Antioxidant Ronde
Ingredients from the garden: Butterfly pea flowers, suji leaves, pandan leaves, ginger
Recipe:
1. Mix 1 cup of sticky rice flour, 1 tbs sugar, a pinch of salt, and 5 tbs of hot butterfly pea flower juice
2. Mix 1 cup of sticky rice flour, 1 tbs of salt, and 5 tbs of hot suji leave juice
3. Knead the dough
4. Fill it with fillings you like (I used sweet toasted peanut) and shape into small balls
5. Boil until the balls floats
6. Toss them in cold water
7. Serve them in ginger syrup mixed with butterfly pea juice.
