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You'll love My Blue Tea

Who loves a good Sugee Cake?

We do! Now with added PANDAN...Pandan Sugee Cake (double the power)!

Catherine is a genius when it comes to creating cakes. She's a Cake Wizard at work! For this Pandan Sugee Cake, she first started with a basic recipe and then moulded it into this delicious creation we now have! She did the same with Green Coconut Mousse Chilli cake using Thai Green curry paste, and the same for Pandan Cendol cake and her beautiful Pandan tarts etc.

We are so envious of her neighbours who get to savour them fresh from the oven! (Maybe we should consider moving?) For now, we are delighted to get more recipes from Catherine on the website. Remember to subscribe and follow Catherine on her Instagram.

Pandan is otherwise known as the Vanilla of Asia - we can't live without it!

Thank you Melbourne for having and loving us at the recent Cake, Bake & Sweets Show in Melbourne. Pandan was a hit!!! Pandan Powder was completely SOLD OUT there, but before you fly into a panic, there's more in our store and also with our retailers. We know better than to ever run out of Pandan!

The most loved food is Kueh Pandan Talam - nice and chewy, like "jello".

This was in collaboration with Baba's Wife who made kueh kueh for tastings. Kueh Talam recipe will be published next, but if you can´t wait, head over to Baba's Wife website and order some for yourself in Melbourne.

And in Sydney we have Sweet Rita Nyonya Kueh. There will be more Kueh Talam tastings in Sydney from 23-25 October at the Food Service Australia exhibition at ICC Darling Harbour. Block your calendars!

It was challenging to try to get the Cake Bake & Sweets Show Organiser to help publish and educate the public about what "Kueh / Kuih" means. It essentially means "cake" - just think of it as the Steamed Cake of South East Asia.

What is Kueh? It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Indonesia, Malaysia, Brunei, and Singapore, to refer to sweet or savoury desserts.

Photo is courtesy of Cocobites, another company that makes Kueh/Kuih in Melbourne. Everyone loves the Kueh Pandan Jackfruit Sago at the Cake Bake & Sweets Show - so chewy and without the heavy pungent Jackfruit "cempedak" flavour.

We would like to thank everyone who took the time out to come and visit us in both shows in Sydney & Melbourne! Till the next event - keep subscribing/following our new recipes and whip up some yummy food!

Here's the recipe:



Catherine's cake gallery is always so gorgeous and wonderful to scroll through. There's something for everyone from Durian Cake, Pandan Ondeh Ondeh Cake (using Chinese teacups to steam) and Mooncake, to the exciting Green Coconut Mousse Chilli Cake. It´s a drool fest!

Coconut Butter Icing:

  • 100 butter

  • 200g icing sugar

  • 2 tbsp coconut milk

  • 100g desiccated coconut

  • Some toasted shedded coconut

Method (for cake):

  1. In a mixing bowl, cream butter and 60g castor sugar until light and fluffy.

  2. Add egg yolks to the mixture and beat well.

  3. Add vanilla essence and mix well.

  4. Fold in all purpose flour, semolina flour, ground almonds, baking powder and pinch of salt. Beat until evenly mixed.

  5. Add Pandan powder mixed with coconut milk and strained. Continue mixing.

  6. Add Pandan leaf extract (more for darker green) and mix well.

  7. Cover with cling wrap and let it rest for 2 hours.

  8. Preheat oven to 170C. Grease and line a 20cm square baking pan.

  9. In a clean bowl, whisk egg whites with 100g caster sugar until soft peaks form. Fold beaten egg whites into batter (in 3 batches).

  10. Pour batter into prepared baking pan and bake for 35-40 minutes or until a skewer inserted into the centre of cake comes out clean.

  11. Leave cake to rest in pan for 10 minutes before removing to cool completely on a wire rack.

Method (for coconut butter icing):

  1. Beat butter in a large bowl until softened. Add half of the icing sugar and beat until smooth. Add remaining icing sugar and coconut milk and beat until mixture is smooth and creamy.

  2. Spread butter icing over top of cooled cake. Sprinkle desiccated coconut all over the butter icing.

  3. Lastly slice and sprinkle some toasted shedded coconut.

And there you have it! A beautiful, exotic, fragrant, creamy and soft Pandan Sugee Cake that will keep you reaching for slice after slice. And as you may be familiar with us by now, we love complementing good food with a delicious drink! Why not try this Longan Butterfly Pea + Roselle Mojito?

This is a beautifully irresistible drink, and so refreshing! Avoid sugar if you would like to drink it healthy, like a kind of "fruit infused water". Otherwise it's a nice Mojito to complement the Pandan Sugee cake. Get the recipe on MyBlueTea YouTube Channel.

Enjoy a delightful afternoon with these beautiful creations!


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