To make “blue gemstones” – Soak butterfly pea flowers with hot water for 15 minutes, keep the water and discard the solid.

Place mashed potatoes in a boiling steamer and steam for 15 minutes to heat up.

In a mixing bowl, put in glutinous rice flour, tapioca starch and sugar together. Add in butterfly pea water and hot mashed potatoes. Keep mixing until well combined. Add in oil to reduce stickiness. Allow the dough to cool for 10 minutes and it will eventually firm up.

Dust your fingers with tapioca starch and begin to divide and mold the dough into smaller portions each weighing 7 gram. Roll the dough into a ball, then slightly flatten into a disc, fill in with 3 gram of diced mango, and further roll the ball into a round sphere. Continue this process until you have finished using all ingredients. Keep aside.

To make outer mango layer – put all ingredients into a saucepan over medium heat, whisk to lightly thickened. Pour the mango mixture into the molds until half full, then insert with the “blue gemstones”.

Immediately place into a steamer and steam for 15 minutes until cooked. Let cool before serving.