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Mantou with a Pandan-ed Twist...err.. thread! Wing @bakingintheUK made these beautiful Pandan Silver Thread buns (or mantou )and happy to share her recipe in both Mandarin & English for the benefit of all Pandan Lovers. This and Pandan were the most sought after recipe and ingredient, when we first published it on MyBlueTea Facebook page in July 2021 - then Covid lockdown. What is Mantou? Mantou ( traditional Chinese : 饅頭; simplified Chinese : 馒头), often referred to as Chinese steamed bun , is a white and soft type of steamed bread or bun popular in Northern China .Folk etymology connects the name mantou to a tale about Zhuge Liang . Mantou are typically eaten as a staple food in northern parts of China where wheat , rather than rice , is grown. They are made with milled wheat flour , water and leavening agents . In size and texture, they range from 4 centimetres (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimetres (5.9 in), firm and dense for the working man's lunch. As white flour , being more heavily processed, was once more expensive, white mantou were some thing of a luxury in pre-industrial China. We have PANDAN-ed as well as "thermomixed" the traditional mantou and made it prettier and flavoursome giving you Pandan Silver Thread Buns. This recipe is in both Mandarin and English for our Pandan friends. PANDAN SILVER THREAD BUNS 班蘭銀絲卷 (similar to Mantou Buns with a twist) “今日既早餐 有無人食過銀絲卷？好似好多人未食過咁 今次試咗一次性發酵，但係覺得個效果好似同2次發酵無乜分別咁？ Today's breakfast features silver rolls. Has anyone tried them before? It appears that many people have not experienced them. This time, I experimented with single fermentation, but the outcome seems similar to double fermentation." Ingredients : 食譜做到6個 This recipe makes 6 buns: 溫牛奶 Warm milk 100g 酵母 Yeast 2g 中筋麵粉 Plain flour 200g 糖 Sugar 20g 油 Oil 5g 班蘭粉 Pandan powder 5g @my.blue.tea 牛奶 Warm milk 2 tsp Tips: You may substitute milk to Coconut Milk powder - 1 pack dilute in 100g water. Method :- (1) 溫牛奶+酵母，放置10分鐘 - Mix well warm milk+ yeast, rest for 10 mins (2) 酵母奶加入麵粉&糖 Add the yeast milk into the flour and sugar (3) 加入油，搓光滑面糰 Add in oil and knead the dough till it's smooth. (4) 面糰分2份：1/3留做外層白色既，另外2/3加入班蘭粉同牛奶搓勻 Split the dough into 2 portions： leave 1/3 of the dough plain for the outer part, add in pandan powder and milk to the another 2/3 of the dough and knead to combine. (5) 將白色同綠色麵糰都碌平至長方形，綠色既掃一層油同灑粉跟著切幼長條（咁先可以做到條條分明），放上白色麵糰用白色既捲起包住（圖3），捏緊邊位收口。 Use a rolling pin to roll both doughs to a rectangle shape, brush the green one with oil and sprinkle some flours on top then slice it to long thin strips and put the strips onto the white one （pic 3), roll it and enclose it. (6) 收口向下，將麵糰平均切成6份。發酵1個鐘。 Closing edge facing downward, cut the roll into 6 buns. Rest for 1 hour (7) 中大火蒸 8分鐘，關火燜2分鐘。 Use medium-high heat and steam for 8 mins, turn off the heat and leave them in the steamer for another 2 mins with the lid on. Enjoy! Photo & recipe is contributed by our brand ambassador, Wing. Do visit & follow her Instagram on @bakingintheuk for home cook meals/bake, also specialising cuisines from Hong Kong and for your food inspiration. . You may follow Wing on her instagram - @bakingintheuk Try this next recipe by Wing is Pandan Coconut Swirl - that is a very yummy looking bun as Pandan + Coconut are match made in heaven, as always. Try these teas Jasmine Green Tea and Oolong Iron Goddess Tie Guan Yin tea , currently on Aussie Winter specials. With Jasmine tea you may add Black boba and various flavours to create your own home brew Jasmine tea. Link : https://en.wikipedia.org/wiki/Mantou https://en.wikipedia.org/wiki/Zhuge_Liang

The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy.   That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. ​ To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory.   For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨ My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world.   Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastro diplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking.   While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. ​ She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte & Pandan powder and butterfly pea powder . ​ We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world!

Sweet Ambassador! Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School. He is dedicated to sharing his skills, passion and knowledge through his classes.​Gunawan has worked in many top restaurants in Adelaide, e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolleys Boathouse, Mayfair. He's also a pastry chef instructor locally and internationally and is a consultant with a few restaurants specialising in the art of dessert-making.    Despite his busy schedule, he is highly committed to the industry as a member of the Australian Culinary Federation. He has also become one of the accredited chef judges in the  South Australia Region at a young age. Training at Le Cordon Bleu Culinary School​ Gunawan is an Indonesian Chinese. He came to Australia in 2013 to study a patisserie course in Le Cordon Bleu, Adelaide.​Through Le Cordon Bleu’s networking, Gunawan has worked with and gained his experience from many great chefs such as Simon Bryant, Cheong Liew, Darren Purchese, Paul Gillis, Tony Carrol, Mauro Gulli and even Marco Pierre White.​Daring to be different   Gunawan came from a family who runs a motorcycle spare parts business in Indonesia. He is the only one of his five siblings who is in the culinary industry. He is also the youngest in the family who has been labelled the black sheep for not continuing with the family business unlike his siblings. It was not easy for Gunawan to convince his family to let him follow his aspirations. Gunawan never gave up in spite of that. Looking back, it was all well worth it as he has clearly made his parents proud with his achievements. He has been featured in newspapers, magazines and also recipe books.   Food made artistic Gunawan has always loved art, but his dad was opposed to him studying multimedia design. So he studied for a Bachelor Degree in Hospitality and Tourism instead, specialising in Food Engineering. Life changed when he discovered that he could incorporate art into pastry making. For Gunawan, the art of plating and combining flavours allows creative expression, where he can bring his imagination into reality. He came to Australia to study in Le Cordon Bleu Australia to further his culinary knowledge and it provided a space for him to further nurture his passion for the culinary arts. Dragon fruit / Pitaya Madeleines and eccentric creations ie Mie Goreng Chocolate bar and Indomie Mie Goreng Macarons Sharing sweet inspiration​ Gunawan aims to be a celebrity chef and continues teaching classes to share his passion, skills and knowledge. For Gunawan, inspiration is sustained by paying it forward. He himself finds inspiration from the very people he has inspired!   ​ Creativity through challenges ​ Gunawan loves challenges and he gets a real buzz from participating in competitions. In 2013 when he was still a student in Le Cordon Bleu Adelaide, he competed in the Dilmah Real High Tea competition among head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not throw him off at all. He competed confidently, and his unique flavoured macarons, tom yum macarons with Dilmah Green Tea all amazed the judges and won him a bronze medal.​He also challenged himself at international competitions, e.g. Savour Patissier of the year 2016, the People's Choice award, Tart Category and he was featured on the front cover of the Savour Patissier of the year 2016 recipe book for his incredible Terrarium Tart. Pandan Mousse in a Chocolate Garden and Terrarium Tarts that won the Savour Patissier of the year 2016 award  Getting creatively nostalgic with My Blue Tea Gunawan loves to create desserts with a twist. He had been looking for ingredients that reminded him of his childhood and he finally found these flavours through My Blue Tea e.g.  pandan and durian flavour. He wants to share his joyful childhood flavours with his students and everyone in Australia through his beautiful desserts. Now everyone can enjoy his Durian Alaska Bomb with My Blue Tea! A video to awe his students creating Durian Bombe Alaska....... Want more? ​ Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

What is Pulut Inti? Pulut Inti is a popular sweet Nyonya Kuih . It is made of steamed glutinous rice with coconut milk and eaten with coconut filling. “Pulut” means glutinous rice and “Inti” means filling in Malay. To understand what is "Kueh or Kue or Kuih" - it is covered in one of one our heritage recipe called, Pulut Tai Tai . This year's Mooncake festival falls on the 17th September 2024, and our good friend and baker Alice Foo, has generously shared her Pulut Inti Mooncake recipe with us here below, using one of our Mooncake moulds. How to make Pulut Inti Mooncake ? Ingredients: Ingredients for steamed glutinous rice: (Yields: 440 g) 200 g glutinous rice (soak for at least 4 hours) 120 g (½ cup + 1 tbsp) thick coconut milk or 1-2 packs of Coconut milk powder ( dilute in water ) ½  tsp fine salt 2 blades pandan leaves tear into 2 and knotted ½ tsp MyBluetea Butterfly Pea powder + ½ tsp My Bluetea Pandan powder   Ingredients for gula Melaka coconut filling: (Yields: 170g) 175g shredded coconut 40 g gula Melaka (Coconut palm sugar) 30 g dark brown sugar 150ml  hot water Cornstarch slake (1 tsp cornstarch + 1 tbsp water)   Instructions: For steamed glutinous rice:  1 Drain soaked glutinous rice. Add salt to thick coconut milk, mix well, then add to glutinous rice. 2 Steam glutinous rice over  medium  heat for  20 minutes . After steaming for 15 minutes,  fluff  the glutinous rice with chopsticks, then continue steaming for another 10 minutes. 3 After steaming for 20-30 minutes, separate the glutinous rice into half.  Sprinkle the first half with Butterfly Blue Pea powder and mix it well to give it a marble look.  The other half add Pandan Powder and mix evenly. 4 Set aside the steamed glutinous rice to  cool  ( slightly cover  to prevent it from drying).   Did you know our website has a treasure trove of accessories ie blenders, teapots, dessert cups specially crafted for Puddings, Teas, Coconut Shake, and Mooncakes? Dive in and discover these delightful finds! Pulut Inti Mooncake Coc onut Filling Ingredients for Coconut Gula Melaka *Shredded Coconut *Palm Sugar *1 tsp @my.blue.tea Pandan Powder *1 pack @ my.blue .tea Coconut milk powder   For Gula Melaka Coconut filling 1) Combine coconut palm sugar, dark brown sugar, hot water and 1 tspn Pandan powder in a saucepan, cook over medium heat until sugar fully dissolved. 2) ]Strain sugar syrup through a sieve into non-stick cooking pan, add in slaked cornstarch, mix well. Add in shredded coconut, mix until combined. 3) Cook over medium heat until the liquid has dried up. Set aside to cool. Pulut Inti Mooncake to assemble (1) Take 30g of glutinous rice and press into mooncake mould making a cavity, fill with 15g of Gula Melaka shredded coconut and cover with 10g of glutinous rice. (2) Turn the mooncake mould over and press onto banana leaf. There will be Mooncake demonstration and cooking class in Melbourne, end September 2024. Would you like to be involved? Stay tuned! Traditional Kuih Pulut Inti Kuih Pulut Inti - sticky and moist glutinous rice, topped with sweet aromatic coconut filling (inti) and wrapped in banana leaves is a classic Nyonya kuih enjoyed by many in Malaysia, Singapore and perhaps Indonesia. This Pulut Inti mooncake option is great as banana leaves are not easily available locally, especially in winter. And Alice put a twist by adding a small banana leaf at the bottom of the mooncake. Tea pairing with Mooncakes The light, airiness of tea, coupled with its calm aroma is a wise choice for anyone indulging in mooncakes. The combinations are endless, but here are some tea pairings with mooncakes that bring out the best of both worlds. We recommend the following tea :- (1) Oolong tea - Blue Goddess with Red bean mooncakes. (2) Black tea with lotus mooncake and black tea is found in our Blue Myrtle tea . (3) Butterfly Pea tea to pair with very sweet mooncake is good combo as Blue Tea may help to balance the "sugar" in mooncakes. (4) Peppermint with Snowkin mooncake and peppermint is found in our Goodnight Sweet Dreams Blue Tea. (5) Or try our 2 NEW Winter warming tea ie “ Turmeric + Cinnamon Tea ”, available in a pack containing 20 teabags This delightful & nutritious tea includes ginger and lemon for added flavour. Nootropics tea with " Lion's Mane Mushroom with Gingko Biloba + Gotu Kola " for Focus & Memory, comes in 15 teabags. About Alice Foo :- Born in the beautiful Malaysian town of Ipoh, Alice lived a well-travelled life. Trained as a graphic designer, she ventured to Singapore for work and later decided to pursue her studies in Australia. She later got married in Penang, and now settled in Melbourne with her family. What started out as a hobby in baking, Alice ventured into selling customised cupcakes through an online store in 2006 which later grew into a lifelong passion to spread joy through baking and cooking. Inspired by her friends’ pictures of bento boxes they made for their kids, Alice started making her own children’s charaben (character) bento and published a book (Bento Fun) through MPH about her creations in 2016. Despite living in different cities, Alice never lost her love for Asian cooking. Alice has focused her cooking and baking skills on recreating traditional Malaysian cuisine and developing simple and easy Asian dishes that she can whip up at home. Currently Alice is a recipes tester and photographer with a major Asian food importer in Melbourne.

Delicious and Nutritious Smoothie Recipes Using Our Superfood Powder Why gut health is important The gut breaks down the foods you eat and absorbs nutrients that support your body’s functions. The importance of the gut to our overall health is a topic of increasing research in the medical community. Research is showing us that our gut microbiome can affect every organ in our body. It is understood that there are links between gut health and: the immune system mental health autoimmune diseases endocrine disorders – such as type 2 diabetes gastrointestinal disorders – such as irritable bowel syndrome and inflammatory bowel disease cardiovascular disease cancer sleep digestion. A higher level of diversity in gut bacteria is an important indicator of the health of your microbiome. While research is ongoing, it appears that your gut health plays an important role in your overall health. Dragon Fruit Berry Protein Smoothie - for gut health Ingredients: *1 tspn cinnamon *1 tbsp Chia sees *1 tspn Dragon fruit powder by MyBlueTea *1 pack Dehydrated Coconut Milk powder (full fat) by MyBlueTea - dilute in 180ml water *1/2 cup frozen mix berries *1/2 cup of grass fed yoghurt *1-2 tbsp of raw almond butter *1-2 tspn Vanilla whey isolate Method: Place everything in a blender and blend till smooth. Enjoy. If you want to fix your gut health, here are some are some tips for you. Re-posting from the Divine Man Thread via his social. 1. Stop drinking alcohol. 2. Eat plenty of prebiotic fibre. Examples: • apples • berries • avocado • bananas • seaweed • pistachios • asparagus • mushrooms • sprouted oats • garlic and onions • Jerusalem artichokes 3. Supplement with colostrum, collagen, omega 3's, l-glutamine, and vitamin d3/k2. 4. Stop drinking tap water. 5. Eat gelatinous cuts of meat like the skin-on chicken thighs, bone marrow, and osso bucco. 6. Avoid antibiotics at all costs. 7. Eat fermented foods to enhance your gut bacteria. Examples: • kefir • natto • kimchi • yogurt • sauerhraut • fermented pickles 8. Avoid coffee first thing in the morning and on an empty stomach. 9. Drink bone broth on an empty stomach instead. 10. 90% of the foods you eat should be single-ingredient foods. 11. Only indulge in processed "fun foods" 10% of the time or less. 12. Eat zinc-containing foods. They aid in cell division and immune function. Examples: • steak • dairy • shrimp • chicken thighs • dark chocolate • mandatory weekly oysters 13. Get more sunlight. 14. Get a minimum of 7+ hours of quality sleep a night. 15. To enhance your sleep quality: 16. Daily movement 17. No caffeine after noon 18. Practice 4-7-8 breathing 19. Avoid naps after 2:30 pm 20. Block blue light before bed 21. Wake and sleep at same time daily 22. Create a sleep cave: silent, dark, cold 23. Never snack or "graze" throughout the day. Your stomach needs time to heal. 24. Create a 10-14 hour window every day where you are not eating. 25. Stop eating 2-3 hours before bed, and don't eat your first meal until an hour after waking. 26. Avoid high quantities of raw vegetables 27. Consume butyrate-producing foods like ghee, butter, and cheese 28. Limit heavy metal intake from crappy cookware, tap water, and poor-quality fish 29. Eat polyphenol-rich food like berries, organic coffee, and dark chocolate. Gut health is nuanced. Some people need microbiome testing and a more individualized approach. We've whipped up quite a Smoothie storm over the years! From left to right, we have the Roselle Smoothie, the zesty Kaffir Lime Leaf + Passion Fruit blend, and the magical Butterfly Pea concoction. Key facts : Your 'gut' refers to your gastrointestinal system, which includes your stomach, small intestine and large intestine. The health of your gut can have a significant impact on your physical and mental wellbeing and on how you feel day to day. The 'gut microbiome' refers to the trillions of microorganisms that normally live in your gut and are essential for healthy gut function. The symptoms of poor gut health include a bloated stomach, heartburn, abdominal pain (a sore tummy) excessive burping, flatulence (farting), a growling stomach, nausea, constipation or diarrhoea. You can improve your gut health by eating a varied plant-based diet, eating fermented foods, avoiding highly processed foods, exercising regularly and sleeping enough. Tea for Gut health & Memory Introducing: 2 NEW Winter warming tea ie “Turmeric + Cinnamon Tea”, available in a pack containing 20 teabags This delightful & nutritious tea includes ginger and lemon for added flavour. Nootropics tea with "Lion's Mane Mushroom with Gingko Biloba + Got Kola" for Focus & Memory. Don't miss out on the launch price, save 20% !! Because of its antioxidant and anti-inflammatory properties, turmeric can contribute to healthy digestion. It's used in ayurvedic medicine as a digestive healing agent. Now Western medicine has begun to study how turmeric can help with gut inflammation and gut permeability, two measures of your digestive efficiency. Disclaimer :- This blog is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. The Food and Drug Administration Australia 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 and partner with your professional health care practitioner on determining your own health destiny. If you are a pregnant, considering pregnancy or are a nursing mother you should consult your physician prior to using any health supplement product. References :- https://www.betterhealth.vic.gov.au/health/healthyliving/gut-health# https://threadreaderapp.com/thread/1791800537207439654.html? https://www.healthdirect.gov.au/gut-health https://www.webmd.com/digestive-disorders/ss/slideshow-how-gut-health-affects-whole-body https://my.clevelandclinic.org/health/body/25201-gut-microbiome https://www.hopkinsmedicine.org/health/wellness-and-prevention/your-digestive-system-5-ways-to-support-gut-health

Perfect Pairings: Victoria Sponge Cake and Blue Goddess Tea - The Ultimate Coronation Party Treat It is a teatime favourite for Queen Victoria as tweeted by Ameer Kotecha. And as you all may know well by now, at My Blue Tea we love giving classics a twist! Why not add a dash of fragrant pandan to it? Interestingly enough, nobody in the UK spoke about pandan until Nigella Lawson found out about this powerful secret Asian ingredient in 2017. Since then it has been her favourite and she predicts pandan to be The New Black!! You can get Pandan in powder form and as a liquid extract here. We are all wild about the Coronation, especially thinking of the gorgeous recipes we can share to celebrate this! You can´t blame us for our excitement, as it´s the first after 70 years! It´s not every day that we get to experience and witness a Coronation! This beautiful Victorian sponge cake with a Pandan twist is also a great idea for Mother´s Day, and Pandan lovers would want this for their wedding cake too! We promise this will be our last Coronation recipe...but hey, if one of our chefs has another beautiful recipe to share, you know we´ll be here to gush about it! Recipe for Victorian sponge cake with pandan Ingredients: *3 eggs ( 60 gm each with shell, room temperature) *75 gm plain flour *10gm @my.blue.tea Pandan Powder *45 gm castor sugar *1 tsp baking powder *Pinch of salt *40 ml Coconut milk (Use @my.blue.tea Spargo Coconut Milk powder 15gm mixed with 35ml water and only use 40 ml) Method: (Pre heat 150 degrees, fan force) *Beat eggs and sugar till pale i.e. ribbon stage ( approximate 2 min) *Mix plain flour, pandan powder, salt and baking powder together and sieve into the egg batter. Use a spatula to fold gently till no flour can be seen. *Scoop 2 tbsps of batter and mix with coconut milk. *Pour the coconut milk into the whole batter and mix well. *Pour into a 6 inch cake tin ( remember to line with parchment paper at the bottom and side). *Tap the cake tin and put into the lower rack and bake for 35 min or till done. *Remove from oven. Take out the cake and let it cool on the cooling rack. Cover with cling wrap to prevent the cake from drying out. *Slice into half when cake has completely cooled. *Sandwich with coconut frosting cream and decorate with toasted desiccated coconut with Pandan powder. Tips: You may also use Pandan Kaya (coconut spread) in between this cake. Slide through the photos for some of the best creations by Chef Catherine and get the recipes online. You will find (1) Blue Butterfly Cupcakes (2) Pandan Cupcakes (3) Black Pink Roll Cake (4) Butterfly Pea Christmas Yule log cake (5) Roselle Cheesecake with raspberries or Dragonfruit Cheesecake with strawberries Ingredients for the Coconut frosting cream: *300 ml thickened cream *30 ml Icing sugar *2 tsp @my.blue.tea Spargo Coconut Milk Powder *1/2 tspn @my.blue.tea Pandan Liquid extract *1 tspn Gula Melaka/Palm Sugar (Optional) Method: Use hand mixer to beat till the mixture is stiff. Ingredients for the filling: *100g butter, softened *140g icing sugar, sifted *a drop vanilla extract (optional) *half a 340g jar of good-quality strawberry jam To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and add a drop of vanilla extract (if you’re using it). This recipe is one of Cat´s bakery creations with and for My Blue Tea. It´s perfect for the King Charles III´s Coronation and for our Mom for her special day! As tweeted by Elon Musk - "Being a Mom is a real job that deserves major respect". Thank you Mom....xxx Do follow Chef Catherine Teo via Instagram @catherineteo70. Read all about Chef Catherine on our website From Nurse to Pastry Chef. We are so blessed to have Chef Catherine on board! Source :- https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe? https://www.angesdesucre.com/blogs/anges-de-sucre/the-history-of-the-victoria-sponge https://cooking.nytimes.com/recipes/1018348-victoria-sponge-cake

Exploring the Sweet Side: Incorporating Torch Ginger in Dessert Recipes Pretty in Pink, the Torch Ginger Flower Bud (Bunga Kantan) is well known for its floral fragrance and many benefits. These are grown in the pristine mountains of the Borneo tropical jungle and also through our partnerships with our local farmers in Sarawak, Borneo. "These are Mango Torch Ginger Curd and Cream Cheesecakes with Pandan Butter Icing for that natural and vibrant green colour; using the leftover curd that I made a little while back and topped with Apricot halves and assorted flavours of Jelly Belly! They are moist, soft and pack a bloom of South East Asian Fusion flavours and aromas from the Mango and Pandan which brings me right back to my home country walking and eating my way through the iconic night market aka 'pasar malam" - Lynn J Lim Do follow her on IG ie @thenuttyfoodchemist. Mango and Torch Ginger Lemon Curd Ingredients: 2 tins - Standard size mango in syrup (drained and pureed) 1C - Torch Ginger by My Blue Tea (blend finely) ¼ C - fresh lemon juice 2 lemon zest ½ tsp salt 200g butter, cut into small cubes 2 eggs, beaten Method: 1. Puree tinned mango without the syrup. 2. Grate the lemon rind for the lemon zest. 3. Squeeze lemons for juice without the pits. 4. Add the lemon juice, lemon zest, torch ginger and salt with the puree mango to a medium size saucepan and bring to a gentle simmer over a low to medium heat on the stove. 5. Add the butter and let the butter melt into the puree. 6. Add the beaten eggs to the mixture slowly and lower the heat to very low. 7. Continually stir the mango curd mixture, ensuring that the heat is on gentle simmering. 8. Stir gently until the mixture thickens and becomes smooth and creamy (if it doesn’t run off the spoon but coats the spoon then it’s ready). 9. Pour carefully into a sterilised jar. Cover with jar lid then let it cool on the bench before refrigeration. 10. Store in the refrigerator and consume within 1-2 weeks. This Mango Torch Ginger curd recipe is courtesy of Lynn Lim in New Zealand. Incidentally, she was born in Sarawak, where these gorgeous produce originated from with sustainable farming. The very exotic Borneo Pink Torch Ginger flower which is used by Lynn for this recipe. Farming sustainably The photos you see above are of our farm in Sarawak. We farm sustainably and only make a maximum of 10kgs of dried Torch Ginger slices. You can use the fresh Torch Ginger flower in your salad or into Penang Assam Laksa or you can try these beautiful recipes (1) Kerabu Bee Hoon by Amazing Grace (2) Nyonya Spicy Torch Ginger flower sauce courtesy of Siew from Melbourne. There are many uses for Mango Torch Ginger curd and it can be incorporated into a variety of desserts, including tarts, muffins, cookies, pancakes, toast, waffles and cupcakes. In February 2023, we visited our factory in Kuching and explored some of our partner's farms. Here's a snapshot of us wearing yellow boots as we venture into the Calamansi farm, which houses over 400 trees. These Calamansi limes, also known as Limau Kasturi, are transformed into pure Calamansi juice for culinary use or cocktails, and our 3-Sour Cordial is truly exceptional. Feel free to reach out to us if you are interested in acquiring these products for yourself or for your cafe/restaurant. In the photo collage there are bamboo trees. Sarawak is well known for its very sweet Sarawak pineapples. We also have a Pandanus farm. Next year, we plan to return to Kuching and visit Sibu, Sarawak to assist with the roselle harvest. Our roselle farm is situated there, practicing pure natural farming without pesticides or synthetic fertilizers. Instead, we use biochar and vermicompost to produce Roselle Powder, Lady in Red - Hibiscus tea, and soon, Roselle Jerky – a healthy vegan snack. Teatime Pairings - Here's a delightful suggestion for you to try! Have a Mango & Torch Ginger Lemon Curd cake with Bamboo Infusion Tea (with Pandan) or Lady in Red - Hibiscus tea. Enjoy! About Lynn - Me, Myself and Lynn: "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion, or perhaps these days it's more like an obsession, for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes, 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensified during my Uni years as a way to destress and as a pain management to regulate my breathing. From there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking, which proved popular amongst friends of different ages and backgrounds. Then work life started after graduating that occupied almost all of my time, but I learnt to steal time here and there to continue with my passion, which gradually, in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse, with all my creations straight out of my head which really rings my bell and ticks all the boxes. ❤ And my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur baker that bakes by feel and can never quite conform to recipes. Trust me, I've tried, I really have, but just keep finding myself completely dissecting the recipe then abandoning it altogether 😂. Needless to say, recipes and I can and will never be BFF! All my creations are through trials and with that, long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." - Lynn Sebastian

What is the difference between Mantao and Buns/Pao ? Mantou, often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. This pillowy steamed bun (Mantou) is like eating a soft cloud. Filled with any savoury ingredients you like and tangy pickled celery, it's unbelievably tasty, like heaven on earth. Or make it sweet with red bean, black sesame or butternut squash which is our recipe contributed by Tina Chua of Tina Chua Termomix with Pandan powder in the Pandan Mantou.. Most commonly prepared steamed and plain, mantou can also be deep fried, dunked in condensed milk, and filled, though today, Chinese mantou are typically unfilled Bao giving you the choice to fill it with either savoury or sweet fillings yourselves. Tina Chua collaborated us for the Taste of Nyonya Workshop in Sydney last November. Tickets sold out very quickly and are you looking to attend the next workshop? Please let us know. Stay tuned for next Nyonya Workshop in September 2024. Pandan Mantao / Steamed Buns recipe courtesy of Tina "I love how I can quickly whip up Mantou (bao) with leftover lotus filling that I wanted to finish up. Since the lotus nut was a pale yellow, I added 2 teaspoons of My Blue Tea pure Pandan Powder to dough recipe and a lovely light green emerged with speckles of Pandan fibre. With ingredients this good and my Thermomix to help, fridge clearout becomes another edible masterpiece to share. This Pandan Mantou is so fragrant. If you are after ingredients for Malaysian cooking, I recommend www.mybluetea.com.au . I get my pure Butterfly Pea powder food colouring and other ingredients here. Do you love cooking? Contact me, Tina Chua about Thermomix demo to see how I use it for my cooking. Tina, is an Independent Themomix consultant for 7+years & owner, love to help homes make yummy healthy food. My Blue Tea's natural plant-based colours and flavours like Pandan, Butterfly Pea, and Dragon fruit are perfect for the upcoming Mooncake festival. Explore our range of Mooncake molds for more options. Stay tuned for our Mooncake demonstration scheduled for September. Pandan Mantou Recipe - some tips. Mantou flour is medium protein. Many Asian grocers carry this specific flour, otherwise it is 90% plain flour 10% corn starch. I used this ratio from Annie Xavier's BBQ pork bao recipe. Pandan Mantao Bao recipe: *130g water *20g sugar *20g oil (light flavour) *1.5 tsp instant yeast *260g Bao flour (240g wheat, 20g corn starch) *1/4 tsp salt *1-2 tspn @my.blue.tea Pandan Powder Method: (1) Add water, sugar oil and yeast mix 2min 37deg speed 1. (2) Add flour and salt, mix 10 sec speed 6, knead 2 min. (3) Shape immediately and let it rise to almost double before steaming with hot water for 8min, Varoma, speed 1. (Leave bao in Varoma for 2min after steaming to maintain fluffy texture) (4) Or if you have Cookidoo, you can use this recipe. (5) Look at this delicious recipe on Cookidoo®: Pandan Mantou Buns with Butternut Squash Soup (TM6 Metric) https://cookidoo.com.au/recipes/recipe/en-AU/r549324 Try our Bamboo + Pandan leaf tea - now comes in loose leaf packs. What's in it: Bamboo leaves contains 70% organic silica, an ingredient known to improve skin elasticity, teeth health, muscle tissue, heart health, nails and hair growth. Pandan leaves have natural antiseptic benefits more on the benefit section on Pandan.

Chef Profile - Chef Josh Josh’s passion for food and social connection is contagious. All you have to do is take a walk with Josh down a trendy Melbourne coffee strip and you’ll watch Josh work his magic, charming every person that he meets. It was from this, that Flavours of Josh was born. Josh wanted to start a business where he could share his recipes with his community and begin connecting everyone through his love of food. Creating accessible, easy, and healthy meals to share with his community is just the beginning. Josh’s dream for Flavours of Josh is to expand into the community, providing catering for weddings and functions, possibly even appearing on TV along guest judges from Master Chef! Josh also hopes to use his platform to connect his community through local events and cooking demonstrations. Watch this space! There will be plenty more from Flavours of Josh. Over the years, Josh’s experience of living in multiple cities around the world has fostered his passion for both community connection and cooking a diverse range cuisine. Josh explains that ‘When I first made dumplings in Hong Kong, that was when I felt inspired to become a cook. I liked how they could all look different and be different flavours. Curried dumplings are my favourite.’ Rewinding back the clocks, you will see Josh's food journey. Joshua was born in 1991 in India. Even as a child he had a passion for food; enjoying Indian style baby food, rice dishes, and soft breads. In 1992 Josh and his family moved to Sydney where he continued his love for Indian foods but was also exposed to a lot of Australian style foods. For most of Josh’s early life he had a vegetarian diet, as he didn’t really enjoy eating meat as much. In 1996 Josh moved to Singapore which exposed him to a lot of Singaporean/Asian food. By then, Josh’s tastes had evolved, and he loved chicken rice, bao buns and hadn’t lost his love for Indian foods. Chef Josh making pandan bao Josh was raised in a home that appreciated the value in home cooking using organic produce and whole foods with a focus on healthy meals. By 2003 Josh and his family returned to Sydney where Josh maintained his love for Asian and Indian cuisine. He loved visiting India where his grandmother would spoil him with delicious breads, rice, and curries. In 2009 Josh was on the move again moving with his family to Hong Kong. As a young man of 17, Josh began living a much more independent lifestyle, which allowed him to explore different style foods and flavours. It was in Hong Kong where he tasted Cantonese, Filipino and Chinese food. Josh loved experimenting with different flavours, but always remained loyal to his Indian heritage and healthy organic meals at home. By 2017 Josh returned to Australia, basing himself with his family in Melbourne. Josh very much sought similar flavours but had developed a much more sophisticated palette. Nowadays, outside of Flavours of Josh Youtube channel, Josh enjoys being a Front of House Employee - working across multiple cafes in Melbourne – CBD, Brighton, St Kilda, Abbotsford and more. He’s completed a Certificate in Hospitality and holds other relevant qualifications. He regularly hosts friends and family for meals and loves holding dinner parties. Check out Chef Josh here: https://www.facebook.com/flavoursofjosh https://www.youtube.com/channel/UC7NOv7Ck-omGxqACXeVobVQ Watch Chef Josh in action! Chef Josh on December 2021 "I have just released my latest recipe, on my Flavours of Josh youtube channel; Cherry Cake. It has been a wonderful year, creating this community and being able to share with you some of my favourite dishes. I can't wait to continue building the Flavours of Josh community in the new year. To celebrate the festive season and welcome in a sweet new year for everyone, here is a sweet treat of a dish!"

Have you tried Nice Creams with Brownie Bars? The term “nice cream” was originally coined to describe the soft serve–like confection made by blending chunks of frozen bananas, and the dense, sweet fruits remain the best for obtaining a custard-like consistency. Freeze whole, peeled, ripe bananas until firm. The riper the bananas, the sweeter the nice cream. Candy said "I’m obsessed with these berry-filled “Nice-cream” brownie bars with dark choc and freeze-dried strawberries topping!! They taste just like berry ice-cream bar but with lots of goodies! Why I love these treats (apart from being delicious ) :- *Vegan, GF & sugar-free *No-bake and easy to make *High-protein + healthy fats *Packed with Supergreens, antioxidants and herbal ingredients for hormonal health" BROWNIE BASE: *1/2 cup almond meal *1/2 cup hemp protein (Hemp Foods Gold) *1/4 cup cocoa (Knowrishwell Lady Love) *1/3 cup peanut butter *1/4 cup syrup (Nirvana Caramel Stevia) *1-2 tbsp plant milk to help binding Optional 1 scoop Phytality Phytoplankton Super Greens Don't forget to explore our first EOFY specials offering significant savings tailored just for you. Dragon Fruit “NICECREAM” *1 medium fresh banana, mashed *1/2 cup yoghurt *3 tspn @my.blue.tea Dragon Fruit Powder *1/2 cup mixed berries (fresh/ frozen) *Optional 1 tbsp Knowrishwell Beauty Nectar Topping: 100g dark chocolate (Peak Chocolate FOCUS), melted with 1 tsp coconut oil + Hemp Seeds (Hemp Foods) + Freeze-dried strawberries (Frisps) Is Dragon Fruit Nice cream good for you? Is nice cream healthy? Yes! Nice cream is made with just bananas and other wholesome ingredients like fruit, nuts, and spices. There is no added sugar or dairy, so it's a great option for those who are looking for a healthier treat. Tips: You may try this recipe with other flavours from our shop ie Roselle Powder, Butterfly Pea Nice Cream and Pandan Nice Cream is absolutely delicious. Get Pandan Nice Cream recipe. All pure Superfood perfect for everyone and vegans no artificial colours nor sugar added. Method: (1) Combine brownie ingredients to for a thick sticky dough, divide into 12 and press into the base of a lined loaf tin. (2) Mash banana in a bowl then add in other ingredients, pour on top of the base. (3) Melt chocolate with oil then drizzle on top, followed by hemp seeds and freeze-dried strawberries. (4) Freeze for 2 hours to set then cut into bars. Store in an airtight container/ ziplock bag in the freezer for up to 2 weeks. Here's an option and recipe, for you if you wish to indulge a little ie try Pandan Coconut Ice cream a delightful treat we've been offering as samples at festivals and local community gatherings. Why is it called "Nice Cream" ? It can also be made using frozen coconut milk, or other frozen fruits like mango, papaya, or strawberries. It's called 'nice' cream because it is considered to be nicer ethically and for your health than traditional ice cream. By adding some Dragon fruit powder into your nice cream gives that beautiful colour and lots of antioxidants called Betacyanins + Vitamin C. Eat Your Colours A food collage crafted by Candy using natural colours and flavours from our store, offering you nutritious treat and vegan options. From top left :- (1) Butterfly Pea Sourdough avocado (2) Protein Balls (3) Coconut Shake Smoothie (4) Roselle Brownie bar (5) Dragon fruit Cheesecake bars (6) Pandan Hot Cross buns - vegan ABOUT CANDY :- Not much as she's private. We know she hails from Hong Kong and is a frontline worker at the hospital. Works very long hours. Love baking, cooking fun foods and our affection for her knows no bounds. Known for her candid nature and love for food, Candy graciously joined us at the Cake Bake & Sweets Show in Sydney in May 2022. Candy has shared many recipes with us amongst are her Pandan with Tofu frosting Cake, Pandanlicious Christmas Pudding tarts, Blue Butterfly noodles and on the right is the Dragon Fruit smoothie garden. For more culinary adventures, do follow Candy's Instagram: @nourishandflourishsyd, and TikTok.

As a young child, we always look forward to the Dragon Boat Festival, which is called 端午节 (Duānwǔ Jié) in Mandarin. This festival is also known as Double Fifth Festival as it is held on the 5th day of the 5th lunar month. That falls on Thursday the 25th of June in 2020. Let's watch how the world celebrates the Dragon Boat Festival. Was it the loud synchronised drumming that mesmerised me or the Nyonya Chang or Peranakan Rice Dumplings we get to eat during the festival, thus the other name, Dumpling Festival. I think it's the food - hands down! But first, a bit of history. The legend, superstitions, and traditions of Dragon Boat Festival or Dumpling Festival Legend has it that the practice of eating chang or 粽子 (Zongzi) as they are known in Chinese, originated from the death of Qu Yuan (c. 340–278 BC), a celebrated poet and minister in the ancient state of Chu, China, during the time of the Warring States period of the Zhou Dynasty. The festival commemorates the death of Qu Yuan who was a cadet member of the Chu royal house, serving in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu was banished for opposing the alliance and even accused of treason. During his exile, Qu Yuan wrote many poetries. Twenty-eight years later, Qin captured Ying, the Chu capital. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River. It is said that the local people, who admired him, raced out in their boats to save him, or at least retrieve his body. This is said to have been the origin of the dragon boat races. When his body could not be found, they dropped balls of sticky rice into the river so that the fish would eat them instead of Qu Yuan's body. This is said to be the origin of zongzi. 粽子 - variations of Zongzhi Rice Dumplings In China, the zongzi is made from glutinous rice filled with different ingredients and wrapped in large bamboo leaves before being steamed or boiled. The stuffing ranges from savoury (e.g. waxed sausages, fat cuts of pork, salted duck egg yolks and mushrooms) in the south to sweet (e.g. mung bean paste and red bean paste) in the north. In Malaysia, the dialect name is "bak chang" and the recipe takes after the Southern-style zongzi as the ancestors of the local Hokkien Chinese hailed from the province of Fujian in South-eastern China. So one can expect mouthwatering bits of pork belly, umami-dense shiitake mushrooms and a rich salted duck egg yolk or two in the bak chang. The Peranakan^ home cooks of yesteryear have replaced this purely savoury stuffing with a more balanced blend of sweet and salty: minced pork, candied winter melon, mushrooms and rempah (spices — the mix usually a secret recipe depending on the family). ^Peranakan – The Peranakans or Peranakan Chinese are a sub-ethnic group defined by their genealogical descent from the first waves of Chinese settlers in the Malay Peninsula and Indonesian Archipelago. Even before you cut open your Nyonya chang, it stands out from the more common bak chang by virtue of its bluish colour. – using Butterfly Pea flower as its natural blue colour. Image below shows the Peranakan kueh, called Pulut Tai-tai. Very pretty in Blue Tea colour and served with coconut jam. Pulut Tai tai recipe is on website blog. Both are available for sale at Sweet Rita Nyonya Kueh, Chatswood. Nonya Zhang Recipe INGREDIENTS 1.5 Kg glutinous rice, soaked for 4 hours and drained well 500 ml thick coconut milk 1 ½ tsp salt 1 tsp @my.blue.tea – Butterfly Pea Powder diluted in water 15 gram Pandan Liquid Extract or Optional *1 tbsp @my.blue.tea – Pandan Powder diluted in water **FILLING A : 5 tbsp oil 150g chopped shallot 50 g chopped garlic 60 g chopped cekur root or sand ginger (scientific name Kaempferia galangal) 2 tbsp ketumbar powder (coriander powder) **B : 8 black mushrooms soaked and cut half 600 gram breast meat, shredded **C : 150g candied winter melon, chopped 100g ground toasted peanut 3 pieces cekur leaf, shreadded **SEASONING : 1 tbsp pepper 1 tsp turmeric powder 1tbsp sugar 1 tsp salt 1 tbsp light soy sauce 1 tbsp dark soy sauce This is the Peranakan variety of the famous bak chang (literally “meat dumpling” in Hokkien), a sticky rice dumpling traditionally eaten during the Duanwu Festival (also known as the Dragon Boat Festival. In this recipe, we have added Pandan to make it aromatic. **WRAPPING About 60 pieces chang/dumpling leaves, 30 pieces hemp string, soaked overnight, washed and drained well. METHOD : (1) Combine soaked glutinous rice, coconut milk and salt. Put into steaming tray and steam for 20 minutes. Remove, mix well and fluff up the rice. Return to heat and continue to steam for another 25 minutes till well cooked. Remove from heat. (2) Separate rice into 2 portions of glutinous rice, each 500 g – Add in Butterfly Pea Powder (or Liquid) and Pandan Powder (or Pandan Liquid) in each part of rice and mix well. Cover the rice and set aside. (3) Heat up and saute filling A till fragrant. Add n filling B and stir-fry till aromatic. Add in seasoning and stir well. Add in filling C, stir well and dish up. (4) Fold 2 pieces chang/dumpling leaves into a cone shape. Spoon ½ tbsp blue glutinous rice and follow by 1 tbsp white glutinous rice. Make a hole in the centre ad stuff in a 1 ½ tbsp filling. Cover the filling with ½ tbsp green glutinous rice. Shape into “chang” dumpling triangle shape and secure with hemp string. Repeat the same method to finish all the ingredients. (5) Steam the Nyonya Chang/Dumpling for 40 minutes. Remove from heat and serve. Note : You may substitute Pandan Liquid Extract with Fragrant Pandan Powder – use 1 tablespoon, dilute in warm water and sieve. And if you won’t mind the “spots” from the fibres of Pandan leaves, which we think it look absolutely gorgeous – you have a choice to not sieve. Enjoy! And we have just launched Pandan Green Tea - comes in 50 grams pack at an introductory price at $9.90. Read about Pandan Green Tea health benefits here and How to make Pandan Green Tea recipes on our @my.blue.tea Page and on our Instagram. To help support our customers and community through this time, you may grab @my.blue.teas Superfood Super Powder and Blue Tea directly from our distributors listed on our website. We are also open to talk to you if you would like to distribute our products in your suburb. Notes :- https://en.wikipedia.org/wiki/Dragon_Boat_Festival https://en.wikipedia.org/wiki/Peranakan http://asiaherbs4u.blogspot.com/2014/10/cekur-kaempferia-galanga.html https://en.wikipedia.org/wiki/Kaempferia_galanga https://www.malaymail.com/news/eat-drink/2016/09/11/malaccan-nyonya-chang-the-taste-of-my-hometown/1200623 https://says.com/my/lifestyle/war-betrayal-suicide-ancient-china-history-bak-chang-s-tragic-origin-story https://www.travelchinaguide.com/essential/holidays/dragon-boat.htm #VEGAN #brewbluetea #apple #butterflypea #bluetea #lemon

How to make Blue Snow Skin Mooncakes or Blue Tea Mooncakes? Mid-Autumn Festival (Moon Festival) is a harvest festival, celebrated in China and other East Asian countries, such as Malaysia, Vietnam and Singapore. It’s always in September or October, on the 8th month and 15th day of the Chinese lunar calendar. In 2019, it's September 13th (Monday). Also called the Moon Festival or Mooncake Festival, it is celebrated when the moon is believed to be the biggest and fullest, and mooncake is the main most characteristic festival food. Mid-Autumn Festival is the second most important festival in China and Chinese after Chinese New Year. To the Chinese, the festival means family reunion and harmony. It is celebrated when the moon is full, and Chinese people believe a full moon is a symbol of reunion, harmony, and happiness. The Origins and History of China’s Mid-Autumn Festival The early form of the Mid-Autumn Festival was derived from the custom of moon worship during the Zhou Dynasty over 3,000 years ago. In ancient China, most emperors worshipped the moon annually. Then the custom was accepted by the masses and became more and more popular over time. You can read all about the History and Legends of the Mooncake Festival follow the link at the bottom reference. Also, do check out the Moon Festival celebration in Cabramatta, NSW as its a big celebration annually. Here's a recipe for you to make Blue Snow Skin Mooncakes at home using Blue Ocean, Butterfly Pea Extract - saves you loads of time from making your own blue colouring using the flowers. Recipe makes a 10 Blue Snowskin Mooncakes INGREDIENTS for LOTUS Paste Filling #A : * 300 grams lotus seeds - washed and drained * 750 ml water * 1 tsp alkaline water * Salted egg yolks (optional) #B * 160 gram malt syrup * 230 gram sugar * 200ml oil #C * 50 gram @my.blue.tea Pandan Extract Liquid / 1 tbsp Pandan Powder (diluted in some water) * 1/2 tspn @my.blue.tea Butterfly Pea Powder diluted in some warm water **SKIN * 140 gram Gao Fen / cooked glutinous rice flour * 160 gram icing sugar * 100 ml cold boilded water * 40 gram shortening * 1/2 tspn @my.blue.tea Butterfly Pea powder diluted in some water Some cooked glutinous rice flour, for coating METHOD : LOTUS PASTE FILLING (1) Bring lotus seeds to cook in boiling water till boiled. Add in alkaline water and continue to cook till the skin can easily be removed. Wash the lotus seeds and remove all the skin. Soak lotus seeks in running water for about 30 minutes to get ride of the any alkaline water smell. Drain well. (2) Bring lotus seeds to boil in 750ml water till soft. Transfer lotus seeds with water into a blender while it is still hot. Blend into puree. (3) Pour lotus seed puree into a wok, add in #B and stir-fry till thick. Add in #C and stir-fry into a thick paste. Dish up and leave to cool. Divide into 10 portions, wrap in salted egg yolk and shape into a ball. METHOD : MOONCAKE SKIN (4) Mix Gao Fen / cooked glutinous rice flour and icing sugar, add in water and shorterning and mix into a smooth dough. Divide into 2 portions, mix one portion with Blue Ocean, Butterfly Pea Flower Extract, leave another portion in white. Divde each portion into 10 parts evenly. (5) Stick 1 part of blue dough with 1 part of which together and shape into a ball (6) Flatten the blue white dough and wrap in filling. Dust with a little Gao Fen and press into the prepared mooncake mould. Knock out the mooncake, it is best to serve after chilling in the fridge. (7) Serve Blue Snowskin Mooncake with Blue Goddess Tie Guan Yin Oolong Tea. Blue Tea - the colour is brilliant Also your source of natural alkaline water. Below is another Mooncake version - The Thousand Layer Mooncake using Roselle Powder, Butterfly Pea Powder and Pandan Powder by Lini Karina Sung References : https://www.chinahighlights.com/festivals/mid-autumn-festival.htm https://www.chinahighlights.com/festivals/mid-autumn-festival-history-origin.htm https://whatson.cityofsydney.nsw.gov.au/events/moon-festival-celebration #Pandan #VEGAN #ButterflyPeaPowder #mooncake #MooncakeFestival #ButterflyPeaExtract