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By Mihar Dias (C) Copyright November 2023
In the realm of culinary aesthetics, the use of natural food colouring has emerged as a vibrant and healthier alternative to synthetic additives.
One such colourful contributor is the bunga telang, also known as Clitoria ternatea, celebrated for its mesmerizing blue hue. This unassuming flower, commonly referred to as Asian pigeonwings, bluebellvine, or butterfly pea, has found its way into various culinary creations, bringing life to dishes and beverages alike.
As a devoted aficionado of silken tofu desserts, my preference leans towards the freshly made variety, accompanied by the rich notes of black sugar sauce derived from gula Melaka or palm sugar.
However, in its pristine white form, this delicacy can often appear bland and uninviting. Enter the magical touch of bunga telang colouration, and the dessert undergoes a captivating transformation, bursting with visual allure.
The versatility of bunga telang extends beyond the realm of tofu desserts, permeating a myriad of culinary concoctions. Esteemed by chefs across Asia, these petals are cherished for their ability to infuse dishes with natural, chemical-free colouring. From freshly prepared meals to artisanal drinks, bunga telang stands out as an artistic touch, elevating the visual appeal of the culinary landscape.
Notably, bartenders have embraced the enchanting properties of bunga telang to add a splash of vibrant blue to their alcoholic creations.
What was once a plain-looking glass now becomes a canvas for artistic expression, captivating patrons with both visual and gustatory delights. The shift towards natural food colouring represents not only a nod to aesthetic preferences but also a conscious choice for a more wholesome dining experience.
As we navigate a culinary landscape increasingly shaped by the pursuit of natural and organic ingredients, bunga telang emerges as a botanical ally.
Its role in transforming the humble silken tofu dessert serves as a testament to the power of natural colourants, infusing joy and vibrancy into our dining experiences.
So, the next time you savour a dish adorned with the captivating hues of bunga telang, relish not only in its visual splendour but also in the knowledge that nature, in all its brilliance, has played a part in enhancing your culinary journey.
Insist on bunga telang next time you are on your local vacation. While in the East Coast try nasi kerabu that's blue with bunga telang colouration. Or when at a nyonya restaurant in Melaka and Penang try the glutinous rice in blue because the chef opts for bunga telang. For a beverage to accompany your dessert may we recommend teh bunga telang.
Enjoy your cuti cuti local.
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