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What is everyone drinking this Hot Summer? Drinking hot tea when it’s blazing outside is a hard sell, so what are the cooler alternatives? Hydration is important when it’s hot but if you’re after something more fun than water, tea is the answer. And we have some of the best ideas below! Cold Comfort Tea - DIY Iced Tea You can also make your own iced tea. Two popular methods are hot brew, where you steep the tea as usual and then cool it either in the fridge or by diluting it with ice, and cold brew, where you add leaves to cold water and let it steep in the fridge. Flavour changes with temperature so most iced tea is made with a higher tea to water ratio for more oomph (try 2g per 100ml); cold brew tea is best steeped for at least two hours – usually overnight – to maximise flavour. Forget bubbly, go bubble tea Invented in Taiwan in the 1980s, bubble tea has shaken up (‘scuse the pun) the high streets of metropolitan Australia over the past decade. Walk down any suburban shopping strip and you’ll likely encounter a handful of different brands. For those uninitiated, classic bubble tea is a cold comfort tea, with or without milk, with flavouring, ice and topping. The ‘bubble’ in ‘bubble tea’ comes from the mixing of these elements – the server will usually shake it for you before handing it over, forming bubbles. Toppings are optional and include tapioca pearls, different sorts of jelly, custard, sago or aloe pieces. You can generally choose your sugar and ice level. A lot of places use syrups or powders for the ‘tea’ component, so if you want more tea for your buck, it’s worth looking for freshly cold brewed options. You can also explore alternative milk tea creations from our latte powders range. Or you can try Butterfly Pea Bubble Tea or Jurassic Boba Milk tea with Butterfly Pea flowers. Get this awesome Jurassic boba recipe on our YouTube or Instagram. Cold Comfort with PANDAN TEA Or for those new to PANDAN and would love to try it as a "tea" instead of desserts here are the Top 10 Benefits of PANDAN Leaf tea as your cold comfort tea or some may like it hot - new fragrant Pandan leaf tea is now available so SHOP here @ https://www.mybluetea.com.au/product.../pandan-green-tea-50g (1) Lowering high blood pressure; (2) Help with rheumatism; (3) Overcoming the sore & body aches; (4) Assists in restoring weak nerve; (5) Increase your appetite so that your body is not lack of energy; (6) Stress reliever and anti depression; (7) Assist in overcoming impotence; (8) Has anti-bacterial properties and also anti-fungal for the skin; (9) Overcoming constipation; (10) Helps with Stomach cramps . Here are 3 easy & healthy Pandan tea combos to help quench your thirst and to stay hydrated. From left :- (1) Pandan Orange Mojito (2) Pandan Tea with lemongrass and ginger + sweetener of your choice (optional) (3) Pandan + Lemon + Soda water + a pinch of salt NEW & Trending in Taiwan & China Or marry Bubble Tea with Pudding Eaze - Toppings include “pudding” with our instant Pudding Eaze, a coconut inspired dessert base. 2 Pudding Eaze + Bubble Tea recipes coming up so stay tuned. (1) Blue Butterfly Pudding with blueberries + rambutans in Butterfly Pea milk tea and (2) Milo Pudding + Black Boba with Cocoa powder Bubble tea or on top of Coconut Pudding Cold Comfort with Coconut Shake Or take a step further with an "Ice blended Coconut Shake with or without toppings" and there are a few recipes on our various social media handles below which can help you to start practicing and enjoy in the comfort of your own home using our DIY Coconut Shake Homekit. SUSBCRIBE & follow us on : WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: TIK TOK: https://www.tiktok.com/@alexx_blue_tea What’s your favourite tea to drink in summer? Reference :- AustTeaCulture

Enter the Dragon 2024 - Eat your Zodiac Kuih first Is Dragon the luckiest Chinese zodiac? There are typically marked spikes in the birth rates of countries that use the Chinese zodiac or places with substantial Overseas Chinese populations during the year of the Dragon because such "Dragon babies" are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes. Chatswood - Year of the Dragon Festival Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there in Chatswood CBD on Saturday, 10.00am to 8.00pm, 3rd February 2024. The most difficult Kuih in this case a cake, to make a "Thousand Layered Cake" known as "Kek Lapis Sarawak" and it's been bestowed to the mighty Dragons for the theme Kuih for every zodiac this Lunar New Year 2024. Enter the Dragon! There were 1,500 drone dragons that danced in the Shenzhen sky - Around 1,500 drones lit up the night sky over the Chinese city of Shenzhen on 22 June 2023, with imagery of a flying dragon to mark the start of the country’s Dragon Boat Festival. The personality traits of people born in the year of the dragon are: charismatic, intelligent, confident, powerful and they are naturally lucky and gifted. In everything that they do, they tend to do it to the best of their ability with high standards. References: "Dragon zodiac". Let's continue with our Kuih for every Zodiac this Lunar New Year Enter the Dragon with this delectable Thousand Layered Cake also known as "Sarawak Kek Lapis. The Sarawak layer cake has its origin in the form of layer cake with various spices found in Indonesia called lapis legit or kek lapis Betawi (Betawi refers to Batavia, the old name of Jakarta). This spiced Betawi cake is thought to have been derived from a form of European spit cake, which was made by the wives of Dutch administrators in Batavia during the colonial period and served during evening tea. It is believed that this type of spiced layer cake was introduced to Sarawak in the 1970s and 1980s by Betawis from Jakarta. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake being introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s, later modern designs to the traditional layer cake, along with new flavours were introduced. Kuih Kapit or Love Letters and Sweet Rita Nyonya Kueh has "blue butterfly it" - Kueh Kapit is for those born in the Year of the Dog. Out of all the Lunar New Year goodies, the love letter is one of the most poetic. Back in the day, these romantic pastries were often used by lovers to relay messages of affection and the consumption of the pastry would mean that the message is taken to heart. Also known as kuih kapit, they are rumoured to have served as a means of communication for lovers in the past. Eating the heartfelt message was also seen as a sign that the lover's words were taken to heart. The message's edible quality ensured the absence of proof. As the story goes, these letters were rolled into the wafers as a way for secret lovers to communicate in the past. Consuming the wafers also represents the idea that the lover’s words were taken to heart. Kuih Rose or Kueh Loyang or simply "Honeycomb Cookies" for those born in the year of Monkey. Now that we know how the names and what it means, let’s look at the other names that kuih rose is known as in Singapore, Malaysia, Indonesia and Brunei. In Hong Kong, they called it 糖环 or literally translated as sugar rings. kuih loyang – because it uses a mould which is called loyang in Malay and Indonesian. kembang goyang in Indonesia, because we shake the mould (goyang) to release the cookie, which resembles a flower (kembang). Fyi, bunga is another name for flower. kuih goyang – reason above flower cookies beehive cookies – as the pattern resembles the pattern on a beehive A basket of Kuih Rose by @minmay kitchen and "Beautiful colour and flavour mix from @my.blue.tea They are blue pea, rosella, dragonfruit and Pandan. I just used a bit of the food colouring to achieve my desired colour palette. It's like making art with food" Calling all Kuih lovers and bakers There is Kuih for all seasons and occasions and there is Kuih kuih for every zodiac only the last 2 zodiacs posed a bit of a challenge........ ie "Ribbon Cookie" for the Goats and "Teng Teng Kacang" for the Roosters. How about your call ie which of our products would you like to use to create these two Kueh Kuih or Cookies? Send us the recipe and photos and we will send you a hundred (AUD$100.00) worth of MyBlueTea products for each recipe. Please email your interest to participate to Amy at info@mybluetea.com.au - maximum 3 passionate cooks and recipe developers. And, don't forget some of the savoury food that we have shared ie all auspicious food to eat during the Lunar New Year. From left all must-have auspicious food by @ipohgirl is this beautiful Blue Butterfly Dumplings - read about dumplings in the Long-life previous blog. (2) Prawns is "Har Har Siew" and this new recipe, Roselle Sweet Sour Prawns will be published soon. (3) Long-life noodles are a must during Lunar New Year and here's our version of Singapore Sing Chow Mai with Sambal Tumis by @grazialim and (4) "Har Har Siew" - Spicy Buttered Prawns with Meat Curry base powder by Imelia @mel.s_food

What's your favourite Kueh/Cake and let's see if we have the recipe for you? What an amazing "Kuih Chart" and we might have quite a few Kuih-muih ie Asian steamed cake recipes that you will need to use our natural plant-based colours and flavours to create and let's start with Nian Gao and we have Pandan'd it - Eat Kuih first Kuih for every Zodiac this Lunar New Year 2024 we kick off with - those born in the Year of the Ox - Nian Gao is your Kueh. In Chinese, the name of the glutinous rice cake sounds like "getting higher year by year" - “年年高 (niánnián gāo /nyen-nyen gaoww/)- lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one´s studies, promotions at work, the more prosperous your business will be etc." . The main ingredients of niangao are sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves. Pandan is optional and recommended as the flavour and fragrance are out of this world. . Kuih for every Zodiac in the Lunar New Year Purple Sweet Potato Angku by Catherine Ang and perfect colour for those born in the year of Snake. "The use of Ang Koo is usually associated with the worship of Chinese deities, particularly the Jade Emperor. Ang Koo also features prominently in the Baby's Full Moon Celebration (Muah Goay), an offering made by parents after their newborn child has passed a full month of age. The Baby's Full Moon is a thanksgiving celebration to the gods for giving them the child. It is also a proclamation to friends, relatives, as well as to the deities and long-departed ancestors, that a new member has been added to the household. Very lucky the Horse zodiac - they get to savour Kueh Bangkit and we've got them made by Catherine Ang who gave us Pandan Bangkit and Dragonfruit Bangkit. Like most Nonya dishes, the Kueh Bangkit is one fastidious cookie to crumble. Meaning "to rise," the name was derived from how the cookies would rise during the baking process. Perfect for the Lunar New Year. Kuih Bangkit with Pandan, Dragonfruit and Coconut flavours by the amazing Catherine Ang. Yes, we will be at the Chatswood Year of the Dragon Festival on Saturday, 3 February 2024. Watch our for My Blue Tea and our Coconut Shake flags at the event. Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there............. Kueh Baulu for those born in the year of the Rat. Kuih Bahulu is usually referred to as the Nyonya version of Madeleines. It is either shaped as a scallop, a cermai fruit, or a fish which represents abundance. In the past, these miniature traditional cakes were hard to cook over hot charcoal, so since then, it has been regarded as a precious snack for CNY. So, let's make Fish shape Kueh Baulu as Fish (pronounced as 'yu' in Chinese) signifies abundance, and is a sign of prosperity. For the Rabbit zodiac, we give you "Peanuts" an auspicious ingredient to create this Kuih for those born with this zodiac sign. Peanuts, also named "longevity nuts", symbolize vitality, longevity, riches, and honour. As a Chinese New Year snack, peanuts are always served unshelled. There are many ways to cook peanuts, such as boiling them with water or salt water and stir-frying them. We have for the outgoing Rabbit year friends Sambal Peanut cookies using our Sambal Tumis and Nasi Lemak premix. Pineapples are called “ong lai” in Hokkien and Cantonese, which translates to “fortune come,” hence their popularity during the Lunar celebrations. It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolises good fortune and luck. We have Chef Catherine Teo with Purple Sweet Potato-based Pineapple tarts. They not only look pretty they're yummy too. Purple and silver are good colours for the Lunar New Year as it's called "Ngan Chee" - money or prosperity. The 12 Zodiac signs in the Lunar Calendar Chinese New Year 2024 is a Year of the Dragon, more specifically, Wood Dragon, starting from February 10th, 2024, and lasting until January 28th, 2025. Huat Kueh is for the Tigers - maybe to tame the Tiger zodiac people with something sweet. 𝗛𝘂𝗮𝘁 𝗸𝘂𝗲𝗵 is a traditional Southern Chinese steamed glutinous rice flour cake used for prayer offerings and also as a gift to family & friends and for the Chinese New Year. “Huat” means “to grow” in Hokkien/Fujianese dialect, but it also sounds like “to prosper”, hence the auspiciousness attached to 𝗵𝘂𝗮𝘁 𝗸𝘂𝗲𝗵. We have Pandan'd or rather Chef Merv in Singapore has PANDAN'd the Huat Kueh and when you make this cake, you must be cheerful and happy. If you are in doubt, frustrated or angry with someone, the Huat Kueh will not "Huat". Don't forget to check out our previous blogs on savoury auspicious food to eat during the 15 days of the Lunar New Year.

How to make the yummiest Margarita this Christmas with Coconut ? 2 sleeps to Christmas and here's a brand new Christmas cocktail recipe for you to chill in this very hot summer and for those who have bought our Coconut Shake. Coconut Shake powder (now comes in 100 grams pack) and also our regular 1 kg for food service i.e. cafes and restaurants. And for our overseas friends, do not fear as we have a section for DIY Coconut Shake bundle with accessories such as our portable blender, thermos and toppings which we can ship worldwide. Christmas cocktails come in a great variety of styles. From fruity martinis to comforting drinks with seasonal accents, there is a fantastic cocktail that's sure to put anyone in the festive spirit and impress all of your holiday guests, but this is a first "frozen" Coconut shake cocktail ever! Frozen Coconut Shake Margarita Serves 3 Ingredients: *60 ml Reposado Tequila *60 ml Licor 43 or Vanilla Liqueur *60-80grams @my.blue.tea Coconut Shake Powder *15 ml Lime Juice *225 grams ice cubes *Toasted coated to coat the rim of glass *Mint & Rosemary to garnish Method: 1) Combine ingredients in MBT Portable Blender. 2) Whizz away for about 1 min. 3) Pour into a coupe or margarita glass. 4) Garnish with toasted shredded coconut & dehydrated lime wheel and mint leaves. Stay tuned for another beautiful festive drink - frozen Blue Butterfly Rum + Coconut Shake! Look at the colour. It's gorgeous! Did you know we now have Butterfly Pea tea in our largest bag at 300 grams? According to various studies, Butterfly Pea tea is packed with anthocyanins and is good for your immune system. Anthocyanins i.e. antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. It's also a lot more fun with a rainbow of colours in your tea, cooking and baking! Health can have a touch of fun too. It is good to have a balance and moderation in everything.

Have a Pandanamas Christmas. Here's a Versatile Pandan Christmas Cake and Pandan Gin Recipe. Learn this trick, replace your Vanilla with Pandan - a better healthy fragrance tending everywhere! Wherever you find Vanilla being used, guess what? You can replace that with PANDAN. Pandan is so flexible. You can use it in your baking, cooking savoury food and in cocktails! More and more cooks are now adding Pandan to savoury food, such as Pandan Chicken curry or Braised Pandan drumsticks. Our friends have tried Pandan in cocktails such as Pandan Gin and Pandan Beer and as shared previously on our social channels, they turn out brilliant! Now for the Pandan Christmas Cake - Pandanamas This recipe is from our Kiwi brand ambassador, Lynn. Pandanamas has all the ingredients like nuts and fruits which are perfect for Christmas. PANDANAMAS RECIPE Serves 6-8 persons Ingredients :- *250g Butter *2             Eggs *3/4 cup  Almond milk *1 tspn     Ground cinnamon *1 tspn    Ground nutmeg *1 tspn      Vanilla essence *3/4 C      @my.blue.tea Toasted Coconut Chips (optiona Toasted desiccated coconut) *3/4 C      Sultanas *2 C          Candied citrus peels (shop bought or homemade) *3/4 C      Dried cranberries *3/4 C      Glazed cherries *1/2 C      Slivered almonds *1/3 C      Honey *1 C          Castor sugar *2 1/2 cup Self raising flour *2 Tbsp    @my.blue.tea Pandan powder *handful Mint leaves You have a choice to enjoy Pandanamas cake with our new Pandan Tea or with our Pandan Gin recipe below. Method :- 1. Pre - heat oven to 170°C fan bake. 2. Melt butter in a large mixing bowl either on the stove on low heat or simply place inside the preheating oven (which ever way suits best). 3. Toast dessicated coconut and sift flour whilst butter is melting. 4. Once butter melted, stir in the castor sugar and the honey to dissolve then add in the vanilla essence, sultanas, candied fruit peels, dried cranberries, glazed cherries, toasted coconut, slivered almonds, pandan powder, ground nutmeg and cinnamon then let the mixture sit and soaked up some flavour and moisture for about 30 minutes. 5. You can prepare your 26cm spring form cake tin in 2 different ways: 1) simply cut baking paper/parchment paper to fit the shape and size of your cake tin or 2) grease base and sides with margarine then coat with a thin layer of flour base and sides also - remove all excess flour. 6. Now add almond milk onto the mixture and mix well then beat eggs in one at a time and lastly mix the flour in - half first until mix through then the other half and mix thoroughly. 7. Then turn cake batter into cake tin prepared earlier, don't bang filled cake tin on bench or sides to even out batter in the tin but instead use a spatula to spread (banging filled cake tin on bench or sides will remove the aeration necessary for the cake to raise in the oven). 8. Bake for approx. 45 minutes to an hour then reduced heat to 150°C for another 15 to 20 minutes depending on your oven. Use a skewer to check if need be for readiness. 9. Don't release the catch on your cake tin until cake has cooled and will hold its shape. PANDAN GIN RECIPE For this festive season you might like to try this new recipe PANDAN GIN cocktail. Watch video for the full recipe. We recommend to use Pandan Liquid extract for a quick cocktail or you will need to make simple syrup using Pandan Powder + sugar + water. And if you know of any Distillery or Brewery who would like to add a new flavour to their GIN range Or Pandan Beer - please help fill up this Trade Enquiry form. Or if your are a private home brewer talk to us --> info@mybluetea.com.au 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 more like 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 intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens 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 tick 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 dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! 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 🙌." by: Lynn Sebastian You might like to follow Lynn via her Instagram ie the nutty food chemist below are some nutty creations by Lynn. From left you will find and so many more recipes to be published over time. . Roll over Shrek Cinnamon rolls using Dragonfruit Powder Rendang Lavosh Crackers which is really yummy with dipping sauce or as is.

White Christmas with this delicious Pandan Coconut Cake and sprinkle with Hawaiian Toasted Coconut Chips definitely for Coconut Lovers Can you believe it's less than 100 days to Christmas and we've got this recipe for you giving you plenty of time to try it before Christmas. We also have Karen @penanggirlinmelbourne who made this Pandan Gingerman shared with us 3 weeks ago. Stay tuned for the recipe. Pandan Coconut Cake Ingredients:- *6 eggs yolks (about 60gm each) *70g corn oil *100g plain sifted flour *Pinch of salt *2 tsp @my.blue.tea Pandan liquid extract *1 tsp @my.blue.tea Pandan Powder *2 packs x 25g Coconut Milk (MBT DCM Coconut Milk Powder (50g+30g water) *1pkt @MBT DCM Coconut Milk Powder 25g (Optional) *6 eggs whites *100g sugar Frosting:- *1 cup whipping cream + 1pkt/25g @my.blue.tea DCM Coconut Milk Powder *30gm Icing sugar *Whipped frosting till firm peaks) Topping:- (optional but recommended) *1 big tbsp Coconut Chips (sprinkle on top and in between the layers of cake) Decoration:- *Fresh shredded Coconut + pinch of salt and steam for 5 minutes. *Cool at room temperature. *Line the base of a 7″ round pan. *Do not grease the sides of the pan. *Optional Toppings & Ingredients suggestions below Method:- Prepare Coconut Milk – MBT - DCM Coconut Milk Powder 50g with 30g water, shake and leave on countertop for up to 2 hours or in the fridge overnight before use. Mix Oil with flour & 1 pkt MBT- DCM Coconut Milk Powder 25g (Optional) and stir with a whisk until smooth. Add in the Coconut milk (Item 1) and Pandan powder & Pandan Liquid extract and stir to combine. At this stage, the batter will become thick and lumpy. Add in egg yolks and whisk with a hand whisk until the batter is smooth and runny again. Set aside. Beat the egg whites until foamy then gradually add sugar, beat until firm peaks form. Add 1/3 of the meringue into the yolk batter and use the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, and whisk again. Then use a spatula to scoop the batter from the bottom and fold on to the batter to make sure all are combined and no more yolk batter can be seen. Be gentle and do not over-mix. Pour into prepared pan and bake in the water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top. Remove from oven and leave it for a couple of minutes before unmoulding Frost & decorate with fresh shredded coconut (I steamed the fresh coconut with salt for 5 minutes used at room temperature. Have you check out our DIY Coconut Shake Homekit? We have 4 bundles and a whole lot of specials if you get anyone of the bundle :- (1) Just Coconuts basic Homekit (2) Pandan Ice Kacang Homekit (3) Blue Beauty (4) Nutz over Coconut Nuts Amazing creations ie Coconut Shake Boba (without toppings), Smoothies, Juice, Frappe, cakes, doughnuts.......... etc. Show us your creations. For this Pandan Coconut Cake you can combine it with other ingredients such as Cooked Red bean with the Palm Sugar or if you like you can swap shredded coconut. If you dare you can add some of our Cooked Black Boba on top of this yummy Pandan Coconut Cake. Be creative and get some of our toppings for your Coconut Shakes, ice cream, gelatos, bubble tea and baking. Tips: Hawaiian Toasted Coconut Chips are also yummy on Rendang (used as "kerisik")

Have a last minute Christmas gathering and would like to whip out an amazing dessert for your friends and family? Look NO further we've got your covered with this easy peasy yummy pudding base - a coconut inspired dessert ie Pudding Eaze. Pandan Christmas Pudding Recipe (makes about 12 pcs) Ingredients for Cooking Pudding *100g @my.blue.tea Pudding Eaze *150 ml Hot water (-90 C) *1 tbsp @my.blue.tea Pandan Powder *10-12 Pastry tart shells (store bought) Serving Instructions 1. Add Coconut Pudding Base to hot water and stir evenly. 2. Add Pandan Powder and whisk a bit more until it mixes well. 3. Pour the pudding mix into the pastry tart shells while still hot/warm. 4. Let it cool, then chill in the refrigerator and viola serve. Tips (1) Adjust water to your requirement as some may like it softer ie the instructions call for 345 ml hot water but Candy only use about 150ml to have a firmer pudding or tart. (2) Candy said it took about 2 hours in the fridge for it to set. Whereas the Pumpkin Pudding by Vyen took about 15 mins to set quickly - about 345ml water was used. (3) You may use Pandan Liquid extract for this recipe. Vegan Series by Candy Here are some vegan creations by Candy. From left: Roselle bites, Pandan Smoothie, Dragonfruit Chocolate bowl, Rainbow Donuts with Pandan, Dragonfruit + Blue Butterfly and Pandan Chocolate bites and we think these are all perfect as Christmas bites. Good to know Pandan cake with tofu frosting - did you know you can use Tofu to make your cake frosting? Try these natural flavours for a more exciting frosting. About Candy Here's Candy delighting in her exquisite Blue Noodles! 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. She even shared her Tofu Cake recipe with us. For more culinary adventures, check out Candy's Instagram: @nourishandflourishsyd, and TikTok.

No added sugar 'Madeleine' by Chef Gunawan The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes located in the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Here's a healthy Madeleine by Chef Gunawan with NO added sugar using our Dragon fruit or Pitaya powder, as we've just had World Diabetes Day held yearly on the 14th November. The primary global awareness campaign focuses on diabetes mellitus with a different theme each year. World Diabetes Day is an opportunity to raise awareness about the impact of diabetes on the health of people and to highlight the opportunities to strengthen the prevention, diagnosis, and treatment of diabetes. Dry ingredient: *60g flour *25g cornstarch *50g Lakanto Classic *4g Baking Powder *5g-10g @my.blue.tea Red Dragon fruit Powder Meet Chef Gunawan with healthy Dragon fruit Madeleine & more 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. Chef Gunawan is generous and loves to share his healthy recipes. You might also like to try his Durian Bombe Alaska recipe and read about Chef Gunawan as he currently teaches baking online. You can also like and follow Chef Gunawan via his Instagram @awi_wu. Wet Ingredients: *60g Lakanto Golden Malt Flavoured syrup *35g @my.blue.tea Coconut milk powder *75g melted butter Method: (1) Pre heat oven at 170°c (2) In a bowl, Mix all dry ingredient together. (3) In another bowl mix all wet ingredient together, then pour into dry mix, then mix well. (4) Chill in the fridge for about 30 mins, (5) Then scoop the batter onto Madeleine tray. (6) Bake for 15 minutes. Cool & serve Why Dragon fruit Madeleine ? Dragon fruit was chosen not just for it's pretty pink colour but did you know that dragon fruit has numerous health benefits such as :- High in antioxidants such as flavonoids, phenolic acid, betacyanin Naturally fat-free High in fibre Helps in digestion Contains prebiotics that feed the healthy probiotics in the gut Strengthen immune system Helps stabilise blood sugar Great for skin May boost iron levels High in magnesium Tips:- You can also create various Madeleine flavours with our products ie Pandan Madeleine, Butterfly Pea, Purple Sweet Potato and Jackfruit. Something exotic that you won't see much in the marketplace. Dragon fruit Madeleine in the baking pan prior cooking. And do enjoy the final mini sponge cake along with a warm cup of Butterfly Pea tea with Chef. Butterfly Pea tea was chosen to pair with this mini sponge cake because it may help with managing blood sugar as per our previous blog and for World Diabetes Day - "A healthy drink with proven benefits for diabetes, cancer, oxidative stress" - from a doctor's point of view, our beautiful Butterfly Pea tea is a great boost to health!

The proof of the pudding is in the eating! Who loves pudding or jelly but does not have time to make it? Well, your prayers have just been answered, for this Christmas and Lunar New Year not to mention the very, very hot El Niño period (which is likely to be so for the next year or two). Meet our latest addition to My Blue Tea's family of treats - Pudding Eaze, a 3-step pudding that is a coconut-inspired dessert with NO cooking involved! - Gluten-Free - Prepare in less than 10 mins - Add hot water - Add flavours + toppings (optional) Whip up an impressive variety of comforting desserts with minimum fuss for that elegant dinner party, family meal or just to treat yourself! Choose from super simple sponge puddings to brownies, tarts and more! What is a pudding? Puddings are typically served as a dessert or it can also be a savoury (salty or spicy) dish served as part of the main meal. In the United Kingdom, puddings are synonymous with desserts. They can be boiled puddings, steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies. In certain Commonwealth countries, these desserts are referred to as custards (or curds) when thickened with eggs, blancmange when thickened with starch, and jelly when made with gelatin. The term "pudding" can also encompass other dishes like bread pudding and rice pudding, which typically have British origins. My Blue Tea's Coconut Family BUT today we will only concentrate on My Blue Tea's instant easy COCONUT-based pudding from our Coconut division. You will now find several coconut-based products on our online store or selected retailers:- (1) Dehydrated Coconut milk powder - great for camping, and caravanning and you don't need to tip out when there's excess. Just put it in an airtight container. (2) Nasi Lemak Premix - fragrant coconut rice. (3) Coconut Shake - an ice-blended smoothie, frappe or finely shaved ice. (4) Pudding Eaze - coconut-based (5) Coconut Water powder Pudding Eaze is really easy! Be the Master of your own Pudding or call it Pannacotta, depending on how you plate, create and execute it. Time to get deliciously artistic! Pudding Eaze is so easy, even kids can make puddings in just three steps! Okay, four steps if you add extra flavours or fruits and toppings, especially black Boba......... Step 1 - Add Add ingredients into measured hot water (>90C) Step 2 - Whisk Add Pudding Eaze and whisk well. Step 3 - Refrigerate Pour into mould and cool before refrigerating. Ready to be served. Pudding Eaze ideas with Kueh-Kueh *Pudding Talam Pandan instant *Coconut Red Bean Pudding instant *Pudding Talam Pumpkin Coconut *Pudding Talam Pandan Red bean (layered) *Pudding Kosui Palm Sugar with grated coconut in teacups You can now "pudding" your favourite kueh! Say goodbye to time-laboured steaming! Or wow your friends this Christmas and Lunar New Year with instant Pannacotta with the option to choose flavours and colours from our store. Add toppings such as black and white boba (children love these!) or red bean, coconut jelly and the newest yummy Toasted Hawaiian Coconut Chips. Or create your own with Sesame Seed Pudding, Chocolate Pudding Pie with Banana, Coconut Pudding with Caramel Sauce or drizzle with Palm Sugar or even Creme Brûlée pudding. The choices are endless! If this is making your taste buds dance then stay tuned! We will be pumping out more recipes and get ready for our next blog which is going to showcase TWO recipes! In the meantime, enjoy some Blue Tea, Jasmine Green Tea and Roselle Red Tea or Purple Tea by adding lemons or white wine to your Blue Tea. Drink all colours of the rainbow! Stay well hydrated these hot summer months!

Bonus second recipe - Black Sesame Seed Pudding ...and maybe an extra-bonus third recipe (because we can!!) - Coconut Sago Pudding with Pandan You are going to want to get your hands on this yummy and easy no-fuss coconut pudding base that is so delightful and versatile - meet our very own Pudding Eaze! “There’s nothing this Puddin’ enjoys more than offering slices of himself to strangers.” - The Magic Pudding, Norman Lindsay Black Sesame Coconut Pudding (makes 2 cups) Ingredients: *8 g - Black sesame powder *32 g - @my.blue.tea Pudding Eaze powder *130 ml - Hot water Method: (1) Add Pudding Eaze powder to hot water and stir evenly with a whisk. (2) Add Black Sesame powder and mix until homogeneous. (3) Pour into the mould of your choice while still hot. (4) Chill and serve. Coconut Pudding with Palm Sugar or Honey or Caramel Sauce (makes 2 cups) Ingredients: *15 g - Palm sugar *30 g - @my.blue.tea Pudding Eaze powder *130 ml - Hot water Method: (1) Add @my.blue.tea Pudding Eaze powder to hot water and stir evenly with a whisk. (2) Add palm sugar and mix until homogeneous. OR optional to drizzle the palm sugar over the coconut pudding once it sets. (3) Pour into mould of your choice while still hot. (4) Chill and serve. Tips: (1) You can now find in Asian grocery shops an instant palm sugar/Gula Melaka in the usual "honey bottle dispenser" which you can drizzle over your coconut pudding and adjust the sweetness according to your preferences. (2) Store-bought caramel sauce is also an option. “It’s a Magic Pudding” Pandan Sago Coconut Pudding (makes 2 cups) Ingredients: *8 g - Sago *40 g - @my.blue.tea Pudding Eaze powder *1 tspn - @my.blue.tea Pandan Liquid Extract *140 ml - Hot water Method: (1) Soak sago seeds in cold water and let them expand till translucent. Drain. (2) Add Pudding Eaze powder to hot water and stir evenly with a whisk. (3) Add Pandan Liquid Extract and Sago and mix until homogeneous. (4) Pour into the mould of your choice while still hot. (4) Chill and serve. Tips: (1) Cover and soak the sago for 1 hour and 30 minutes. Once boiling, turn off the heat, cover the pot with a lid, and let the sago soak for one and a half hours. When boiling the sago, stir it occasionally with your slotted spoon to prevent it from sticking to the bottom of the pot. (2) You may swap Pandan Liquid extract for 1/4 tspn of Butterfly Pea Powder so it will look like Blue Jewels - and it's called "Blue Pea Coconut Sago Pudding". Pudding Eaze by My Blue Tea Get your healthy Pudding at our Introductory Special Price! 1 pack x 100 grams - $7.90 Per 100grams makes 5 servings = $1.60/serve or try this bundle 5 x 100 grams - $29.90 average to about $1.10/serve Gluten-free Saves time - it's instant! Healthy... and delicious to boot! Add flavours and get creative! You can eat Pudding "Kueh" every day, at probably half the calories of a typical kueh! Create Coconut Pannacotta and any flavours you like! We have Food Service size packs if you own a Cafe, Restaurant, Bakery or Dessert shop and any related business - please fill up the Trade/Wholesale Enquiry form. Don't forget to enjoy your pudding with some of our lovely and healthy teas! Our Butterfly Pea flower tea and herbal teas do not contain caffeine, so you can relax and swoon into a delicious sleep!

As Løng As There are PASTA NOODLES, I'm Happy👌 by Chef Popo Beautiful and natural plant-based Blue Pasta by our amazing Chef Bel and all NEW Butterfly Pea Powder and flower NEW stocks just arrived. --> Order yours Recipe for Blue Pea @my.blue.tea pasta: Ingredients *100g organic plain flour *1tsp @my.blue.tea blue pea powder. *2 egg whites (omitted egg yokes just so the colour is not compromised) * Pinch of salt Method:- (1) Combine all ingredients to form a dough. Add more flour if the dough is too soft. Knead for about 5 mins. Wrap in cling wrap + leave in the fridge for about 20-30 mins. (2) Take the dough out from the fridge and roll it to your preferred shape. (3) I use a pasta maker and then cut the pasta manually with a pair of serrated scissors. (4) Boil the tagliatelle pasta in salted boiling water for about 2-3 mins. (5) Add pasta to the anchovy aglio e olio oil + mix well. Serve warm. Enjoy. Showcasing some amazing food presentation (slide through) and photography by Chef.Popo by Bel. If you would like to learn precision and awesome plating follow Chef Bel on her Instagram or FB. (1) Crispy pork belly on a bed of mango cubes (2) A quick, simple + nutritious avocado + sunny side up to break your fast! (3) Toasties with lashings of butter + homemade chicken liver pate! (4) A creamy, cheesy avocado air-fried to perfection for this morning’s breakfast! (5) Wonton rolls with satay dipping sauce! So delicious + moreish you can’t stop at 1Perfect as snacks or entrée ! (6) Grilled cheese on avocado About Belinda @chef.popo This recipe is generously shared by Belinda, otherwise known as Chef.Popo. Belinda started cooking when she was about 9! Talk about starting young! And her creativity was already raring to go from the very start. Her very first dish, 'Hairy Melon' was incredibly salty. She added everything she could find in the kitchen! Fortunately, her older siblings “enjoyed” the dish which encouraged Belinda to continue cooking. As they say, a little appreciation goes a long way, and it was thanks to the motivation and support she got from her siblings that got her to try out another dish and another! Belinda's style of cooking is intuitive or what some would call freestyling. This means she can and loves recreating her favourite restaurant dishes at home. The real treat and kick here is she not only makes the dishes taste similar or really close to what she had, but sometimes her version tastes even better! Belinda does a little dance when her husband loves it and gives it a thumbs up! Chefs love sharing the joy of their cooking with the people they love, and it's this two-way connection that gives her the spark to love what she does. When you create and serve a dish with love, whoever is lucky to be on the receiving end returns the appreciation two-fold! Belinda's love for cooking goes beyond just creating the dishes themselves. She's also really into the photography and styling aspects of cooking and presenting dishes. It's one thing to make dishes taste good, and quite another skill to make them look good. Belinda has dedicated a lot of time to really getting to know her food and learning about the aesthetic techniques of presenting it. When she sees what she has created come to a lovely fruition, she feels very thankful for divine creativity. It's a blessing for her, and that blessing ultimately gets shared and passed on to the people around her. Sharing her creations, her knowledge and experience on her social media brings joy to her and her followers. If you haven't seen Belinda's beautiful creations, get on to her Instagram now, and partake in a piece of the joy.... it may well inspire you to don that apron and whip up some creativity of your own! Follow Chef.Popo here: https://www.instagram.com/chef.popo/ and her FB Page - Chef.Popo

Woohoo! Pandan Powder will be in your Christmas box And how? We are the newest Preferred Supplier for ACDN, the Australian Cake Decorating Network. We have joined ACDN and have sponsored all natural 100% Pandan Powder to the monthly cake box subscribers in time for you to have a very “Pandanlicious Christmas" going out this week. For those friends and beautiful bakers from ACDN - "WELCOME to My Blue Tea" and the wonderful flavours from South East Asia and Asia. And if you are new to Pandan, a little snippet below and you can read all about Pandan health benefits online. The Australian Cake Decorating Network is a place for professional, semi-professional and hobbyist cake decorators, cookie decorators, cupcakes decorators and baking enthusiasts to come together and share their love of cake, cookies, cupcakes, macarons, chocolates and all things sweet! You too get a chance to subscribe to the Baking Box Subscription. "Pandanus Amaryllifolius" is a tropical plant in the Pandanus (screwpine) genus that we grow in Borneo ourselves. Leave us to take care of your PANDANUS needs and you only need to take care of growing your imagination in its use. No blending, time savings, convenience and super hygienic, oh not to forget naturally flavoursome. We have the following pure Pandan Powder, pure Pandan Liquid Extract and Pandan Latte blend in our online store and across selected retailers in all the capital cities. Top left - Roselle, Butterfly Pea, Pandan and Kasturi limes ie Calamansi farms. Some photos from our farms and partner farms in Sarawak, Borneo on Roselle, Pandanus, Butterfly Pea and Calamansi in the pristine tropical rainforest in Sarawak, Borneo. Roselle Hibiscus is packed with Vitamin C. Our factory and sister company, Doku Bio-technology has been busy harvesting these all pure naturally farmed roselle to turn into products just for you. We also have Pandan, Bamboo, Kasturi (Calamansi limes), Torch ginger, Butterfly Pea flowers that we grow without using pesticides and synthetic fertiliser but rather using biochar, vermicompost. Stay tuned for new recipes and products will be shared with you. Roselle Gin Fizz What you need :- *1 x tbsp of Roselle Powder -@my.blue.tea *1 x tbsp caster sugar (use Nutri Bullet or blender to blend the powder and sugar so it’s finer) *45 ml of gin I’m using @fourpillarsgin *2 x sprigs of thyme *3 x blueberries X2 raspberries for threading *1 cup of soda water *1/2 lime *1 cup of frozen raspberries simmered down with 2 tbsp of caster sugar, strained and set aside . Ice (at your discretion) Butterfly Pea or scientifically known as Clitoria Ternatea - Butterfly Pea has been a natural food colouring since the 15th century by the Peranakans – you may read here The Little Nyonya . The Butterfly Pea flowers are used in an aged-old and Ayurvedic way & TCM (Traditional Chinese Medicine) to maintain health and overall wellness. For our friends in ACDN, don't be alarmed if you are served with "Blue Rice" - if you are in one of these restaurants/ cafes they serve natural Butterfly Pea rice in dishes such as Nasi Kerabu, another heritage food from Malaysia. There may be others who serve artificially coloured blue rice which we do not encourage. Cake Bake & Sweets Show - Sydney During one of the Cake Bake & Sweets Show in Sydney, a mother insisted on purchasing our natural Blue Butterfly Cupcakes for her son as he has allergies, so we took pity on him and gave him 2 cupcakes, at no charge. Happy boy! Happy us! Butterfly Pea flower – Christmas drink, why? coz it's magical with lemons or Gin and tonic- When you mix the butterfly pea flower tea in hot water, you get a deep blue colour, but when you add different ingredients like lemon or hibiscus, it can change the presentation to other bright colours like fuchsia or a bright red. The change occurs because of the change in PH levels. From left: Jurassic Blue Boba, Cloud Rollcake by Elizabeth Tang and Purple Rain, a cocktail for Christmas or get a ready Purple Rain Tea pack, similar but different and a Blue Yule log Christmas cake - something for a change. Scroll through and you will find a Butterfly Pea Gin Bramble plus another Asian Kueh (steamed cake) Kueh Lapis - 9 layers of beautiful Blue and White individually steamed each layer. Although we have shared with ACDN, 3 beautiful Pandan recipes we look forward to hearing, and seeing from the "ACDN Pandan'd members" to share their Pandan experiences. Below we have some information on how to use Pandan best but in the meantime, some ideas for you to try out are:- (1) Pandan Cheesecake – to introduce Pandan flavour in cheese (2) Japanese Pandan Loaf with Pandan since bread is a staple food in Aussie homes. (3) Pandan Serimuka – Pretty Face – to introduce to our members of ACDN what an Asian steam kueh or cake is all about. How to use Pandan Powder ? (1) You can add our Pandan Powder straight into any liquid you are using in your bakes. (2) You can dilute the Pandan Powder in hot water and let it steep or keep it overnight in the fridge. Sieve if you must as there will be "speckles" on the cake which is fine - extra fibres (3) All natural colours will be a little "pale" after baking VS artificial colour hence you may like to add spinach juice to keep it 100% natural or (4) Add a tinge or 2 of artificial green, if required. (5) Tips - Adding a lot of Pandan Powder to your cake mix may lead it to taste a bit more "matcha" or bitter. A normal Chiffon cake will need 1 tbsp Pandan Powder. Always start small ie 1-2 tspn. Most importantly, play with it, create and have fun with Pandanus, the New Black as forecasted by Nigella Lawson. There are many more recipes, products and ideas, or if you would like to work with us or contribute to our blog, kindly email us at - info@mybluetea.com.au Website – www.mybluetea.com.au FACEBOOK: / myblueteaau INSTAGRAM: / my.blue.tea Youtube: https://www.youtube.com/watch?v=-XheVF188SQ