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Impress your guests this Christmas with Pandan or Blue Butterfly Rice Do you know that coconut has heaps of benefits? That is why My Blue Tea has brought in a whole new range of Coconut based products in our Spice Pantry. So let's try these coconut rice (nasi lemak) recipes and make others go blue and green with envy. The recipe is for the basic nasi lemak with an option to do a blue marble rice effect. Jump Straight to Coconut Rice Recipe. What is Nasi Lemak? Nasi lemak is a Malay rice dish that consists of fragrant rice cooked in coconut milk and Pandan leaves. (Yes, you cannot miss out those Pandan leaves as they smell heavenly) It is considered an essential dish for a typical Malay-style breakfast, lunch or dinner. Nasi Lemak is the national dish of Malaysia. It is also the native dish of neighbouring countries where there are significant Malay population like Singapore, Brunei, and Southern Thailand. Nasi Lemak can be found in several parts of Sumatra, Indonesia, especially the Malay regions of Riau, Riau Islands and Medan. The same dish can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. Pandan / Butterfly Blue Pea Coconut Fragrant Rice Recipe (Nasi Lemak Recipe) Servings: ±5pax Total cooked rice: 720g/150g (serving) INGREDIENTS: * 35g @my.blue.tea Nasi Lemak Premix powder * ½ to 1 tspn @my.blue.tea Pandan Powder * 460ml Water * 300g Rice (Wash and set aside) * 20ml Cooking oil * 1 stalk lemongrass (optional) * 2-3 slices of ginger (optional) COOKING METHOD: For fragrant coconut white rice (nasi lemak) 1. Add Nasi Lemak Premix into water and mix well. 2. Add the dissolved Nasi Lemak mixture, rice and cooking oil, lemongrass, ginger and Pandan Powder into the rice cooker and stir well. 3. Set rice cooker to cook. When rice is cooked, allow it to rest for 15 minutes before opening the cover. 4. Stir rice well. Ready to serve. Option: For a Marble Blue Rice Effect 5. Add in ½ tspn Butterfly Pea Powder when rice is almost cooked to half of the rice in the rice cooker and mix well. And let the rice cook through. If you wish to purchase just the Nasi Lemak Premix, we have it as well. What goes with Nasti Lemak? Make some great rendang, curries, satays to go with your nasi lemak. My Blue Tea Spice Pantry Check out these products (and our spice bundles) and cook delicious dishes to go with your Nasi Lemak. The new spice range from My Blue Tea are so easy to use and they are all made from natural ingredients. No MSG. No preservatives. No artificial colouring. And we can't wait for this new product - Sambal Tumis (Sambal sauce powder with dried anchovies or any meat/seafood of your choice or Tofu). Product will be added on our Spice Pantry this Mid November 2021 COOKING TIPS For extra punchy flavours to your basic Nasi Lemak, combine ginger, lemongrass and Pandan ** Add Torch Ginger & Kaffir Lime Leaf Powder for extra flavour to your Rendang. ** Add Pandan Powder to the Meat Based Curry for a beautiful Pandan Curry Chicken. ** If you like it spicy, add Native Bird's Eye Chilli to the Satay Marinade, Curry even Rendang. ** Add some Dayak Ginger Crisps into your Nasi Lemak peanuts + anchovies mix for extra Oomph! All the condiments and spice you need to spice up a Nasi Lemak dish. So Yummy! It's Christmas soon! It's going to be a GREEN Pandanlicious Christmas this year! Includes FREE shipping within Australia or $10 flat rate for international shipping (only for this Holiday season) Add some festive colour and cheer for yourself and/or your loved ones with this special Christmas bundle which includes: 250 grams Pandan Powder 200 grams Pandan Liquid extract Nasi Lemak Premix (Fragrant Coconut Rice)35 grams x 1 Coconut Powder x 35 grams x 1 Meat Curry Base Powder x 50 grams x 1 Royal Blue Tea - Sampler Christmas card + lollies + trimmings Talk to us if you wish to swap Christmas trimmings for an extra Nasi Lemak Premix or a Blue Tea Sampler pack (i.e. if you are buying this for yourselves). For Pandan Beginners Try the Adventures of Peter Pan-dan - if you're a beginner and discovering the world of Pandan - new recipes will be published. 250 grams of pure Pandan Powder at $75.00 includes postage and with a Blue Tea 4-cup sampler pack.

Pandan Chiffon Cake named Singapore's national cake Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes. Some say that chiffon cake was invented in Los Angeles in the late 1920s by a baker and caterer named Harry Baker. The light and airy (you feel like you're eating pockets of air!), yet moist, cake was a huge hit right off the bat. They are lighter, often lower-calorie cakes made using egg whites, flour, sugar and usually cream of tartar. In April 2017, CNN named the Pandan Chiffon Cake as Singapore's national cake an accolade it shared with neighbour Malaysia. For many of us, the pandan chiffon cake isn’t just one of a repertoire of Asian desserts. It is endearing in its appeal because it embodies the vibrant and diverse culinary heritage of South-East Asia. It is a result of combining the Western technique that we have come to know of as the chiffon method in cake baking, with the rich and bold flavours of traditional Asian ingredients. Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice. These render the cake its rich and creamy flavours, unmistakable green hue, as well as a unique aroma and taste. Of course, getting the juice from the Pandanus leaves take a lot of work, so we suggest purchasing pure pandanus extract here. Let's bake! Pandan Batter Ingredients A: 6 Egg Yolks 75ml Vegetable Oil 100ml Full Cream Milk from fridge 15gr Milk Powder 15gr @my.blue.tea Pandan Powder OR 1 tablespoon @my.blue.tea Pandan Liquid Extract 97gr Plain Flour Ingredients B: 6 White Eggs 115gr Sugar Pinch of Cream of Tartar BUY PANDAN POWDER NOW Chocolate Batter Prepare the Chocolate Batter with the same Ingredients A above and just replace the Pandan Powder with Dutch Cocoa Powder STEP 1 Preheat the oven to 180°C. Separate the egg yolks and egg whites into two large mixing bowls. STEP 2 Whisk the egg yolks along with oil, milk (1 minute) and add the flour, milk powder and Pandan Powder until well combined and set aside. Do not over-whisk. STEP 3 Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments and add the cream of tartar. STEP 4 Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready. STEP 5 Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix. STEP 6 Grease the bottom of an 20cm Angel Food Pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 15 mins, take out and slit the surface and put it back in, bake again for another 40 mins or until a toothpick inserted into the centre comes out clean. STEP 7 Place the pan upside-down on a wire rack. Cooling the cake upside-down will help it stretch downwards instead of collapsing. Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides. Release the cake from the pan, gently use a knife to remove the cake from the sides. Thank you Mel for this wonderful recipe. Mel is an interior designer who lives in Brisbane. She loves to bake and explore new recipes. Mel was gifted a pack of "Christmas Powderlicious" by her brother from Sydney last December. Mel made Roselle Sourdough, Blue, Pandan & Roselle Lamingtons and the beautiful "Steamed Dragon Fruit Layer Cake". Her children love them all and always asked for 2nd serves. Now this happy mum is using My Blue Tea's superfoods as her natural plant based colours which are absolutely safe for children (and adults) to consume plus creating so many variations of bakes. Mel's greatest love is still baking sourdough bread. Wonder who eats them all? BUY ROSELLE BUY BLUE BUTTERFLY POWDER Follow Mel on Instagram https://www.instagram.com/melseatnplay/ Sneak Peek: Mel's lovely Steamed Dragon Fruit Layered Cake Watch out for the recipe that's coming soon BUY RED DRAGON FRUIT / PITAYA POWDER NOW Enjoy your Cake with some Bamboo Tea Bamboo tea infused with a delicate blend of Pandan and Kasturi Lime. Another great plant-based superfood brought to you by My Blue Tea. This Bamboo Tea Infusion is all refreshing, blooming fragrantly with each sip. What's in it: Bamboo leaves (The bamboo leaf contains 70% organic silica) Pandan leaves (natural antiseptic benefits) Kasturi peel (calamansi lime) (rich in vitamins C and B6) One pack includes 15 tea bags, and each tea bag can be re-steeped for several servings! Pour hot water over a tea bag in a cup and let steep for several minutes before removing the tea bag. Serve warm or add ice for a refreshing taste. Love this recipe? My Blue Tea invites chefs and hobby cooks to share their recipes, so don't forget to subscribe! SUBSCRIBE NOW Shop My Blue Tea superfoods now at https://www.mybluetea.com.au/shop

End of chilli plant season so we tried cooking them and it taste like spinach It's the end of the chilli plant season. As many of you may well know, at My Blue Tea we love getting curious and ingredients and cooking. So of course, we tried cooking them! And guess what, it tastes like spinach! Before you start harvesting, please take note which chilli plants are edible! Make sure you can identify which ones are safe to eat. Pepper Leaves Safe To Eat All leaves of the Capsicum pepper family (below) are safe to eat if boiled or cooked. Capsicum Frutescens - this includes the African Bird’s Eye pepper, Kambuzi pepper, Tabasco pepper, Malagueta pepper. The plants may also contain flowers which are NOT edible. Capsicum Annum - this includes the banana pepper, cayenne pepper, and serrano chili peppers. Pepper Leaves NOT Safe to Eat - Most leaves that come from the Solanaceous crops like bell peppers and also eggplant, tomatoes and potatoes. How to use Pepper Leaves The leaves are used in a variety of cuisines, including Thai, Chinese, Korean and Indian. Chili leaves have a pungent, spicy flavour that can add heat to a dish. When used fresh, they are often used as a garnish or added to a stir-fry. The leaves from sweet pepper and hot pepper plants (Capsicum annuum and Capsicum frutescens) are edible and they are absolutely delicious. They have a milder pepper flavour than the peppers themselves, and taste a little like white pepper - delicate and fragrant. Pepper Leaves are also very nutritious and contain high levels of Vitamin A and C. The leaves are also rich in antioxidants that can prevent damage to cells. Note : Always consult an expert if you are unsure whether a leaf is safe to eat. Recipe for Pepper Leaves Omelette with Sambal Tumis Ingredients: 4 Whole Eggs 300grams chilli or pepper leaves, chopped Optional - any of the spinach leaves from our blog on sweet potato leaves 6 Spring shallots , chopped 1/2 to 1 tspn @my.blue.tea Spargo Sambal Tumis Powder Method: Quick stir fry the pepper leaves or skip this and add it straight into the beaten eggs (below). Next, break the eggs one by one into a mixing bowl. Using a fork, beat them nicely until fluffy. Add Sambal Tumis powder to the fluffy eggs and whisk once again. Next, add the chopped spring onion greens, and the chilli leaves and mix again. Lastly, add the milk and salt, whisk lightly until everything is combined. Place a pan on the heat and spread the olive oil on it. Once warm, pour the beaten egg mixture into the pan and swirl the pan gently so the mixture spreads across the surface evenly. Using a spatula or spoon, evenly spread the Chilli leaves and spring onion greens all around the omelette. Cover the pan with a lid and cook the omelette on medium heat for 7-10 minutes. Check to make sure the omelette isn’t burnt, now and then. After approximately 10 minutes, flip the omelette over to cook the other side, which will take about 5 more minutes. Once done and the omelette is cooked firm, turn off the heat and then transfer it onto a plate. Serve the pepper leaves omelette with toasted bread of as a sandwich for lunch. It's also a delight to have it with a bowl of warm rice for dinner. Stay tuned as our team are still testing and creating new dishes with edible chilli or pepper leaves! Plant a Seed Day 2023 is in May but every day is a good day to start planting a seed. Why not experiment with some chilli planting? Steps to Chilli Planting Success (1) Choose a warm, sunny spot. Spring and summer are the best times to plant chillies. (2) Prepare your soil with organic matter like compost and sheep pellets. (3) Add a layer of vegetable mix to plant into. (4) Feed your chillies regularly and keep the soil moist throughout the growing season. (5) Stake taller plants and those grown in wind-prone areas. (6) Feed your plants and they will feed you. Plants use nutrients from the soil as they grow, so replenishing the nutrients ensures your plants grow to their full potential and last longer. Some chilli plants on our farm. The yellow chilli is quite prolific - it was gifted by Evelyn and there are about 5-6 plants either self seeded or with the help of the birds. *Avoid the Chili Leaf Curl Virus Class: Viruses Common Name: Chilli leaf curl virus Potential Host: Peppers (mainly chili) Who Am I: Chilli leaf curl virus is transmitted by whiteflies (Bemisia tabaci) and is a serious threat to chilli fields. Symptoms include the upward curling of leaves, plant stunting, and yield reductions. Control Measures: There are no treatments for viruses. Infected pepper plants cannot be cured; therefore, the focus should be on prevention. If just a few plants show symptoms, remove them from the field. Try to avoid frequent use of organophosphate, carbamates, or pyrethroids insecticides; they will eliminate natural whitefly enemies and pollinators. Have a go, and share with us how your chillies grow! Get into the #PlantaSeedDay2023 with your chilli plants! Source : https://maddog357.com/blogs/chili-pepper-news/semi-breaking-news-chili-pepper-leaves-are-edible https://www.bunnings.com.au/diy-advice/garden/planting-and-growing/growing-chilli-plant-care-guide https://greengoscantina.com/can-you-eat-chili-leaves/

This one very easy Pandan Ice Cream and budget friendly with My Blue Tea's pandan powder. No more headache and heartache trying to grow pandan and did you know in 50 grams of Pandan Powder - there is >170 fresh Pandan leaves? That equals to about 11 packs of frozen pandan leaves which........ you could free your freezer space from keeping frozen pandan and durian ice cream - NOT pandan leaves. Ingredients 15g condensed coconut milk 300ml double cream/thickened cream 2tspn @my.blue.tea Pandan powder 1/2tspn vanilla extract (optional) Method: (1) Put all ingredients into a mixer (hand or stand mixer is fine). (2) Mix until soft peak with ribbons. (3) Put into container using a spatula (don't waste any bit!) and let it sit for 6 hours in the freezer. (4) This recipe yield about 500ml to 600ml (maybe more) of Pandan Ice Cream. Enjoy! Tips: (1) You may substitute pandan powder with our other superfood powders below: 1tspn Butterfly pea powder (add sea salt + coconut) 1tbsp Dragonfruit powder (add a squeeze of lemon) 30g Durian latte blend - sprinkle with espresso (adjust sweetness) 30g Purple sweet potato latte blend (adjust sweetness) 30g Jackfruit latte blend (adjust sweetness) 25g Matcha coconut latte blend Can't resist ice cream even if its winter. We have from top left Blue Butterfly ice cream by Blue Cow Gelato, Durian Ice cream by Chef.Popo in Goulbourne, Purple Sweet Potato Ice cream by...... in Sunshine Coast.... Pandan Chocolate Chips Ice cream from us and Blue Apple Magic Gelato by @mels.food in Jakarta Love our recipes? Subscribe here

3 Gorgeous Vegan Smoothie Recipes Smoothie (occasionally spelled smoothee or smoothy) is a thick, creamy and cold beverage made from pureed raw fruit, vegetables, and sometimes dairy products (e.g. milk, yogurt, ice-cream or cottage cheese), typically using a blender. Smoothies may be made using other ingredients, such as water, crushed ice, fruit juice, sweeteners (e.g. honey, sugar, stevia, syrup), whey powder, plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements, or nutritional supplements. A smoothie containing dairy products is similar to a milkshake, though the latter typically contains less fruit and often uses ice cream or frozen yogurt. Or you may substitute milk with almond, soy milk or hemp milk for a Vegan Smoothie. Taste so good! In India, the lassi is a smoothie or milkshake comprising crushed ice, yogurt, sometimes sugar, and often mango; in the south, pineapple smoothies made with crushed ice, sugar and no yogurt are more popular. Here are 3 unique smoothie recipes combined with My Blue Tea Superfood Powder + fruits and/or veggie. Yum, healthy and Vegan! INGREDIENTS FOR GREEN GODDESS SMOOTHIE - Cooling down with a green goddess smoothie ☘💚🌱 Half a cucumber A handful Spinach 1 cup Mango 1 Apple Coconut almond milk 1 cup Passionfruit 1 teaspoon MY BLUE TEA - Pandan Leaf Powder . Chuck everything in your blend and blitz until smooth 💚🌱 Serve in a nice jar and garnish with fruits and edible flowers of your choice BUY PANDAN POWDER NOW Green Goddess Smoothie! BUY ROSELLE POWDER NOW INGREDIENTS - ROSELLE SMOOTHIE 1/2 cup Mango 1/2 cup Raspberry 1 Banana 1 teaspoon Chia Seeds 1 teaspoon MY BLUE TEA - Roselle Powder 1 glass Macadamia milk Mix everything in your blend and blitz until smooth 💚🌱 Serve in a nice jar and garnish with additional chia seeds or nuts of your choice Seeing Bluuuuuue! Best on serve on Mondays - Roselle Smoothie BUY BLUE BUTTERFLY POWDER NOW INGREDIENTS FOR BLUE STAR SMOOTHIE :- * 2 Frozen bananas * 1/2 teaspoon My Blue Tea - Blue Butterfly Pea Powder 🦋💙 * 1 Cinnamon * Half cup Oats * 1 glass Macadamia milk . Pop everything in your blender and your done Topped coconut whip, puffed quinoa and an extra sprinkle of My Blue Tea - Blue Butterfly Pea Powder Cute rose gold straw to present Blue Star Smootie Don't forget to check out our Superfood, Super Powder Pack offer and newest addition, yellow/orange colour from another lovely plant Safflower. Majestic Yellow and Purple Sweet Potato Powder makes great smoothies too. More Smoothie recipe - next blog - or grab this Christmas Smoothie Pack today! BUY HOLIDAY GIFT PACK - CHRISTMAS SMOOTHIE PACK These gorgeous and healthy recipes and photos contributed by Stacey Lum @greenthumbtummy - she's developing easy, healthy vegan recipes which she believes you can have your cake and eat it too. She wish she's a mermaid! Many thanks Stacey. Very much appreciated. Love you lots. Sources - https://en.wikipedia.org/wiki/Smoothie #ButterflyPeaPowder #VEGAN #Pandan #roselle #smoothie #smoothiebowl

Inspired by Adam Liaw and Poh's Malaysia in Australia Skip to Kangaroo Rendang Recipe Adam and Poh's Malaysia in Australia Great news! Your two favourites are teaming up for a local feast full of Malaysian flavours using great Australian ingredients from across Australia! Due to the fact that one of My Blue Tea founders is from Malaysia, our goal was to try something that reminded us of home and since we're a fan of both Adam Liaw and Poh Ling Yeow, here is a a recipe that gives you a taste of just that - home. The pair are on a mission to find the freshest Australian produce - from Tasmanian abalone to Western rock lobster - to recreate much-loved Malaysian classics such as juicy beef rendang and crispy roti canai. Along the way, they’ll pick up expert tips from local farmers, Malaysian expats and even a Hollywood superstar, to serve up mouth-watering Malaysian dishes with a unique Aussie twist. Watch the trailer here: Rendang is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich dish of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelised and infused with rich flavours. Rendang is officially recognised as one of Indonesia's national dishes. And why are we doing Rendang and Spice Powder? Because it makes sense to combine our Superfood Powders and ingredients to create a healthy wholesome food not confined to just desserts but also savoury dishes using good awesome Australian ingredients. Here's a quick no fuss Rendang Kangaroo recipe with @my.blue.tea Rendang Powder. Kangaroo Rendang Recipe - Let's Cook! Ingredient A * 50g Rendang Base * 300ml Water * 60ml Cooking oil Ingredient B *750 grams to 1kg Chicken/beef/mutton/kangaroo (cut into cubes) *25g @my.blue.tea Dehydrated Coconut Milk (DCM) 125ml Water Ingredient C 70g Toasted desiccated coconut (kerisik) Ingredient D (Optional but highly recommended) * 1 tspn @my.blue.tea Borneo Pink Torch Ginger * 1/2 tspn @my.blue.tea Kaffir Lime Leaf Powder * 1 turmeric leaf (sliced thinly) Cooking Method (1) Mix ingredients (A,B,C, D) in a wok/saucepan. (2) Cook under medium-high heat until fragrant, oil rises and meat is tender. (3) Add in Kerisik (fried coconut paste) and continue to cook until gravy thickens and ready to serve. (4) Enjoy with Pandan Fragrant Rice or @my.blue.tea Nasi Lemak Rice premix. TIPS * Important to note that you would require sufficient water to rehydrate natural dried ingredients. * Recommendation: For darker and sweeter flavour of Rendang Tok, add sweet soy sauce (Kicap Manis) to taste. * May need to add more water during cooking to tenderize meat (depending on the meat of your choice especially beef & kangaroo needs a bit more water & cooking time). Each pack of our curry spice bases is specially formulated with dehydrated pure, natural herbs and spices without any added fillers. The original spice bases are very flexible as they can be used to create an almost endless variety of delicious recipes, simply by adding on minimum fresh ingredients. What’s more, the long shelf life and easy, light storage of our products minimize wastage. Our lightweight, high efficacy products are convenient and viable for cost-effective shipping and travel, anywhere! * No MSG * No Preservatives * All Natural Enjoy with a refreshing glass of Fruity Bamboo Tea! If you wish to add some flavour and variety (which is, after all, the spice of life), you can add Kiwi fruits, lemons, oranges & mint to your Bamboo Tea Infusion 🫖🫖. This ensures maximum health benefits and vitamins on top of the natural silica from Bamboo which is great for hair, nails, good cardiovascular health and skin. Source :- https://en.wikipedia.org/wiki/Rendang https://www.facebook.com/adamliaw https://www.facebook.com/SBSFood https://www.mediaweek.com.au/adam-liaw-and-poh-ling-yeow-come-together-for-malaysia-in-australia/ https://www.facebook.com/SBSFood/videos/4433176493405569

Reach for the stars! This is one yummy recipe that is also pretty to boot. Even the kids will be thrilled with it! Ingredients 2 frozen bananas 1/2 tspn blue butterfly pea powder 1 cinnamon 1/2 cup oats 1 glass macadamia milk Method (1) Pop everything in your blender and you're done. (2) Top with coconut whip, puffed quinoa, add an extra sprinkle of blue butterfly pea powder. (3) Use rose-gold straw for presentation. Enjoy! Tips Feeling adventurous and want to try different flavours in your smoothies, bounty, and chia pudding? Why not substitute with these other superfood powders below? pandan powder blue butterfly pea powder dragonfruit powder roselle powder Blue is such a beautiful colour that makes your dishes and desserts stand out. Have you tried our Blue Butterfly Pea Flower tea? Watch the video below! More than just a pretty drink, there are tons of health benefits in this tea. Learn more here: Love our recipes? Subscribe here! Sweet or savoury, traditional or creative, there are loads of recipes for you to try out, experiment and share. We have met an amazing network of chefs, amateur and professionals and their common ground is they LOVE food, they love sharing food with loved ones and their happy place is The Kitchen! Everything looks so pretty in blue! Koala Blue Smoothie, Blue Butterfly Smoothie and Blueberries Chia Seeds Smoothie - you're going to be loaded with anti-oxidants!

Impress guests with this beautiful Butterfly Pea Swiss Roll and Pandan Swiss Roll The Swiss roll cake was one of the first cakes that was taught in home science class. Of course, we'd prefer to eat them than bake them! From a basic recipe for Swiss roll, you can let your creativity really take you places. And today we have two varieties you'd want to try out immediately! What is a Swiss roll? A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing. It is not clear how the name originated. In spite of its name, the cake does not hold a Swiss passport - it is believed to have originated elsewhere in Central Europe, probably Austria. It appears to have been invented in the nineteenth century, along with its other cousins, the Battenberg, doughnuts and Victorian sponge. The shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as in optics. It is also often called a "jelly roll". If you would like to read more about the history of the Swiss Roll, click here. Cooking with butterfly pea flower Traditionally, for any cooking or baking with butterfly pea flower, most people would boil the sun dried butterfly pea flowers to extract its colour. It could be a bit light or even too dark so the agony of knowing how much water or flowers to use is an unknown. Plus there are enzymes and good nutrients lost in the boiling process. You could save about 30 - 45 minutes from that tedious process with our Blue Butterfly Powder plus the added benefit of retaining all nutrients. We think this is the first Butterfly Pea Swiss Roll ever made (when we first experimented it more than 4 years ago) and also the first using Blue Butterfly Powder. Swiss rolls with a difference These Swiss Rolls recipes are contributed by Amy. She is the owner of Delectable Treats by Amy. Amy is a very talented, determined and passionate home baker. She currently resides in Sydney with her husband and two beautiful children. She loves experimenting with various ideas and has worked with us to come up with this Butterfly Pea Swiss Roll (I'm guessing she had her two lovely children try out these Swiss Rolls and give their approval.) They're so pretty and make a delightful afternoon tea treat! Here's the recipe - Enjoy! Ingredients: (A) 1/8 tsp salt 1/2 cup sugar 1 1/4 cup cake flour, sifted 1 tsp baking powder, sifted (B) 6 large egg yolks 1/2 cup vegetable or corn oil 1 tspn @my.blue.tea Blue Butterfly Powder (or to your desired colour) Method: a) Mix A well, proceed to meringue. b) Beat egg whites until foamy. c) Add sugar gradually. ( 1⁄2 first, beat well then add in remaining 1⁄2.) d) Continue with a tiny pinch of cream of tartar. Beat until firm peak forms. e) Slowly add mixture A into meringue. Mix gently. f) Pour batter into a square pan lined with baking paper. g) Bake in preheated oven (180C) for 10-12 minutes. h) Leave to cool. Rolling: (1) When cool, place roll on baking paper, spread filling evenly. With the help of the paper, roll firmly into cylinder shape. Hold it and press firmly. Wait at least 30 min – 1 hour for it to set. (2) Cut the cake to 12 pieces or your desired size and serve with a pot of Blue Tea (we have several blends to enjoy) or Blue Latte. Blue Tea Benefits If you haven't already read about anthocyanins, you'd want to learn more here. Our Blue Tea is not just a simple cup of peace. It is power packed with benefits. Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins are responsible for the colors red, purple, and blue, and are found in fruits and vegetables. Butterfly Pea (Blue Tea) berries, currants, grapes, and some tropical fruits have high anthocyanins content. You have a choice to drink it naturally as tisane Blue Tea; just add hot water to steep the Blue out from the flowers or have it as Blue Latte (add milk of your choice). Add spices ie cinnamon stick, cardamon pods sprinkle with cinnamon powder to make it a Spice Chai Blue Latte. Enjoy video. Variations of Swiss Rolls from our Guest Chef About Amy Amy is one talented lady and she only sources for the best quality ingredients. We discovered that when we asked her to cater some food one evening. When she makes her culinary creations she does it with quality and only the best ingredients need apply! She is also multi-talented and the founder and owner of "Wok with Love" Follow her pages below if you wish to order as she does home catering on top of making such delectable treats for afternoon tea. Enjoy! Amy Pixl https://www.facebook.com/delectabletreatsamy/ https://www.facebook.com/wokwithlove/ #latte #coffee #caferestaurant #coffeelover #BlueButterflyPowder #healthbenefits #swissrollcake #tea #clitoriaternatea

"Kueh Kueh!" is a familiar, nostalgic sound many of us heard ring through the streets when we were kids It is still an uphill battle to introduce the concept of "kueh" to the local Cake Bake Shows. Not everyone has heard of these delectable traditional sweet or savoury cakes from South East Asia. BUT...those who have dared to venture into unfamiliar territory have never regretted it! Kueh is often a hit with the Aussies, especially after they've taken their first bite of Kueh Lapis or Seri Muka, or if they've ever popped a whole Ondeh-Ondeh in their mouths...it's like ascending to heaven! It simply melts in your mouth! That is why our team at My Blue Tea simply love sharing about these beautiful kuehs and their recipes, and simply starting a conversation about these amazing kuehs. We really hope the organisers of such events realise that the concept of "cake" is a lot more than just the typical "western" cakes, and there are so many beautiful cake recipes from different cultures we can learn about and enjoy. We love our Asian steamed cakes and the majority of them are even vegan, with flour and coconut milk as common ingredients. Why not open your minds, hearts (and mouths!) to try these "kuehs"? You may just fall in love with them and want more. Photos from yesteryears: Kueh sellers from the 50s, 60s and 80s. It's a heritage and a tradition to enjoy good food. You will find them in Singapore, Malaysia and Indonesia. As the languages are quite similar, we call these traditional cakes "kueh or kuih or kue". About kueh and its history, read our Little Nyonya Blog. (Photos courtesy of Pinterest). Recipe for Steamed kueh lapis with pandan and dragonfruit Our favourite Catherine the Great chef is back to share this gorgeous recipe with us."I made this traditional steamed layer cake with layers of dragonfruit, white coconut and pandan using all natural powder/extract from @my.blue.tea The texture, the taste, the aroma, the flavours, the sweetness, the saltiness are all perfect. It's not oily and the chewiness is just right! 😍 Follow Catherine on her Instagram ! #kuihlapis #kuehlapis #dragonfruitlover #pandankuihlapis#pandankuehlapis #pandan #homemadekueh #foodinstagram#asiandessert We are delighted to have Catherine on board as our Brand Ambassador! She absolutely hands-down makes the prettiest kuehs and cakes! We know some of you have actually taken these ideas and commericalised them! Give us or Catherine a thumbs up or send us a message if you have! We'd love to hear from you. Good food is most delicious when it's shared, so we're happy that many people all over the world can get to taste these kuehs! Ingredients: *300ml Coconut Milk - 2 packs @my.blue.tea Spargo Coconut milk powder diluted in 200ml water *150g Caster Sugar *180g Tapioca Flour *40g Rice Flour *1/2 tsp Vanilla Extract *1/2 tsp salt *250ml boiling water *1 tbsp @my.blue.tea Dragonfruit Powder *1 tbsp @my.blue.tea Pandan powder *food colouring 1 drop (optional if you wish) * 5″ x 5″ x 3″ Pan Scroll through these gorgeous recipes from Catherine - "Pulut Tai Tai" and "Kueh Angkoo with Purple Sweet Potato". Find out more about Angkoo on our FB Page. The Kueh Ketayap and Kueh Serimuka was a hit with our Melbourne fans at the Cakebake & Sweets Show! And you really have to try Catherine's Ondeh Ondeh. It's to die for! Method: 1. Prepare the cake batter
. Mix coconut milk, sugar, vanilla extract (if using). Give it a good stir. Pour in the boiling water (make sure the water is boiling hot) and stir until sugar dissolves. Mix tapioca starch and rice flour and stir to mix. Add this to the coconut milk mixture. Continue to stir until you get a smooth batter, then strain it. 2. Divide batter and add colors. I used My Blue Tea dragonfruit and pandan powder/extract. Strain and divide the batter into roughly three equal portions in separate bowls. 3. Now for the steaming. 
Prepare the steamer by bringing water to a boil. Wrap the lid with a cloth (to prevent condensation from dripping back to your steamed cake). Lightly brush all sides of the pan and bottom with cooking oil. Pour about 100 ml of the white batter into the pan. Lower the heat to medium (Do not steam over high heat). 4. Let it steam for about 7 min for the first layer AND then leave it open for 1 minute to dry up (sometimes there is a bit of liquid on top). Then pour the next layer. Repeat this sequence until you get 9 layers. 5. From the second layer up to the 9th layer, steam for 5 minutes each layer and leave it open for 1 minute to dry up the layer before pouring the next layer. 6. Cool well before cutting. It takes about 3 hours or so to cool down completely. Brush the top layer with a bit of oil. It is often said making kueh lapis takes skill - steady hand and certainly lots of time and patience for each layer to be equally made. It's like eating a work of art! And there you have it! Steamed kueh lapis with pandan and dragonfruit. Almost too pretty to eat! It is an impressive recipe to try out. Do share with us your experience making this beautiful kueh! About Catherine : Thank you Catherine for so many beautiful recipes! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit, not to mention it absolutely delights the stomach as well! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you'd really want to sink your teeth into! And 2 beautiful Durian recipes for you to try are Durian Butter Cookies, Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours! Catherine has contributed a lot to our baking community. Quite a few small businesses are selling her creations such as Pandan Ondeh Ondeh Cookies and Pandan Ondeh Ondeh cupcakes, Pandan Gula Melaka Swissroll and Pandan Cendol Cake. Clearly another Pandan + Durian Addict!! Join the club! Follow Catherine on her Instagram for inspiration, recipes and ideas: https://www.instagram.com/catherine_cang/

Another budget food recipe: Try Sweet Potato leaves as part of your diet Jump to sweet potato leaves recipe In this challenging economic condition where rent has increased and cost of living is also increasing, try growing some veggies at home. Take this gardening exercise as your hobby. It's a great source of morning sunshine plus going outdoors and gardening actually help with *improving your patience* - pssst this is first-hand knowledge from our experience :) Today we recommend you to grow Sweet Potato leaves. In our last blog we shared growing spinach. Why these 2 leaves? Because you only need to grow them once and they will keep propagating (provided there's no huge frost in your area). They may stay dormant in winter but they will go crazy once they get full sun and rain. Nutrients in Sweet Potato Leaves Sweet potatoes can be compared to spinach in terms of nutrients. They are high in calcium, iron and zinc. Sweet potatoes are also a good source of carotene. The leaves contain the vitamins C, E and K, as well as riboflavin, thiamine, folic acid and niacin. Like spinach, they do contain oxalic acid, but in much lower quantities, which is why they can be used as raw food as well as cooked food. Sweet potato leaves can be substituted for other leafy greens. Try them sautéed in a little olive oil or butter with some onions. Cook them in boiling water until just wilted, then cover in a sauce such as hollandaise. Chopped leaves can be added to soups, stews and casseroles. Finely sliced leaves are a good addition to salads or can be made into vegetable fritters. Sambal Sweet Potato Leaves Recipe First prepare some Sambal Tumis. Check out Sambal Tumis recipe here. You can prepare Sambal Tumis with or without dried anchovies and without onions. Sambal Tumis or Fried Chilli Paste lights up the fire in your belly! Mention Sambal Tumis or Fried Chilli Paste and inevitably the heart starts pounding and the mouth starts to water. It's a fiery dance of spices. This Malaysian chilli paste (commonly known as Sambal Tumis), is one of many, much-loved sauces by all Malaysians and beyond. Make a large sambal batch and keep them in several jars for future use. Use Sambal with Sweet Potato Leaves, Kang Kong (water spinach), snake beans or simply Sambal anything.......... Ingredients (Serves 3-4) 400g sweet potato leaves 3 chillies sliced 3-4 garlic cloves, minced 3 tbsp oil 3 tbsp sambal belacan (use Sambal Tumis recipe) Salt (to taste) Method 1. Pluck off the sweet potato leaves (optional) and remove the skin off the stems. Keeping only the more tender parts, cut the stems into 2-inch strands. Wash and drain the leaves and stems. 2. Preheat a skillet/wok on medium-high heat. Pour in the oil and stir-fry the garlic and Sambal belacan until it turns fragrant—or pungent, depending on personal definition. 3. Add the sweet potato leaves, stirring them to make sure they are coated evenly with sambal belacan. Cover the lid to cook the leaves until soft. Toss in the chillies and give it a quick stir. Add a pinch of salt if the dish isn’t salty enough. 4. Transfer to a serving dish. Viola.......... best on warm rice. We have 3 types of Sweet Potato leaves in our farm. The triangular-looking leaves will give you sweet potatoes (leaves a bit coarser to eat), the purple ones and the Taiwanese Sweet Potato leaves where you will only get sweet leaves. Our kangaroos love the Taiwanese Sweet Potato leaves so much, not much left for us..... hahaha.... Sweet potatoes can be grown primarily for their tubers or for their ornamental leaves. Plants grown for food generally have greenish-yellow or green leaves, and some have purple pigmentation. A few have purple leaves when young and green mature leaves. The Shape of the Sweet Potato Leaf Sweet potato leaves come in different shapes, depending on the variety. Leaves grow in a spiral around the stem. Leaves may be lobed or nearly divided and may have smooth or serrated edges. Leaves are slightly hairy to the touch. They may be: Cordate – shaped like a heart Hastate – shaped like a spear Reniform or kidney-shaped Rounded Triangular. Tips - You can stir-fry sweet potato leaves with lots of garlic slices and add Chinese cooking wine (Shaoxing wine) or rice wine with slices of chillies to give it a bit of punch - it's simple and yummy! We sometimes add it to our soups or add it to any noodle dish - tastes just as nice. Or just add some leaves to your salads......... Ethnic/Cultural Information Sweet potato leaves are largely used as a vegetable in the islands of the Pacific Ocean and in Asian and African countries. In folk remedies, sweet potato leaves are used to treat irritations of the mouth and throat and can be crushed and used in ointments to help treat skin conditions such as rashes. In Brazil, a hot water decoction of sweet potato leaves was historically used to help reduce appetite and symptoms of metabolic issues It's so easy to propagate Sweet Potato leaves Get ready some jars or vases with warm water. Take a cutting below a leaf node. Stem cuttings (aka slips) are a very reliable way to expand a single plant into many, and they can be rooted in either water or soil. Pinch off lower leaves. Place the stems in fresh, warm water. Replace the water every few days. When roots are at least 3 inches long, plant in potting mix. Sources: https://empressofdirt.net/grow-sweet-potato-vine-cuttings/ https://getbusygardening.com/propagating-sweet-potato-vine/ https://www.epicgardening.com/sweet-potato-vine/ https://brightly.eco/blog/how-grow-sweet-potato-vine-plant https://www.garden.eco/sweet-potato-leaves https://specialtyproduce.com/produce/Sweet_Potato_Leaves_11487.php?

Another budget food recipe You will keep coming back for more with this unique roast pumpkin recipe with our NO-PEANUT SATAY SAUCE! Allergic to Nuts? Worry No More! Imagine being able to enjoy creamy satay sauce without worrying about the peanut allergy! My Blue Tea is always trying to find ways to allow more people to enjoy these beautiful recipes we love. So here's an easy recipe for savoury baked pumpkin, seasoned with olive oil, garlic, and SATAY SAUCE powder (no-peanut) and coconut cream! It makes for a wonderful side dish (that may well steal the thunder from the main dish!) Oven-roasting is one of our favourite ways to make this tasty winter squash as we grow a lot of pumpkins and donate them to the local soup kitchens. Keep cosy as the weather gets colder with this gorgeous heart and stomach-warming recipe. Satay Sauce Roast Pumpkin Recipe Ingredients: *1 pumpkin (Dr Janice used Hassleback pumpkin) *50g @my.blue.tea Satay Sauce powder (dilute in water with coconut cream) *25g @my.blue.tea coconut milk powder (dilute in 50ml water to make it into coconut cream) *dash of fish sauce *handful of crushed peanuts or pine nuts (optional - leave out if you are allergic to nuts!) *Curry leaves, Thai basil and chilli – to garnish Method: (1) Roast the pumpkin with olive oil, salt and pepper. (2) Halfway through, remove from oven and drizzle the Satay Sauce + Coconut cream over the pumpkin. (3) Add fish sauce for an intense sweet and savoury flavour. (4) Continue to roast till cooked. (5) Garnish with fried curry leaves, some Thai basil and chilli. Enjoy. When you think about pumpkin, do you only think about pumpkin soup? If so, you're missing out! Pumpkin can take on either sweet or savoury flavours, and it makes for a wonderful, hearty, and satisfying savoury side dish, perfect for fall and winter. Amazing food by Dr Janice - Blue Butterfly dumplings, Satay Marinade on Cauliflower (vegans LOVE this recipe!) and finally, Pandan Halloween Roll cake. About @ipohgirl Dr Janice Thean Many thanks @ipohgirl1! We're always looking forward to creative surprises from Dr Janice! When she isn't busy in her job as a surgeon, she is busy in the kitchen creating beautiful lamb recipes. Creative and very passionate in cooking and baking, we are certainly lucky whenever she shares her creations with us! Photos, reel and and recipes are contributed by our good friend, Janice @ipohgirl1. Do visit and follow @ipohgirl1 for her amazing creations both sweet and savoury. Little tidbits about Dr. Janice - she prefers savoury food, and her favourite spices are Satay Marinade, Satay Sauce and Rendang Sauce! Enjoy with Butterfly Pea tea and some edible glitters and swirl it....... It's beautiful and healthy! Add lemon juice to see the glitter change colour. Read all about Butterfly Pea tea and how to use it. Love our recipes? Subscribe here

Grow spinach. Why? Because Spinach is an all time superfood. Jump to recipe - Spinach curry Indian style Different types of spinach We have few different "spinach" growing in our garden. No idea why they are all called spinach and they are not in the same family as the spinach Popeye eats i.e. Spinacia Oleracea. The local Bayam as we call it in Malay (Amaranthus) has big soft leaves - great for soups, the Brazilian Spinach (Alternanthera sissoo) has small, thick leaves and the Okinawan Spinach (Gynura bicolor/crepioides) has jagged edged thick leaves with purple on the underside great as salad. We love all three types of Spinach because they are PERENNIALS and easy to take care of and some are frost tolerant. They're super healthy and super easy to cook. Spinach is a fast-growing plant, yielding many leaves in a short time in the mild weather of spring and fall. Spinach is a cool-weather vegetable related to beets and Swiss chard. Spinach is higher in iron, calcium, and vitamins than most cultivated greens, and one of the best sources of vitamins A, B, and C. It is also a good companion to growing next to radishes, strawberries, and garlic. We just harvested this red amaranth and here's an idea by Sally Choo to cook it with Sambal Tumis (recipe using Sambal Tumis). Growing up, we love these red amaranth in anchovies soup with fish balls plus salted eggs or stir fry with garlic and slices of red chillies. What is the difference between Palak and Saag? Typically in northern India, Saag refers to a combination of spinach and mustard greens, whereas Palak is the Hindi name for spinach. The main difference between the two is that Saag Paneer can be made with any leafy greens or a combination of greens, but Palak Paneer refers to a curry made with spinach leaves only. Red Amaranth in Sambal Tumis - please follow the Sweet Potato leaves recipe and here's a new recipe with Green Amaranth in Indian curry. The plant species Amaranths (Amaranthus hypochondriacus) is best-known in north India as ramdana -- loosely translated as 'the lord's grain' or 'the grain gifted by god'. Consider growing these plants in your garden for continued greens in your diet. Scroll through the gallery (1) Okinawan (2) Red Malabar (3) Green Malabar (4) Brazilian Spinach and (5) Green Amaranth (Spinach) Spinach Curry Recipe—Indian style Ingredients: *Amaranth Leaves – 500 gms, washed and cut smallish including stem *2-3 tspn @my.blue.tea Spargo Meat Curry base powder *2 tbsp Oil – 3 *2 tspn - Mustard Seeds *2 Onions – Sliced *A handful of Curry Leaves *2 tspn - Pepper Powder *Salt to taste *1 pack x 25grams - @my.blue.tea Spargo Coconut Milk powder dilute in 2 cups of water Method: 1. Heat oil in a pan over moderate heat. 2. Fry the mustard seeds till they start to splutter. 3. Add the chopped onions, curry leaves, and add diluted meat curry base cook till fragrant 4. Add some water, pepper powder, and salt. 5. Cover the pan with a lid and reduce to low heat. 6. Cook for 5 minutes till the amaranth is tender. 7. Add the coconut milk and cook for 2 to 3 minutes more. 8. Remove and serve hot. Total cost - around <$6.00 ie spinach from the garden and the rests are small in quantity. We received some more spinach seeds so watch out for our next blog and we will let you know which are good, economical and if they're perennial. We've got Strawberry Spinach sticks (looks like strawberry and it's edible both leaves and berries), Spinach Southern European, Spinach Egyptian and gift from our New Zealand family ie New Zealand spinach. They need to be sowed from Spring........ so stay tuned and some more yummy recipes. If you have a recipe to share with us using our products, and wish to share, please tag or email us info@mybluetea.com.au and you shall be featured!! Come visit us in the Mid North Coast Not long to go till Slice of Haven, Laurieton on the 28th May 2023. We will have some food and of course, COCONUT SHAKEs now comes with toppings you choose either Red bean, coconut jelly or black boba. Flavours - either the Virgin or Virgin Blue or Pandan Coconut Shake. Recently, we tested Durian Coconut Shake with our Durian Latte Powder and OMG!! it's so so good. Dare you to try Durian Coconut Shake?? All the flavours you can create at home with our DIY Coconut Shake Homekit, ice blended smoothie or Frappuccino and Coconut Shake Bubble Tea. Now comes in 500grams you can pick up at the Slice of Haven event—mark your diary 28th May or call or email us to pre-order yours. Trade Enquiries are also welcome. We want to work with: *Cafes *Restaurants *Bubble Tea Shops *Dessert shops *Everyone ie new Entrepreneur *Franchises References Tips - Growing Spinach ie Malabar, Brazilian and Okinawan https://www.growveg.com.au/plants/australia-and-nz/how-to-grow-spinach/ https://greenharvest.com.au/Plants/Information/BrazilianSpinach.html#:~ https://hort.extension.wisc.edu/articles/malabar-spinach-basella- https://greenharvest.com.au/Plants/Information/OkinawaSpinach.html