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Craft your own Gin with MyBlueTea Superfood Powders Ever thought about crafting your own Blue Gin at home similar to Inked Gin? Now you can, and cheaper then the cost of commercial gin! Unlock the secrets to a beautifully vibrant and flavourful gin experience. Mark's Botanical Gin, Pandan Gin and Butterfly Pea Gin Here’s a fantastic gin recipe using the " Still Method, " generously shared by Mark Watson. Mark had ordered a large pack of Butterfly Pea flowers online, and after a quick chat, he was excited to try our Pandan Coconut Gin. We absolutely love when you're adventurous enough to explore new flavors with our Superfood powders! And guess what? Mark and his wife made a special appearance at the Festival of Cake in Melbourne this September. It’s always a joy catching up with you—so please, stay in touch! The Still Method is a traditional and essential process used in the production of gin (and many other spirits). This method involves the use of a pot still or column still to distill the alcohol and extract flavours from the botanicals used in gin-making. Butterfly Pea Gin Method using a Still Ingredients   1.    3 litres of 95% Alcohol 2.    150 grams of Juniper berries 3.    50 grams of Cardamon pods 4.    30 grams of coriander seeds 5.    1 stick of cinnamon 6.    10 grams of @my.blue.tea Butterfly Pea powder 7.    Peel of 1 lemon 8.    50 grams of @my.blue.tea Butterfly pea flower 9.    5 litres of water   Why the Still Method is Important The Still method allows for complete control over the flavours extracted from the botanicals and ensures that only the finest aromas and tastes are captured. Distillers can experiment with different botanical blends, distillation times, and techniques to create a gin that is unique and full of character. It's a craft process that combines tradition, artistry, and science to create the perfect gin in every bottle. MyBlueTea Superfoods Bundle - Check it Out! Butterfly Pea Gin Process :- (1) Put the alcohol and water into your still, combine the botanicals and Butterfly powder into a muslin bag and either immerse it in the water or suspend it from the base of you still with a measuring jug under the outlet. (2) Turn on you still, disgard the first 150 ml of the output collect the remainder in bottles until the temperature in the column reaches 80C and then turn off the still. (3) Check the alcohol level of each bottle (the gin will be clear at this point) Pass all the gin through a carbon filter and add sufficient distilled water to the top of the filter to bring the alcohol level to 45%. For example if you have 2.5 litres of 95% gin add 2.5 litres of water. (4) You now have approx. 5litres of clear gin with alcohol level of 45%. (5) Put 50 grams of Butterfly Pea loose tea into a glass or stainless container and add the gin, leave for 48 hours stirring regularly. (6) Remove the flowers (tea leaves) from the liquid, I use a measuring jug to pour the liquid into a kitchen sieve pressing the leaves firmly to extract the maximum liquid. (7) Final step is to strain the ink coloured gin through a fine muslin or clean calf length stocking into your bottles and lable your gin. (8) Store in a dark place, enjoy with your taste in mixer the colour will change depending on your mixer. If you're a Gin lover but don't have the time (or think the above sounds like too much work), don't worry! Reach out to order from Mark in Melbourne (email: markwatson52@gmail.com — he’d be happy to share one (or maybe even two) bottles of his handcrafted Butterfly Pea and original gin with you. Cheers to great flavours, straight from Mark’s Botanical collection! Butterfly Pea Gin - Cheers to Christmas Stay Tuned for More Asian Herb-Inspired Gins! We’re always experimenting and pushing the boundaries of flavour at My Blue Tea . We’ve got something new and exciting brewing— Asian herb-inspired gins ! Imagine the aromatic infusion of traditional herbs and spices, blended with the finest gin to create a truly unique tasting experience. Could we be crafting something like a " Curry Gin or a Rendang Gin ?"😍🤩 We’re exploring these delicious possibilities, and we can’t wait to share them with you! But maybe not! Stay tuned for more updates as we bring bold, unexpected flavors to your glass. Trust us, your tastebuds are in for a wild ride! Cheers, Or if you are interested to retail or wholesale MyBlueTea's products or work with us :- Please apply here for a Wholesale/Trade Account or would like to be a Distributor or simply send us a message for a wholesale sample of Pandan/Butterfly Pea etc. --> https://www.mybluetea.com.au/trade-enquiries

with MyBlueTea, the Pandan People Hey there! We’re the “PANDAN PEOPLE”! 🌿 We’re your go-to source for everything natural and organic PANDAN! Whether you’re looking to enjoy the magic of Pandan in your own kitchen or need premium Pandan products for wholesale or retail, we’ve got you covered. All our products are made from the finest Pandanus Amaryllifolius , a tropical plant from the Pandanus (screwpine) genus that we grow ourselves in the lush, tropical paradise of Borneo. We know your time is precious, so let us take care of your Pandan needs, so you can focus on growing your business or spend time with your family! Our products are here to make your life easier and better, providing convenience, hygiene, and that amazing, authentic Pandan flavour with NO blending required . Here’s what we’ve got for you: Pandan Powder (pure & vegan) – For an easy, natural boost of flavor in your recipes. Pandan Liquid Extract (pure & vegan) – Perfect for adding that signature Pandan taste to your drinks and dishes. Pandan Latte – The ultimate treat for your lattes and specialty drinks, bringing a creamy, aromatic twist to your beverages. Pandan Tea - Rich in antioxidants, Pandan tea is believed to help reduce stress, improve digestion, and support overall health. It’s naturally caffeine-free, making it perfect for any time of day—whether you need a calming evening tea or a refreshing morning start. Let us be your trusted partner for all things PANDAN . Reach out to us today, and let's create something beautiful together! And here's a Pandan Choc Chip recipe that's perfect for celebrating both Christmas soon on 25th December and Lunar New Year (Chinese New Year on 29th January 2025). With the two festivals so close together, we thought this delicious Pandan Choc Chip cookie would be the ideal treat to enjoy during both celebrations! Pandan Choc Chips by Grace Lim UNESCO recognition boosts Spring Festival's global profile Spring Festival or the Chinese New Year has just been officially declared as publich holiday by the UNESCO. The Lunar New Year, or Spring Festival, has been officially listed as a Unesco floating holiday in its calendar of conferences and meetings as from 2024. PANDAN CHOC CHIPS RECIPE Ingredients: *250g butter *1 1/4 cups brown sugar *2 1/2 cups all purpose flour *1/2 cup corn flour *1 to 1.5 tbsp @ my.blue .tea Pandan powder *2 cups chocolate chips *1 tsp vanilla essence *1 tsp baking powder *1 tsp sodium bicarbonate *6 tbsp vegetable oil *1 egg Almond nibs (optional) Method Step 1: In a bowl, combine butter, brown sugar, pandan powder, egg, and mix well. Step 2: Add all remaining ingredients (except chocolate chips) and mix well again. Finally, add chocolate chips into cookie better and mix again. (Optional: add almond nibs after chocolate chips and mix) Step 3: Refrigerate the cookie dough for 30 minutes. Step 4: Preheat oven to 160C. Roll cookie dough into small balls and distance them tray. Step 5: Bake for 20 minutes until cookies turn golden brown. Pandan in various applications ie Pandan beer, Soap, Candle, Pandan Smoothie and desserts. So versatile Did you know that many have used MyBlueTea’s   PANDAN  products to create a variety of incredible items? 1.     Pandan Desserts  – Known as the Vanilla of Asia, Pandan is perfect for traditional Kueh, cakes, canelés, croffles, bingsu, soufflés, and more. 2.     Pandan in Savoury Dishes  – Infuse flavour into fragrant Pandan rice, curries, and Pandan Satay Marinade and other savoury creations. 3.     Pandan Beverages  – Try it in unique Pandan Beer, Gin and liqueurs for a tropical twist. 4.     Pandan Skincare & Bodycare  – From body butters to bath bombs and lotions, Pandan’s soothing properties make it a perfect addition to skincare products. 5.     Pandan Candles  – Fill your space with the refreshing scent of Pandan. 6.     Pandan Soaps  – Indulge in the natural goodness of Pandan for your skin. And if you're feeling creative, let’s  create  something new together! Wholesale & Retail Opportunities - We invite you to apply for a Trade Account -  https://www.mybluetea.com.au/trade-enquiries

If you’re looking to elevate your Christmas cookies & baking, this is the perfect recipe to try! Transform Your Gingerbread Men   Want to give your traditional gingerbread men a delicious makeover? Simply add 2-3 teaspoons of Pandan powder to your gingerbread dough. This small tweak will transform your gingerbread men into delightful “Pandan Gingerbread Men” - a festive treat that’s sure to impress! Embrace the spirit of the season with these unique flavours and make your Christmas baking truly memorable! Subscribe for recipe or follow @penanggirlinmelbourne for more. . Happy baking! Pandan Bahulu (Gingerbread Man Shape) Ingredients : *1cup Self Raising Flour *1cup Caster Sugar *2 heaps tsp My Blue Tea  Pandan Powder *6 Eggs *2 tbsp Olive Oil ***Add Ginger & Lemongrass is optional Method: (1) Beat the mixture using cake mixer till it’s light then (2) Pour batter in the gingerbread men mould or any (3) Bake for to enjoy Karen, the talented Penang Girl in Melbourne, created the most delicious Nasi Lemak Cake with Sambal Tumis! Be sure to follow her on her Facebook page for a taste of her mouthwatering homemade creations. Karen loves MyBlueTea Spice Blends because they are not only budget-friendly, especially in today’s economy, but also perfect for simple, one-pot cooking. Our natural Super Spice Blends  come in convenient dried paste powder form, available in six delicious authentic flavours: Rendang , Meat Curry Base , Satay Marinade , Satay Sauce (no peanuts) , Spiced Fried Chicken and Sambal Tumis Why choose our Super Spice Blends? ✅  Cook More with Less —full flavour, minimal effort ✅  No MSG ✅  No Preservatives ✅ Perfect for  BBQ, Pan Fry, Air Fry, Bake, Roast , or  Stir Fry ✅ Create any dish you desire with ease ✅  Travel-Friendly —carry it in your handbag without restrictions ✅  Lightweight —ideal for camping and caravanning adventures Ready to spice up your cooking with convenience and flavour? Try our Super Spice Blends today!

Wow Your Friends with This Colourful and Refreshing Sangria! Looking for a drink that’s as stunning as it is delicious? Try our Roselle + Butterfly Pea Flower Sangria ! Combining the tangy, floral notes of Roselle with the vibrant blue hues of Butterfly Pea, this sangria is guaranteed to be the star of your next gathering. Here's how to make this show-stopping drink: Ingredients: Roselle Syrup or Roselle tea (for a natural tangy sweetness) Butterfly Pea Flower Powder or Butterfly Pea Tea (for that mesmerizing blue color) Fresh citrus fruits (lemons, oranges, limes) A mix of your favorite fruits (berries, apple slices, grapes) Your choice of white wine (or a non-alcoholic version) A touch of honey or agave (optional) Sparkling water (for a fizzy finish) Instructions: Start by brewing your Butterfly Pea tea or dissolving the Butterfly Pea powder in water. Let it steep and turn that brilliant blue hue! If you're using the powder, a little goes a long way, so just 1-2 teaspoons should do the trick. In a large pitcher, add a generous splash of Roselle syrup or brewed Roselle tea . This will give the sangria a beautifully tangy, sweet base that complements the earthy floral flavor of the Butterfly Pea. Squeeze the juice of your fresh citrus fruits into the pitcher, and slice the remaining fruits into bite-sized pieces. You can go wild with your fruit choices—berries, pineapple, and even peaches would work wonders. Pour in your chosen wine (white wine adds a light, crisp flavour) and stir well to combine the ingredients. For that extra touch of sparkle, top off the mixture with a splash of sparkling water or soda. This adds a refreshing fizz that balances the floral and fruity flavours. Serve over ice and enjoy the mesmerizing transformation of colours as the deep blue of the Butterfly Pea mingles with the rich red tones of the Roselle, creating a vibrant and stunning sangria. If you like, you can even garnish with fresh mint leaves for an aromatic finish or like us we used orange pieces. Why this Sangria is a Game Changer: Vibrant Colour: Thanks to the Butterfly Pea powder or tea, your Sangria will have an enchanting blue colour that shifts as you add the tangy Roselle syrup. It’s sure to be the conversation starter at any party. Antioxidant-Rich: Both Roselle and Butterfly Pea are packed with antioxidants, so you're not just indulging in a delicious beverage—you’re giving your body a healthy boost too (with the non alcohol version). Perfect for All Occasions: Whether it’s a summer picnic, a holiday gathering, or just a casual evening with friends, this sangria makes any event feel extra special. Tips to Elevate Your Sangria: For an added depth of flavor, let the sangria chill in the fridge for a few hours before serving. The fruits will infuse the drink with their natural sweetness. Try experimenting with different sweeteners—honey, agave, or even a splash of fruit juice can change the flavor profile. If you prefer a non-alcoholic version, simply swap the wine for sparkling fruit juice or kombucha for a delightful, fizzy drink! This Roselle and Butterfly Pea Sangria is not just a drink; it’s an experience! Let the colors and flavors wow your guests, while the health benefits of our My Blue Tea products keep you feeling great. Cheers to vibrant, healthy drinks!

Would you like to learn how to make pasta & pizza by an Italian Chef? Discover the Deliciousness of Satay Pizza! Welcome back to our culinary adventure, where we explore unique and exciting flavour combinations! Today, we’re diving into a delightful fusion dish that’s sure to tantalize your taste buds: Satay Pizza . A Flavourful Fusion Satay, a beloved dish from Southeast Asia, features marinated meat skewers grilled to perfection and often served with a rich, creamy peanut sauce. Now, imagine that deliciousness transformed into a pizza! Satay pizza combines the savoury flavours of grilled meat, the richness of peanut sauce, and the comforting familiarity of a crispy pizza base, creating a dish that’s both innovative and satisfying. Why Satay Pizza? Unique Flavours: The combination of spicy, sweet, and nutty flavors from the satay and peanut sauce elevates the classic pizza experience to a whole new level. Versatile Toppings: You can customize your satay pizza with your favorite toppings, whether it’s chicken, beef, tofu, or a medley of fresh vegetables. Great for Sharing: This dish is perfect for gatherings, parties, Summer days or a cozy night in. Everyone will love digging into this fun and flavourful creation! How to Make Satay Pizza Here’s a the recipe on how to create your own Satay pizza at home with Chef Simonetta Malaysian Chicken Satay Pizza (for 2 pizzas) Pizza Dough Ingredients: *1 2/3 cups Tipo "00" flour *2/3 cup finely ground semolina flour *1 teaspoon fine sea salt *4.5 grams (about 1 1/2 teaspoons) active dried yeast *1 teaspoon raw sugar *1 tablespoon extra-virgin olive oil *200 ml lukewarm water *Extra flour for dusting Method (1) Place the flours and salt onto a clean work surface and make a well in the middle. (2) In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes. (3) Pour the mixture into the well, and gradually bring the flour from the sides into the liquid. (4) Once it starts coming together, use your hands to mix in the remaining flour until you have a smooth, springy dough. (5) Place the dough in a flour-dusted bowl, dust the top with flour, cover with a damp cloth, and leave in a warm place for about an hour, until doubled in size. (6) After the dough has risen, punch it down to release air. Divide it into 2 balls. Roll out the pizzas about 15 to 20 minutes before cooking. Get our Rendang Pizza – A Bold Fusion by Chef Simonetta - A savoury twist on the classic pizza, this Get Rendang Pizza combines the rich, aromatic flavours of Indonesian with Malaysian rendang curry with the familiar, comforting Authentic Pasta Making Class - Come and join us in the beautifully historic surroundings of the The Tramsheds in Forest Lodge. Learn from the Best with Chef Simonetta! If you’re looking to enhance your culinary skills, don’t miss out on Chef Simonetta’s pasta classes! Known for her expertise in crafting authentic pasta, Chef Simonetta will guide you through the art of making fresh pasta from scratch. It’s a fantastic opportunity to learn techniques that you can apply in your own kitchen. In this hands-on pasta making class Chef Jeffrey Simonetta (Chef Simonetta) will teach you how to make a variety of egg dough pasta from scratch. Additionally, you’ll learn the secret to making delicious sauces including fresh sugo (tomato sauce). In addition to the fresh pasta you’ll be making during this class, you’ll also learn how to make these delicious sauces Want to Learn How to Make Authentic Italian Pasta? Or Try Pasta in Stunning Natural Colours? Introducing Chef Simonetta’s Butterfly Pea Blue Moon Pasta... Isn't it just beautiful? This vibrant, naturally coloured pasta is made using the incredible Butterfly Pea Flower, bringing both a unique visual appeal and a host of health benefits to your plate. Ready to try your hand at creating this gorgeous, authentic Italian dish? Kids Cooking Class: Fun for All Ages! We’re also excited to offer cooking classes for kids aged 13 and up! These classes provide a fun and educational environment where young chefs can learn essential cooking skills while making delicious dishes like Satay pizza. It’s a perfect way for them to explore their culinary creativity! Contact Chef Simonetta via his website Australia Flavours . Malaysian Chicken Satay Pizza - Part 2 Ingredients: *2 balls of prepared pizza dough (from the recipe above) *250g chicken thigh fillet, thinly sliced *1 teaspoon olive oil *¼ packet of  www.mybluetea.com.au  Satay Marinade *¼ packet www.mybluetea.com.au Sauce Sauce mix *1/4 small red onion, thinly sliced *1 red chilli, finely chopped (optional) *1/2 cup mozzarella cheese, shredded *2 tablespoons crushed peanuts *1/4 cucumber, thinly sliced *Fresh coriander leaves for garnish *Lime wedges for serving Method (1) Follow the very simple directions on the packet to make the marinade and satay sauce. (2) Marinate the chicken in the satay marinade mix for at least 30 minutes. Heat olive oil in a pan and cook the marinated chicken until caramelised. Remove the chicken and set aside. (3) In the same pan as the chicken, cook the satay sauce until thickened, and set aside. (4) Preheat your oven to 220°C (430°F). About Chef Jeff Simonetta Cooking is in his blood Jeffrey Vincent Simonetta is an Australian–Italian Chef whom has worked under some of Australia’s most influential Chefs. Even from a young age whilst cooking with his mother and grandparents, his greatest desire was to be a chef. It wasn’t until the age of 14 that he was presented with his first opportunity by landing a job in a bakery before school and on weekends. This path eventually lead to Jeffrey receiving two 100% marks, topping Australia in cookery, and landing him an apprenticeship at Rockpool, the best restaurant in Australia at the time, a year before he left high school. His family background, thick with Italian culture,influenced the way in which he sees cooking and produce. It taught him that;“To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”. Growing up in Australia with such a multi-cultural food influence, his training in fusion cooking, and the easy availability of amazing produce have provided a perfect platform for Jeff to showcase his creativity. Join the Satay Pizza Craze! We hope you’re inspired to try making Satay pizza at home. It’s a fantastic way to bring together the bold flavors of Southeast Asia and the comforting familiarity of pizza. Share your creations with us on social media by tagging  @chef.simonetta  and @my.blue.tea  —we can’t wait to see how you put your own spin on this delicious dish! Stay tuned for more exciting fusion recipes, and happy cooking!

Try this Purple Sweet Potato Smoothie – Healthy, Delicious, and Vibrantly Colurful! Looking for a nutritious and tasty treat? Our Purple Sweet Potato Smoothie is the perfect choice! Not only is it packed with health benefits, but its stunning color will brighten your day. Plus, it tastes absolutely delicious! Purple Sweet Potato Smoothie recipe: Recipe : *1/4 cup blueberries frozen *1 tbs @my.blue.tea Purple Sweet Potato powder *1/2cup milk (milk of your choice) *1 tbs peanut butter *2 pcs dates *Mix raisin and nuts *1tbs plain yogurt *1-2 tspn of @Cheffery's Pandan Granola (topping) Method: Put all in a blender and blitz till smooth. Exciting News! Pandan Granola, crafted by Cheffery's Kitchen in Adelaide, will soon be available for delivery Australia-wide. Stay tuned for the launch! Use it as topping on your smoothie. Why You Should Add Purple Sweet Potato to Your Smoothies Purple Sweet Potato is quickly becoming a favorite ingredient for health-conscious foodies, and for good reason! This vibrant root vegetable isn't just beautiful—it’s packed with nutritional benefits that can take your smoothie to the next level. Let’s explore why you should consider adding Purple Sweet Potato to your next smoothie. 1. Rich in Antioxidants One of the standout benefits of Purple Sweet Potato is its high antioxidant content, particularly anthocyanins . These antioxidants give the potato its beautiful purple color and play an essential role in fighting free radicals, reducing inflammation, and supporting overall cell health. Adding Purple Sweet Potato powder to your smoothie helps boost your body’s defense against oxidative stress and promotes longevity. 2. Packed with Fiber for Digestive Health Purple Sweet Potatoes are naturally rich in fiber, which aids in digestion and helps maintain a healthy gut. Fiber promotes regular bowel movements, reduces bloating, and supports a balanced microbiome. By including Purple Sweet Potato in your smoothie, you're giving your digestive system a natural boost while making your smoothie more filling and satisfying. 3. High in Vitamins and Minerals Purple Sweet Potato is an excellent source of essential vitamins and minerals, including Vitamin A (in the form of beta-carotene), Vitamin C, potassium, and iron. Vitamin A supports healthy vision, skin, and immune function, while Vitamin C strengthens your immune system and boosts collagen production for radiant skin. Potassium is key for heart health and muscle function, making this root vegetable a powerhouse ingredient for your smoothie. 4. Naturally Sweet for a Smoothie Boost Purple Sweet Potato has a naturally sweet flavor, making it an excellent alternative to refined sugars in smoothies. It adds a creamy texture and a delightful sweetness without the sugar crash that comes from processed ingredients. Whether you're blending up a breakfast smoothie or a post-workout refreshment, the natural sweetness of Purple Sweet Potato helps create a rich, satisfying flavour profile. 5. Supports Brain Health Purple Sweet Potato also contains compounds that are thought to support cognitive function. Its high levels of antioxidants, along with other nutrients, help protect the brain from age-related decline and support mental clarity. A Purple Sweet Potato smoothie is a great way to start your day with a mental boost! 6. Helps Maintain Healthy Blood Sugar Levels The natural carbohydrates in Purple Sweet Potato are complex, which means they break down slowly in the body. This helps regulate blood sugar levels and provides sustained energy throughout the day. Unlike refined sugars, Purple Sweet Potato won't cause spikes in blood glucose, making it a great option for those looking to manage their energy levels and blood sugar. 7. Beautiful and Fun Colour Finally, who doesn’t love a colourful smoothie? Purple Sweet Potato brings a stunning purple hue to your blend, making it as visually appealing as it is nutritious. Not only will you enjoy the taste and benefits, but you’ll also be sipping on a smoothie that looks as good as it tastes. How to Incorporate Purple Sweet Potato into Your Smoothie Now that you know the benefits, here’s how to easily incorporate Purple Sweet Potato into your smoothies. You can use PURE Purple Sweet Potato Powder  (available in our 100g packs) for a convenient way to add this nutritious root to your blends. Simply add a teaspoon or two of the powder to your favourite smoothie mix, and enjoy all the benefits in just a few seconds! With its impressive range of health benefits, natural sweetness, and vibrant colour, Purple Sweet Potato is the perfect addition to any smoothie or maybe a Nice Cream. Give it a try today and experience a deliciously healthy boost!

Butter Cookies are everyone's favourites, here try Pandan flavour Jackfruit and Pandan may sound like strange bedfellows but that is what we love about the cooks that connect with us! They are adventurous in experimenting with tastes and textures and when we heard about Jackfruit and Pandan Butter Cookies we knew we had to share this! As all foodies know, butter is a magic ingredient that makes cookies perk right up and smell absolutely divine. Now imagine blending into one batch the strong flavours of the exotic jackfruit and in another, the subtle quiet fragrance of the beautiful pandan. We are drooling even just thinking about it! It is a lovely treat that is perfect for all occasions. Put on your apron and get out your culinary tools and be ready for some yummy tasting! Ingredients 160g unsalted butter 1 tbsp vanilla extract 60g icing sugar 1g salt 30g egg white 20g almond meal #Jackfruit Butter Cookies 82g cake flour 2 tbsp jackfruit powder (you may adjust according to your taste) BUY JACKFRUIT LATTE POWDER NOW #Pandan Butter Cookies 82g cake flour 2 tbsp pandan powder (you may adjust according to your taste) BUY PURE PANDAN PRODUCTS NOW Method Lightly loosen the soft butter that has been put outside at room temperature. Add vanilla extract, sieved icing sugar and salt. Whisk until creamy. When the icing sugar is gently mixed, add egg whites that have been placed at room temperature (make sure they are not cold) and mix with a spatula. Add almond meal and mix it well. Scoop out half of the portion and add sieved 82g cake flour with jackfruit powder and mix well. Put in a piping bag and pipe it into a flower shape with a star-shaped pipping tip. Scoop the remaining half portion of the dough and add sieved 82g cake flour with pandan powder and mix well. Put in a piping bag and pipe it into a swirly S-shape with a star-shaped pipping tip. Bake in a preheated oven at 160 degrees Celsius for 17-20min (320 degrees Fahrenheit) Use a thermometer for required temperature produces perfect results! Storage After the cookies have completely cooled down, seal it in food containers with silica gel. Store them in a cool room. They can be stored for 2 weeks. Or freeze it for longer storage (they can be stored for more than 1 month). About Catherine Ang Another winning recipe by Catherine. We wish to thank Catherine who has been sharing a lot of recipes and beautiful photos of her creations. In her words, she loves baking and not so good a cook. She's a specialist psychologist during the day and bakes during the weekend. Baking is a very healthy and healing activity to calm the senses and restore the mind and spirit. And absolutely delight the stomach! Catherine has contributed quite a few recipes with our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe . Another beautiful recipe for you to try is her Durian and Pandan Crepe . She is clearly not shying away from fruits with very strong flavours! From left - Blue Butterfly Mochi, An assortment of Pandan Kueh Ketayap & Durian Seri Muka (also known as Pretty Face), Beautiful Mooncakes with various @my.blue.tea Superfood Powders and Durian Butter Cookies. These beauties taste as good as they look. Go ahead, try them out and take a bite. Baking is sheer joy when we have these beautiful recipes to work with! Now enjoy these beautiful butter cookies with My Blue Tea's newly launched Bamboo Tea Infusion And if you would like to be featured here, do get in contact with us on info@mybluetea.com.au for products that you prefer or just call or message us to connect. Have you tried calling aunty or her stupdies in 1993 ?

How to make a Christmas Blue Yule Log Cake ? Christmas won't be Christmas without a Log Cake especially if its Bluúùuüuûuuéè..... A beautifully and festive cake, the chocolate Yule Log is not too hard to make and a "Yule Log" (or bûche de Noël French pronunciation: ​[byʃ də nɔɛl]) is a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Switzerland, Quebec, and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. However, this rich and just the right creamy blend Yule log is not for the faint-hearted - it's simply gorgeous, one of a kind, instead of triple-chocolate Christmas treat. And it's as easy as making a Swiss roll; we use Butterfly Pea Powder to give the light healthy all natural plant based blue colour for the log cake and in the cream coating. BLUE BUTTERFLY YULE LOG CAKE - INGREDIENTS : * 3 eggs yolk (large) * 3 eggs white * Castor sugar 50 gm * Plain flour 45 gm with pinch of salt * Canola oil 30gm * Warm water + 3 tsps @my.blue.tea Blue Butterfly Pea Powder = 40gm (mixed well) * Corn flour 1/4 tsp * Desiccated coconut for garnishing as snow flakes Blue Log Cake by Patiserrie Chef Catherine Here’s the recipe for a healthy Chrismassy drink Blue Barley Lemon tea :- Blue Barley Iced Tea INGREDIENTS * 1/3 cup (65g) pearl barley * ½ - 1 teaspoon Blue Butterfly Powder (or to your desired colour) * Finely grated rind and juice of 2 lemons * 1/2 cup (110g) caster sugar or honey * Ice *2-3 litres of water Method: (1) Boil pearly barley till soft (2) Add Butterfly Pea powder and sugar (3) Serve hot or cold (4) Lemon is optionnal METHOD (Preheat oven, fan forced 170 degree) (1) Mix the egg yolk with a table spoon of sugar (from the cake ingredients above) for about a minute . (2) Add in oil and mix till well incorporated. Add in Blue Butterfly Pea water and mix well. (3) Sieve the flour and mix into the yolk mixture gently till no flour seen. (4) Use, hand mixer with medium speed to break up the egg white till frothy, add in the corn flour and remaining sugar and beat till soft peak stage. (5) Fold 1/3 of meringue into yolk mixture and mix gently . (6) Fold in the balance and mix till no meringue seen. (7) Pour the batter from 30cm high onto the baking tray. Level the batter and tap the tray at least 3 times on the bench before baking. (8) Place it in the centre rack and bake for 20 min. (9) Remove cake from the oven and remove from the tray onto a wire rack to cool down till luke warm temperatures. (10) Start to whip fresh cream while waiting for cake to cool down further. (11) Pour all the ingredients into a deep bowl and use medium speed hand mixer to beat till stiff peak..( do not over beat, stop and check when you can feel the resistance while beating) (12) Remove cake from the baking paper and place onto a new clean baking paper. (13) Make a few slits on the surface of the cake (the top surface of the cake after baked) (14) Spread a thin layer of cream and roll tightly with rolling pin. . (15) Wrapped and leave it in the fridge for 30 min before assembling Look at the colour! Lovely....... Assemble Cake - * Cut the both edges away. * Cut 2/3 of the cake to make into a log. * Use the cream to stick both log cake together (to your own desired designs of the log & cake shape/size) * Ice the whole log cake except the both sides * Use a fork to make a log design.. * Garnish with desiccated coconut or dusk. With icing sugar to achieve the snow effect. Tip: An option to use Blue Spirulina BUY ROSELLE POWDER NOW > "M&M’s Candies Are Linked to Cancer, Migraines, Hyperactivity, Allergies, Anxiety, & More" The Hidden Health Risks of Food Dyes - How bad is Red 40 and those other synthetic dyes? Read more.... Blue Snowflake Cupcakes - here's the recipe - Blue Snow Mountain Chef Catherine is now the Official Resident Chef at My Blue Tea having contributed so many recipes and have played with all the Superfood Powders that we carry. She's really good with them too. Her neighbours are the happiest; they get to try every cake she made. We love her dearly. Are you not proud of her creations and ideas.? Who would have come up with this Blue Log Christmas Cake idea? Only Catherine the Great ! Merry Christmas everyone & Happy Baking! #christmas #cakes #BUTTERFLYPEATEA #Cupcakes #christmascakes #coconut

Why Choose Our Superfood Powder? Nutrient-Rich : Packed with antioxidants, vitamins, and minerals to boost your energy and wellness. Versatile: Blend it into your morning smoothie or mix it into protein balls for a delicious, nutritious snack. Easy to Use: Just a scoop adds vibrant color and health benefits to any recipe! Stay vibrant, MyBlueTea The great thing about these no-bake energy Dragon protein balls is that they take less than fifteen minutes to make and are perfect for on-the-go snacks! And if you have kiddos that are pink-obsessed, these would be so fun to sneak into their lunches or last-minute breakfasts. Dragon protein balls so pretty! Dragon Protein Balls / Dragon Energy Balls - Makes 10 balls *1 cup Cashew (chopped) *10-12 pcs Dates, deseeded *1/2 cup Desiccated coconut - 1/2cup *2 tbsp Chia seeds *1 tsp Vanilla extract - *3 tbsp Maple syrup (or adjust to your sweetness) * 3-4 tspn @my.blue .tea - Dragon fruit powder - (depending on how vibrant a colour you want) *Dessicated coconut- for rolling . Some ideas how to use our My BlueTeas's Superfood Tip 1 - Are protein balls good for weight loss? Yes protein balls make a good snack for weight loss, and yes you can overdo it by eating too many. We recommend snacks equal 100-150 calories… that means average 2-3 protein balls. Tip 2 - Pre-Gym: Have a protein ball or two right before your workout for an extra energy boost so you can go further and longer. Your body needs both carbohydrates and protein to have an effective workout. The carbohydrates in the peanut butter protein balls provide the energy your body needs to power through your training. Recipe 2 - Dragon Ball 2 :- Ingredients: 1 1/3 Cups Raw Almonds (chopped) 5 Large Dates (pitted & chopped) 1/2 Cup Vanilla Protein Powder 3 Tbsps Chia Seeds 1 Tbsps @my.blue.tea Dragon fruit powder 1 Tsp Almond Extract 1/3 Cup Mini Chocolate Chips (optional) 1/3 Cup Shredded Unsweetened Coconut Method: (1) In a large bowl, mix everthing tin ie the chopped almonds and the dates with the chia seeds, and protein powder. (2) Add in Dragon fruit Powder mix well. (3) Fold in Chocolate chips. (4) Form the mixture into tablespoon sized balls and roll the ball in a bowl of shredded coconut for the coating. (5) Best when stored in the refrigerator!

A Heartfelt Thank You to Our Host of the "Taste of Nyonya" Workshop Last month, we had the incredible opportunity to immerse ourselves in the vibrant culture of Nyonya cuisine at the "Taste of Nyonya - Melbourne" workshop. The event was a vibrant celebration of Peranakan culture, bringing together a diverse group of enthusiasts and experts. It was an unforgettable experience filled with delicious food, lively dance, and a sense of community that we want to celebrate! Whether you're looking to make new friends, learn more about your or new cultural roots, or simply find a supportive community, the Peranakan group is a wonderful place to start. Everyone, regardless of background, is welcome to join and celebrate the vibrant traditions that make this culture so unique. Learn about Peranakan here  The Little Nyonya . The team responsible for last Sunday’s Taste of Nyonya - Melbourne (workshop) in Melbourne are BabaMeng, President of Peranakan Melbourne - PAA Melb ; Nyonya Bee; Lee of My Blue Tea ; Nyonya Joan; and Nyonya Margaret, Vice President and of course, the members and everyone present. The Chefs & Food A Culinary Adventure The workshop kicked off with an engaging cooking demonstration, where our talented Chefs showcased the art of preparing Momoyama Mooncakes by Alice Wong. Chef Lillie Giang, founder of FOFA (about Feed One Feed All) volunteered at the very last minute and created "Nasi Goreng with Ayam Goreng Berempah spices with brocolli". It was a good quick twist as it is economical to use MyBlueTea spice blends powder in many creative ways and expand the recipe to suit you and your family. The winning dish is of course, from our brand ambassador Karen Tan-Chatwin with her " Pandan Nasi Lemak Cake covered with Sambal Tumis Anchovies ". The " Inchi Kabin fried chicken ", made with a meat curry base and infused with coriander roots and coconut milk powder, disappeared before we even had a chance to taste it! Inchi Kabin is a Nyonya dish from the Peranakan culture, rich in history. We’ll be sharing both its unique story and the recipe on our blog soon. Remember to subscribe with your friends and families. Participants were captivated as they learned the intricacies of flavours and techniques that make this cuisine so unique and easy to combine with our spices blends. The aroma of spices filled the room, tantalising our taste buds and inspiring everyone to get hands-on in the kitchen. The atmosphere was filled with the enticing aromas of spices and herbs, as participants eagerly engaged in hands-on cooking sessions. The highlight of the day was undoubtedly the Kebaya/Batik fashion parade, where beautifully adorned models showcased intricate designs and vibrant colours, reflecting the elegance and heritage of Peranakan attire. The Kebaya Fashion Show The Kebaya/Batik best dressed Joget A Celebration of Culture But it wasn’t just about cooking! The workshop also featured vibrant dance performances that brought the spirit of Nyonya culture to life. Participants were encouraged to join in, and it was wonderful to see everyone letting loose and having fun on the dance floor. The atmosphere was electric, filled with laughter and joy as we celebrated together. Trivia 1 - Joget is a traditional Malay dance that originated in Malacca in the colonial era. It was influenced by the Portuguese dance of Branyo which is believed to have been spread to Malacca during the spice trade. In Malacca, joget is better known as Chakunchak. Trivia 2 - Rasa Sayang was created in Malacca during the Portuguese occupation. It was derived from a Portuguese folk song La Jingle Nona. Rasa Sayang was a local version of this Portuguese song, and since then, being adopted by the Portuguese occupiers as marching song. When the Portuguese occupied Ambon, they taught this song to the Ambonese and from there the song spread to the whole of Indonesian archipelago. Loving MyBlueTea Exciting Lucky Draws & Best Dress To top off the day, we held exciting lucky draws with fantastic prizes. Best dress male went to Uncle Joseph and Doreen for ladies, selected by our media partner, Bohemian Rhapsody Weekly magazine . It was thrilling to see the smiles on faces as winners were announced. Thank you to everyone who participated and contributed to the vibrant energy of the day! Gratitude to Our Host, Chefs, and Volunteers A massive thank you to our amazing host, the Peranakan Melbourne - PAA Melbourne for organizing such a delightful workshop. Your passion for Nyonya culture and cuisine truly shone through, making the experience both educational and enjoyable. We’d also like to extend our heartfelt appreciation to the talented chefs who shared their skills and knowledge with us. Your expertise brought the dishes to life and inspired many to try their hand at cooking Nyonya cuisine at home. To our wonderful volunteers, thank you for your hard work and dedication in making the event run smoothly. Your support behind the scenes was invaluable, and we couldn't have done it without you! And of course, a huge thank you to all the friends and participants who joined us for this celebration. Your enthusiasm and energy made the event even more special. We appreciate your presence and contribution to the vibrant, colourful atmosphere! Join Us Again! We hope everyone left with not only delicious recipes and a full belly but also cherished memories and newfound friendships. If you missed out on this event, stay tuned for our future workshops. We can’t wait to share more culinary adventures with the elegant Nyonyas of Melbourne! Thank you once again to our host and everyone who joined us. Until next time, let’s keep the spirit of Nyonya alive in our kitchens! Where to Get Your Blue Tea Products If you've missed out at the event, you can still find our products locally at TK Asian Supermarket in Mt Waverley, Grand Laguna in Hawthorn , Preston & Point Cook and Foodness Asian Supermarket in Forest Hill, Melbourne. For our full range, don’t forget to visit us and subscribe online at www.mybluetea.com.au . Experience the magic of MyBlueTea, Halloween Specials and all its benefits today!

Everyone loves Pandan at first bite! Unveiling the Beauty of Pandan: Explore the Endless Culinary Possibilities of this Beloved Ingredient - need no further introduction but if you haven't already know of it's health benefits here's the link - about Pandan and it's benefits . And easy and delicious cupcake for Christmas. Sprinkle it with dessicated coconut or toasted coconut for the crunch. Pandan Cupcakes Ingredients *1 1/2 cup all purpose flour *2 tsp baking powder *1/4 tsp salt *1 cup yogurt *3/4 cup sugar *3 eggs *2 tsp @my.blue.tea Pandan liquid extract *1/2 cup vegetable oil Optional - use 2-3 tspn @my.blue.tea Pandan Powder Method (1) Preheat oven to 140 C Line tin with cupcake liners, set aside (2) Sift flour, salt and baking powder Add sugar and stir to mix (3) Beat eggs then add to dry mixture (4) Add sour cream and pandan extract; stir until well incorporated (5) Scoop the batter into cupcake liners filing about 3/4 full (6) Bake for about 20 min or until top starts to brown and until toothpick inserted in the center comes out clean. Cool in wire rack. (7) Frost with Butter cream add @my.blue.tea natural Pandan Liquid extract to taste What have we been up to? We are proud to be No. 1, Australia's largest supplier of natural and organic Pandan products, offering a range of options including Pandan Powder, Pandan Liquid Extract, Pandan Tea and Pandan Latte. Whether you're crafting baked goods, desserts, creating body care, skincare, or experimenting with unique creations like Pandan beer or Pandan Gin, we have what you need. We offer both wholesale and retail opportunities and invite you to apply for a Trade Account today: https://www.mybluetea.com.au/trade-enquiries . Pandan in various applications ie beer, body care, candles, Pandan Smoothie and desserts.

Easy! Chef said just add water and cook and the flavour is mind blowing Discover the Magic of Asian Fusion: Rendang Pizza! Welcome to our new Asian fusion recipe by a famous Sydney based Italian Chef, where we explore exciting culinary combinations that bring together the best of both worlds! Today, we’re thrilled to share a unique twist on a classic favourite—Rendang pizza—created using our premium products. A Flavourful Fusion Rendang, a rich and aromatic Indonesian dish, is known for its tender beef simmered in a blend of spices and coconut milk. Imagine combining that depth of flavour with the comforting familiarity of pizza! This fusion not only elevates your pizza game but also introduces a delightful new way to enjoy traditional flavours. The Recipe We’d like to express our heartfelt thanks to Chef Simonetta, who generously shared the recipes for both the pizza dough and the Rendang Pizza. The combination of our high-quality ingredients ensures that every bite is a burst of flavour. Beef Rendang Pizza (for 2 pizzas) Pizza Dough Ingredients: *1 2/3 cups Tipo "00" flour *2/3 cup finely ground semolina flour *1 teaspoon fine sea salt *4.5 grams (about 1 1/2 teaspoons) active dried yeast *1 teaspoon raw sugar *1 tablespoon extra-virgin olive oil *200 ml lukewarm water *Extra flour for dusting   Method (1) Place the flours and salt onto a clean work surface and make a well in the middle. (2) In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes. (3) Pour the mixture into the well, and gradually bring the flour from the sides into the liquid. (4) Once it starts coming together, use your hands to mix in the remaining flour until you have a smooth, springy dough. (5) Place the dough in a flour-dusted bowl, dust the top with flour, cover with a damp cloth, and leave in a warm place for about an hour, until doubled in size. (6) After the dough has risen, punch it down to release air. Divide it into 2 balls. Roll out the pizzas about 15 to 20 minutes before cooking. Join the Pizza and Pasta School by Chef! Learn from the Best! If you’re passionate about cooking and want to elevate your skills, consider enrolling in Chef Simonetta Pasta School in Sydney. This hands-on experience will teach you everything from making the perfect dough to mastering classic and innovative pasta and pasta dishes . It’s a fantastic opportunity to learn from a skilled chef in a supportive environment! COURSE TESTIMONIALS: Sarith said: 5 ⭐️ “Great course! Very friendly and informative teacher. Learned a lot of interesting skills within a short time.” Nathan Said: 5 ⭐️ “Really enjoyed this course, Jeff is an engaging tutor, and I took away practical tips on how to make Gnocchi – Something I had been to scared to try myself at home.” Diana Said: 5 ⭐️ “Excellent course – the time flew – Great instructor, good quality ingredients, extremely enjoyable, professional and Beef Rendang Pizza Ingredients *2 balls of prepared pizza dough (from the recipe above) *250g beef chuck, cubed *1 teaspoon olive oil *¼ packet  www.mybluetea.com.au   Rendang spice mix   *1/4 small red onion, thinly sliced *1/4 cup mozzarella cheese, shredded *2 tablespoons coconut cream *2 tablespoons shredded coconut, toasted *Fresh coriander leaves for garnish   Method (1) Prepare the rendang mix as per packet instructions. (2) Marinate the beef strips in the rendang spice mix and 1 tablespoon of coconut cream for at least 30 minutes. (3) In a pan, heat the olive oil and sear the chuck steak until browned. Reduce heat, cover, and simmer for 1-1.5 hours until the beef becomes tender, adding a bit of water if needed. Set aside. (4) Preheat your oven to 220°C (430°F). (5) Roll out the pizza dough and spread a thin layer of coconut cream as the base. Add the cooked beef, red onion, and mozzarella cheese. (6) Bake for 12-15 minutes or until the crust is golden and the cheese has melted. (7) Garnish the pizza with toasted shredded coconut, fresh coriander leaves. Bellissimo, sit back and enjoy with your family or friends and get ready for the next culinary experience with Chef Simonetta, Satay Pizza. Kids Pasta Making Class - Next School Holidays Embark on a culinary adventure with Chef Simonetta in their kids’ pasta cooking class! Join Chef for a hands-on experience where your little bambino/bambina (Italian for child) will learn the art of pasta creation from a seasoned expert. Chef Simonetta brings his expertise to make this learning journey both delicious and engaging (as well as sensory) for our little kitchen enthusiasts. At the end of the class you can enjoy your fresh pasta, and even take some home! Join the Fusion Revolution! We hope you’re inspired to try making Rendang pizza at home. Whether you’re entertaining guests or simply treating yourself, this dish is sure to impress. Stay tuned for more exciting fusion recipes that celebrate the diversity of Australian flavours in Asian cuisine. Feel free to share your Rendang pizza creations with us on social media by tagging @my.blue.tea and @chefsimonetta . We can’t wait to see your delicious results! Happy cooking!  About Chef Jeffrey Simonetta Cooking is in his blood. Jeffrey Vincent Simonetta is an Australian–Italian Chef whom has worked under some of Australia’s most influential Chefs. Even from a young age whilst cooking with his mother and grandparents, his greatest desire was to be a chef. It wasn’t until the age of 14 that he was presented with his first opportunity by landing a job in a bakery before school and on weekends. This path eventually lead to Jeffrey receiving two 100% marks, topping Australia in cookery, and landing him an apprenticeship at Rockpool, the best restaurant in Australia at the time, a year before he left high school. His family background, thick with Italian culture,influenced the way in which he sees cooking and produce. It taught him that;“To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”. Growing up in Australia with such a multi-cultural food influence, his training in fusion cooking, and the easy availability of amazing produce have provided a perfect platform for Jeff to showcase his creativity.