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[Khanom Dawk Anchan]

Steamed Butterfly Pea Cake
[Khanom Dawk Anchan]

Image of Steamed Butterfly Pea Cake<br/>[Khanom Dawk Anchan]

1 cup rice flour
1 tablespoon arrowroot starch
cup sugar
1 cup butterfly pea water
cup water


1 cups coconut cream
5 tablespoons rice flour
teaspoon mung bean flour
1 tablespoons sugar
teaspoon salt

Mini golden drops:-

2 duck's eggs
cup sugar
1 cup water

Special utensils: a brass funnel, a brass Wok, porcelain thimble cups, a steamer


To make the mini golden drops: separate egg yolk from the egg white, discarding all the membrane part of the yolk. Beat the yolk lightly. Boil sugar and water to make a syrup. When the syrup comes to the boil and all the sugar has dissolved, strain and bring back to boil until the syrup thickens. Pour the beaten egg yolk into a funnel, and drop into the boiling syrup. Boil for a few minutes or until done, then transfer to soak in the cold syrup.

To make the violet mixture: mix sugar and water, boil until the sugar has dissolved, strain and set aside. Mix the rice flour, arrowroot starch and butterfly pea water together, stir for 15 minutes. Add the syrup and stir well. Leave to stand for 1 hour.

Heat empty porcelain cups until very hot. Fill the cups with the violet mixture, close the lid and steam for 5 minutes or until done, remove from heat.

To make the topping: mix the coconut cream, rice flour, mung bean flour, sugar and salt together. Place over medium heat, stir constantly until the batter thickens and is done, then remove from the heat. Allow to cool slightly, then spoon over the violet mixture and decorate with some mini golden drops.

Tip: The steamed butterfly pea cake will be more aromatic if the jasmine-flavored water is used instead of water.

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