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FB & Social Media Is Changing The Way We Share Cooking Ideas There is a tsunami phenomenon in social media known as the “eat and tweet” it will and has flooded social media feeds with mouthwatering food photos. Why? Social media status? Loneliness? Impressing friends? The popularity of social media networks like Facebook, Instragram and Twitter continue to climb (we are a technology based society now) and so does the concept that everything we do – everyone we meet, every function or dinner party with friends we attend, needs to be published and shared with our digital friends. Mobile technology has made it incredibly easy to receive and respond to moment of our lives and the looming invasion of newer technology will only make it easier. And so the birth of a “Fun Loving Food Group” my wife joined with the purpose to either get ideas or to share what she can and cannot cook! And she has met some really good friends who got some Blue Butterfly Pea Powder and cooked loads of Blue Foods – here are some of them - RICE Blue Rice has really existed for a long, long time, legacy of the Straits Chinese or Peranakans in Nasi Kerabu - a dish where Celebrity Chef, Jackie M had it recently on Twitch life shows - here's the Nasi Kerabu link and in Peranakan dessert called Pulut Tai-tai - glutinous rice with a tinge of blue hue. Normally, if you can find this tea/powder at all, it will be in the form of dried leaves and flowers. You will need to brew those items for the colour and then throw away the leaves and flowers, drinking or using only the mildly infused coloured water. But you’ve just kept the bath water and thrown away the baby! Best to use our baby, the Blue Butterfly Powder so hence lots of Blue Rice started to emerge and they're all yum - some photos below courtesy from our FLFG Family. (1) Take 4 cups of rice. Wash & rinse dry (2) Add 1 teaspoon of blue powder (or to your desired colour) (3) Mix the MY BLUE TEA - Blue Butterfly Pea Powder into the rice and let it rest for 15 mins or longer if you wish (4) This step is Optional - Add coconut milk or water and various herbs like ginger, pandan, lemongrass or even some cinnamon for the nice fragrant as per your recipe and cook in a rice cooker or pan until cooked. Enjoy Blue Rice by Yvonne - Wow! Blue Rice by Alice BUY BLUE BUTTERFLY POWDER NOW Mango Sticky Rice dessert - photo courtesy of Yvonne KUEH-KUEH OR BITE SIZE MALAY DESSERTS Kuih (Indonesian: kue; also called kueh in Malaysia) are bite-sized snack or dessert foods originating from South East Asia Malaysia and Singapore. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Brunei, Indonesia, Malaysia and Singapore to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kueh lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. Kueh Talam - by Rachel Royal Blue Seri Muka by Lisa Lee Allerton Lisa loves all things Blue and loves to experiment so a good food challenge using the powder is right up her cooking alley. This is Lisa's Royal Blue Seri Muka full recipe.Enjoy! Blue Sourdough by Hang - tooooo yum ! Please Hang may I have some Soudough please? Sourdoughs are best with avocados, eggs and bacon! We must be pretty thirsty by now with all these gorgeous food's. Why not serve them with a pot of hot or warm Blue Herbal Tea or shake some Blue Butterfly Pea Powder into this bottle to enjoy a Blue Moment ! BUY BLUE HERBAL TEA Blue Herbal Tea Cold Moru by Sweet Edna Or shake some Blue Butterfly Pea Powder and blend a cold Moru Drink. Moru is an Indian spiced buttermilk drink! Its Yum! Roselle Tea by Jotti Or perhaps a "Red Roselle Moment" - easy peasy - stir in some Red Roselle Powder from My Blue Tea; add honey and have it either cold or warm! The Roselle flowers are a rich source of anthocyanin (antioxidants) and protocatechuic acid (“PCA”). PCA in roselle has a three major functions that effect the human body. It has been shown to be Anti-Bacterial,Antioxidant / Anti-Inflammatory and Anti-tumorous. The natural functions that roselle has, besides PCA , makes it one of those power house of longevity foods in the world. It has benefits in helping with weight management, blood pressure, diabetes, skin care, immunity, sex drive and so much more all of which can be found in the brief on our website and Facebook soon. A lemonade chiffon cake by Stevia A very Purple and Lemony chiffon cake made by Stevia was posted in September - here the recipe Butterfly Pea Chiffon cake. Apom Balik, a Peranakan dish - photo courtesy of Bibi This Apom Balik is Bibi's traditional Melaka Peranakan dish and there are differences in Peranakan cuisines from the states of Malacca, Penang and Kelantan. We owe our Peranakan community a lot for the use of Bunga Telang or Butterfly Pea herb in Australia as the tradition to colour their food blue has been carried down from the 15th century. After the end of this Blog it felt like a 2017 re-cap and we still have so many Blue Foods and Blue Drinks that we have not shared but will be doing so in the future, or you can simply create and experiment them yourself. And watch out for Red Roselle which will be on the market soon. Thank you all our FLFG Family members for these wonderful foods and photos over-load!. Very much appreciated. We can't feature all the photos and recipes in this Blog maybe Part 2 & Part 3 to follow suit, so watch out! Happy 2018 and let's eat real food and healthy natural colours. Sources : https://en.wikipedia.org/wiki/Peranakan www.website - mybluetea.com.au https://en.wikipedia.org/wiki/Kuih https://drhealthbenefits.com/food-bevarages/beverages/tea/health-benefits-of-hibiscus-tea roselle health benefits #serimuka #nasikerabu #kuihtalam #puluttaitai #butterflypea #bungatelang

How to make 2-tone Blue Butterfly Cheesecake : There are so many benefits in our natural Blue Butterfly Powder and you can apply it to your cooking, baking, drinks or just have it as it is. Who would say no to a cheesecake? Wow your guests and impress yourself with - BLUE BUTTERFLY POWDER CHEESECAKE - made by Chef Jimmy @ Jim's Cuisine. INGREDIENTS • Blue Butterfly Powder – ½ teaspoon • 250g packet plain sweet biscuits • 125g butter, melted • 2 x 250g packets cream cheese, softened (- 1 x 250g – normal - 1 x 250g – mixed with ½ teaspoon Blue Butterfly Pea Powder) • (or to the blue intensity colour that you prefer) • 3/4 cup caster sugar • 3/4 cup sour cream • 1 teaspoon vanilla extract • 1 teaspoon finely grated lemon rind • 3 eggs • Frozen strawberries, thawed, to serve • Butterfly Pea Fresh flowers to garnish (if available) Blue Butterfly Cheesecake BUY BLUE BUTTERFLY POWDER NOW "Because you don't live near a bakery doesn't mean you have to go without cheesecake" - Hedy Lamarr METHOD • Step 1 Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. • Step 2 Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top. Refrigerate for 30 minutes. • Step 3 Process 250g cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Mix 250g with Blue Butterfly Powder. Add eggs, 1 at a time, processing until just combined. In another bowl process 250g of cream cheese with Blue Butterfly Powder. Our blue butterfly powder dissolve easily and mixes well. Pour into prepared pan both the processed cream cheese to give it the layer or marble look. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with strawberries and/or fresh butterfly pea flower (if available). Lastly, sprinkle with Blue Butterfly Powder for that royal blue intense effect! Enjoy! Serve with a pot of warm or cold pot of Butterfly Pea Tea. BUY BLUE HERBAL TEA Brew a cup or two of Blue Herbal Tea to enjoy with your Blue Butterfly Cheesecake. ABOUT JIMMY : This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in London and Kuala Lumpur. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Dips & Dressing colours and more in our future Blogs. And yes, our colourful Mayonnaise posted earlier were ideas from Jimmy. Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children. Sources : http://www.sciencedirect.com/science/article/pii/S0378874108004911 Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #clitoriaternatea #cheesecake #butterflypeaflower #bungatelang #cake #BlueFoods

A safe and healthy natural Blue Coconut Candy - here's how you make it..... Coconut Candy refers to the various candies that are made with coconut or coconut flavourings. The fragrant and delicious Coconut Candy in green and pink square cubes are sure to delight. Coconut Candy speaks to us, the 4-besties from secondary school year besides Mutton Curry, after school “makan”, or lunch at Reena’s house. These delectable cubes were very popular in school. They were a mainstay of many year end class parties, birthdays, and festivals. Coconut Candy is vegetarian, so it is a suitable treat for everyone. It is also very easy to prepare and requires only five ingredients – coconut, condensed milk (optional), sugar, flavouring (if required), and food colouring (we will be using natural food colouring). Furthermore freshly grated coconut is inexpensive and easily available. We left school many, many years ago and over time lost touch, some still met but we managed to reconnected via FB and decided to meet for a reunion last month in Sydney and Melbourne. Reena arrived from Kuala Lumpur and Leng travelled many hours from (Holland) to celebrate many years of friendship and reunion. And guess, what did we miss? – "Coconut Candy" by Aunty Jennifer. No Jennifer is away however, we have Reena – the daughter whom we think could do just as good as mum! So, we decided to make some in Melbourne at Penny's home.... For those hot days in Straya - this bottle of Iced Blue Tea is yum! Blue Coconut Candy - so pretty! Here you go Aunty Jennifer’s Coconut Candy (minimum ingredient maximum result) : INGREDIENTS: • 3 cups shredded coconut (or if you can get fresh dessicated coconut; that wud be awesome) • 1 ½ cups water or coconut juice (if using dried dessicated coconut) • ½ can evaporated milk (about 200ml) • ⅔ cup sugar BUY BLUE BUTTERFLY POWDER NOW > METHOD: 1. Combine all ingredients in a saucepan (we used a wok!) 2. Cook on low-medium heat until mixture is sticky and comes off the sides of the pan. 3. Transfer into baking tray – split into 2 trays – 1st tray natural colour - spread it evenly. 4. Add Blue Butterfly Pea Powder to the 2nd tray and mix evenly and than transfer onto the the 1st tray – so you will get 2-tones coconut candy 5. Allow to cool, then cut into diamond shape or square as desired. 6. Can be made ahead for all your parties and gatherings. Our photo did not turn out very well because one of us, we think its either Penny or Leng could not resist any longer and wanted to try it and it was quickly cut and devoured…. Yet its yummy, just like how Aunty Jennifer made them. We had a tub and it was a a hit in Prahan Market last month – Lucky folks & friends got to try Jennifer’s Coconut Candy, a family heirloom. BUY BLUE HERBAL TEA NOW > Blue Lemongrass Tea Best to enjoy this Coconut Candy with a cup of Blue Tea - have it with Blue Lemongrass Ginger Tea or Blue Butterfly Pea tea (just add honey) - enjoy the soothing blue colour - very relaxing. This would be our last Recipe Blog for this Christmas and we will be back next year with a lot more Rainbow Colours - all natural plant base powder. Watch out also for a possible video on "How to make Malaysian Coconut Candy?" by Sydney's Celebrity Chef, Jackie M Tang. Jackie's latest article on "Blue Flower Power on Huffington Post and a Case for Cultural Appropriation" in Huffington Post. Blue Coconut Cupcakes You can do a lot with natural blue colour with shredded coconut - here's another recipe on Blue Coconut for Christmas - https://www.mybluetea.com.au/single-post/2017/11/29/BLUE-SNOW-MOUNTAIN Merry Christmas Folks! Have a good one! Source : http://www.sciencedirect.com/science/article/pii/S0378874108004911 http://jackiem.com.au/2017/01/05/make-malaysian-coconut-candy/ https://www.mybluetea.com.au/benefits #clitoriaternatea #butterflypeaflower #coconutcandy #dessert #candy #christmas

YOU SAW IT HERE FIRST - BLUE MOUSSE - Now here's how you make it Definition of mousse : 1 : a light spongy food usually containing cream or gelatin 2 : a moulded chilled dessert made with sweetened and flauvored whipped cream or egg whites and gelatin chocolate mousse 3 : a foamy preparation used in styling hair Definition No 3 for me is a No-no....... me ain't gonna eat no styling mousse! Mousse for me is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious). There are lots of different kinds (including tons of wonderfully simple versions with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the recipe has so few ingredients, basic tweaks can yield dozens of different flavour combinations. The sky’s the limit for creating your own custom mousse recipe. Tri-coloured Blue Mousse INGREDIENTS 300ml thickened cream 1 1/2 cups thickened cream 3 eggs, separated 1/4 cup caster sugar 2 gelatin leaves 1 punnet of strawberries 1 punnet of blueberries 2 teaspoons vanilla essence ½ (to 1 teaspoon depending on your desired colour) Blue Butterfly Pea Powder ½ (to 1 teaspoon depending on your desired colour) Red Roselle Powder 1 lime or lemon or grapefruit juice, slices of lime to garnish Edible flowers to garnish (Butterfly Pea flower, if available or Pansies/Nasturtiums are just fine) Mint leaves to garnish BUY BLUE BUTTERFLY POWDER NOW Gorgeous Mousse colours METHOD • Step 1 Dilute Blue Butterfly Pea Powder in tepid water – rest for 15 mins Dilute Red Roselle Powder in tepid water – rest for 15 mins Dilute gelatin leaves in some hot water Blend strawberries and blueberries separately and keep aside • Step 2 Using an electric mixer, beat cream & sugar and diluted gelatin for 2 to 3 minutes until soft peaks form Put egg whites in a clean bowl and whisk with an electric whisk. Add a pinch of sugar. Start to whisk and add a squeeze of lemon, this will stop the egg whites from splitting and going watery... Fold in the egg whites to the cream mix Split the beaten cream & egg whites into 3 different bowls • Step 3 Add vanilla essence into Bowl 1 and the diluted blue butterfly pea powder. Beat to combine and smooth and blue colour is even. In the Bowl 2 – add the lime juice and blue butterfly powder and the blended blue berries. Whisk to combine and see the colour changes to lovely purple. Add the blended strawberries and diluted red roselle powder into Bowl 3 with the balance of the cream. Whisk lightly to combine and smooth. • Step 4 Layer the mousse pink, purple and blue in long serving glasses, finishing with crispy pancake or a wafer. Garnish with a slice of lime , mint leaves and edible flowers. Put in the fridge for 4-6 hours or over night! Will last for a couple of days! Blue Lemongrass Ginger Tea Photo courtesy of Sofie Lim, Melbourne BUY BLUE HERBAL TEA PRO TIP : (1) The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next. The same is true of using the mousse in a cake: The mousse must set before you can un-mould and finish the cake. (2) The mousse will keep for a few days, which makes it an excellent make-ahead dessert. ABOUT JIMMY : This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in Kuala Lumpur and London. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Mayo colours and more in our future Blogs. And yes, our colourful Mayonnaise posted last week were ideas from Jimmy. Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children. Happy Moussing! Blue Pasta - Yummo!!! Hang on - Please LIKE & Follow us on FB for the above Blue Pasta recipe and other interesting stuff. Merry Christmas! Did You Know we will look at Mousse fun facts. Mousse Fun Facts: Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilised by the addition of gelatin. Chocolate and mocha mousse are sometimes made with a custard base. For a fruit mousse, pureed fruit or juice replaces the milk in the custard. • The word “mousse” is the French word for “froth” or “foam”. A fitting name for this light, fluffy, and decadent confection. • Mousse is pronounced “moose.” It is in no way associated with the animal. • April 3rd and May 2nd are National Chocolate Mousse Day. • November 30th is National Mousse Day. • Savoury mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century. • The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. • Chocolate mousse really came into the public eye in the U.S. in the 1930’s, about the time as chocolate pudding mixes were introduced. • Whipped cream can be substituted for egg whites in a mousse recipe. Sources : http://www.sciencedirect.com/science/article/pii/S0378874108004911 https://mobile-cuisine.com/did-you-know/mousse-fun-facts/ Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #clitoriaternatea #christmas #mousse #butterflypeaflower #strawberrymousse

MAKING STORE BOUGHT CAKES FOR A SUPER-PRETTY CHRISTMAS We’ve all been guilty of the classic last minute trip to Coles or Woolworths for a cake. If you don’t want to or don’t have the time or don't know how to bake a perfect cake for this Christmas and want to respect your budget for a nice Christmas and also want to jazz up your cake, here is an idea or two to give a store bought cake a complete makeover with little effort… .. Luckily there's a lot you can do with a store bought cake plus some ingenuity. Turn a basic cake into a treat worthy of a celebration with blue butterfly powder on shredded coconut or some buttercream frosting are a few creative ideas. Blue Snow Christmas Cake INGREDIENTS Any orange cake, butter cake or marble cake 150 grams shredded coconut 1 teaspoon blue butterfly powder 2-3 tablespoon water (or more if required) METHOD Dissolve blue butterfly powder with some water Once dissolved stir blue butterfly liquid onto the shredded coconut and mix evenly, you may also sprinkle some blue butterfly powder on top the mixture to give it some effect. BUY BLUE BUTTERFLY POWDER NOW BLUE SNOWFLAKE ON BANANA MUFFIN INGREDIENTS A packet of 8 banana muffins or orange muffins 100 grams shredded coconut 1/2 tsp or 3/4 tsp - blue butterfly powder (depending on how blue or what colour you want) 2 tablespoon water (or more if required) Butter to spread on the muffins Blue Snow Flakes on Banana Muffin A confession though! This is not mt wife's idea but credit has to be given to her and her friend from her school years, Madam Harlina in Ipoh, Malaysia, she made a beautiful Blue Coconut on Tapioca with Sambal. And Vana Ford of Vasnas Designs in Wauchope - blue was on her mind with Vana trying a few blue stuffs too "Blue Choc" and perhaps a new clothing line with Blue motives on Butterfly Pea flower. They are creative and would either create something new; something blue or just call and talk to my wife - "Hey, why don't we paint this Blue"? or "Can't we do this or that......... but must be in blue, purple or pink according to nature of this beautiful herb called, Clitoria Ternatea". BUY BLUE HERBAL TEA Blue Lemongrass tea PRO TIP : Note the above shredded coconut bought from the store are dried. If you are able to purchase fresh dessicated coconut – Do not add water You do not need to dissolve the blue butterfly powder Just sprinkle 1 teaspoon of blue butterfly powder onto the fresh dessicated coconut and mixed till even and let it rest. It will turn out beautiful as the coconut is still fresh and moist which will mix easily. We find that the combination of banana or lime and blue shredded coconut or orange and blue shredded coconut are Yum! Try one today! Total costs $10.00 +/-. Merry Christmas! BUTTERCREAM FROSTING Buttercream has been the traditional method of decorating a cake. There are many easy recipes for making classic buttercream frosting. Here is a simple one: INGREDIENTS • ½ cup unsalted butter at room temperature • 1 ½ tsp vanilla extract • 2 cups sifted confectioner’s sugar • 2 tbsp warm milk • 1/2 teaspoon to 1 teaspoon of Blue Butterfly Powder (preferably to dissolve in the warm milk and let it rests of 10 mins) METHOD Cream together butter, extract and milk using a hand mixer. Add the sugar little at a time. The mixture should be fluffy. Pour milk and Blue Butterfly powder mixture and continue beating with paddle attachment of the mixed. Beat 30 seconds or until smooth. Chill for a few hours before frosting. Note - The buttercream frosting may change colour to "Purple" depending on the type of icing sugar you use. We found that when we made Cookie Monster - it turned out to be Purple Cookie Monster. Look its gorgeous as well! Eat Me! Cookie Monster - any natural colour you want with Blue Butterfly Pea Powder Some information : http://www.sciencedirect.com/science/article/pii/S0378874108004911 http://www.wilton.com/buttercream-frosting/WLRECIP-41.html Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #muffins #cupcakes #clitoriaternatea #butterflypeaflower #cakes #christmas

How to make Pulut Tai-Tai using Blue Butterfly Pea Powder? Pulut Tai Tai is such a popular teatime dessert. It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice. One of the important steps in making Pulut Tekan is to apply weight onto the steamed cooked glutinous rice to make it firm. The firmer the kuih, the better the texture. This petite looking Nyonya Kuih has the famous bright blue colour tinted on the kuih. This simple yet elegant Nyonya delight is also a traditional Nyonya wedding specialty, a MUST have in any Peranakan wedding (refer Notes below). Commonly served as a dessert or a delicacy during the Straits Chinese wedding, this 'kuih' is made of glutinous rice steamed in coconut milk and compacted in a wooden frame to be cut into desired shapes. The vibrant blue in certain parts of the glutinous rice enhances the beauty of this 'kuih', known also as 'Pulut Tai Tai' for its elegant outlook. 'Tai Tai' refers to rich man's wife's who lives a life of leisure. The contrasting colour of the coconut jam/'kaya' together with the vibrant blue and white of the glutinous rice makes this 'kuih' delightful and pleasing to the eyes. It tastes equally good with either the pandan-flavoured or the usual brown 'kaya'. The slight tinge of saltiness from the glutinous rice coupled with the sweetness of the 'kaya' makes this 'kuih' a delight to savour. Note - The Peranakans were also known as Straits Chinese as they were usually born in the British-controlled Straits Settlements of Singapore, Penang and Malacca. During colonial times, they were also known as the King’s Chinese in reference to their status as British subjects after the Straits Settlements became a Crown colony in 1867. Pulut Tai Tai by Sweet Rita - Best Selling Kueh This Pulut Tai-Tai recipe is contributed by Rita Enar, our "Sweet Rita Nyonya Kueh", based in Sydney. She started her kueh making business a few years ago with very small capital and has since grown because of the quality of her food and her passion. Rita was from Borneo of a closed knit family; whenever there was a function, everyone had to cook and always ate together. She loved Nyonya Kuehs and Peranakan food thus the beginning of her journey into food. She told us herself prior to the arrival of the our Blue Butterfly Powder, she used to boil the butterfly pea flowers to extract its colour. It’s tedious and time consuming – not knowing or having to estimate how many flowers and you can’t “control” the concentration of the blue colour extract you require. Not to mention if you were to make 1,000 pieces of kuih or a large quantity of Nyonya Bak Changs – you can boil the flowers the whole night long just to extract its colour. Making kuih is simpler and quicker now and healthier too – just sprinkle some powder onto the rice and steam or if you prefer to dilute in water and stir into the rice – all in all 3-5 minutes! BUY BLUE BUTTERFLY POWDER NOW PULUT TAI TAI RECIPE INGREDIENTS (A) *820g glutinous rice (soaked overnight) *1 tspn of Blue Butterfly Pea Powder (to your desired colour) - dissolve in 3 tbsp warm water *A few pieces banana leaf (B) *760 ml thick coconut milk by diluting 2 packs of Spargo Mills Coconut Milk Powder into warm water *1 tbsp @my.blue.tea Pandan Powder *2 tsp salt METHOD 1. Dissolve 1 tspn of Blue Butterfly Powder in 3-4 tablespoons of water - let it rests 2. Mix soaked glutinous rice with Ingredients B and let it rest for 10 minutes. 3. Steam the rice over high heat for 30 minutes. Remove from the heat and mix well with chopsticks. 4. Stir in Blue Butterfly Powder liquid into the cooked rice, mix well giving it a nice marble like creation and steam it for 5 minutes 5. Line a 19cm square tin with banana leaves. Spoon cooked Blue rice and white rice into the tin. 6. Cover the rice with banana leaf and place a heavy object on top to compress the rice - traditionally a mortar is used in the Peranakan household. 7. Set it aside to cool completely before cutting into pieces. Serve with Kaya (Coconut spread/jam) BUY BLUE HERBAL TEA Have a cup of Blue Tea with Longan or Pandan Coconut Shake or a cup of Blue Goddess with your Pulut Tai Tai KAYA or COCONUT JAM “Kaya” – an Asian Caramel Coconut Jam – Coconut jam (Malay: kaya; Indonesian: seri kaya, srikaya; Hokkien: 咖吔 ka-ia) is a food spread or fruit curd made from a base of coconut milk, eggs and sugar. It is wildly popular in Southeast Asia, mainly in the Philippines, Malaysia, and Singapore, and in Palembang in Indonesia. You can make your own “Kaya” or buy from any Asian Grocery store if you do not have time to make them. I know – where I have had this “Kaya-Phobia”!! Mum makes gorgeous Kaya rich, silky golden colour (unlike some greenish lumpy ones). Mum used to make us sit down near the stove and stir and stir and stir the kaya for hours in a “Milo” tin over another pot filled with hot water (it's like double boil). No more Kaya for me! Thank you mum! You can get Kaya from Sweet Rita Nyonya Kueh as she makes both Caramel Coconut and Pandan Coconut Kaya. Enjoy! Kaya or Coconut Jam If you wish to savour this Pulut Tai-Tai, Nyonya Bak Chang, Curry Puffs, Blue Onde-ondeh (and a variety of other Nyonya Kueh); – and other dishes by Sweet Rita Nyonya Kueh - you may contact Rita via her FB Page - Sweet Rita Nyonya Kueh to reserve these goodies. Blue Butterfly Pea Powder is available at Sweet Rita Nyonya Kueh as Rita believes in using all natural plant base colours in her food. Rita will be making various Blue Foods - her new creations including Nasi Kerabu, Blue Ondeh-ondeh, Blue Soon Kueh and Sarawak Laksa. Let’s Go There! Nyonya Chang with a tinge of Blue Hue PRO TIP :- 1. Saves you up to 45 minutes from this step - "Pound bunga telang (blue flowers), mix with 4 tbsp of water well, or boil the flowers and let it cool and strain to get the blue colouring - The Old Method " 2. Some recipes even suggested to use artificial blue colouring for which we do not encourage - try our Blue Butterfly Powder made 100% natural from Butterfly Pea flower - "12-20 bunga telang/clitoria flower (or a few drops of blue food colouring mixed with water)" Blue Cendol by Sweet Rita Nyonya Kueh - another best seller Blue Soon Kueh One last for a modern Chinese New Year - Enjoy! Blue Kueh Kapit - so gorgeous and YUM! Source : http://eresources.nlb.gov.sg/infopedia/articles/SIP_2013-08-30_181745.html https://en.wikipedia.org/wiki/Malay_cuisine https://en.wikipedia.org/wiki/Coconut_jam http://www.huangkitchen.com/pulut-tai-tai-blue-glutinous-rice-cake/ Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #butterflypeaflower #clitoriaternatea #puluttaitai #nyonyachang #bungatelang #kaya

How to make Blue Sugee Cookies - Yummo Blue Sugee cookies contributed by Lisa, our Royal Blue Seri Muka contributer recipe therein. It was a challenge to get any information on Sugee cookie and there are some on Sugee cake and here you go.......... Sugee cake is traditionally treated as a festival cake usually served in Kristang families both as a happy occasion cake for Christmas, birthdays and weddings. In fact, it is also a type of cake for the Christmas. Kristang are local Portuguese descendent Eurasians in Singapore and West Malaysia. The popularity of this cake however has extended to other races such as Chinese, Malay and Indian households. Sugee cake, a soft cake made with semolina flour and a high concentration of egg yolks; served in Eurasian, Malay, and Chinese cuisine.” - and we are giving you Blue Sugee Cookies today for a "Blue & Purple Christmas Party"! Here's the recipe - Enjoy! INGREDIENTS 250 grams pure ghee, melted and cooled 3 grams MYBLUE TEA - Blue Butterfly Pea Powder 500 gram plain OR Top flour 2 teaspoons bicarbonate soda 170 grams icing sugar 3/4 teaspoon fine salt 80 gram fine semolina or ground almond 3-5 tablesppons water or milk 1/2 teaspoon cardamom powder (or vanilla essence if you prefer) BUY BLUE BUTTERFLY POWDER NOW METHOD (1) Combine cooled melted pure ghee and vanilla essense in a bowl (2) Sift flour, bicarbonate soda, icing sugar , blue butterfly powder and salt into the mixing bowl. (3) Add in the semolina or ground almond and let it rests (4) Pour pure ghee mixture in flour mixture and knead well to form a firm dough. If you find it too dry add milk or water, a little at a time. Take note that semolina tends to absorb moisture very fast. (5) Preheat overn to 180 degree Celsius (6) Roll dough into "melt-in-your-mouth" sized balls and place on greased tray. (7) Bake for 25-30 minutes till cooked but not brown (8) These cookies should be light or dark blue (depending on your mood ie the amounts of Blue Butterfly Powder you add) and crumbly in texture. (9) Let it sit at the baking tray until completely cooled. Handle with care as the cookies are very fragile. Store in an air tight container. Note - It is advisable that you test bake few cookies before proceeding to shape and bake the remaining dough. If your cookies deform, your dough are too oily and hence you may need to add more flour to salvage the batch. In addition, every oven is different and you may need to adjust the temperature. Serve with a pot of hot or warm Blue Herbal Tea and enjoy the moment with our 1st Blue & Purple Christmas with My Blue Tea. BUY BLUE HERBAL TEA Photos courtesy of Lisa Lee Allerton Pro Tips : (1) Press whole almonds on the shaped cookie dough before baking to give that bit of crunch (2) or Brush cookie dough with beaten egg and sprinkle with almond flakes (3) Add Blue Butterfly Powder to the dough - please do not be over-excited and pour the whole sachet into your mixture as it would be too dark. You would like a lovely blue (4) Add 20 gram sifted cocoa or instant coffee powder About Lisa & Appchai Lisa Lee Allerton creates another blue food! Appchai mobile app was created to help small and medium size businesses who wish to engage with their customers directly in real-time using their very own mobile app to deliver push notifications; to announce latest promotions, reminders and news. Businesses from all industries can benefit. Appchai makes it affordable and user friendly. Good for restaurants and hospitality industry. If you wish to explore more about Appchai, you may contact Lisa Lee Allerton on - lisa@appachai.co or visit - https://www.facebook.com/appchai.com.au/ for further information. Merry Christmas Folks! Source - https://en.wikipedia.org/wiki/Singaporean_cuisine https://myqbbsecrets.com/2015/10/18/sugee-cookies/ #sugeecookies #clitoriaternatea #butterflypeaflower #christmas #butterflypea #bungatelang

How to create a Blue and Purple Themed Christmas ... This Christmas, why not try something blue; something new by hosting an easy but elegant afternoon tea. My Blue Tea suggests a Christmas twist to a classic high tea menu that is sure to bring cheer during the holidays. CHRISTMAS SETTING All you really need to set up this Christmas high tea is a tea set, a table for displaying all the yummy food and plenty of comfy chairs. However, as we all know it's the little things that make a big difference, and here are a few special touches that can make it something special: • Add a festive touch to your table with candles, dried flowers including Butterfly Pea flowers dried or fresh (if you are able to grow them), twinkling fairy lights, Christmas baubles and a few decorations. • The usual Christmas themed flowers in either red or white make an ideal addition to any table and are lovely to have in the house but you might like to change that to silver with purple and/or white + red + white • For an extra special touch swap your normal sugar for sugar cubes, lay out linen napkins and use your best crockery. • Some Christmas tunes can add to the ambiance and put everyone in a good mood. Blue & Purple Christmas ideas and recipes We will be posting more recipes over the next few weeks - so remember to tune in. CHRISTMAS WINTRY Christmas won’t be Christmas without a Christmas Yule Log! Impress your guests with this recipe available soon - a Christmas Wintry Blue Log! BLUE SNOW CUPCAKES & SLICES Christmas cupcakes are as cute as they are delicious, and can be adorned with just about anything you like. If you're serving a few sweets, try making mini-cupcakes so that your guests can enjoy these little cakes but still have room left for other treats. Lime Blue Wonderland Blue Snow on a White Mudcake Banana Muffin Blue Snowflake CHRISTMAS SWEET BITES What's Christmas without the sweet bites that herald the season. This is the ideal time to display a different bite, an old recipe with a new twist - letting your family enjoy all time favourites - Blue Sugee Bites Blue Coconut Candy DIPS A Christmas day meal in Australia commonly includes seafood. Prawns, fish and lobster (often barbecued) are popular on this holiday. Christmas meals are often served during the afternoon at lunch time. Due to the warm weather in Australia during the Christmas season, many people opt to celebrate their holiday with a picnic or day at the beach. You can make your Dips *sexier* this year - add some colours and new flavours with some Blue Butterfly Powder into your dips and create something new – it could be Blue or Purple or even Pink – for you to dip your prawns and various seafood. Kids love colour! Australia is blessed with native bush foods and we're so lucky we have the variety and the chance to blend and create new dips in the process ie add lemon with cinnamon myrtle or add finger limes into your good old mayonnaise or aioli. Or you can throw in some finely chopped kaffir lime leaves or lemongrass for some Asian flavours. Give the old traditional Dips a new Blue life. It’s all about trying, testing and sharing. Mayo has never look so pretty before! It's a Purplish Pink Mayo JUST ONE MORE SWEET! - Blue Mousse - Yum! Recipe soon! BUY BLUE BUTTERFLY POWDER NOW What drinks to serve Perhaps the most important part of a high tea is the tea itself. Depending on how many teapots you have, choose one or two teas for your guests to enjoy. Look at our Holiday Packs, a glass teapot is added as a Gift for a nice warm Blue Herbal tea. Look at the colour; mesmerised with it… or for the kids this Christmas a twist with healthy juices Other tea options include: • Just Blue tea • Blue Lavendar tea • Blue Herbal tea • Coconut lemon infused water • Pineapple Sage + Mint infused with Blue Butterfly Powder - (click here for recipe) BUY BLUE HERBAL TEA And as this is a celebration, there's nothing to stop you from pulling out the bubbly and uncorking a bottle of sparkling wine or white wine to make your own “Purple Sangria” • Purple Sangria – the only Purple Sangria (watch out for the recipe over the next few weeks) • Blue Ice on Gin & Tonic (click here for recipe) • Vodka Lime with Blue Butterfly Ice Cubes Gorgeous Purple Sangria Please note not all recipes are available – as some are proprietary as Chefs and friends are using the Blue Butterfly Powder to create something blue or purple and pink to wow themselves and their clients. However, you can also do the same and create something out of the ordinary and share with us. All the blue products are available in our Holiday Pack's on https://www.mybluetea.com.au/holiday-gifts Remember to Like and Follow us on Facebook for something blue; something new! Merry Christmas & Happy Holidays! Love the Blue Snowman photo? Holiday stock photos are available from Vermilion Pinstripes - Sales Marketing Communications. Use them as you like. Download here - http://www.vermilionmarketingau.com/holiday_stock_photos Vermilion Pinstripes helps small business create a BIG voice. They are branding experts using Inbound Sales Marketing and Communication techniques whose purpose is to help you thrive by naturally attracting, converting, closing and delighting customers, boosting your sales and demonstrating marketing ROI! They make beautiful engaging websites too. Ask Veronica Lind about her small business marketing package. Some additional information : https://www.facebook.com/notes/my-blue-tea/blue-butterfly-powder-butterfly-blue-pea-flower-tea/1905229146157564/ https://drhealthbenefits.com/herbal/herbal-plant/health-benefits-clitoria-ternatea #drinksrecipes #FoodRecipes #christmas #cakes #mayonnaise #sangria #cupcakes

How to make Butterfly Pea Ayurvedic Tea with Blue Butterfly Pea Powder? Clitoria Ternatea or Butterfly Pea Flower, known as Ajaparita or Shankpushpi in India - a herb widely used in Ayurvedic medicine as a brain tonic and memory enhancer. Shankhpushpi has been used for centuries as a means to promote higher intelligence and a more expanded world view. In a more physical sense, the herb can help to eliminate hypertension, anxiety, asthma, stress-related disorders, epilepsy, insomnia, urinary disorders, hyperthyroid disease, constipation, and numerous neurodegenerative diseases including dementia and Alzheimer’s disease. The herb works primarily by supporting the central nervous system. This Blue Butterfly Ayurvedic tea is contributed by Chef Celina Joseph. Stay tuned as Chef Celina Joseph has provided us with the Blue Margaritas for children (non alcoholic) and a few more "Blue Recipes" to follow. Here's the link to Blue Margaritas for Kids - Kids Love Blue - Blue Margaritas for easy reference https://www.mybluetea.com.au/single-post/2017/10/10/Kids-Love-Blue---Blue-Margaritas-non-alcoholic-of-course If you live in Malaysia and wish get your Blue Butterfly Powder - please connect with Celina as she has the knowledge in creating the sensational dishes using Blue Butterfly Powder and she stocks them for My Blue Tea in KL. For all other enquries please go to - www.mybluetea.com.au For Blue Butterfly Ayurvedic Tea you will need : INGREDIENTS : 1) 1 teaspoon Blue Butterfly powder or to your desired blue colour 2) 7 slices fresh ginger 3) 5 slices fresh turmeric 4) 1 stick cinnamon 5) 2 stalks lemon grass (lightly bruised) 6) 1 litre water BUY BLUE BUTTERFLY POWDER NOW METHOD : 1) Put all the above ingredients into a pot and steep with hot boiling water (1 litre) 2) Add in 1 teaspoon of Blue Butterfly Powder.Stir until the aroma is aromatic. 3) Serve it hot or cold as desired. A great detox tea after a heavy meal or simply as a healthy drink throughout the day. What is Ayurveda? Ayurvedic medicine ("Ayurveda" for short) is one of the world's oldest holistic ("whole-body") healing systems - an Indian health practice thought to be more than 3000 years old. It's based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit. It consists of a number of disciplines, including aromatherapy, diet, herbal medicine, acupuncture, yoga, massage, meditation and balancing of energies.The word "ayurveda" is translated from Sanskrit to mean "the science of life". BUY BLUE HERBAL TEA Photos courtesy of Lisa Lee Allerton Or try our Blue Herbal Tea - have it hot or warm and enjoy the moment. If you have something new or an existing Blue Recipe that you would like to share with us and for us feature you - please write in to us at info@mybluetea.com.au. Pro Tip Please note this is not a medicine or replacement for your medication. Please consult your physician for further advice as required. Source : http://www.sciencedirect.com/science/article/pii/S0378874108004911 https://www.webmd.com/balance/guide/ayurvedic-treatments#1 http://www.planetayurveda.com/library/aparajita-clitoria-ternatea Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) Malik J, Karan M, Vasisht K Nootropic, anxiolytic and CNS-depressant studies on different plant sources of shankhpushpi .Pharm Biol. (2011) #Ayurvedicmedicine #ayurveda #turmeric #bluepeaflower #butterflypeaflowertea #bungatelang

A Blue Soon Kueh - "Blue Dumplings" Teochew Style by Jackie M Look at these glistening beauties, beckoning you to love them. I don’t know about you but, we absolutely adore them. We used to have them as a mid-day snack and you could find them at almost every other market. These days, you’ll have to specially make a trip down to a bigger market In Malaysia or Singapore just to get some or get Jackie M to specially make you these very special "Blue Soon Kueh". Kueh means - “cake” in Malaysia or Singapore. We guess – “Soon” means bamboo and its not easy finding these gems in Sydney so Jackie has improvised the recipe for all to enjoy. Soon Kueh, literally meaning bamboo cake is the pride of all Teochews, a very popular classic snack back in Malaysia and Singapore. Traditionally, these are made with bamboo shoots, bangkwang (also known as yam bean/jicama or Mexican turnip), shiitake mushroom and dried shrimps. Also another possibility is due to localization and the availability of cooking ingredients or influenced by the Hakka’s Cai Kuih or vegetable rice cake, most stores that sell this are using jicama as the main ingredients. Some stores are selling Soon Kueh with fillings such as Chinese chives or even salted vegetables. Sorry, some of the ingredients or words here are a tongue-twister for us here in Australia but for my wife, oh well she’s truly a "Teochew girl" from Malaysia. And Jackie M - how good are you to have this specialty on live stream so we're thinking this “Blue Soon Kueh” will soon be a sought after entrée. It just stands out against the normal dumplings! Watch the live stream below and then turn your hand to making your own “Blue Soon Kueh” – “Glistening Beauties” – yum! You can see how easy it is to use the Blue Butterfly Powder adding it into the flour mixture and control the colour that you want. You do not need to boil sundried flowers and the agony of not knowing the final colour is avoided. Saves you lots of time too - just open the packet and pour or sprinkle some powder into your mixture. Watch the livestream by Jackie M - so easy. BUY BLUE BUTTERFLY POWDER NOW > The last of the 3 live stream by Celebrity Chef, Jackie M - if you missed it you can watch the replays under Past Broadcasts below and follow the link to various recipes by Jackie M. http://jackiem.com.au/2017/10/04/make-soon-kueh-aka-chai-kueh/ Blue Soon Kueh recipe below - INGREDIENTS: Pastry – 250g wheat starch 200g tapioca starch 150g glutinous rice flour 60ml cooking oil 500ml boiling water Filling – 2 Tbsps cooking oil 2 Tbsps garlic, minced 2 Tbsps dried prawns, soaked and minced 500g yam bean (aka jicama/sarkot/sengkuang) – grated 50g carrot, grated 200ml water 1 Tbsp sugar 2 tsps chicken powder ½ tsp white pepper Garlic oil – 150ml oil 4 Tbsps garlic, minced METHOD: (1) Make garlic oil by frying minced garlic until lightly browned and aromatic. Set aside. (2) Heat 2 Tbsps oil, then add garlic and saute until lightly browned. (3) Add all other ingredients and simmer until mixture is almost dry and yam bean reaches a translucent appearance. Allow to cool. (4) Combine all the flours, then add oil. Gradually pour in boiling water and mix with chopsticks. (5) Knead into a soft dough, then divide into 4 portions, and roll into a cylinder. Cut into equal portions and roll out to a thin pastry about 4 inches in diameter. (6) Fill with one tablespoon of yam bean mixture, then pleat and/or pinch to seal. (7) Steam on high heat for 7 minutes or until the pastry is translucent. (8) Drizzle with garlic oil, and serve with chilli sauce. Pro Tip : Chilli sauce recipe can be found here >> http://jackiem.com.au/2017/09/16/make-chilli-sauce-dim-sums/ ABOUT BABY NOAH In this Blog, we would like to support Jackie M and Baby Noah in their efforts to get more signatures on the petition as we believe a child should be with their mother. I'm reaching out to you to ask if you would consider supporting Jackie M in her petition to be able to keep her Down Syndrome toddler, Noah, with her when she runs her business. For years now, malicious anonymous campaigners have tried to have him removed on the basis of his special needs. In this latest incident, someone called the police under the guise of child welfare concerns; the police came and investigated and found that Jackie did nothing wrong. Jackie believes, as we do, that children have every right to stay with their parents if they are not disruptive or in any danger. Noah loves being outdoors at the markets and the community loves having him there. To show your support, please sign your petition at >> (link) More about the story can be found at www.BabyNoah.com.au Source : http://www.feasttotheworld.com/2013/01/remembrance-of-snacks-past-soon-kueh.html #BlueButterflyPowder #dumplings #bungatelang #clitoriaternatea #Peranakan #chinesefood

50 Shades of Blue - From Nothing to Something? These 3D Jelly Cakes are an edible work of art, painstakingly created by very gifted artisans! Who do you know that would turn down a piece of cake - not me thats for sure. Butter cake, chocolate cake, cheesecake, bring 'em on I say. But one thing that will make me pause for a moment is a truly beautiful cake that has been painstakingly hand crafted. The kind of cake that makes you wonder if it’s actually a cake or simply an art exhibit. We have seen in fact there are even shows on television about cake making so there are a never ending source of beautiful cakes, designs and new fads - we even have one of them in our Blue Butterfly Pea Flower, but more of that later. The latest in a long line of innovation are the 3D jelly cakes and while they look sensational and you would be excused for thinking they are a painting there is no paint used in these cakes just natural food colouring like our Blue Butterfly Powder; more natural colours in the future to be added. 50 Shades of Blue BUY BLUE BUTTERFLY POWDER NOW Okay, so technically they’re not cake cake, but that doesn’t stop these gorgeous confections from being a delicious treat. The cake is originally made by mixing gelatin, sugar and water, which sets to form the clear cake. The remaining gelatin mixture is coloured with milk and food colouring. These coloured jellos are then injected into the cake using special tools to form the beautiful blooms. A final layer of jello is then added to the base of the cake to seal the patterns inside. Purple colour is also from Blue Butterfly Powder Our Blue Butterfly Powder is very concentrated - dissolved in warm water let it rest for 20 minutes as the colour will still expand, depending of course how much you used. You may play with the Blue Butterfly Powder and have perhaps 50 different shades of Blue, who knows. You can play with the amounts of powder or add lemon juice (any citrus but lemon is ideal) for different shade or colour and taste. You may even increase or decrease the use of water or milk to alter the colour spectrum. BUY BLUE HERBAL TEA 3D Jelly using our Rozelle red powder Looks simple and easy, right? Well you will not be surprised to know that it can take years of practice in order to get it right. There are numerous schools that teach the art so do not despair. The placement of the petals and leaves is difficult in itself but you also have to make sure you inject just the right amount of coloured gelatine to make the shape you want. Because of the way it is constructed - bottom up, then you may have no idea how your cake will look until finished and turned right side up so a good imagination is an essential ingredient as is confidence in what you are doing. Some of these cakes can use so many different shades of gelatine to create depth in the flower designs, it is almost like a colour chart from one of the paint manufacturers. Getting the colours just right takes hard work and some artists use all natural colourings like our rozelle to give it the red colouring, which also imparts a subtle flavour that was used in this cake above to add flavour as well as colour. Yes, and while My Blue Tea will be introducing Rozelle Powder and a host of other natural and safe colours in the not too distant future for you to enjoy making 3D Jelly Cakes or simply to add colouring to your cooking and baking that you would like to try out at home, you should order now and try some Blue Butterfly Powder and start your creation's. The Creator for these pieces of art is Lynn - a very ambitious lady, graduated in Actuarial Science which was considered (at that time in the 80s) one of the most difficult field's. She went to the US and later Eire and came back and worked in corporate sector for over 20 years in the insurance industry. She has always loved everything beautiful and wanted her children to use their god-given hands to do things that are beautiful. So she taught them to do things from scratch, producing something out of nothing and to be proud of their own effort. Despite being busy with her corporate work from Mondays to Fridays, she loved teaching and imparting her knowledge to her children, some of whom have married and have their own children now. In 2014, Lynn decided to retire from the Corporate World and in 2016 started Lynn's 3D Jelly Cake's. She said both are similar but different in spirit as they both fulfilled her interest and desire for producing items from nothing to something. Part of the actuarial work that she was doing had her creating, prices and produce insurance products for the company to sell. The work she is doing today has her producing beautiful natural 3D Jelly Cakes that are strikingly beautiful and loved by customers. Pro Tip In future Blogs we will be featuring the 3D Jellycake Artists from Sydney and Melbourne and another 3D Jellycake Chef in Malaysia who use our natural colour in their 3D Jellycake. They are all great and very talented. Or get in touch with us via info@mybluetea.com.au for the list of 3D Jelly Artist who use our natural colours in their creations. From Nothing to Something! And we say "From an Actuarist to 3D Jelly Entrepreneur" For your 3D Jelly Cake in Kuala Lumpur - please contact Lynn : Lynn's 3D Jelly Cake Kuala Lumpur, Malaysia https://www.facebook.com/lynns3djellycakes/ +60122576269 #BlueButterflyPowder #desserts #3DJelly #cake #colour #bungatelang

Clitoria Ternatea - Brewing your favourite Butterfly Pea flower tea: BLUE IS THE NEW BLACK! - Clitoria Ternatea or Butterfly Pea Flower or Bunga Telang is native to Malaysia & Indonesia although it has found its way into other tropical countries and in Australia too. This is a study by Dr Al Sears, MD Florida, USA - America's #1 Anti-Aging Pioneer - read the whole story below :- If you have been following my story, you know I love traveling. One reason is I love to explore. Another reason? I love to eat! One of the great things about traveling the world is getting to sample the local cuisine. When I was living with the Guarani tribe in Peru, I drank beer made of yucca root that the native women spit into the ground and let ferment. I ate raw worms and grubs. I’ve eaten the “Food of the Gods” in the Amazon. An incredible fruit called cupuaçu that tastes like a heavenly blend of chocolate and vanilla.I’ve sampled so many unusual foods that it’s hard to surprise me. But that’s exactly what happened in Bali when I was served “blue rice” topped with coconut for dessert. It was so bright and vivid I thought it had to be food coloring. And it was. Sort of. The brilliant blue color came from the butterfly pea plant. Clitoria Ternatea The flowers of the butterfly pea are the most spectacular of all the flowers in Bali. And that’s no small feat!MY FRIEND LELIR, A “BALIAN” KNOWN AS A LOCAL HEALER ON THE ISLAND OF BALI, GROWS HER FAVORITE FLOWER IN HER OWN GARDEN. But as I learned from my friends Westi and Lelir, the butterfly pea plant is beloved in Bali for much more than its beauty.The Balinese call it “Bunga telang.” It comes from the Indonesian words meaning having clear vision. Traditional herbalists on Bali use the roots to cure eye ailments and the flowers to cure eye infections like conjunctivitis, or “pink eye. ”CONJUNCTIVITIS But that’s just the beginning. Bunga telang is a medicinal mainstay in Balinese culture. I was amazed when Lelir told me about all the different ways the Balinese use it. So I decided to do some research of my own. And what I found only added to my amazement. I included the butterfly pea in my book Healing Herbs of Bali, but the truth is I could have written an entire book just on this one plant! WHY IS THE BUTTERFLY PEA EFFECTIVE? 1) Butterfly Pea is one of the few plants that has cyclotides in it. These are peptides that have anti-tumor properties and cause cancer cell death because they can penetrate the cancer cell membrane. A recent study in China found butterfly pea to be very effective against certain lung cancer cell lines. Other studies have shown that a powder made from the ground-up leaves of the butterfly pea can enhance memory and brain power. 2) ENHANCE-MEMORY-BRAIN-POWER - A team of researchers in India found that butterfly pea increases the levels of the neurotransmitter acetylcholine.3 Acetylcholine is important for communication in your brain. And it’s one of the brain chemicals that decreases the most as you age. 3) ACETYlCHOLINE-PATHWAY - How does the butterfly pea improve your thinking? The less of it you have, the slower the messages will travel in your brain. They might even break down and stop traveling altogether. Low acetylcholine levels can cause loss of memory and coordination as you get older. Butterfly pea improves your thinking and balance naturally because it reverses this process. BUY BLUE BUTTERFLY POWDER NOW > 4) EFFECTS OF BUTTERFLY PEA Here are just a few of the other healing properties of the butterfly pea plant: Lowers blood pressure Anti-anxiety Anti-asthmatic Pain relievingIt’s like a full-stop natural drugstore in one gorgeous little plant. Anti-oxidants Anti-inflammatory Butterfly Pea flowers BUY BLUE HERBAL TEA NOW > Blue Herbal Teabags The link to Dr Al Sears M.D. notes attached. To Your Good Health,Al Sears, MDAl Sears, MD, CNS1. Sen Z, Zhan X, Jing J, Yi Z, Wanqi Z. “Chemosensitizing activities of cyclotides from Clitoria ternatea in paclitaxel-resistant lung cancer cells.” Oncol Lett. 2013;5(2):641-644.2. Jain N, Ohal C, Shroff S, Bhutada R, Somani R, Kasture V, Kasture S. “Clitoria ternatea and the CNS.” Pharmacol Biochem Behav. 2003;75(3):529-36.3. Rai K, Murthy K, Karanth K, Nalini K, Rao M, Srinivasan K. “Clitoria ternatea root extract enhances acetylcholine content in rat hippocampus.” Fitoterapia. 2002;73(7-8):685-9. Source : http://alsearsmd.com/2016/07/why-butterfly-pea-flower-effective/ #healthbenefits #bungatelang #butterflypeaflower #kembangtelang #ajaparita #shankspushpi