Frequently Asked Questions
Blue Butterfly Pea Flower Powder Recipe Ideas
How to make Pulut Inti using Blue Butterfly Pea Powder?
Pulut Inti is a sweet dessert of steamed glutinous rice with coconut milk. It is topped with palm sugar infused coconut topping and wrapped in banana leaf. The word “Pulut Inti” is a peranakan word; “pulut” means glutinous rice and “inti” means filling. To our understanding, most of the “kuihs’ are native to the Malay communities in Malaysia/Singapore and adopted and improvised by the Nyonyas or the Peranakans. Originally, the dessert is served with white glutinous rice, and the nyonyas improvised by adding a dash of natural blue colouring, using the Blue Butterfly Pea Flower extract.
Here is a simple recipe on how to make Pulut Inti. This recipe is referenced to the Pulut Inti recipe from Nonya Flavours.
Ingredients For Pulut (glutinous rice):
- Glutinous Rice: 350g – Wash and drain the glutinous rice a few times until the water runs clear. Soak overnight (enough water to cover the rice).
- 270ml santan, thick coconut milk
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp Uptrend2u Blue Butterfly Pea Flower Powder
- 2-3 pandan leafs
- Banana leafs – cut into 10-12 pieces rectangular pieces – roughly 13x15cm. Wash thoroughly and dry.
- Steamer & 1-2 litres water for steaming.
Ingredients for Inti (Filling):
- 90g palm sugar
- 50ml water
- 1 tsp corn flour mix with 1 tbsp water, mix well.
- 1 pandan leaf
To cook the pulut (glutinous rice)
1. Add sugar and salt to the coconut milk and stir well.
2. Mix coconut milk with glutinous rice. Mix well.
3. Boil water. When the water is boiling vigorously, place glutinous rice to steam for 25-30 minutes and reduce heat to medium. (Keep the water boiling while steaming).
4. When rice is about 80% cooked, sprinkle the Uptrend2u Blue Butterfly Pea Flower Powder over half of the pulut inti (see picture), and use chopsticks to stir and mix well (see picture).
5. Once rice is cooked, set aside to cool.
To cook the Inti (filling)
1. Boil water and lower to medium heat.
2. Add the palm sugar and pandan, stir until palm sugar dissolved.
3. Strain the syrup and return to the pot.
4. Add in grated coconut and corn flour mix.
5. Stir well and continue to cook for another 1-2 minutes.
6. Switch off heat and set aside to cool.
** Note: you will notice that we did not add santan/coconut milk to the inti as per Nonya Flavour as it was sweet and nice enough. We will try it in another recipe.
Butterfly Pea Chiffon Cake
Traditionally, most bakers would boil the sun dried butterfly pea flowers to extract its colour and it could be a bit light or even too dark so the agony of knowing how much water or flowers to use is an unknown – plus there are enzymes and good nutrients lost in the boiling process. You could save about 30 – 45 minutes from that tedious process with our Blue Butterfly Pea Flower Powder. Here’s the recipe – Enjoy!
Ingredients (A) :
- ⅛ tsp salt
- ½ cup sugar
- 1 ¼ cup cake flour, sifted
- 1 tsp baking powder, sifted
Ingredients (B) :
- 6 large egg yolks
- ½ cup vegetable or Uptrend2u Virgin Coconut Oil Organic BioActive
- 1 tablespoon Uptrend2u Blue Butterfly Pea Flower Powder (or to your desired colour)
Ingredients (C) :
- (C) 6 large egg whites
- ¾ cup sugar
- ⅛ tsp cream of tartar
- ** 1 teaspoon Vanilla essence or any other flavour that you like
1. Pre-heat oven to 180℃.
2. Sieve (A) both flour ,baking powder and salt except sugar and oil in a mixing bowl, set aside.
3. Combine ingredients (B) egg yolk and oil in another mixer or mixing bowl, beat until well blended. Add in ingredients (A) , beat until smooth.
4. Beat ingredients (C) in mixer on high speed until you have a stiff peak and glossy mixture. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed. (Do not beat or mix, just fold!)
5. Mix in 1 tablespoon of Uptrend2u Blue Butterfly Pea Flower Powder into the cake batter and mix well. Prepare an ungreased 10″ tube pan. Pour the batter into the pan.
6. Bake for 50 minutes to 1 hour – use a bamboo or metal skewer to test the cake. Just insert the skewer into the centre of the cake and it should come out clean.
7. Invert cake and let it cool complete in the pan. When it has cooled, loosen the edge of the pan with knife and remove cake.
8. Cut the cake to 12 pieces or your desire size and serve with a pot of Blue Tea or Blue Latte.
Blue Butterfly Pea Flower Powder Dumpling
Blue Butterfly Pea Flower Powder Dumpling is a Thai cuisine recipe. Requires some artistic perseverance.
- ¼ Tsp Uptrend2u Blue Butterfly Pea Flower powder
- 50 ml hot water
- 120g rice flour
- 1 Tbsp tapioca flour, plus extra for rolling
- 1 Tbsp potato starch
- 1 Tbsp Uptrend2u Virgin Coconut Oil Organic BioActive
- ½ tsp lemon juice
- Garlic oil, fresh chilli and coriander, to serve
- 2 Tbsp Uptrend2u Virgin Coconut Oil Organic BioActive
- 50g sweet corn, finely diced or whole
- 50g sweet pickled radish, finely diced, optional
- 50g dried prawns, soaked
- 50g carrot, diced
- 50g raw peanuts, roasted and lightly crushed
- 50g raw cashew nuts, roasted and lightly crushed
- 50g dried shiitake mushrooms, reconstituted in hot water, drained and diced or fresh shiitake mushrooms
- 1 red chilli, diced, optional
- 50g water chestnuts, diced
- 1 Tbsp light soy sauce
- 1 Tbsp fresh coriander, leaves picked and finely sliced
- 1 Tbsp spring onions, finely sliced
- 1 Tsp kecap manis
- ¼ tsp ground black pepper
- 1 tsp cornflour
Dissolve the Uptrend2u Blue Butterfly Pea Flower powder in the room temperature water.
Place the rice flour, tapioca flour, potato starch, virgin coconut oil and lemon juice into a bowl. Pour in Blue Pea Flower liquid and combine well. Transfer to a frying pan and stir continuously over medium heat until the mixture thickens. Reduce the heat to low and continue stirring until the dough appears translucent. Remove from the heat, cover and stand for 10 minutes.
Meanwhile, for the filling, heat the oil in a wok over medium heat. Add the pickled radish, corn and carrots and stir-fry for 5 minutes. Add the remaining ingredients, stir for 2 minutes, then remove from the wok and set aside to cool.
After 10 minutes of resting, gently knead the dough on a work surface dusted with extra tapioca flour until smooth.
To make the dumplings, divide the dough in half (keep one half covered while you roll out the other half). Roll one half into a sausage and cut into 30 g pieces. Using a small rolling pin, flatten each piece into 5 cm discs. Place a teaspoon of filing into the center of the dough. Form into a ball by folding the edges inwards and seal the dumpling by pinching. Using a pair of flat-edged tweezers, gently pinch the top without puncturing the dough. Keep working downwards to create petals. Repeat with the remaining dough and filling.
If you find this too troublesome, then just roll them into a ball as per the image. The dumplings will taste just as good. Place in a large steamer basket lined with lightly oiled baking paper and steam for 5 minutes. Brush with garlic oil and serve immediately with fresh chillies and coriander.
Must I store Blue Butterfly Pea flower powder in an air tight container after opening?
Like any product once opened it is recommended that it be stored in a container as this will ensure that there is no external contamination from such things as insects or even moisture and of course the accidental spillage.
If I leave Blue Butterfly Pea flower powder exposed, will the properties decline or oxidised?
Due to the process we employ, the properties will last however like all products, exposure to external contamination and moisture, may impact the product, particularly the latter given the humid climate in Malaysia.
What is the difference between Blue Butterfly Pea flower powder and the flower version?
Cleanliness & Convenience in a 10 gram sachet. You can bring it anywhere you want to make a cup of tea or add to any beverage or even to cook with. The Blue Butterfly Pea Flower powder is very concentrated – all you need is just a little to go a long way.
For the sundried flowers you would need to boil in hot water to extract its colour to either cook with or just to make a cup of tea. Remembering that in extremely hot water some the nutrients may be lost. Further the cleanliness of sundried flowers may be questionable.
Must I always dissolve Blue Butterfly Pea Flower before cooking or baking? or can I just sprinkle onto my preparation?
Yes, either way is available to you – it really depends on what you are preparing and how experimental you wish to be. It is best to dissolve a small quantity in tepid or warm water to test the amount of blue that you want and let it rest for 20 minutes as the powder will keep continuing to dissolve.
In making a latte for example the powder is mixed with the milk when frothing to produces the blue colour before adding to the coffee. For cakes as an example, the powder can simply be sprinkled into the mixture.
In Nasi Kerabu, you can sprinkle onto the rice after you have washed them and let it rest for 15-20 minutes.
What is the shelf life of Blue Butterfly Pea Flower Powder?
2-3 years unopened in the sachet.