浪漫的藍玫瑰

In Thailand there're various types of hot and cold desserts which are very colourful and tasty.  However, in Hong Kong I seldom buy that from the street. It's because now the people just try to make them in quick way -----  just add few drops of  artificial colouring and essence to obtain the colour and  favour. The colour of the dessert selling on street, is too artificial.

When I was still a student, we're being taught how to extract colours and favours from different plants and vegetables. We'll then use these natural ingredients to make the desserts. A lot of Hong Kong people may think it's time consuming to do so. Even in Thailand , a lot of Thai people haven't tried the Romantic Blue Rose Dumplings "Chau Muang", which is a Royal Thai Dessert. To make Chau Muang, we have to collect the butterfly pea flowers to extract the typical indigo colour.  In Hong Kong, I can't get the fresh flowers, so I import the dehyrated ones from Thailand.

Some students said why not just add a drop of blue colouring, that's easy and economical.  I can't accept that, the blue colouring liquid made me think of those old disinfectants use for cleaning wounds!