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| Nasi Bunga Telang: Aromatic Blue Pea Flower Rice Recipe |
Authentic Nasi Bunga Telang Recipe (Butterfly Pea Flower Rice)
Looking for a striking, fragrant dish to elevate your dinner table? This authentic Nasi Bunga Telang recipe features aromatic Jasmine rice naturally dyed, an exquisite, vivid sapphire hue using fresh or dried butterfly pea flowers. Infused with coconut milk, lemongrass, kaffir lime leaves, and pandan, this iconic Malaysian blue rice delivers a subtle, exotic flavour profile that pairs flawlessly with spicy curries.
Whether you want to recreate a traditional Nasi Kerabu or add visual magic to your everyday meals, learning how to make blue rice with butterfly pea flower is incredibly simple, entirely natural, and bound to impress your guests.
A Splash of Royal Blue on Your Plate
Have you ever scrolled through social media and stopped dead in your tracks at a plate of vibrant, naturally blue rice? Then you have already met Nasi Bunga Telang. This humble yet visually spectacular dish is a beloved staple of Malaysian cuisine. The subtle earthiness of the blue pea flower pairs beautifully with creamy coconut milk.
Infused with a trio of classic Southeast Asian herbs - lemongrass, kaffir lime, and pandan, it is sweet smelling, comforting, and remarkably easy to replicate at home.
History & Origin: From Sacred Shrub to Culinary Icon
Historically, this magnificent climber belongs firmly to the rich culinary traditions of Southeast Asia. It is highly celebrated in the coastal regions of Northern Malaysia, particularly Kelantan, and Southern Thailand.
While many cultures appreciated it purely for its aesthetics, traditional Malay cooking mastered its use as a natural dyeing agent. Today, it forms the indispensable, vibrant base of Nasi Kerabu, where the striking blue rice is served alongside a mountain of fresh herbs, salted egg, fried fish, and fiery sambals.
My Nostalgia: Nature’s Concrete Rebellion
When I first got some Butterfly Pea flower seeds, I planted them in a simple garden pot, and oh, how they grew! They grew so profoundly that the seeds scattered around on their own. Soon, a few cheeky creepers were sprouting directly out of the concrete crevices in my front yard. Who am I to succumb to the sheer power of nature?
If it could fight to grow from that tiny little spot of its own, I made sure to water it well and nurture it. Gradually, it covered the whole fence. It rewarded me with beautiful blue flowers blooming every single morning, completely pleasing my eyes. Right there, I got hooked on the idea of making dishes out of it.
My very first trial went with tea, the ultra-trendy blue tea that swept across social media back then. Most alluring were the pictures from Instagram in vivid blue. It fascinatingly changes colour according to the pH level of anything added to it. A squeeze of lemon or lime will turn the deep blue into purple or pink!
I even dried and saved a whole batch of flowers for making tea later, or to naturally dye my rice dishes.
Therapeutic Benfits of the Flower
Reading more about the flower, I found it astounding that it holds innumerable health benefits. A caffeine-free Butterfly Pea tea made by steeping the flowers in boiling water is believed to help control diabetes and cholesterol.
It also helps to relieve stress and anxiety. Ayurveda even says that butterfly pea flower tea can enhance memory and act as a natural antidepressant.
Bringing Malaysian Heritage to your Kitchen
Now, in this post, we are going to see a genuine Malay delicacy, a magnificent rice dish made with these blossoms: Nasi Bunga Telang. It is a blue-coloured rice with mild, refreshing flavours coming from lemongrass, kaffir lime leaves, and pandan leaves. The recipe is as simple as that!
The addition of coconut milk is purely optional, but it massively elevates the overall taste of this humble rice dish. The flower naturally transforms the grains into a royal blue work of art.
Craving More Authentic Flavours? If you love the exotic herbs used in this recipe, make sure to check out my collection of vibrant Recipes from Malaysian Cuisine, perfect for creating a complete Malaysian feast at home!
Why You Will Love This Recipe
100% Naturally Coloured: No artificial chemicals or synthetic food dyes—just pure, antioxidant-rich plant magic.
Fragrant & Flavourful: The perfume of bruised lemongrass and knotted pandan leaves running through your kitchen is unmatched.
Versatile Base: It seamlessly transforms into traditional Nasi Kerabu or adds a brilliant twist to your classic weekend Nasi Lemak.
Beginner-Friendly: Three different cooking methods (stove, cooker, microwave) mean anyone can master it with ease.
Recipe Overview
Cuisine: Malaysia (South East Asian)
Recipe Type: Main Course / Rice Dish
Yields: 1 Pot
Servings: 3–4 people
Difficulty: Easy
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15–20 Minutes
Cooking Time: 25–30 Minutes (including flower steeping time)
Total Time: 45–50 Minutes
How to Cook Nasi Bunga Telang: Step-by-Step Guide |
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| Nasi Bunga Telang: Aromatic Malaysian Blue Rice with Coconut Milk |
Ingredient List
For the Natural Blue Extract
10–12 Butterfly Pea Flowers (Fresh or Dried)
1.5 cups Water (for boiling and steeping)
For Nasi Bunga Telang
1.5 cups Fragrant Rice (Jasmine Rice)
1.5 cups Butterfly Pea Extract Water
1.5 cups Coconut Milk (Optional, but highly recommended for depth)
1 stalk Lemongrass (white part only, bruised)
2 Kaffir Lime Leaves (slightly torn)
1 Pandan Leaf (Screw Pine) (washed and tied into a knot)
1 tbsp Vegetable Oil
Salt To Taste
Method - Detailed Cooking Instructions
Step 1: Making the Butterfly Pea Flower Extract
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Bring 1.5 cups of water to a rolling boil in a small saucepan.
Add your fresh or dried Butterfly Pea Flowers into the boiling water.
Let it steep for a few minutes until the water turns a deep, vivid sapphire blue.
Switch off the flame and let it sit for a few minutes to extract maximum colour.
Strain the flower-steeped water using a colander; drain and discard the spent flowers.
Retain the blue water—we are going to use this vibrant extract to cook our rice.
Step 2: Preparing the Rice
Clean and wash the Jasmine rice under cold water until the water runs clear, usually about 2–3 times.
Optional: Soak the rice with ample water for about 15–20 minutes, though this is entirely optional. Drain completely before cooking.
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Choose Your Cooking Method:
Method A: Traditional Stovetop Method
Pour the flower-steeped blue water into a heavy-bottomed saucepan and bring it to a boil.
Once it starts to boil, pour in the coconut milk and give it a quick stir.
Add your drained, soaked rice into the saucepan.
Cut your lemongrass stalk, using just the white part, and slightly crush it with a pestle.
Add the crushed lemongrass, the knotted pandan leaf, and the kaffir lime leaves into the rice mixture.
Drizzle in a tablespoon of vegetable oil, add a dash of salt, and mix well to distribute the colour.
Keeping the saucepan uncovered, bring the whole pot to a vigorous boil.
Once it begins to boil rapidly, lower the flame to its absolute minimum setting.
Cover the pot with a tight lid and let the rice cook on low flame for about 15–20 minutes, or until the water is totally absorbed and the grains are perfectly tender.
Leave it on a very low flame for just a few more minutes, then remove from the fire and keep it aside for at least 10 minutes to cool down.
Fluff up your gorgeous blue rice gently with a fork or a chopstick before serving.
Pro Tip: Refrain from opening the lid or stirring the rice while it is steaming on low heat. Keeping the steam trapped ensures beautifully separated, fluffy rice grains rather than a sticky mush.
Method B: Foolproof Electric Rice Cooker Method (My Choice!)
Clean and wash your rice 2–3 times, soak for 15–20 minutes if desired, and drain well.
Add the drained rice straight into your electric rice cooker inner pot.
Pour in the boiled blue flower water along with the coconut milk and stir gently.
Add your crushed lemongrass stalk, the knotted pandan leaf, and the torn kaffir lime leaves.
Drizzle a tablespoon of vegetable oil, add a dash of salt, and mix everything well.
Cover the rice cooker lid and turn the switch to 'Cook' mode.
Let it run until it automatically turns off.
Leave the rice cooker in 'Warm' mode for another 5–10 minutes to allow the steam to finish setting the rice.
Open the lid, let it cool for just a minute, and fluff it up beautifully with a fork or chopstick.
Method C: Quick Microwave Method
Clean, wash, and drain the rice as usual.
Transfer the drained rice into a large microwave-safe bowl with a proper cover.
Pour in the boiled blue water along with the coconut milk, add your salt, and give it a mix.
Toss in the crushed lemongrass, knotted pandan leaf, and kaffir lime leaves.
Drizzle a tablespoon of vegetable oil and give it one final stir before covering the bowl with a microwave-safe lid.
Cook on high power for 5–7 minutes.
Carefully open the lid, stir the rice once from bottom to top, and cook again on high power for another 5 minutes, or until the rice is completely cooked.
Remove the bowl from the microwave, open the lid with care, and gently fluff it up once.
Return it to the microwave uncovered and cook on high power for one last minute or two.
Take it out, leave it aside for a few minutes to cool down, and do a final fluff before serving.
Pro Tips and Notes
The Best Rice Variety: I highly recommend using fragrant Jasmine rice for this dish. However, any good quality long-grained raw rice variety will do the job beautifully.
Soaking the Grains: Soaking the fragrant rice for 15–20 minutes is a great habit, but it is purely optional if you are pressed for time.
Liquid Ratios: I love using fresh, homemade coconut milk paired with the flower extract. The strict liquid-to-rice ratio to keep in mind is 1:1.5 cups.
Colour Control: I usually use about 12–15 fresh flowers for a stunning presentation. Feel free to adjust the quantity based on how intense you want that signature blue colour to be. Dried blossoms work perfectly too!
No Fresh Pandan? If you cannot get hold of fresh pandan leaves in your local area, a few small drops of commercial pandan essence can be used instead, though natural leaves give the best aroma.
Serving Suggestions
Nasi Bunga Telang can easily be served exactly as it is, but it is traditionally served as Nasi Kerabu—the legendary Kelantan rice dish that comes alongside a vivid array of local accompaniments. You can also use this spectacular blue rice as a creative substitute when making your next weekend batch of Nasi Lemak!
It pairs exquisitely with robust, spicy Malaysian side dishes. For a truly authentic feast, try serving it with:
Fiery Curries: My rich, aromatic Chicken Rendang or a slow-cooked, melt-in-the-mouth Beef Rendang.
Seafood Specials: A bright, sweet-and-spicy Prawn Sambal or a Nyonya Udang Nenas (Prawn and Pineapple Curry).
Poultry: The classic festive favourite, Ayam Masak Merah.
The Ultimate Side: You absolutely must accompany this rice with Acar Timun Nenas (Acar Jelatah). This rapid salad-cum-pickle made with onions, crisp cucumber, sweet pineapple, and bird's eye chillies tossed in vinegar is a magical match. The sharp acidity beautifully cuts through the rich, coconut milk rice!
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Malaysian Butterfly Pea Flower Rice
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Storage Suggestions
To Refrigerate: Let the blue rice cool completely to room temperature. Store any leftovers in a clean, airtight container in the fridge for up to 3 days.
To Freeze: Nasi Bunga Telang freezes beautifully! Pack the cooled rice into freezer-safe containers or heavy-duty zip-lock bags, pressing out excess air to prevent freezer burn. You can freeze it safely for up to 1 month.
To Reheat: If frozen, thaw it overnight in the fridge. To restore its fluffy texture, sprinkle a tablespoon of fresh water over the rice, cover it loosely, and microwave for 1–2 minutes until piping hot throughout. Alternatively, steam it on the stovetop for a few minutes.
FAQs
Q: Does the butterfly pea flower give the rice a weird taste?
- Not at all, it has a very neutral, subtle earthy tone; the main flavours come entirely from the rich coconut milk, aromatic lemongrass, and pandan leaves.
Q: Can I make this completely oil-free and coconut-free?
- Yes, simply swap the coconut milk for standard water and omit the vegetable oil entirely if you are following a strict fat-free diet.
Q: Why did my blue rice turn a slight shade of purple?
- The flower is a natural pH indicator, so any slight trace of acid (like lime juice) on your utensils will turn the blue into purple.
Q: Is Nasi Bunga Telang vegan-friendly?
- Yes, this traditional plant-based recipe is 100% vegan as it uses entirely natural botanicals, grains, and creamy coconut milk.
Q: Is this blue rice suitable for kids?
- Absolutely, kids love the fun sapphire colour, the spice level is incredibly low, and it contains no artificial food dyes or stimulants.
Feast for your Eyes & Senses
There is an undeniable sense of magic when you cook using vibrant colours provided straight from your own front garden. Nasi Bunga Telang isn't just an incredible feast for your eyes; it is a fragrant, aromatic trip straight into the heart of traditional Malaysian home cooking.
Give this simple recipe a try for your next big dinner gathering, and watch your guests gasp in awe at your stunning blue table centerpiece!
Happy cooking!
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