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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

Julia's been Pandan-ed!! She just love PANDAN More Pandan love for you from our Julia. This has been in the queue to be published so enjoy and an easy recipe to follow. Pandan Clover Leaf buns Ingredients 1) Warm milk 300ml 2) Sugar 30g 3) Butter 50g 4) Dried yeast 10g 5) Egg 1 6) Salt 10g 7) Bread flour 420g 8) Pandan powder 10g @my.blue.tea Procedures: 1) Heat the milk until warm. Pour into a bowl and add sugar, butter and yeast. Stir and leave for 15 minutes. 2) Stir the egg and salt into the mixture. Then add flour and pandan powder to mix it into a dough. 3) Knead the dough until smooth and leave it for 1.5 hours ( double size). 4) Roll the dough into a log and cut it into pieces. 5) Roll each into a ball and place 3 balls side by side into baking cups. 6) Rest for 30 minutes, then apply egg wash to the buns. 7) Bake for 20 minutes at 200 degrees until lighting brown. You can't go wrong with Pandan! Here's what Julia has whipped up for her family - they have been "Pandan-ed" Pictured here are Pandan cinnamon rolls, Pandan sausage bread rolls and Pandan Doughnuts About Julia Julia hails from Hong Kong and currently resides in Melbourne. She found our Pandan last year and fell in love with it immediately. She has now been "PANDAN-ing" a lot of recipes e.g. Pandan Donut, Pandan Coconut Crisps, Pandan Sausage Buns, Pandan Egg Tarts, Pandan Macau Almond Cookies, Pandan Bread Rolls, Pandan Mini Cheesecakes and many more. She´s not into publicity so Julia calls herself a home baker. Her children have all grown up, so with time to spare, she is loving the time she spends baking. It was good to catch up with Julia recently at the Melbourne Cake Bake & Sweets Show. Thank you Julia for reaching out to us! More recipes by Julia with this Pandan Coconut Bread and her delectable Pandan Donut, and maybe even Pandan Cookies! Watch this space! Do follow and visit Julia´s Instagram @julia.loves.pandan, especially if you love pandan, new recipes and home cooking!

Let's walk down memory lane with the Little Nyonya now "real live event" Peranakan Cuisine had a beautiful blend of Food, Culture and heritage since the 15th century Many have been enjoying the beautiful flavours, colours and benefits of My Blue Tea's Butterfly Pea , Pandan superfoods. and now Dragonfruit + Roselle. Some may not realise that these two (Butterfly Pea & Pandanus) humble plants have actually been used for centuries in Malacca (Penang, Singapore, Kelantan and Indonesia) by the Peranakans. We’ve been invited to participate in the above event with the organiser, Tina Chua. And of course, using their Thermomix. The theme “Taste of Nyonya” is appropriate as it is where the birth of Bunga Telang (Butterfly Pea) is used in Nyonya Cooking. We have shared 2 versions of Pandan Serimuka recipe recently and let's revisit Pulut Tai Tai using Butterfly Pea powder. A modern take on Pulut Tai Tai with Butterfly Pea blue tinge and Kueh Pandan Serimuka ie Pretty Face. Our take on Kueh Dadar ie Pandan Crepe with Sambal Tumis. The Little Nyonya Let’s revisit the Little Nyonya and watch this video where our heritage cake or kueh ie Pulut Tai Tai, Kueh Serimuka and Pandan Kueh Dadar are all made using natural colours and flavours of Butterfly Pea and Pandanus, our ancestors knows best. However, with our modern freeze-dried technology, you no longer need to blend or pound the Pandan leaves or steep the colour out from the Blue flowers. One pack of 50 grams Pandan Powder contains 166 fresh Pandan leaves. These are our favourite shots from the Little Nyonya series. Video is courtesy of CCTV´s The Little Nyonya showing a typical Peranakan home kitchen and the making of Nyonya kueh - shown in the video are (1) Kueh Serimuka Pandan and Butterfly Pea and (2) Kueh Dadar or Kueh Ketayap. You may watch the full episode and series on CCTV. Taste of Nyonya Workshop Sunday, 5 November 1.30-3.30 pm We will be learning :- (1) Acar (2) Ayam Pachok (3) Chendol (4) Angku (5) Otak otak $55/pp food tasting and door gift for attendees. Limited space so please book to avoid disappointment. Some door gifts are sponsored by MyBlueTea and there are some Pandan Powder and Butterfly Pea Powder available for sale at the event, please contact Tina or any of the facilitators. For new subscribers, you will enjoy 10% savings on regular products and 20% savings for loyalty programs. Showcasing how THERMOMIX helps so much in the Nyonya kitchen by two Nyonya cooks. Non-owners are welcome so please share this class with your family and friends. Sharon Wong and Tina Chua are the facilitators, bringing recipes and secrets from their Nyonya heritage to all who attend. It will definitely be a fun and amazing time of cooking. Hope to see you there! What's a Thermomix? Sounds like your mate The Thermomix TM6 does the job of more than 20 appliances, allowing you to chop, beat, blend, whip, weigh, mill, knead, mince and more. You can use it to whip up everything from banana bread and scones to butter chicken, pumpkin soup, pizza dough or mashed potato – the recipe possibilities run into the many thousands.

Have you been PANDAN'd ? What else can you find with Pandan flavours? Would you like to open a Wholesale Account or Retail our products? An easy homemade, no-fail Pandan Serimuka...... and what else can you use our Pandan Powder and Pandan Liquid in various applications --> you will be surprised!! Or you may not be surprised as PANDAN was recommended or predicted to take over the world by Nigella Lawson a few years ago...... as the NEW BLACK!! For the bottom layer : *300g glutinous rice - soak and wash *1 pack @my.blue.tea SPI Coconut Milk powder dilute in 150 ml water *250 gm of water *1 tsp salt Top layer : *110 gm wheat flour *130 gm of granulated sugar *10 gm corn flour *2 packs @my.blue.tea SPI Coconut Milk powder dilute in 150ml water (thick coconut milk) *250 ml water with 2 tbs @my.blue.tea Pandan extract and @my.blue.tea 2 tbs Pandan Powder *2 large eggs *1 tsp salt *7-inch brass Let's watch the video on our YouTube channel - Kueh Pandan Serimuka or Pandan Pretty Face and also available on our MyBlueTea website TV Channel. Note:- If you wish to have the bottom glutinous rice layer blue --> please follow this recipe by @explore.nonstop Homemade Serimuka ie from Melaka with love. This photo is courtesy of Cocobites. You may order the whole Pandan + Butterfly Pea cake as she only sells them as a whole cake. It is very, very yummy. PANDANUS AMARYLLIFOLIUS "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 take care to grow your business. No blending, time savings, convenience and hygienic and not to forget naturally flavoursome and very fragrant. Did you know besides using PANDANUS Amaryllifolius in your desserts and food you can also use them in various applications? Read all about its health benefits. Pandan Beer and Pandan Liqueur are now trending Worldwide! Join the worldwide trendsetters who are already savouring the exquisite flavours of Pandan Beer. Your culinary adventure starts here! PANDAN Anything and Everything Use our Pandan Powder to create these fragrant, healthy beautiful products ie Pandan Body lotion, Pandan Bath bombs and Pandan Bath salts. Did you know you can also use Pandan in Pandan Soaps and Pandan Candles? Pandan + Lemongrass soap is an idea or Pandan + Coconut Candle. There are many options and opportunities, a whole new market for using our PANDAN products to create a "niche" for yourself. Call us for sample & sample prices and to open your Wholesale account @ www.mybluetea.com.au ALWAYS Eat Desserts First Pandan is still the reigning dessert in Asia or South East Asia and we have to revisit food again with new food ideas ie Pandan Canele, Pandan Ice Cream (photo courtesy by Mooed Ice Cream in Sydney), Pandan Souffle, Pandan Croffles and Pandan Choc Chips which was recently made for USA renowned Chef Martin Yan's visit to Australia (made by Elizabeth in Perth). You will see many more new desserts have been "PANDAN-ed" or will be "PANDAN-ed" in the future. Be the first and talk to us for a Wholesale account. Walking the streets in Melbourne recently, you will find many new dessert shops now giving you a PANDAN option either in dessert, shaved ice in winter or drinks. Sydney, quick! Catch-up!! Exciting POSSIBILITIES - Be My Blue Tea Wholesalers or Retailers If you run cafes, restaurants, supermarkets, health shops, online stores, or if you are a baker or chef or someone who runs a market stall or someone who makes food, beauty and cleaning products from natural ingredients, we invite you to apply to buy at wholesale/bulk prices now. Or, if you're not ready to buy yet but interested in finding out more about being a Wholesale partner, then we invite you to submit the form. We will be in touch within 1-2 business days. Otherwise, contact us through email info@mybluetea.com.au or chris@mybluetea.com.au . We are happy to hear from you!

Always a Winner - a stable Pandan Coconut bread spread in every Asian household PANDAN KAYA / Pandan Coconut Jam – recipe contributed by Dunia Goh One of the most popular recipes during lockdown (as this recipe was published first via FB in July 2021) is Pandan Kaya and Pandan Chiffon Cake. And we're lucky that Dunia is happy to share her easy Pandan Kaya/Pandan Coconut Jam recipe. Try it. . This was published on MyBlueTea FB Page in July 2021 and now it's back in trend as everyone is back to cooking and baking at home due to some economic challenges or for some who loves to cook & bake. From Dunia than in 2021 - "So with Covid cancelling my interstate holiday and limiting opportunity for fam-bams (which often include family sauce/jam swaps), I thought I'd try making Pandan Kaya - normally one of my aunt's specialities. I'd like to call this a success." The recipe filled 2 x 200ml jars (approx. 400ml in total) so a good small batch. INGREDIENTS: * 5 large egg yolks * 2-3 packs of MBT/SPI Coconut Milk powder (dilute in 270ml to make coconut cream) * 2 tsp (10g) @my.blue.tea Pandan Leaf powder * 60g caster sugar * 20g dark brown sugar Simple steps to make Pandan Kaya at home with our Pandan Powder + Dehydrated Coconut Milk powder. METHOD : (1) Prepare/sterilise 2 x 200ml jars. I prefer to use boiling water but feel free to use the microwave technique or whichever way you are comfortable with. (2) Separate the egg yolks from the whites. You want to remove as much white as possible to minimise any chance of curdling during the cooking process. Keep the whites aside in the fridge for another recipe. Put egg yolks into a separate bowl and whisk them lightly with a fork. (3) Dilute the Coconut Milk Powder in 270ml water (shake it in a container). Pour the majority of contents into a small nonstick saucepan. Add the Pandan leaf powder and stir thoroughly to dissolve and add into saucepan. (4) Add sugar to saucepan and dissolve over low heat. Stir with a wooden spatula over low heat (2 on my cooktop). Once fully dissolved, take out a tablespoon of the mixture. (5) Start to whisk your egg yolks and drizzle in the 1T of mixture. Repeat until you have added at least 3T of the coconut mixture to the egg yolks, then add all the egg yolk mix back into the saucepan whilst stirring. Many happy clients and Pandan Lovers from individual users, bakers and various businesses ie gelato, pancakes, cafes etc. Thank you everyone. (6) Turn the heat up on the saucepan to low-medium (4 on my cooktop which would simmer but due to continuous stirring, it does not "boil"). Set the timer and cook (continuously stirring) for 20 mins. You want to cook out the liquid until it thickens to a paste so that when you run the spatula through it, it does not flood back. (7) When done, remove the saucepan from heat. Pour into your prepared/sterilised jars and refrigerate if not immediately eating on some toast! Enjoy Pandan Kaya on Toast with a cup of Kopi O or Black coffee with condensed milk or to avoid sugar, a simple healthy Butterfly Pea tea. You can follow Dunia Goh's food blog at - https://duniagoh.blogspot.com/search?q=pandan+kaya and her Instagram - https://www.instagram.com/duniagoh/ #myblue #myblueteaau #pandan #pandanpowder #kaya #coconutjam #jam #kopi #condensedmilk #malaysia #singaporefood

Please refer to our Kueh Talam recipe using Pandan Powder for some information on Kueh and Kueh Talam. One of the most sought after kueh/cake by local Aussies in all our functions and events. Now let's make Kueh Talam, this time using My Blue Tea Pandan Liquid Extract BOTTOM LAYER *180g rice flour *30g green bean starch *750ml water *30 ml @my.blue.tea Pandan Liquid Extract (you have option to use more if you prefer stronger flavour and colour) *1 tsp Alkaline water *250g Sugar TOP LAYER *300ml Coconut Milk / 2 sachets @my.blue.tea Coconut milk powder (dilute in 300ml water) *45g Rice flour *25g Cornstarch *150g Water *1 tsp Salt *20g Sugar METHOD FOR BOTTOM LAYER Mix all ingredients and strain in a pot. Cook at low heat till lightly thickens. Immediately remove from heat and continue to stir for a short while. Pour mixture in a 9" steaming tray and steam at high heat for 30 minutes. METHOD FOR TOP LAYER (1) Mix all ingredients and strain into a pot. Cook at low heat till lightly thick. Immediately remove from heat and continue to stir for a short while. (2) Pour onto the steamed bottom layer and steam for 15-20 minutes till well cooked. (3) Remove, leave Kueh Talam to cool before serving. (4) Enjoy with a warm Blue Tea add Pandan, lemongrass and ginger. If you don't feel like baking it yourself which sometimes takes awhile to master and it's tedious, you can order from our friends. On the left is Kueh Talam on top of Kueh Serimuka by Cocobites in Melbourne. Ruth made out of this world Kueh creation and you should also try her Jackfruit Pandan Kueh Sago. Go ahead grab one to try for Birthdays, Weddings and Christmas. On the right is our Dayak Beauty Elizabeth from Sarawak. She bakes and sells in Perth. Check her out on Facebook - MadewithloveLizabeth. She has some Kueh Kueh like Pandan Ondeh-ondeh, Pandan Kueh Dadar, Pandan Kueh Lapis and her signature Pandan Ondeh Ondeh cakes. Click the link to their Page and give them a hoy! You must try out her Savoury Sambal Peanut cookies - perfect for any occasion ie Deepavali, Christmas and Lunar New Year is just in February 2024. We found this bit fascinating - Kueh Talam Sago Pandan by Cheffery's Kitchen in Adelaide and here's what he has to say indeed a "lost kuih" :- "Kuih Sago Talam, my mum's favourite kuih. Pandan flavoured sago with coconut Gluten free and vegan, steam not bake. It is also named "lost kuih" as my mum said you can never find it in the market anymore!"

How many varieties of Mooncakes have you tried? In our last blog, we showcased a whopping 12 different types of regional variations of mooncakes. Did you manage to pick out a favourite? Check it out here if you haven't read it. Today we focus on one specific type of mooncake - the Pandan Shanghai Mooncake. Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes, these mooncakes combine a western style crisp biscuit-like pastry with a traditional Chinese filling which is soft, sweet yet salty from the egg yolks. The Shanghainese Mooncakes are also called 鲜肉月饼 (xiān ròu yuèbǐng). Unlike their far more famous cousin, the Shanghainese Mooncakes are savoury, filled with fresh meat, and best eaten fresh out of the oven. But our chef, Sally Choo "Malaysianised" the Shanghai Mooncake with Pandan and her choice of ingredients. Let's bake some mooncake! Recipe for Pandan Shanghai Mooncake Ingredients: *1 cup plain flour *1 tbsp icing sugar *20g milk powder *1tsp salt *1 tbsp @my.blue.tea Pandan Powder Wet ingredients: *65g butter unsalted, softened *1 large egg * Milk For the Egg wash: *1 egg, lightly beaten *1 tbsp milk *1 heaped tbsp sesame seeds/melon seeds (topping) Method: (1) Mix all the dry ingredients in a mixing bowl. (2) Add softened butter. Rub in the butter until you get a crumbly texture. (3) Add egg and continue to knead into a soft smooth ball. If it's a bit too wet, you may add a bit of flour, teaspoon by teaspoon. (4) If it's too dry, you can add a bit of milk, teaspoon by teaspoon. (5) Wrap with a plastic wrap and chill for 30 minutes in the fridge. (6) Preheat oven to 180 C/350 F (top and bottom heat). Place your baking tray of mooncakes into the oven and bake for 10 mins. (7) Remove from oven, rest for 5 mins then egg wash and top with melon seeds or sesame seeds. (8) Return to the oven and continue baking until golden brown, about 20 - 25 mins more. (9) Remove from oven and allow it to cool. Store in a covered air tight container at room temperature. Best consumed within 3 days. Store in the chiller for up to 2 weeks or the freezer for up to 2 months. Defrost then, toast them before consuming. Slide through the photos for the process of making Pandan Shanghai Mooncake Mooncakes and Tea - a match made in heaven Chinese tea is by far the most popular choice when it comes to beverage pairing with mooncakes. It is believed that tea can help to rid the stomach of the heavy feeling when one consumes rich, oily food. Tea, with its light flavour, can help to balance out the sweetness of the sweet bean or lotus paste. As for which tea to choose, that depends on your personal preferences. From left we have Blue Goddess, Royal Blue and Blue Myrtle. More intensely flavoured tea varieties, such as Oolong tea, help to reduce the oiliness of the mooncake, and yet provides a good overall balance of the flavour for the pairing. We recommend Blue Goddess with goji berry and Butterfly pea flower if you are having Lotus Seed, Red Bean and Teochew mooncakes. Royal Blue tea is always a lovely choice as it helps to reduce sugar in our body (read our blog on anthocyanins). A red/black tea goes well with the strongest flavoured mooncake. For traditional mooncakes, it is common to find salted egg yolk in the filling so you get a mixture of sweet and savoury. Blue Myrtle would be a good choice to cut through both the sweet and salty flavours of this mooncake. About our Chef, Sally Choo So fortunate to have been introduced to Sally via Lillie Giang, our FOFA founder. "My hometown is in Ipoh, Malaysia and I studied at the Main Convent. During my younger days, I did not do much cooking as we had a maid. I migrated to Australia in 1983. My husband is a Malaysian, from Ipoh too. We have 2 lovely daughters in their early 30s. My hobbies are arts, crafts and I have got more interested in cooking during the later years of my life. I am now in my 60s. I do enjoy the learning process in my cooking experiences and journey. And I appreciate the encouraging comments on my posts especially from members of the food groups which I have joined. The administrator of a group introduced me to My Blue Tea products. I have tried the Pandan Powder which is absolutely fragrant. The aroma of the cakes which I have baked is divine." Thank you for sharing this lovely Pandan Shanghai Mooncake recipe with us, Sally! Happy Mid-Autumn Festival everyone!

Introducing Pandan Liquid Extract - 1000grams Kuih kosui, also known as kuih lompang, is a traditional Malaysian kuih from Peranakan cuisine. The kuih is a steamed rice cake made with tapioca flour and rice flour flavoured with palm sugar and Pandan, and eaten with grated coconut. It bears resemblance to the Burmese Mont kywe the and Filipino Kutsinta. Pandan fans out there are going to love this! And remember to check out our new Pandan Liquid Extract 1000g. Nigella Lawson has proclaimed Pandan as a hot new food trend, and many are discovering this humble plant's beautiful fragrance and benefits. In this extract, one teaspoon of concentrated essence is extracted from seven pieces of Pandan leaves. Recipe for Pandan Kueh Kaswi Ingredients: *2 cups all purpose flour *1 cup tapioca starch *1 cup sugar *3 cups water *1 tbsp @my.blue.tea Pandan leaf powder OR Tip: To get a darker green colour, you can steep Pandan powder in hot water and sieve 2x (optional) to remove the residue which is just bits of extra fibres from the pandan leaf. *1-2 tspn @my.blue.tea Pandan leaf liquid (For natural green colour) To coat: *1/2 cup grated coconut *1 tb salt Scroll through the photos for all the yummy Pandan Powder and Pandan Liquid food you can create! Our amazing chefs have made (1) Pandan Roti Jala with our Meat Curry base Chicken Curry (2) Pandan Marie Biscuit (3) Pandan Popiah Snowy (using wonton skins) and (4) Pandan Hup Seng Layered cake (Hup Seng is a cream cracker similar to Jacobs). Method: 1. Preparation. Grease/line a loaf pan. Heat up a steamer. Add 1/2 tsp salt into shredded coconut and put on a steaming tray/plate. 2. Combine flour, rice flour and tapioca flour together with water. Stir until it becomes a slurry. Sieve to remove all lumps. Add Pandan Liquid into slurry and simmer in low heat until slurry thickens into a thick batter. 3. Pour batter into mould. Put the batter and shredded coconut into steamer. Steam for 25 mins in medium high heat. 4. Remove and cool completely and spread the shredded coconut to serve. Let's watch how to make Kueh Kaswi video on MyBlueTea's YouTube Channel or website TV Channel. Note: (1) The kuih should be cooked when all the batter turns darker green and does not stick to your skewer. (2) Traditionally it's Kuih Kosui with Gula Melaka i.e. Palm Sugar and the batter is usually steamed in small Chinese cups, and the cakes are traditionally served topped with freshly grated coconut. Why not try these gorgeous drinks to accompany you whilst enjoying your Pandan Kaswi? Perfect with a cup of Durian Espresso Latte (+ Ice Cream added for fun!) or Pandan Latte + Espresso or Coffee with Coconut Milk (using our dehydrated coconut milk as the "creamer milk"). Enjoy! For cooking inspiration and beautiful, yummilicious & exotic recipes, SUBSCRIBE & follow us on all our social media :- WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: https://m.youtube.com/channel/UCWg9GCffMKhFBP9-CicgBkg TIK TOK: https://www.tiktok.com/@alexx_blue_tea