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How to make Pandan Lamingtons with Coconut Jam?

Pandan contain alkaloids. They are organic substances that contain nitrogen and are often beneficial to the health of people and animals. For instance the alkaloids in quinine, which is derived from tree bark, has made it an effective drug against malaria. So this is our twist to the Australian Lamington. Pandan is the Asian Vanilla and Nigella Lawson's favourite ingredient.


The original and world famous Australian Lamington is over a century old.

Despite some dubious claims the Lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, is believed to have been created by the maid-servant who was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! Despite only serving in Queensland for five years, it is the Lamington that will be, forever, his legacy.

And this year, Lamington Day falls on 21st July 2019! Watch out for our freebies and contest either on Instagram and/or Facebook with a dozen free Lamington cake give aways in Sydney in conjunction with Lamington Day!

Lamingtons | Pandan | MY BLUE TEA

Pandan Lamingtons with Coconut Jam


Pandan Sponge Cake * 6 Large Eggs, at room temperature * 165g Caster Sugar * 3 teaspoons of Pandan Powder

OPTIONAL - ** 2 teaspoon Pandan Extract

* 100g Plain Flour * 55g Corn flour * 50g Unsalted Butter, melted, room temperature

Chocolate Icing * 250g Icing Sugar * 100g cooking chocolate * 15g Unsalted Butter, softened * 100ml Milk * 200g Desiccated Coconut

Coconut Jam (Christine used ready made Coconut Jam otherwise known as Kaya for this recipe)

Health benefit of Pandan


Pandan Sponge Cake

* Preheat oven to 180 degrees Celsius (160 fan-forced; 350F).

* Line the base and side of a rectangular (30cm x 19cm x 3cm) baking pan with baking paper.

* Beat eggs and sugar using an electric mixer on medium-high speed until the mixture is thick and pale.

* Remove a small scoop of the beaten egg mixture and stir it into a separate bowl with the melted butter.

* Sift Pandan Powder, flour and cornflour together.

* Add half the sifted flour mixture over the whipped egg mixture. Use a spatula to fold it in lightly until only just combined.

* Sift in the rest of the flour, and add the melted butter mixture.

* Fold everything together.

* Pour the batter into the pan and place on the middle rack of the oven. Bake for 35-40 minutes. The sponge cake is ready when the top is golden brown and a skewer inserted into the middle comes out clean.

* Leave the sponge cake to cool in the pan, then carefully invert it onto a wire rack. Cut the sponge cakes into similar size squares or rectangles. Keep in an airtight container overnight.

* Day old sponge cakes are best for making Lamingtons.


* To prepare the chocolate coating use double boiler method.

* Add the icing sugar, cooking chocolate, butter and milk to a heatproof bowl and place the bowl on saucepan of boiling water.

* Slowly stir until everything melts and become a thick chocolate mixture.

* Chocolate coating is ready to be use.


* Spread a layer of coconut jam on one side of the Pandan sponge square and stick another piece together to make a sandwich square.

* Repeat and prepare all the pandan sandwich squares before coating it with chocolate mixture

* It is easier to use toothpicks to pick and dip the sandwich squares into the bowl of melted chocolate mixture.

* Use a spoon to fully coat the sandwich squares with chocolate mixture.

* Carefully transfer the coated sponge squares to a wire rack lined with paper towels underneath to allow the excess chocolate to drip.

* Coat all the sandwich squares with the chocolate mixture and allow the coating to dry slightly.

* Once the frosting has started to stick and set on the outside of the sandwich squares, coat it with desiccated coconut.

* Use 2 toothpicks to transfer the coated sandwich squares into the bowl of desiccated coconut.

* Coat each side of the cakes evenly with desiccated coconut.

* Store in an airtight container.

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This recipe was contributed by a good friend, Christine from Sydney. Many thanks Christine. And here'a getting to know Christine -

"A little about myself - a mum of 2 boys. Christine is from Penang, Malaysia of Peranakan descent. She enjoys cooking, baking for her husband and children. She's a Bio-chemist and lives in Sydney for awhile and looking forward to going back to her children back home. Christine is lovely and easy to work with - she loves baking and has taken up her Barista course, all for the love of food & adventure."



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