Khao Yum Southern Thai Rice Salad with Butterfly Pea Flower

Ingredients

• 2 tablespoons dried butterfly pea flower, or to taste (the more flower the deeper the color)
• 1 cup water, brought to a boil
• 1 cup jasmine rice
• 1/2 large shallot, peeled, bruised and thinly sliced
• One 3- to 4-inch stalk lemongrass, bruised
• 2 inches galangal, sliced into coins about 1/4-inch (1/2-centimeter) thick and bruised
• 1/2 cup water
• 3 tablespoons budu or fish sauce
• 1 teaspoon shrimp paste, optional (omit if using budu)
• 1 tablespoon palm sugar, shaved with a knife if hard
• 2 makrut lime leaves, stems removed and leaves folded and torn into pieces
• 4 makrut lime leaves, tightly rolled and cut across into very thin strips
• 2- to 3-inch piece lemongrass, thinly sliced
• 2 tablespoons toasted flaked coconut
• 2 tablespoons shrimp floss (made by blending 1/2 cup dried shrimp in a blender until it resembles cotton candy, about 1 minute)
• 1/4 cup bean sprouts
• Edible flowers to garnish
• 1/2 teaspoon Thai chile powder
• 1/2 tablespoon minced whole lime
• 1/2 English cucumber, thinly sliced into quarter-moons (see Cook’s Note)
• 1/4 red cabbage, thinly sliced
• 3 segments from a peeled pomelo, membrane removed, segments broken up
• 1/4 pomegranate, seeds removed

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