Xoi Hoa Dau Biec (Butterfly Pea Coconut Sticky Rice)

Method

1. Steep 15g dried butterfly pea flowers in about 2.5 liters boiling water until the color runs deep blue, let it cool completely, then lift out the flowers and strain the liquid.
2. Rinse 1kg nep nhung glutinous rice, drain it, then soak it in the butterfly pea water for about 8 hours or overnight so the color takes evenly.
3. Drain the rice. Line a steamer with a thin cloth, spread the rice out, cover and steam over high heat for 25 to 30 minutes, poking a few holes through the surface now and then to let the steam move.
4. Mix 80g coconut milk, 120g unsweetened oat milk, 54g kOBE Monk Fruit Blend, 8g coarse salt and 20g cooking oil, pour it over the rice, add 4 to 5 pandan leaves and keep steaming until the grains turn glossy and rich.

Tips

• Choose plump, even nep nhung glutinous rice for rice that stays glossy and tender longer.
• The amount of butterfly pea flower decides how deep the color goes.
• Poke a few holes through the surface while it steams so the steam circulates and the rice cooks evenly.
• Spoon the coconut milk mixture over near the end of steaming and keep going, which is what makes the grains glossy.
• Mix the coconut milk with the salt and oil and pour it over in one pass, since separate pours leave the rice salty in places and bland in others.