Indulge in a vibrant and refreshing culinary journey with our recipe for Singaporean Pandan Coconut Milk with Butterfly Pea Flower Noodles. This delightful dessert effortlessly combines the fragrant essence of pandan, the creamy richness of coconut milk, and the captivating blue hue of butterfly pea flower noodles. It's a harmonious blend of textures and flavors, offering a unique and unforgettable taste experience. The vibrant blue noodles, a visual feast in themselves, are surprisingly easy to make and add a playful touch to this classic dessert. This recipe is perfect for a warm evening, a special occasion, or simply a delightful treat to brighten your day.
Beyond its stunning appearance, this dessert boasts a simple preparation method, making it accessible to both novice and experienced cooks. The subtle sweetness of the coconut milk complements the earthy pandan perfectly, while the delicate chewiness of the butterfly pea flower noodles adds a delightful textural contrast. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and create this exquisite Singaporean dessert together.
Tools Needed
- Pot
- Stove
- Piping bag or plastic bag
Ingredients
- Granulated sugar: 80 grams
- Water: 250 ml
- Salt: 1/2 teaspoon
- Pandan leaves: 3
- Coconut milk
- Tapioca flour: 100 grams
- Rice flour: 150 grams
- Butterfly pea flowers: 50
- Lemon juice: 5-6 drops (optional)
- Fresh butterfly pea flowers and pandan leaves
- Jackfruit ice
Step-by-Step Instructions
Step 1. Prepare the Flavors and Dough
- Combine sugar, water, salt, and pandan leaves. Stir until sugar dissolves. Heat until boiling, then add coconut milk and simmer for 1-2 minutes. Remove from heat and let it rest.
- Boil 400ml water with 50 butterfly pea flowers for 3-4 minutes. For a darker color, add lemon juice. Remove flowers.
- Mix 100g tapioca flour and 50g rice flour. Set aside.
- Stir-fry 100g rice flour with butterfly pea flower water until well combined. Remove from heat.
- Mix both dough parts until smooth and consistent.
Step 2. Shape and Cook the Noodles
- Transfer dough to a piping bag or plastic bag. Cut a small hole and squeeze noodles into boiling water.
- Boil noodles for about 3 minutes until cooked. Transfer to ice water to cool.
Step 3. Serve the Dessert
- Arrange noodles in a bowl, top with coconut syrup and jackfruit ice.
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Tips
- Use low heat when stir-frying the flour to prevent burning.
- Adjust the size of the hole in the piping bag to control the thickness of the noodles.
- The dough shouldn't be too runny. It should have a smooth, fine texture.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 90-110g
- Protein: 2-4g
FAQs
1. Can I substitute the butterfly pea flower?
While butterfly pea flower gives the unique blue color, you can substitute it with other edible flowers like hibiscus (for a reddish hue) or leave it out entirely for a simpler pandan coconut dessert. The flavor won't be exactly the same, but it will still be delicious.
2. How do I store leftover dessert?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The color may slightly fade, but the taste will remain delicious.
This easy no-cut Singaporean butterfly pea flower dessert is the perfect blend of vibrant color, delicate flavors, and simple preparation. Enjoy this refreshing treat as a delightful end to a meal or a whimsical pick-me-up any time of day. We hope you enjoyed making and savoring this unique culinary creation!