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YES!! Here's a Pandan Custard Cake recipe to share! We fell in love with this photo when Sally Choo, our brand ambassador in Adelaide posted this beautiful, yummy "out of this world" Pandan Custard Cake. We wanted a slice of it immediately! It looks like it has been coated with a layer of Gula Melak (palm sugar)...which means the crust is going to be extra yummy! Pandan Custard Cake Recipe Ingredients : 1 cup rice flour 2 cups tapioca flour 1 tsp bicarbonate soda/baking powder 4 medium eggs 2 tbsp oil 1 cup caster sugar 400ml coconut milk OR 2 packs of @my.blue.tea Spargo Coconut Milk Powder diluted in 370ml water 1 tsp salt 1 tbsp @my.blue.tea Pandan Powder Method : (1) Preheat a Bundt pan in the oven. (2) In a saucepan, pour in the coconut milk. Add the sugar and heat on low to dissolve the sugar. Do not boil the mixture. (3) Switch off the heat when the sugar has dissolved. Leave aside to cool down. (4) Lightly beat the eggs, and don’t over-whisk the eggs. (5) Add eggs to the flour mixture. Pour in the cooled coconut milk. (6) Gently mix well and strain the mixture before pouring it into a Bundt pan. (7) Spray the heated Bundt pan with some oil to prevent the cake from sticking. (8) Bake at 180C for 40-45 mins. Ready......... Serve.......... Enjoy!! About our gorgeous Sally Choo My Blue Tea is so fortunate to have been introduced to Sally. "My hometown is in Ipoh, Malaysia and I studied at the Main Convent. During my younger days, I did not do much cooking as we had a maid. I migrated to Australia in 1983. My husband is a Malaysian, from Ipoh too. We have 2 lovely daughters in their early 30s. My hobbies are arts and crafts and I have got more interested in cooking during the later years of my life. I am now in my 60s. I do enjoy the learning process in my cooking experiences and journey. I appreciate the encouraging comments on my posts, especially from members of the food groups which I have joined. The administrator of a group introduced me to My Blue Tea products. I have tried the Pandan Powder which is fragrant. The aroma of the cakes which I have baked is divine." Sally Choo has been busy in her kitchen and has created a lot of recipes to be shared with us! Sally loves our natural colours and flavours. Besides sweets, Sally also made amazing curries, Sambal Tuna cookies and Ayam Goreng Burger! She's ready to try anything! Follow Sally Choo on her cooking and baking journey on her Facebook Page. Enjoy and happy baking with Sally!

My Blue Tea goes in search of Sri Lankan cuisine and things get spicy! Happy International Women's Day! Jump straight to Beetroot Curry Recipe It's not hard to find someone who would gush to you about Indian cuisine and how much they love their curry, and how the spicier it is, the more they enjoy it. Kind of like a badge of honour to say you like your curry flaming hot! Mention Sri Lankan cuisine and they may well gloss it over and put it in the same box as Indian cuisine, thinking Sri Lanka is in India. How many would honestly confess to not knowing where this tiny island nation is? Truth be told, most would sheepishly confess they aren't really sure. (Answer: It's just southeast of the southern tip of India). Hey, not everyone was a fan of geography in school. Better late than never when it comes to learning things! Sri Lankan cuisine...with a touch of Malaysia My Blue Tea got fascinated with Sri Lankan cuisine recently because a Cambodian friend and her Sri Lankan husband came by for a visit and we started chatting about food (what else?!). We whipped up a tantalising dish of satays (this is barbecue season after all!) and Ayam Goreng Berempah/Spiced Fried Chicken (our Sri Lankan friend immediately ordered 15 packs!) for our guests and got drawn into a very interesting conversation about Sri Lankan cuisine. Everyone savoured every satay stick and nope, Spicy Fried Chicken ain't spicy for them! It's finger licking spicy yumminess! Buy in bulk and save! It was really curious for us to learn that Sri Lankans are fascinated by deep fried food and snacks. And what really got our attention was how there's a lot of common food and even culture with Malaysia. So we're talking here about the history of the colonial days under the Portuguese/Dutch/British. One of the founders of My Blue Tea is from Malaysia, so we couldn't help but prick up our ears when we heard about sharing this common gastronomical influence. That is also why we have our beautiful Super Spice blends from Kuala Lumpur and Kuching, Sarawak. Beetroot Curry, anyone? In Malaysia, we do not have Beetroot Curry, so we were fascinated when we heard about this. When it comes to food, we never stop learning, and we are always ready to find out more when we hear about something new. Sri Lanka uses a lot of Pandan Leaves in their curry, which is another plus point for My Blue Tea. Readers familiar to us will know us as the Pandan Queen supplier. Yes, we really LOVE our Pandan! So if you are curious about this dish, snoop around in your pantry and if you have some beetroot, why not give this recipe a go? Recipe for Beetroot Curry Ingredients: 350 g small beetroot, peeled, trimmed, stems reserved if desired 50 ghee 1 large onion, finely chopped 2 long green chillies, finely chopped 1 tspn @my.blue.tea Pandan Powder 1 sprig curry leaves 2 garlic cloves, thinly sliced 1 cinnamon quill 2 tspn @my.blue.tea Spargo Meat Curry base powder 1 tsp @my.blue.tea chilli powder (optional) ½ tsp turmeric powder 3 tsp white vinegar 1 tsp caster sugar 1 pack @my.blue.tea Spargo Coconut Milk Powder (diluted in 150ml water) Benefits of My Blue Tea's Dehydrated Coconut Milk Powder (DCM) *Easy to use *Easy to travel with i.e. lightweight (perfect for campers) *Easy to store (in an airtight container in your pantry. In Asia we store everything in a Milo tin or biscuit tin) *Coconut Milk or Coconut Cream - you decide - add the amount of water to make it into Coconut Milk or Coconut Cream *Our Coconut milk powder does not "curdle" even after reheating your food 3x nor does it change the flavour of your curry Method : 1. Take the beetroot and peel off the skin. Wash it well and cut it into small pieces. 2. Chop the onion and slice the green chillies. Also, get ready the following: coconut milk, meat base curry powder, curry leaves, turmeric powder, and salt. 3. Place the pan on the stove and add the beetroot. Also add onions, green chillies, curry leaves, turmeric powder, and salt. On top of that, add two tablespoons of cooking oil. Mix everything well and switch on the flame. 4. Cook covered under high heat for 2 to 4 minutes. 5. Take off the lid, stir and mix. Again cook covered under medium heat for 2 to 4 minutes. 6. Add the thin coconut milk and mix it up. (You can make another version of Beetroot curry without coconut milk). Spice Up Your Beet! This may not be an authentic Sri Lankan Beetroot curry but hey we're about marrying food and cultures! And you´d really want to sample a taste of this! In fact, we made some last weekend and we licked the bowl clean! The sweetness of the beetroot cuts through the spiciness of our Meat Curry base powder. A marriage made in food heaven! The beetroot was given to us by a good friend, Tin. That was the sweetest beetroot ever, perfect for the Beetroot curry. She was from Burma (now Myanmar) and was an Economics lecturer at the University of New England for a large part of her career. She has settled in Kendall for over 20 years now. Tin started the community garden in Kendall and also raised funds locally for the homeless. We worked in several projects e.g. Country Women's Association (CWA) topic for 2022/2022 focusing on Malaysian food and agriculture. Tin wanted more information and our products to showcase. Of course we were delighted to be a part of her collaborations! In the photograph above, you can see Tin proudly showing her chunky beetroots. We also had a smile as wide as hers when we were eating the Beetroot Curry! And we wish to dedicate this year's Happy International Women's Day to Sister Tin as she cooks and care for the refugees and homeless up in our way at the Mid North Coast. If you have anything that you wish to giveaway, contact us and we will arrange to get it to Sister Tin. Last Christmas together with Sister Tin we contributed Chicken Curry, Rice and Fried Noodles and various products (i.e. essentials) from friends and small business for the Lunar New Year which we packed and donated to our friends in Laurieton. A Touch of Roselle And if you don't have enough of "red" foods in your system after the Beetroot curry, why not cool down the meal with a refreshing Roselle + Lime or lemons + Honey (or any sweetness of your choice) drink? Roselle Nutritional Value: Roselle is a good source of nutrients, vitamins and minerals. Consuming 100 grams of raw Roselle offers 215 mg of Calcium, 1.48 mg of Iron, 12 mg of Vitamin C, 51 mg of Magnesium, 6.0 g of Carbohydrate, 37 mg of Phosphorus, 208 mg of Potassium, as well as Vitamin A, Vitamin B1, B2 and B3. Learn more about My Blue Tea´s superfood Roselle here. and Lady in Red tea with Roselle and Rosehip. So now you know a Sri Lankan-Malaysian dish you can whip up any time! My Blue Tea loves our food because it brings people together. Learning about different cultures and their cuisine, finding similarities and a shared history, appreciating the vast variety and differences that make eating so much more fun and richer than simply consuming mindlessly. The next time you travel or meet a friend from another culture, find out about their cuisine - you may learn a thing or two and have another exotic dish under your belt! Stay Tuned for exciting things happening soon! Sources :- https://www.sbs.com.au/food/author/peter-kuruvita https://migrationology.com/sri-lankan-food-40-of-the-islands-best-dishes/?fbclid=IwAR1MM7Mt1e5ONb-s_yFu717O0oOl_QcLfoG_2I8LSM49j33kHsuk_ud9yxQ https://www.topsrilankanrecipe.com/easy-beetroot-curry-recipe-rice-pics-non-spicy Archana Kitchen http://chefinyou.com/2012/04/22/beetroot-curry https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.seriouseats.com%2Fwhat-is-sri-lankan-food- https://www.islandsmile.org/beetroot-curry-kid-friendl

From Melaka with Love - Coconut Shake (ice blended smoothie) Recipe Event What is Serimuka in Malaysia? Serimuka is a popular kueh (cake) variety that is simply irresistible. Smooth, rich, creamy. Mmm... one is never enough. This kueh is easily recognisable. It consists of two separate layers. The bottom one is made with glutinous rice cooked in creamy coconut milk, while the top layer is a green coconut milk custard that is flavoured and coloured with fragrant Pandanus available in our store in Pandan Powder or Pandan Liquid extract. It rather reminds one of a pretty little mahjong tile! The dessert is often associated with the Peranakan Chinese and has been listed as one of Malaysia's heritage foods. Serimuka is traditionally served on special occasions, and similar varieties are also found in Indonesia, where they are known as putri salat. You can watch or read about the Peranakan culture from our blog "Down Memory Lane with The Little Nyonya". Here's a recipe for the Kueh Lovers and our Aussie fans who have tried them during the Cake Bake & Sweets Show in both Sydney and Melbourne. This is a lovely homemade recipe just for you! Kueh Seri Muka Recipe Ingredients Bottom layer *400 g glutinous rice (wash and soak overnight) *100ml @my.blue.tea Butterfly Pea Blue water (1/2 tsp blue pea powder + 100ml) *150 ml thick coconut milk with 100 ml water (Optional 2 packs - @my.blue.tea Coconut Milk Powder into 250 ml water ) *1 tsp salt *Optional, 2 pandan leaves or (I/1 tspn Pandan Powder) Top layer *2 large eggs 95 g *100 g monkfruit sugar (can be replaced with 100g sugar) *50 g sugar *1/4 tsp salt *200 ml thick coconut milk with 200 ml water - (Optional - using 3 packs @my.blue.tea Coconut Milk Powder diluted in 400ml water) *100ml Pandan water (1 1/2 tsp @my.blue.tea Pandan powder + 100ml) *90 g all purpose flour *45 g tapioca/corn flour *Optional, 1/2 tsp Pandan Liquid extract (for colour) Step by step guide to making Pandan Kueh Serimuka at home Method to prepare bottom layer (1) Drain out the water from the soaked glutinous rice. (2) Lightly spray a 24 cm round pan with oil. (3) Transfer drained glutinous rice into pan. (4) Add salt to santan and mix well. (5) Pour the santan all over the glutinous rice. (6) Optional, arrange some pandan leaves on top of the glutinous rice. (7) Steam the glutinous rice for 20 mins over medium high heat. (8) Optional, remove pandan leaves if used. (9) Fluff up the rice and pour blue pea flowers water randomly (in patches) over the glutinous rice. (10) Continue to steam for another 10 mins. (11) Remove pan from steamer and press the rice flat until it is well compressed. (12) Set it aside. Method to prepare top layer (1) Add salt to santan. (2) Add sugar to eggs and mix well. (3) Add in santan to sugar eggs mixture and mix well. (4) Add 100 ml pandan water to santan mixture and mix well. (5) Optional, add pandan essence if used. (6) Sieve in both flours into mixture and mix well. (7) Sieve the mixture to another pot. (8) Constantly stir the mixture over low heat until it thickens slightly. (9) It's ready when the mixture sticks to back of spoon. Final Steps (1) Pour the thickened pandan mixture over the glutinous rice. (2) Wrap the steamer lid with cloth and leave the lid slightly ajar (to prevent the water from dripping on the surface). (3) Steam over medium heat for 30 to 45 mins or until skewer inserted into center of top layer comes out clean. (4) Remove it from steamer and let it cool for at least 4-5 hrs before cutting (cover a cloth over the pan to prevent surface for drying out). Slice to desired sizes and enjoy! Coconut Shake Recipe Why not complement your beautiful homemade Pandan Kueh Serimuka with this delicious Coconut Shake? Sam hails from Melaka and she's in love with Coconut Shake! In her own words, "This is an easy peasy delicious Coconut Shake from Melaka you can make anytime anywhere!" All you need is a blender + ice cubes + Coconut Shake powder + water! See this on Sam's instagram. Do follow Sam for more yummy recipes. More Kuehs Galore! We just can't get enough of kuehs! Some Kueh Mueh (Asian steamed cakes) will be available during our Mini Ramadan Bazaar in Sydney on 1st & 2nd April, 2023 at Nasi Lemak Homebush from 5.00pm to 11.00pm (or sold out). Some of the the Kueh Mueh will be catered by Dapur Senah by Hasnah and she is planning to make the following available. Follow the Event Page for updates. *Kueh Pandan Serimuka *Kueh Talam Durian *Kueh Koci *Kueh Tepung Bungkus *Kueh Bingka Ubi WE CAN'T WAIT TO MEET EVERYONE AT THE RAMADAN BAZAAR AND SHARE BEAUTIFUL AUTHENTIC FOOD! Get our Pandan Kueh Talam recipe if you can't join us at the above event! Source: https://www.tasteatlas.com/kuih-serimuka

Nostalgia beckons with the Ramadan Bazaar! "Did you know there's going to be a Ramadan Bazaar?" We were really excited when we heard that from our friends, family and distributors in Canberra! We were also invited to hold a Ramadan Bazaar to help some small businesses to bring back some Ramadan good vibes and all the glorious food! And those of you who know us well, we never pass up a chance to share and enjoy amazing food! We have fond memories of Ramadan Bazaars from our childhood. And we're looking forward to recreating this magic! We will be doing the Sydney Mini Ramadan Bazaar on 1st & 2nd April 2023, Saturday & Sunday from 5.00 pm till sold out (normal trading hours is till 11.00 pm) with Nasi Lemak Parklea in Homebush located at 84 Park Road, Homebush Sydney NSW. How to get to Homebush Sydney? 10 mins walk by train from Homebush & Strathfield There is plenty of parking for those coming by car. We’re still in discussion with our Muslim Association in Canberra for Ramadan Bazaar at the Malaysian High Commission. We are looking at having the Ramadan Bazaar every Saturday and Sunday till Hari Raya Aidil Fitri. Stay tuned for good news and food with our Chef Zura! What is Ramadan? Ramadan is the ninth month of the Islamic calendar, during which Muslims worldwide have to fast from dawn until sunset. Yes, that means no eating or drinking during the day, for an entire month! Not even a drop of water. Ramadan marks the month of fasting for Muslims – but it also means the return of one of the city’s most popular street bazaars. There is a reason why Ramadan Bazaars are so steeped in our memories growing up. They are a veritable treasure trove of culinary street wonders. If you;'ve ever visited one of these bazaars, you'll understand why. They are simply alluring. Unlike night markets, which are a weekly affair that starts from around 6 p.m. till late, Ramadan bazaars are open daily during the month of Ramadan, between 4 p.m. and 7:30 p.m or late in some areas. Ramadan month this year, 2023 Gregorian, 1444 Hijri, in Kuala Lumpur, Malaysia starts on Thursday, 23 March 2023. It ends on Thursday, 20 April 2023. The first thing that you will notice is that bazaars have a warm and lively atmosphere. As you make your way from one entrance to the other, vendors greet, invite and will show you their wares. Should you ask questions about their delicacies, they will happily take the time to explain to you. You will also immediately start to notice a congregation of Malaysians united for their love of food. It’s great to see our countrymen bound together by humble food. From young to old, all Malaysians can be seen at this festive food market. Wonderful smells, bright colours and laughter make Ramadan bazaars simply alluring! At the Mini Ramadan Bazaar at Homebush we would have the following stallholders : (1) Nasi Lemak Parklea with of course, Nasi Lemak, Chicken Curry, Rendang, Satay etc. Do come over to find out for yourself! (2) Dapur Senah with Kueh Kueh (Asian Cakes) (3) Be spoilt for choice with varieties of curry puffs (TBC) including Durian Puffs... ooo yum! (4) Chilli chips & snacks by Madam Chilli (5) Keropok Lekor or Fish Crackers/snack by Keropok Lekor Ganu (6) MyBlueTea with Coconut Shakes Smoothies, Pandan & Butterfly Pea for cookies & Kueh making and spice blends (7) Radiah Store with Raya Clothing and Raya Cookies (8) And a few more stalls to be confirmed e.g. dates, trinkets, Indonesian snacks etc. Hungry and curious? Come to this year’s Ramadan Bazaar in Sydney and Canberra (TBA) besides our event in Homebush. Some bazaars run every night for a month! :- *Sydney - Mini Ramadan Bazaar on 1st & 2nd April, 2023 at No. 84 Park Road, Homebush from 5.00pm till 11.00pm *Canberra - awaiting confirmation by Malaysian High Commission & Muslim Association *Sydney - Ramadan Nights Lakemba - a vibrant, global food bazaar which appears from dusk to dawn *Liverpool - Ramadan Eid Bazaar *Ramadan Melbourne - we can't find Ramadan Bazaar but here's a list of where to eat during the fasting month Or you can feast at home with our Ramadan delights with our range of Superfood and Super Spices. We have plenty of recipes and new recipes are always being added. Our current favourite is Spicy Spaghetti Carbonara, and we will try it this week with Tortilinis! COCONUT SHAKE FOR RAMADAN! NEW RECIPE Coconut Shake Smoothie with Dates Watch our website TV Channel for yummy thirst quenching recipes specially created for this Ramadan. Here's the Orange Coconut Milk with Dates video and stay tuned for Coconut Shake with Dates or Jallab. Jallab is a Lebanese Ramadan drink with our Hibiscus Tea. WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://m.youtube.com/channel/UCWg9GCffMKhFBP9-CicgBkg Trade Enquiries are welcome! From Blue Tea, Pandan, Superfood Powders & Spice blends to Exotica Latte Blends. We are looking for Cafes, Restaurants, Bakeries etc and if you are looking for build a new Coconut Shake Smoothie franchise stores --> call us or apply NOW! We would be having Coconut Shake Smoothie Blue & Pandan at the Mini Ramadan Bazaar and Virgin Coconut Shake. Malaysia, Truly Asia If you are in Malaysia during the Ramadan period, you mustn't, and can't miss the Ramadan bazaars that can be found at almost every corner all over the country. You get spoilt with an amazing spread of mouth-watering delicacies for you to break your fast with. These bazaars are a feast for the senses. The smells of the spices, the bright colours, the variety of textures and the liveliness of it all makes you want to lap it all up. You can walk from one end of the bazaar to another and feel like you need a few more rounds to fully experience everything. We recommend visiting a different bazaar every day as they have their different menus and unique characteristics. Word of caution - plan what you want to buy and stick to it. In fact, bring just enough cash for what you want to buy. Otherwise, you're very likely to get swept away and want to get everything your eyes land on! You don't want to end up overspending, as that defeats the purpose of the holy month. Colours, smells, tastes and textures galore at a typical Ramadan bazaar. If you are visiting Malaysia or Singapore during the Ramadan Month here are some places where you should visit for the warm, lively and colourful food and people. It is also a shutter-happy place so remember to put aside your camera for a while too. You want to fully experience it, and not just from behind the lens! *Kampong Baru, Kuala Lumpur *Bangsar, Kuala Lumpur *Stadium Shah Alam, Selangor *Kelana Jaya, Petaling Jaya *Masjid India, Kuala Lumpur *Little India bazaar, Georgetown, Penang *Bazaar Ramadan Mega Melaka, Malacca *Perak Stadium Ramadan Bazaar, Ipoh Perak *Jalan Mahkota Bazaar, Georgetown Penang *Meru Ramadan Bazaar, Klang Selangor *Geylang Serai Bazaar, Singapore *Bazaar Iftar Daddys, Singapore *Walk thru Souk by Laloolalang, Singapore See you there!! What's next after Ramadan? To mark the end of the fasting month, Muslims celebrate a day of victory with the festival of Eid al-Fitr, also known as Hari Raya Aidilfitri or Hari Raya Puasa all over the world. Families hold gatherings and everyone comes together to seek forgiveness from their elderly and each other. It may be that there would be limitations on the number of visitors, but still, we can all make the most of it! How are you celebrating Ramadan? Sources & References: https://www.hsbc.com.my/credit-cards/best-ramadan-bazaar-in-malaysia/ https://www.klook.com/en-MY/blog/ramadan-bazaar-list-kl-selangor/ https%3a%2f%2ftheculturetrip.com%2fasia%2fmalaysia%2farticles%2fthe-10-best-ramadan-bazaars-in-kuala-lumpur-malaysia https://www.channelnewsasia.com/asia/malaysia-ramadan-bazaar-2022-covid-sop-2631551 https://itc.gov.my/tourists/discover-the-muslim-friendly-malaysia/ramadan-eid-ul-fitr-in-malaysia/ https://www.ramadaneidbazaar.com.au

My Blue Tea launches Coconut Water Powder, a Superfood that is Cholesterol Free, has Moisturising Effect & Keeps you Hydrated Globally, consumers are becoming more health-conscious and seeking healthier products. There is a growing preference for natural drinks such as coconut water, which is a dehydrator, a natural diuretic, a digestive soother, and a cholesterol-lowering effect. Coconut water is the clear liquid found inside green coconuts. With a sweet and nutty flavour, it contains easily digestible carbohydrates in the form of natural electrolytes and sugars. Our coconut water powder is spray dried on starch hydrolysate to preserve the natural flavour and it has low water content making it easy to store. Normal coconut water has to be stored in the refrigerator. This powder can be stored on the storage shelf (find a cool place, otherwise it has to be in a fridge) and it conveniently turns into coconut water by just dissolving it in water. About Coconut Water Rich in phytonutrient May support heart health May reduce blood pressure Rich in phytonutrient Delicious source of hydration Scientifically tested Ultrasonic water extraction Vegan Non-GMO No Fillers No Flavours No Additives No Preservatives No Artificial Colors Soy and Gluten Free An all-natural organic hydration drink anytime & anywhere. The ideal drink for replenishing your body after exercise 100% natural energy Supports a healthy and active lifestyle Spray-dried to lock in those powerful nutrients Contains magnesium, potassium, calcium and sodium electrolytes No artificial sugars, all natural A natural source of vitamin B Exceptional ease of use and convenience Delicious addition to water, smoothies, cocktails and drinks About Coconut Water The Hawaiians say coconut water is 'dew from the heavens'. And no wonder. This 'fluid of life' is safe for everyone to drink fresh from the nut. It is natural and fat-free, low in sugars and calories and rich in essential electrolytes and vitamins. If you've ever looked into what a coconut looks like on the inside, you'll see two edible parts. There is the white kernel, the flesh, and then there is the clear liquid, the coconut water (or juice). Don't confuse this with coconut milk, which is a milky coloured liquid extracted from the white kernel. Coconut milk contains about 50% water and is quite high in fat. Coconut water typically comes from young coconuts about 6–7 months of age, though it's also found in mature fruit. An average green coconut provides about 1/2–1 cup of coconut water. Coconut water contains 94% water and very little fat. One of the main health benefits of coconut water is its electrolyte content. That is why it is such a popular sports drink. It has almost no fat content, some amount of sodium and is comparatively lower in sugar than other fruit juices. Containing a fifth of the sugar content of other fruits, coconut water still retains a mildly sweet taste. 10 Health Benefits of Tender Coconut Water 1. Good source of several nutrients Coconuts grow in tropical climates. The trees are called Cocos nucifera, and are botanically considered a fruit. Coconut water helps nourish the fruit. As the coconut matures, which takes around 10–12 months, some of the liquid remains while the rest ripens into the solid white flesh known as coconut meat. As coconuts grow near the sea, they have access to mineral-rich salt water supplies, which they absorb through their root systems. It has an impressive list of powerful good stuff including vitamins, minerals, phytonutrients, amino acids, antioxidants, enzymes and growth hormones. 2. May have antioxidant properties Free radicals are unstable molecules produced in your cells during metabolism. Their production increases in response to stress or injury. When there are too many free radicals, your body enters a state of oxidative stress, which can damage your cells and increase the risk of disease. Dragonfruit Coconut Water Smoothie, Butterfly Pea Coconut Water Smoothie and Coconut Shake with Coconut Water & Coconut Jelly 3. May help prevent kidney stones Drinking enough fluids is important for kidney stone prevention. Although plain water is a good choice, two small studies suggest that coconut water might be even better. 4. May support heart health Drinking coconut water may help reduce heart disease risk (Source here). One of the reasons coconut water may be connected to lowered blood pressure is its impressive potassium content (500mg of potassium in 8 ounces). Potassium has been shown to lower blood pressure in people with high or normal blood pressure. 5. Beneficial after prolonged exercise Coconut water may be the perfect beverage for restoring hydration and replenishing electrolytes lost during exercise. Electrolytes are minerals that help maintain proper fluid balance in our bodies. A few vital electrolytes include potassium, magnesium, sodium, and calcium. Because coconut water contains electrolytes like potassium and magnesium, several studies have found that it may be more beneficial than water for rehydration after exercise. We have a range of Coconut products all beneficial to you for cooking, baking, drinking:- (1) Dehydrated Coconut Milk Powder (2) Fragrant Rice Premix / Nasi Lemak Coconut Rice (3) Coconut Shake ice blended smoothie/ frappe and (4) Pandan Coconut Latte (5) Almond & Matcha Coconut Latte (6) Coconut Water Powder Powders are lightweight and easy to carry and has no restriction to carry onboard overseas or camping and caravanning. 6. Delicious source of hydration Natural coconut water is slightly sweet with a subtle, nutty flavor. Because the taste is mild, it makes for a delicious drink after sports (plus it's low n calories and carbs). It's freshest if you drink it directly out of the fruit, but as not many of us live that close to the sea to have an endless supply of coconuts, we have to find another way to enjoy it. You can find many brands of coconut water on the market. Just make sure you read the ingredients to verify you’re getting 100% coconut water. Some bottled brands can contain added sugar or flavouring agents. You can use coconut water as a base for smoothies, chia seed pudding, vinaigrette dressing, or substituted for plain water whenever you want a bit of natural sweetness. 7. Prevents Constipation Coconut water has magnesium. This mineral helps in digestion and keeps the gut healthy. 8. Gives Radiant Skin Dehydration can cause dry, flaky skin. Coconut water can help you meet your hydration needs. It also promotes circulation, leaving you with plump, glowing skin. The antioxidants in coconut water may also have anti-ageing effects. 9. May help in Weight Loss Did you know that many people confuse thirst for hunger? It leads to overeating and weight gain. That is why it's so important to stay hydrated. It is vital for replenishing every cell in the body and metabolism. As coconut water contains fewer calories than other beverages (like soda and juice), it may help with weight loss. 10. For Hangovers Say goodbye to hangovers... with coconut water! Have a glass of coconut water to help soothe your hangover. High in potassium and non-acidic, it won't upset your stomach. Thirsting for Coconut! After all this talk about coconut water, it really makes you want to get a pint of fresh coconut water and gulp it down! Just imagine, a delicious, electrolyte-filled, natural beverage that may benefit your heart, moderate your blood sugar, help improve kidney health, and keep you refreshed and hydrated after a workout... what more could anyone ask for?! Caution for those with the following medical conditions. Please speak to your doctor for advice before consuming coconut water : *Pregnancy and Breastfeeding *Low Blood Pressure *Had Recent Surgery *High Blood Potassium *During Renal Failure/Kidney Disease *In Cystic Fibrosis DISCLAIMER: The authors do not diagnose, cure, treat, or prevent any disease. The Australia FDA has not evaluated any statements made herein. Consult with your doctor about all prescription and non-prescription medicines you take before you begin to use any herbal products. Sources: https://www.healthline.com/nutrition/coconut-water-benefits#5.-May-support-heart-health https://health.clevelandclinic.org/the-health-benefits-of-coconut-water/U https://www.webmd.com/diet/health-benefits-coconut-water https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/coconut-water/faq-20207812 https://www.healthifyme.com/blog/benefits-of-coconut-water/

Yes, a cross between an Italian and a Malaysian Did you know that Cheese with Curry Carbonara = Marriage made in Heaven? Ooooooh! La La......... Add some spicy Asian fusion to your classic carbonara. That's redefining the way we enjoy Asian cuisine by creating unique flavour-packed dishes that break conventions and cause a stir as the west-meets-east phenomenon. This dish combines an Italian favourite with bold Malaysian/SEA flavours. Carbonara is a classic Italian pasta dish featuring eggs, cheese and bacon (no bacon in this recipe) as we're keeping it Halal for our Chef. So this is a great Aussie Ramadan dish. Our Spice Panty Chef has thrown in an unexpected twist - with Meat Curry Base powder, frankfurters and yet keeping the classic ingredients. Spicy Spaghetti Carbonara (serves 6-8) Ingredients: *300g Spaghetti (boiled and set aside) *5 tbsp Cooking oil *50g Garlic (chopped) *20g Onion (diced) *50g MyBlueTea Meat Curry base } *10 nos Chicken frankfurters (sliced) } (A) *1 can Button mushrooms (sliced) } *100g Black mushrooms (blanced & sliced) } *1L Cooking cream (or as desired) } ##1 can *Evaporated milk (or optional Milk) } *1.0L Water } (B) *2 tspn salt (or to taste) } *1 tsp White pepper } *Cheddar (or Parmesan cheese) to taste Garnishing *Parsley (chopped) *Oregano (chopped) *Cheddar (optional for cheese lovers) Method: (1) Heat oil in pan. Fry onion and garlic until fragrant (2) Add ingredient (a) and stir well (3) Add in ingredient (B). Bring to boil. Mix in Cheddar cheese. (4) Ready to serve with spaghetti. Add garnish and extra cheese (if required) Chef introducing all the ingredients. She said you can add any ingredient of your choice. We will be trying it out with Meatballs - perfect with this sauce. Saute Ingredients (A) Add ingredients (B) Let it simmer for a bit. Colour is gorgeous. Add Spaghetti. You may adjust the ingredients to the quantity you require. Take note of all our Spice Pantry Products features: **All natural **Cook more with Less **No MSG **No Preservatives **No Artificial colours **BBQ, Pan fry, Air fry, Bake or Roast **Create any dish you want **Easy to travel ie no restrictions to carry onboard in your handbag **Light weight for Camping & Caravanning The Finale Have a Virgin Coconut Shake or Pandan Coconut Shake ie ice blended smoothie / frappe. It's so refreshing. Add a dollop of ice cream of your choice just to make it more yummy! Coconut Lovers are in for a treat ----> Stay tuned Soon you will be able to enjoy Coconut Shake ice blended smoothie / frappe at the comfort of your home with various toppings and flavours. Our Coconut Shake blend has various unique ingredients coconut flesh, coconut milk water, vanilla, coconut water and more..........viola... heaven!

Black Pink! Black Pink! Black Venom Valentine drink with Dragonfruit & Black Pink Oreos ..... Black Pink South Korean Girl Group is coming to Australia. This hot announcement inspired us to collaborate with Chef Catherine Teo to create this beautiful, yummy Black Pink Roll Sponge Cake with Black Pink Oreos. Jump to Black Pink Roll Cake Recipe Check out the Black Pink tour in SEA in Sydney & Melbourne in June 2023. K-pop girl group BlackPink became a global phenomenon following their mainstream breakthrough in the late 2010s. With their brand of hip-hop and trap-influenced dance-pop, they scored a string of Korean and U.S. chart-topping singles, expanding their international audience with hits such as "Whistle," "Ddu-Du Ddu-Du," and "How You Like That." We were also trying out My Blue Tea Mills Dehydrated Coconut Milk powder for bakers and (of course, cafes & gelato shops) using it on fresh cream and as cream or garnish. It worked so well and it looks good and taste delicious. (Pssst! Secret if you use our Coconut Milk Powder you will definitely save in storage and transportation fees ie 1Kg Coconut Milk Powder equals to 6 litres of Coconut Milk - why transport water/liquid?) Black Pink Dragonfruit Roll Sponge Cake Ingredients: *3 Egg yolk *3 Egg white *45g Plain flour *5g Charcoal powder *15g Black sesame paste *33ml Oil *43ml Water *45g Sugar *Pinch of salt and corn flour Method: (1) Preheat oven 160 degree (Fan force heating) (2) Line baking tray with baking paper (3) Mix egg yolk and a spoon of sugar, sesame paste and charcoal powder, oil and water. Mix till emulsion. (4) Lastly add in sieved cake flour and mix till there's no flour seen visibly. (5) Beat egg white till frothy at high speed. Add half of sugar and beat at medium speed till sugar dissolves. Add the remaining sugar n beat till SOFT peak (about 1.5 inches long) a medium hook should form after lifting the mixer. (6) Use low speed to beat about 2 rounds (to ensure all air bubbles are well beaten) (7) Take 1/3 of meringue to mix with yolk batter. After that, add in all the yolk batter into the rest of meringue and fold gently but in quick motions to ensure both are well incorporated. (8) Pour the batter from the height of approximate 20 cm into baking tray. (9) Use spatula to level the surface. (10) Tap the tray on bench top lightly before putting mix into the oven. (11) Put in the centre rack n bake for between 20 to 23 min . (12) Remove from oven and use knife to slick the 4 size of the cake before resting on the rack. (13) Once the cake has cooled down to room temperature (but not cold when touch) (14) Remove the baking paper and transfer to a clean, longer baking paper. (The bottom side of the cake will be at the bottom) (15) Spread with Dragonfruit and Coconut milk powder fresh cream. (16) Apply a thicker layer (Dome shaped) on the cake (the side nearest to you) and start to roll the cake. Chill for at least 30 min to allow the roll cake to set. Dragonfruit Coconut Milk fresh cream recipe is below:- Dragonfruit Coconut Milk Fresh Fream recipe:- Ingredients: *20g @my.blue.tea Dragon fruit powder *10g @my.blue.tea Spargo Coconut milk powder *300ml - Bulla thickened cream *30g - Icing sugar Method: Mix all ingredients together n beat till stiff peak. We were lucky to get Black Pink Oreo from @oreoindonesia send all the WAY to Sydney to create this beautiful Black Venom Drink for you. Black Pink Oreo is NOW available in Malaysia, Singapore and South Korea. Nothing for Australia yet.... @oreoaustralia!! When?? For video recipes please subscribe on: WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://www.youtube.com/@myblueteaaustraliaofficial6869 Inspired by Black Pink, this recipe is created by Cat's bakery creations with and for MyBlueTea. Do follow Chef Catherine Teo via Instagram @catherineteo70 Read all about Chef on our website From Nurse to Pastry Chef. So blessed to have Chef Catherine on board. And all the beautiful creations by Catherine Teo, great talent!

Have you tried Sambal Torch Ginger? NEW RECIPE ALERT!! Sambal Torch Ginger with Anchovies! Every single word here makes one drool! It's a simple, flavoursome recipe, and 1 plate of rice is never enough to go with it! It really is the best thing ever, even though we say so ourselves! The unique and exotic fragrance from the Torch Ginger is simply divine. . Sambal Torch Ginger with Anchovies Recipe (Jump to this recipe in Malay) Ingredients: *1 tablespoon Dried Torch Ginger (Bunga Kantan)- @my.blue.tea - (rehydrate in some water and it will expand 3x when redehydrated – cut into smaller pieces if required.) *1 stalk lemongrass (chopped) *1 tomato (chopped) *1 large onion (chopped) *Lemon juice (or if you have Calamansi juice that's even better) *Chilli *Salt to taste *Anchovies *Fish sauce *Sugar to taste Method: (1) Heat oil and fry anchovies till crispy and remove. (2) Add lemongrass, Bunga Kantan, onion, chilli, tomato and stir evenly till slightly cooked. (3) Add fried anchovies and mix them evenly, you would still like some crunchiness in the fried anchovies. Serve with a squeeze of lemon or calamansi and a warm plate of rice. Tips: *Salt and fish sauce can be added to taste, but don't add too much as the dried anchovies are already salty. *Torch Ginger water (after rehydration) can be used in the sambal or drink it as tea or made into mocktails. . Torch Ginger Dried Slices / Bunga Kantan and Kaffir Lime Leaf Powder Here are more yummy ideas using our Torch Ginger dried slices by our friends, brand ambassadors, Chefs and passionate cooks on our website, YouTube and @my.blue.tea Facebook. Top left : Bunga Kantan Fried Rice with Anchovies, Nyonya Spicy Torch Ginger Flower sauce , Kerabu Bee Hoon by Amazing Grace, Torch Ginger Cocktail, Penang Assam Laksa (Sour Laksa) by @hakka.moi and Sambal Bunga Kecombrang with cumi-cumi by Imelia @mel.s_food Sambal Torch Ginger with Anchovies (in Malay) Kerabu Bunga Kantan Ikan Bilis. Simple macam ni tapi makan nasi tak cukup sepinggan! Bahan-bahan: *Ikan bilis *Bunga Kantan (@my.blue.tea has dried slices Bunga Kantan which can be sent worldwide) *Serai *Tomato *Bawang besar *Cili *Lemon ( boleh gantikan dengan limau nipis ) *Sos ikan *Garam Cara masak: 1. Panaskan minyak dan goreng ikan bilis sampai garing. 2. Masukkan bunga kantan, serai, tomato, bawang besar, cili, sos ikan, perahan lemon dan garam dalam mangkuk dan gaul rata. 3. Masukkan ikan bilis dalam mangkuk tadi dan gaul rata. Tips , garam jangan letak banyak sebab ikan bilis dan sos ikan dah masin. #AkmaFood Sumber : Akma Abdullah #dokubiotech #doku #sarawak #mybluetea #torchginger #bungakantan #kecombrang #kantan #gingerflower #sambal #SambalBungaKantan

How to make Pandan Cupcake with just 1 simple step? PANDAN STEAM CAKE by Penang Girl in Melbourne Simplicity is best. All you need is Pandan! Oh my Pandan! Thank you Karen Tan-Chatwin! Karen Tan-Chatwin is our Penang Girl in Melbourne and she has a gorgeous recipe to share with My Blue Tea. She has been experimenting with several of our Superfood Powders and the result is simply delicious! Karen loves all our products and especially Pandan Powder, Durian Powder + good ol´ Sambal Tumis in her Sambal Prawns + Kaffir lime + Stinky beans. Here's Karen's almighty 1-step Pandan Steam Cupcake (optional you can also steam it in a larger pan - 1 large round or square cake). Ingredients: *1 1/2 cups Self Raising Flour *1 cup Water + 3tsp My Blue Tea Pandan Powder *1/2 cup Raw/Castor Sugar *1 sachet My Blue Tea Coconut Milk Powder dilute in 65ml water *2tbsp Olive Oil *Pinch of Salt Method: 1 simple step is all you need! *Mix all and pour into cups and steam. Enjoy! Karen is a regular recipe contributor as she loves food and is very creative. She has made Jackfruit Ondeh Ondeh and of course her signature Penang Blue Rice Nasi Lemak. This Pandan Cupcake recipe would be perfect for Christmas with a glass of Pandan Cooler or a warm cup of Lady in Red Hibiscus Tea - both are delicious and healthy! Our Christmas Gift set is now available including the Tea Tube and Tea of your choice! From left : Pandan Cooler, Lady in Red-Hibiscus Tea and Matcha Coconut Shake. Or amaze your guests with "Double Coconut Shake with Matcha Coconut Latte", now with a new recipe! Enjoy! More links for you to enjoy beautiful yummilicious recipes and ideas:- WEB: https://www.mybluetea.com.au WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1 IG: https://www.instagram.com/my.blue.tea/ . And if you wish to be featured in one of the above social media with awesome photos or simple recipes, get in touch - info@mybluetea.com.au. We will send you our pack of goodies according to your cooking preference i.e. sweet or savoury, or perhaps you just love making videos of delicious drinks at home, we have something for you too! Email info@mybluetea.com.au or call us. . . . #mybluetea #myblueteaau #littlemiss #mrmen #bluetea #youtube #fyp

Welcome the Rabbit Year with delicious Kuih Bangkit! Kueh Bangkit Recipe Purple Sweet Potato Coconut Shake Recipe ‘Kuih bangkit’ are light and delicate coconut cream cookies that melt in the mouth. Usually enjoyed during the festive seasons, these cookies are made with tapioca flour and have a creamy rich coconut taste. It´s hard on the outside but melts in your mouth. A wonderful delight of texture and taste! Is it easy to make? It looks like a deceptively simple cookie when you hold one in your hand. As with all things, with a bit of practice things do get easier. A little tip from us is to use unique flavours. And today we have a lovely treat from Catherine the Great who shares her version of Kueh Bangkit with us. Those of you who follow our Instagram will be familiar with Catherine. She´s a professional, a psychologist and one who loves creating recipes, takes beautiful photos and bake them after work for friends and family. Kueh Bangkit Recipe Ingredients (makes about 60 cookies): *175g - tapioca starch *75g - sago starch *3 pandan leaves, fresh or frozen *60g - caster sugar *1 egg yolk, making sure as little egg white is attached as possible *85-90gram coconut cream - dilute 1 pack @my.blue.tea Coconut Milk Powder into 65 gram water. Shake it to make coconut cream. Leave it to chill overnight. (We will separate the thick part later.) *1/8 tsp salt *1 tsp @my.blue.tea Dragonfruit powder *2 tsp @my.blue.tea Pandan powder You will also need a Kueh Bangkit mould or cherry blossom plastic mooncake mould. Preheat oven to 160C: 25-28minutes. (Top Bottom Heat, No Fan Force, Middle Rack) Catherine made it so fun, pretty and appetising with all natural vibrant colours from us! Check out these beautiful Pandan Kueh Bangkit, original white Kueh Bangkit and Dragonfruit/Pitaya Kueh Bangkit for the auspicious Rabbit Year! Step 1 (can be done in advance): Turn the oven on to 300F/ 150C with the rack in the middle shelf. Wipe the pandan leaves clean, tie each leaf into a knot and hide them in the flour with equal spacing. Place flour into the oven and bake for 1 hour 30 minutes. Alternative: fry this in a dry wok on medium-low heat for at least 45 minutes, stirring very gently (or the flour will fly everywhere) until the pandan leaves are dry and slightly brown. Step 2: Once baked, remove the flour from the oven. Remove the pandan leaves carefully. Allow to cool for around 30 minutes or more. Sift the flour 200 grams (dry baked) in a bowl. Leave some excess flour for dusting afterwards. Step 3: Remove the coconut cream from the fridge – the cream should have solidified slightly on the surface. Gently scoop the cream, while avoiding the separated water, measure it to make about 85-90g worth of cream. Add the salt and stir well. Step 4: In a mixing bowl, add the egg and sugar. Using a large whisk or hand mixer, gently beat this mixture for around 3 minutes until the yolk is pale in color and the mixture is completely smooth and it does not feel granular to the touch (to make sure that the sugar is completely dissolved). Add coconut cream and gently beat until mixed well. Leave some coconut cream for later use. Step 5: Sift 3-tablespoons increments to the sugar-egg mixture and mix well using a spatula. Add more flour until the mixture is quite stiff. Continue to add until the dough barely comes together when gathering a handful into a ball – it should still crumble when pressure is applied. If it’s too dry, add a little coconut cream. Step 6: The dough can be divided and added with different flavours and amount of My Blue Tea powder according to personal liking. If the dough is too dry, add a little coconut cream, or vice versa. Cover with plastic film or moist kitchen towel. Step 7: Turn the oven on to 320F/ 160C with the rack in the middle shelf. Place a baking paper big enough on a large baking tray. Step 8: Using a small pastry brush, dip it in the reserved excess flour and dust the mould well. Shake off any excess. Option 1 - Cherry Blossom Mooncake mould. Roll or press down with hand on dough in small batches into 5mm thickness. Use the mould to cut into the dough, press the springy handle to shape the cherry blossom pattern and transfer to the baking tray. Option 2 - Kuih bangkit mould. Press dough into the Kuih bangkit mould pattern making sure that it covers the whole indentation by pushing the dough quite firmly and evenly. Cut off the excess dough and knock it out. If the dough is sticking to the mould, use a skewer or toothpick to clean the indentations before making the next batch of cookies. Step 9: Put the Kuih Bangkit in the middle rack and bake them for 25-28 minutes. Remove the tray and let it cool on the tray for around an hour. Store them in a container. Optional: You can use red food dye (red colouring), dip the broader end of the toothpick into the dye and place a dot on the cookie, preferably the eye or the center. And there you have it! Homemade kueh bangkit cookies to usher in the Year of the Rabbit! Your guests are going to be so delighted with them they won´t want to leave! Here's a New Dessert Drink Recipe : "Purple Sweet Potato Coconut Shake" - it´s an intense one! How to make Purple Sweet Potato Coconut Shake:- *20 grams @my.blue.tea Purple Sweet Potato Powder *60 gram @my.blue.tea Coconut Shake *60 ml water *210 gram ice cubes Whizz away in your blender until smooth and serve. A dollop of vanilla ice cream is optional (and very tempting!) About Catherine Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention it absolutely delights the stomach as well! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours! Catherine has contributed a lot to our Baking community. Quite a few small businesses are selling her creations such as Pandan Ondeh Ondeh Cookies and Pandan Ondeh Ondeh cupcakes, Pandan Gula Melaka Swissroll and Pandan Cendol Cake. Clearly another Pandan Addict!! Join the club! Follow Catherine on her Instagram for inspiration and ideas: https://www.instagram.com/catherine_cang/

From Christmas to Chinese New Year, it's Food, Glorious Food! From Christmas to Chinese New Year, it's a month-long spell of neverending celebrations. Yes we love the sumptuous parties and classic family traditions, and there is also an increasing consciousness around that perhaps all that we have been doing may not be the kindest to our planet. Celebrating and consuming responsibly does not mean we all turn into Grinches and Scrooges. It's simply about pausing and wondering, instead of going into autopilot Christmas or Chinese New Year mode of mindless shopping. Perhaps the best gift we can give loved ones is really our time and attention. Christmas and Chinese New Year are huge celebrations, and many traditions surrounding them continue to be observed. It is also very much a time of family reunion with lots of movements across the planet as people travel home to be with families. This year we welcome the fluffy rabbit to bring us health and wealth for 2023! Pride goes before a fall The Rabbit is the fourth of all zodiac animals. With those powerful legs the rabbit could really have come first, so why didn't it? (FYI: A wild rabbit can hit a maximum of 45 mph! Is that impressive or what?!) Legend has it that the Rabbit was proud. Is this starting to sound familiar? Yes, it's just like the famous fable of the Tortoise and the Hare. The Rabbit got a little too arrogant for its own good about its speed, and it even made fun of the Ox, a big and slow animal. When the Jade Emperor announced that the order of the zodiac would be decided by the order in which the animals arrived at his celebration, the Rabbit confidently set off at daybreak. That was a wise move on his part, and he was the first to arrive. He saw that there were no other animals in sight, and here was where he slipped up. He thought he could jolly well take a nap since the others, being so terribly slow, would take some time to get there. That nap cost him his first place because when he woke up, three other animals had already arrived! And one of them was his friend the Ox! Look who's having the last laugh now! Do you recognise these famous Rabbits? (1) Bugs Bunny (2) Roger Rabbit (3) White Rabbit candy (4) Thumper (from Bambi) (5) Br'er Rabbit (6) Peter Rabbit (7) The Energizer Bunny (8) The Velveteen Rabbit (9) The Easter Bunny (10) And here's a challenge for you to name the 10th! (*Scroll down to the end to see the answer!) Psst...we have a special Pandan White Rabbit Candy Recipe coming your way! Watch this space! Lucky Dishes to Eat during Lunar New Year At My Blue Tea, we simply love our food. And if they're symbolically lucky, that's even better! Whether it's the Year of the Rabbit or any other animal, we always look forward to having these dishes during Chinese New Year. Spring rolls Spring rolls are easily one of the most popular Cantonese dimsum dishes. These little dough wrappers are filled with vegetables, meat or you can use a sweet filling as well. When fried, they take on a beautiful golden yellow colour and it's a wonderful play of textures when you bite through the crispy skin and reach the juicy filling inside. These are great finger foods at parties and both young and old love them. You can eat them on their own or serve with different dips. Check out more amazing food and photography by Belinda © Copyright reserved. Freestyle homecooking @chef.popo #freestylehomecooking Steamed Buns If you want steamed buns with a twist, check out our recipe for: Steamed Buns with Chicken Curry Steamed buns may seem like simple fare, but they are a classic comfort food, one that reminds you of home, and just having the smell of hot steaming buns wafting through the house is a treat. It is said that the 28th day of the 12th month of the Chinese Lunar Year is the time to ferment the dough. This is perhaps not quite the case now. In the past, yeast dough deteriorated quickly and it would take up to two days before the spring festival to ferment the dough. Nowadays, with wonders we take for granted such as baking powder, refrigerators and bakeries, we no longer need to follow this rule. Families devoted proper time to preparing food for the celebrations and steamed buns or 蒸 包子 (Zhēng bāozi) were filled with red bean paste or red date paste. We still make these traditional style buns and chefs have also gotten adventurous and given the humble buns a make-over. We tweaked it with our favourite spices e.g. Chicken Curry or Sambal Anchovies )(these are to die for in steamed buns!!). In the past, it was considered unlucky to steam buns and cook them from 1st to 5th day of the 1st month of the Lunar New Year, so people prepared them in advance for the whole week. You may also have seen steamed buns decorated with little coloured dots. These are for people to distinguish the different flavours. If not, all the buns will look the same and we won´t know what filling they have until we bite into them! Buns can be in any shape, size or fillings e.g. chicken curry, sambal anchovies, and even Pulled Beef Rendang disguised in baked buns! Sweet Glutinous Rice Balls These are also known as Sweet rice balls 汤圆 (Tāngyuán – tung-ywen) and it is typical in southern China to eat them during the Spring Festival. The pronunciation of the name (团团 圆圆 (Tuántuán yuányuán) and their round shape are associated with reunions and being together. That’s why they are a symbolic dessert to have during the New Year celebrations. The balls can be eaten plain, or with common fillings such as sesame, red bean paste, and peanut paste, but you can also get creative with other fillings such as pumpkin and meat. These small chewy rice balls are almost always served in a sweet, syrupy soup that is sometimes also flavored with ginger. At My Blue Tea we love getting colourful, and what better way to do that than to keep it natural with Superfood Colours? Chef Shirley used the following natural colours. Do visit her page for the full recipe. Red - Roselle (or Dragon Fruit Powder) Blue – Butterfly Pea Powder Yellow – Durian Latte Powder Green – Pandan Powder Purple - Purple Sweet Potato Latte Powder Whole Fish Fish is a delight to have during Lunar New Year, but it has to be a whole fish. Yes, with head and tail intact. So no fish fingers allowed! The choice of fish is based on the sound of the name of the fish, i.e. it should sound auspicious. In Mandarin, the word fish 鱼 (yú) sounds like surplus or abundance 余 (yú). It's an auspicious sign to have surplus at the end of the year, because that means we have savings and we have enough to do more next year. Families choose a big fish and they cook it whole to represent a harmonious and complete family. Cooking a whole fish also makes the presentation of the dish more sumptuous and generates a feeling of abundance. So cook your fish any way you like, just make sure all the body parts are intact to signify a whole and good start and end for the new year. Prawns Seafood lovers will love the idea of having yummy prawns during the celebrations. The prawn is another lucky symbol here because the pronunciation in Cantonese ('ha') sounds exactly like what it reads i.e. laughter! The idea is the more prawns you eat, the more you'll be filled with happiness, joy and laughter, and we'll all be laughing our way into the new year. With a bit of Ayam Goreng Berempah Spiced Fried Chicken powder, your prawns will be an uproaring delight at the dinner table! Pineapple Tarts Chinese New Year is just not quite the same without these quintessential pineapple tarts. Thrill your guests by making your pineapple tarts using My Blue Tea's Pandan or Purple Sweet Potato to give it the extra intense flavour or colour. You have the option to use our Doku Biotech Pineapple Calamansi Jam (which gives that extra zest with Calamansi lime juice). Lunar New Year Drinks From top left Roselle Blue Inspiration, Dragonfruit .... Jackfruit with Basil, Mango Coconut Shake, Magical Blue Lemon (with a tinge of yellow lemon) and Pandan Coconut Shake with Roselle jello. The food is important and so are the drinks to wash down a wonderful meal! My Blue Tea has so many creations you'll be spoilt for choice! A Creamy Pandan Coconut Shake is always a treat for dessert. You can also use Strawberry and Roselle or Dragon Fruit Powder and Coconut Shake to make an auspiciously red rink. If strawberries and mangoes are in season, use them to make some fresh coconut shakes. Basically, red and yellow are lucky colours for Chinese New Year! So there you have it. Lots of lucky foods you can serve for Chinese New Year dinners and celebrations! We hope you will enjoy using our beautiful, natural products to whip up beautiful dishes to delight everyone's tastebuds! From the team at My Blue Tea, we wish everyone a graceful leap into the Year of the Rabbit, filled with excellent health, warm relationships and fulfilling successes! 新年快乐，万事如意 to everyone! *Here are more Famous Rabbits! Rabbit (from Winnie the Pooh) Lola Bunny (from Space Jam) Judy Hopps (from Zootopia or Zootropolis) The White Rabbit (from Alice in Wonderland) Sources - https://chinesenewyear.net/zodiac/rabbit/ https://deconejo.site/famous-rabbits/ https://china-underground.com/2022/02/03/chinese-new-year-dishes-and-food/

Try these fluffy, super fragrant Pandan Ondeh Ondeh Steamed Cupcakes. One is not enough! Onde-Onde is one of the traditional kuih in Malaysia. Kuih is a term for Malaysian cakes or pastries made either from sweet potato or glutinous rice flour. Pandan Ondeh-Ondeh (or Onde-onde) is a well-loved dessert that has evolved into many shapes and textures. You'll find many variations of this dessert, but at the end of the day, the secret ingredient is the humble PANDAN! Marry it with Coconut and Gula Melaka and you'll have the yummiest dessert to die for. The Pandan Ondeh-Ondeh is also known as Buah Melaka or Klepon in Indonesia. This is such a popular dessert that we use its name as a verb! So we "ondeh-ondeh" everything! The original Kueh Ondeh Ondeh has now evolved into Ondeh Ondeh Cupcakes, Ondeh-Ondeh Cakes, Ondeh-Ondeh Cookies, Ondeh-Ondeh drinks and the list is endless! Recipe for Pandan Ondeh-Ondeh Steamed Cupcakes Ingredients for grated coconut: 100g desiccated coconut Hot water Ingredients for batter: 2 eggs (weighs 56-58g each with shell, room temp.) 60g caster sugar 30g corn oil (or other vegetable oil) 30g milk 80g cake flour 1 tsp baking powder 1 tbsp @my.blue.tea Pandan Leaf Extract 1 tspn @my.blue.tea. Pandan Powder **Optional - 1-2 tiny drops green food colouring, more for deeper green Ingredients for Filling: 100g shaved Gula Melaka (palm sugar) 130g heavy cream 1/4 tsp salt Catherine has also made this Purple Sweet Potato Mochi bread and we thought it is just too good not to be shared. We will publish this recipe asap! There are just too many yummy recipes and not enough time to share them all at once! Instructions : For grated coconut, if using desiccated coconut use this method to rehydrate and soften it. Pour some hot water into desiccated coconut in a bowl and make sure the desiccated coconut is completely submerged. Mix well and leave it for 1 hour. Use a sieve to drain the coconut mixture, press and squeeze using a rubber spatula to get rid of the excess water. Transfer to a bowl. Bring the water to a boil in a steamer and lower heat to medium and steam the coconut mixture for 20 min. Set aside to cool. For the filling, put the shaved Gula Melaka, heavy cream and salt into a pot. On low heat stir and make sure the mixture is completely dissolved. Once the mixture reaches a boiling point remove from the stove and set it aside to cool. Cover with cling wrap and refrigerate for 2 hours. For the batter, in a clean mixing bowl, whisk eggs and caster sugar until it is completely combined. Add in the Pandan extract, adjust accordingly to your desired taste and colour. Next, add in milk and oil and mix well. Follow by cake flour and baking powder. Whisk well till you get a smooth and lump free batter. Prepare 8 well greased cups (I used tea cups - diameter 2.5 cm). Note: if you use bigger cups just adjust filling accordingly. Use a piping bag or spoon to distribute the batter neatly into the cups. Place the cups in the steamer and steam over medium heat for 10 min. You will know they are done when a toothpick inserted comes out clean. Once cooked, gently remove the sponge cupcake from the mould and cool completely on wire rack. Use a big size plastic straw to poke a hole in the middle of the cake. You can also carefully poke a bigger hole as the cake is quite firm in order to achieve a right balance between cake and filling. Use a hand mixer and whisk the Gula Melaka mixture at medium speed till it has a soft stiff cream consistency. Fill the Gula Melaka cream just right to the tip of the cupcake and top with the grated coconut. How to eat Ondeh-Ondeh? Be warned! These delightful little balls look beautifully innocent and enticing but they can be tricky to eat! Take the Ondeh-Ondeh and pop the whole thing into your mouth! Yes! This is not the dish to be dainty with, because if you bite the ball in half, the Gula Melaka will ooze out and you'll get it all over you instead of in you! These are wonderfully soft and squishy so it's a wonderful play of textures and flavours in the mouth. A real delight for the palate! About Catherine the Great in baking Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe , Pandan Ondeh Ondeh Tarts. These are two recipes you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours! Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/ All the beautiful Pandan Ondeh Ondeh in various shapes, textures and sizes including Pandan Latte with palm sugar and coconut milk. You have Pandan Ondeh Ondeh steamed cupcakes, Pandan Ondeh Ondeh tarts, Pandan Ondeh Ondeh Cakes and Pandan Ondeh Ondeh Swissroll. Are you ready to Ondeh-Ondeh? Have fun with these Pandan Ondeh-Ondeh ideas!