Step 1

A complete set of materials (I make white and blue glutinous rice, so the glutinous rice must be weighed separately)

Step 2

After preparing all the ingredients, the first step is to boil the butterfly pea flower in 300ml of water, and then cook slowly for 3-4 minutes

Step 3

Soak glutinous rice with boiled butterfly pea flower water (glutinous rice is only soaked in butterfly pea flower water, and 250g glutinous rice is also soaked in normal water), glutinous rice soaking time is 3~5 hours, the best way is to soak it one night in advance, the glutinous rice is soaked enough, and it will be fragrant when steamed

Step 4

Take out the soaked glutinous rice and put it on the steaming cloth (the same goes for white glutinous rice), the steaming cloth should be wet, so that it will not stick to the rice when steamed, start steaming in the pot, and steam for 15 minutes for the first time

Step 5

(I forgot to take a picture of this step) After steaming for 15 minutes, take it out, pour it into a large container, add 130g of coconut milk, 30g of sugar, and 2g of salt (remember that these portions are divided into two parts, one blue and one white), stir gently and mix well, and then continue to steam in the pot for 15 minutes (personal taste depends on whether the glutinous rice is fragrant enough, glutinous enough, if not enough)

Step 6

During the steaming process, you can prepare mangoes, cut into pieces or shaped, and there are 130g of coconut milk left, 30g of sugar is poured into another small pot, just melt the sugar over low heat, and set aside

Step 7

Finally, shape the steamed glutinous rice while it is hot, put it on a plate, add mango, drizzle with the coconut milk prepared before, and finally sprinkle with fried mung bean kernels, done, let’s eat!