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Butterfly Pea Flowers Superbloom Recipes

What can a gorgeous pot of Butterfly Pea Tea do besides brew a stunning blue tea that can change colors right before your eyes? It can fantastically enhance dishes like Butterfly Pea Fried Rice, Butterfly Pea Jell-O, and a Butterfly Pea Pudding Tart! That's right—after pouring yourself a cup of wonderfully subtle tea made from Suncore Foods® Butterfly Pea Flowers Superbloom, you can take the remaining tea to add incredible color to both savory and sweet dishes! Watch these blue-tiful dishes come together in our recipe video!

Ingredients

Butterfly Pea Tea: Makes 6 cups
¼ cup Suncore Foods® Butterfly Pea Flowers Superbloom
6 cups hot water

Butterfly Pea Iced Latte:
1 cup Butterfly Pea Tea
1 tbsp maple syrup (or to taste)
1 tsp pure vanilla extract
¼ cup unsweetened vanilla oat milk
Ice cubes as per preference

Butterfly Pea Fried Rice:
1 cup uncooked rice
2 cups Butterfly Pea Tea
¼ tsp salt + ¼ tsp salt (adjust to taste as per Tamari/soy sauce saltiness)
1 tbsp sesame oil (or to preference)
8-10 garlic cloves, finely chopped
½ tsp chilli flakes
1 tsp fresh ginger, finely chopped
1½ cups vegetables of choice
2 tbsp Tamari (or soy sauce)
¼ tsp smoked paprika
2-3 tbsp spring onions, chopped

Butterfly Pea Jell-O:
2 cups Butterfly Pea Tea
½ cup unsweetened vanilla oat milk
½ cup granulated sugar (or to taste)
¾ tsp agar agar powder
Optional for additional flavor: ¼ tsp peppermint extract or 1 tsp pure vanilla extract

Butterfly Pea Pudding Tart:
Crust:
1 cup pitted dates (+ warm water for soaking)
2 cups unsalted cashews
Pudding Tart Filling:
1 cup Butterfly Pea Tea
2 cups coconut cream
1 tsp pure vanilla extract
½ cup powdered sugar (or to taste)
1 tsp ground cardamom
1¼ tsp agar agar powder

Optional Garnish: Fresh fruit, whipped cream and/or chocolate chips

Directions

Butterfly Pea Tea
1. Steep Butterfly Pea Tea: Place Butterfly Pea Flowers into 6 cups of hot water and set aside for 15-20 minutes. Using the back of a spoon, press down on the flowers to release maximum color and flavor. Strain the tea and discard flowers.

Butterfly Pea Iced Latte:
1. Add ice to a glass and pour Butterfly Pea Tea over ice. Dissolve maple syrup and vanilla extract into milk and pour into Butterfly Pea Tea.

Butterfly Pea Fried Rice:
1. Cook rice: Place rice, Butterfly Pea Tea and ¼ tsp salt in a saucepan and bring to boil on high heat. Once boiling, reduce heat to low and cover saucepan. Allow rice to simmer and cook until fluffy and cooked through and all the tea has been absorbed and/or evaporated. Keep an eye on the rice ensuring it doesn’t stick to the bottom of the pan. Remove from heat, keep covered and set aside.
2. Place a large pan or wok on medium-high heat. Once hot, add sesame oil and spread it around evenly. Add chopped garlic and cook for 1-2 minutes until the garlic is lightly golden-brown.
3. Reduce heat to medium and mix in chilli flakes and ginger. Cook for 30 seconds to 1 minute and mix in vegetables. Continue to cook until vegetables are cooked through.
4. Reduce heat to medium-low and mix in Tamari, paprika and remaining ¼ tsp salt. Cook for 30 seconds. Reduce heat to low and mix in cooked rice until everything is well combined. Remove from heat and garnish with spring onions before serving.

Butterfly Pea Jell-O:
1. Combine butterfly pea tea, oat milk and sugar (+ extract is using) in a saucepan. Mix in agar agar powder until properly dissolved into the mixture. Place saucepan on medium-high heat and bring to boil stirring occasionally. Continue to boil for approximately 1 minute.
2. Reduce heat to medium-low and cook for 3-4 minutes. Stir occasionally ensuring the mixture doesn’t stick to the bottom of the pan. Pour mixture into a dish and refrigerate for minimum 30 minutes up to overnight. Cut Jell-O into blocks before serving.

Butterfly Pea Pudding Tart:
1. Prepare Crust: Soak dates in warm water for 15 minutes. Discard water and place dates along with the cashews in a blender. Pulse until sticky and coarsely combined. You may have to pause blending a few times to scrape the sides of the blender and pulse again.
2. Firmly and evenly press the crust mixture to the bottom of a 9” tart pan. Refrigerate crust while preparing the filling.
3. Prepare Filling: Place all filling ingredients except agar agar powder in a blender and blend until well combined. Transfer mixture to a saucepan and mix in agar agar powder until properly dissolved into the mixture.
4. Place the saucepan on medium-high heat and bring to boil while stirring regularly. Don’t allow the mixture to stick to the bottom of the pan. Reduce heat to medium and continue to cook for 3-4 minutes, stirring regularly.
5. Remove from heat and pour mixture onto prepared crust and refrigerate for minimum 2 hours up to overnight.
6. Optional – garnish with fresh fruit, whipped cream and/or chocolate chips before serving.

 

 


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