop rice into a bowl and shape it on a dinner plate
9. Enjoy with your favourite curries and vegetables
*Note: Timing is based on using an enamelled cast iron pot on my stove. Timing will change based on the type of pot and stove that you use!
If you are using a rice cooker, just add all the ingredients in a rice cooker and press "cook". When it is in "Keep Warm" mode, let it rest for another 15 minutes.
Flower photo credit: "Clitoria ternatea" by wallygrom is licensed under CC BY-SA 2.0
Music credit: Song credit: Be Happy · AShamaluevMusic Be Happy
References:
McHenry Distillery Tasmania (2020). Butterfly Gin. https://mchenrydistillery.com.au/shop...
Mukherjee P. K., Kumar V. , Kumar N. S., & Heinrich, M. (2018). The Ayurvedic medicine Clitoria ternatea--from traditional use to scientific assessment. Journal of Ethnopharmacology. Vol. 120, No. 3, pp. 291-301. https://doi.org/10.1016/j.jep.2008.09...
Oguis, G.K., Gilding, E.K., Jackson, M.A. & Craik, D.J. (2019). Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine. Frontiers in Plant Science. 28th May 2019. https://doi.org/10.3389/fpls.2019.00645
SBS (2018). Blue pea is making a splash on our menus. https://www.sbs.com.au/food/article/2... Accessed: 26 July 2020
4 سال پیش
در تاریخ 1399/05/05 منتشر شده
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