Moist, fragrant, and made with love — the ultimate teatime treat. The Cake that Taste like Home Today's recipe is generously shared by Chef Jeffery of Cheffery's Kitchen — and we couldn't be more excited to bring it to you his version of Pandan Gula Melaka Butter Cake. Pandan and Gula Melaka (Coconut Palm sugar) — two Southeast Asian icons, one glorious cake. This Pandan Gula Melaka Butter Cake brings together the floral, vanilla-like fragrance of Pandan with the deep, caramel notes of palm sugar, all wrapped in a rich, buttery crumb. It's the kind of cake that fills your kitchen with warmth and disappears from the plate before it even cools. Pandan Gula Melaka Butter cake by Chef Jeffery What makes this Pandan Gula Melaka Butter cake truly special is the Gula Melaka — a traditional palm sugar with layers of toffee, honey, and smoky sweetness that perfectly complements the pandan. Baked to golden perfection, every slice is moist, fragrant, and beautifully balanced. Whether you're serving it for tea, a celebration, or simply because you deserve a treat, this cake is pure comfort in every bite. We would like to extend our deepest gratitude to Chef Jeffery for so generously sharing his recipe with our community. Your creativity, generosity, and love for Southeast Asian cuisine inspire us every day. Thank you, Chef! 🙏👨‍🍳💚 Pandan Gula Melaka Butter Cake Pillowy Pandan, caramelised coconut palm sugar. Ingredients: 150g unsalted butter, room temperature 110g caster sugar 1/2 tsp vanilla 3 eggs 150g self raising flour 1/4 tsp baking powder 1/2 tsp salt 50g grated gula malacca About Gula Melaka, Coconut Palm Sugar Gula Melaka is "Malacca palm sugar" or simply "palm sugar" — a traditional sweetener made from the sap of coconut palm flower buds (usually the coconut palm or sometimes other palm species). It's also commonly called: Coconut palm sugar Coconut sugar Palm sugar Malacca sugar or Gula Apong in Sarawak It's known for its deep, caramel-like, smoky sweetness and is a staple in Southeast Asian (especially Malaysian, Indonesian, and Singaporean) desserts and cooking. Important clarification: ⚠️ Gula Melaka is NOT related to palm oil. Pandan Gula Melaka Butter Cakes: Moist Pandan cake, kissed with gula melaka (Coconut sugar). Ingredients: *1-2 tsp @my.blue.tea Pandan powder *1 tsp Coconut powder (into 30g cold water) *30g cold water *20g vegetable oil *3 drop @my.blue.tea Pandan extract (optional) Some Cheffery's Kitchen creations - available in Adelaide Chef Jeffery's creations are a beautiful celebration of Peranakan and modern & Aussie flavours — from Milo Macaron and Butterfly Pea Blue Macaron to Durian and Pandan Granola, Pandan Cake, and Red Nyonya Angkoo Kueh. And if you're feeling adventurous, do try his Pandan Hot Cross Bun recipe — it's a delicious twist on a classic favourite. Order here via Cheffery;s Instagram. About Chef Jeffery Liew Chef Jeffery hails from Melaka, Malaysia, and is of Peranakan (Straits Chinese) descent — a heritage that beautifully shines through in his mastery of traditional Peranakan Kueh. He is the proud owner of Cheffery's Kitchen and Cheffery's Pantry in Adelaide, South Australia, and also offers a delightful range of granolas online, including the uniquely delicious Durian and Pandan Granola. We are truly honoured that Chef has so generously shared his treasured recipes with us. Read more about Chef Jeffery on our website blog. Pandan Gula Melaka Butter Cake Method: Preheat oven to 175oC. Line a 10cm x 20cm x 6cm loaf tin with baking paper To make Pandan Paste, mix all ingredients in a small bowl In a separate bowl, sift flour, baking powder and salt together In a separate bowl, beat (high speed) butter, sugar, vanilla and 1 egg until pale (around 2-3 minutes) Beat (medium speed) in remaining eggs, once at a time until fully incorporate Beat (low speed) half of the flour mixture into butter mixture, then Pandan Paste, then remaining half of the flour mixture until all combined Fold in gula malacca until well combined Pour batter into lined loaf tin and bake for 45-50 minutes until a skewer come out clean from the middle of the cake. Cover the cake with aluminum foil to prevent over browning if needed. Remove the cake from oven, leave the cake in tin on cooling rack for 5 minutes before taking the cake out from tin to cool completely on cooling rack. Tea Pairing with Pandan Gula Melaka Butter cake Pandan Green Tea A cup of Pandan tea is the perfect companion to a slice of Pandan Butter Cake. This fragrant, caffeine-free infusion doesn't just echo the cake's beautiful aroma; it also offers a range of benefits that make the pairing feel wonderfully balanced . You may add lemongrass and ginger. A slice of Southeast Asian heaven, shared by Chef Jeffery. Thank you for baking with us — and thank you, Chef, for your generosity. Now go make this cake, brew some Pandan tea, and enjoy every bite. 🧈💚✨ 📸 Baked this cake? Tag us @mybluetea — we'd love to see your creation! 🛒 Love Chef Jeffery's recipes? Explore his range of handcrafted granolas, including Durian and Pandan Granola, at his online store. 📧 Want more recipes like this? Subscribe to our newsletter for weekly inspiration straight to your inbox. Until next time — happy baking, and happy eating! 🧈💚

Purple is the new Black choose from our range of Purples - Ube, Purple Yam, Purple Sweet Potato and Black Gojiberry - all 100% organic pure powders Ube + chia + Sago = a match made in heaven. 💜🥄 Purple, creamy, and completely irresistible. Look how gorgeous this vibrant Ube (Purple Yam) Chia Pudding is – naturally purple, naturally delicious! 💜 This is such an easy recipe – simply mix, chill, and enjoy a creamy, nutrient-packed treat that's perfect for breakfast, snacks, or even dessert. With its rich earthy sweetness and stunning colour, it's proof that healthy eating can be absolutely beautiful! Ube Chia Seed + Sago Pudding Ube, Purple Yam Chia Sago Pudding Creamy, dreamy, and naturally purple Ingredient Amount Ube Powder (pure) or Purple Sweet Potato Powder (pure) 20 grams Chia seeds ¼ cup Soy milk 1½ cups Sago ¼ cup Maple syrup Optional, to taste Additional soy milk or Dehydrated Coconut Milk Powder (DCM) For adjusting consistency Purple or Rainbow fuel for your day – delicious and nutritious. 💜 Want to swap? You can easily substitute the Intense Purple Sweet Potato Powder with Ube (Purple Yam) Powderor Black Gojiberry Pure Organic Powder—all naturally purple, all delicious in their own way! Alternative Flavour Vibe Colour Ube (Purple Yam) Powder Sweet, nutty, vanilla-like Rich royal purple Black Gojiberry Pure Organic Powder Earthy, slightly tangy, antioxidant-rich Deep dark purple Roselle Powder Tart, fruity, slightly floral Bright pink-purple Butterfly Pea Powder Mild, earthy, pairs beautifully with blueberries Vibrant blue-purple Ube, Purple Yam Chia + Sago Pudding Your new favourite breakfast (or dessert!) is here. 🆕 Which one to choose? Ube (Purple Yam) Powder – for that classic sweet, nutty, almost vanilla-like flavour that's beloved in Filipino desserts. Rich, aromatic, and utterly comforting. Black Gojiberry Powder – for a deeper, earthier taste with a subtle tang, packed with antioxidants and a bold, dark purple hue. Perfect if you love a flavour with depth and a healthy twist. Purple Sweet Potato Powder – for a milder, earthier sweetness that's naturally mellow and versatile. It lets the other ingredients shine while delivering that gorgeous deep purple colour. Have you tried Sago Pudding? To Prepare the Sago Method: 1. In a small saucepan, bring water to a rolling boil. Once boiling, add the sago and cook for a couple of minutes until the pearls begin to turn translucent. 2. Remove from heat, cover with a lid, and set aside for 30 minutes—or until the white spots in the centre of each pearl have completely disappeared. 3. Drain the sago and transfer immediately into a bowl of iced cold water to stop the cooking process. Gently separate the pearls with your fingers to prevent clumping. 4. Set aside until ready to use. Pro tip: You can prepare the sago well in advance and store it in the fridge until needed! Ube Purple Yam Chia Pudding To Make Chia Pudding 1. In a blender (our portable blender works perfectly for this!), whizz the Purple Sweet Potato Powder with the soy milk until smooth and well combined. Add a little water if needed, depending on the consistency you prefer. 2. Pour the blended purple mixture into a mason jar, add the chia seeds, and stir well to combine. Sweeten with maple syrup if desired. 3. Leave the mixture to thicken for a couple of hours—the chia seeds will work their magic! Once set, stir through the prepared sago and add extra soy milk to adjust the consistency to your liking. 4. Chill in the fridge and enjoy your gorgeous, naturally purple chia pudding! Note: All latte powders contains sweetness & milk so you will need to adjust sweetness accordingly Blueberry + Butterfly Pea Chia Pudding Most outlets target city goers and our friends in rural Australia and worldwide started asking us for their share of Coconut Shake hence the birth of DIY Coconut Shake ice blended smoothie or Frappuccino which comes with a blender (optional). Perfect for birthdays, parties, or any special occasion, our kit contains everything you need to make delicious bubble tea at home. So, here's short introduction to our new DIY Coconut Shake HomeKit. Accessories, Coconut shake & Pudding Eaze Our blenders comes in 2 sizes (1) 380ml 2 colours white and green and (2) 500ml in white, pink and royal blue.

Your new go-to summer sip – made easy with Kaffir Lime leaves! Spring? More like Summer, are we right?! 🌞 With 31°C in Sydney today, we're all looking for something cool and refreshing – and this Kaffir Lime Leaf cooler is the answer. Optional to either make it boozy (we're getting mojito-meets-Southeast-Asia vibes) or keep it virgin – either way, it's the ultimate thirst-quencher. Cheers to warm weather! 🍃🍹 Have you used Kaffir lime leaves in your drinks or cooking? It’s an incredible ingredient common in South East Asian (SEA) cuisine. It’s amazingly aromatic – just rub one leaf between your fingers and you’ll smell it’s limey-sweet perfume immediately. Mpre Kaffir Lime Leaf recipes on our website. Here's a recipe that you must try in Spring/Summer :- Kaffir Lime Leaf Cooler Where citrus meets elegance – a cooler like no other INGREDIENTS : * 1/2 teaspoon @my.blue.tea - Kaffir Lime Leaf Powder * 2 tablespoons simple syrup * 1 tablespoon fresh lime juice * 2 ounces white rum (optional) * Ice (lots of) * Sparkling water Refreshing Kaffir Lime Leaf Cooler Kaffir Lime Leaf Cooler Fragrant lime leaves, endless refreshment. METHOD: (1) Add the 1/2 tspn kaffir lime leaf powder to a tall glass. (2) Add simple syrup, lime juice, and rum (if using). Stir together. (4) Fill the glass with ice and then fill the glass all the way up with sparkling water. (5) Serve and enjoy! NOTES : * To make simple syrup - combine equal parts of water and sugar (I usually do 1 cup sugar:1 cup water) in a small saucepan. Dissolve the sugar over medium heat. Then bring the contents to a boil and then lower the temperature back to medium. Allow to simmer for several minutes over medium heat until slightly thickened. Simple syrup may be refrigerated for up to 2 weeks. Kaffir Lime Leaf powder in various applications :- (1) Kaffir Lime dumpling (2) Kaffir Lime leaf Pannacotta (3) Kaffir Lime Leaf fishballs - (4) Kaffir Lime leaf facial scrub - https://www.mybluetea.com.au/post/kaffir-lime-leave-good-in-curry-good-as-your-facial-scrub (5) Kerabu Bee Hoon with Torch Ginger & Kaffir Lime Leaf poweLeaf powder - https://www.mybluetea.com.au/post/kerabu-bee-hoon-with-a-unique-sweet-spicy-and-salty-and-tart-gravy (6) Kaffir Lime Leaf Caviar Cheesecake - https://www.mybluetea.com.au/post/kaffir-lime-cheesecake-delectable-treats So go on – shake up a Kaffir Lime Leaf Cooler and pretend you're on a tropical getaway (even if it's just your backyard!). One sip and you'll be hooked! 🍃🌞🍹 Love this recipe? Don't forget to save it, share it, and tag us when you make your own Kaffir Lime Leaf Cooler! We'd love to see your creations. Cheers to delicious sips! 🍃🍹💚 Cool. Crisp. Kaffir Cooler 🍃 Kaffir Lime Leaf Cooler Recipe by Kathleen - "I’m Kathleen and I live in the San Francisco Bay Area. You may be wondering, what is a hapa? Hapa is an indigenous Hawaiian word used to characterize mixed-race people. Literally meaning, ‘half’ – it describes someone who is half native Hawaiian. However, it has been adopted by those who are half of any race. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. It’s a new take on fusion, and a deliciously modern way to think about how we bring a wealth of life’s experiences with us as we learn to cook for ourselves – mixing cultures, and simplifying traditional techniques. I’m a hapa girl, a happy mix of Swedish, Scottish, and English (my mother) and Japanese (my father). When I think of blending cuisines, it extends beyond mere ingredients. It can also translate into various cooking methods and final presentation. Happy eating!" #VEGAN #brewbluetea #butterflypea #bluetea #kaffirlime #kaffirlimeleaf

My Blue Tea Chef Profile features Brazilian born Rafaela Baia. owner of Yummy Raw Cakes who makes nutrient-packed cakes with nuts and My Blue Tea's superfoods that do not need cooking. MY BLUE TEA CHEF PROFILE Rafaela Baia Rafaela is so proud to be living in Australia, to become a part of Australian culture while also keeping her Brazilian roots - by bringing in her passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love. You eat and you nourish your body. You're not just eating to satisfy your hunger.¨ RAFAELA BAIA RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia Owner and Chef, Yummy Raw Far from a Raw Deal Most people associate cakes and bakes with sugars, ovens and probably a few notches too high on the calorie scale. Rafaela Baia is set to change that mentality with her line of raw, yummy cakes. Veronica Lind from our marketing agency, Vermilion Pinstripes sits with Rafaela to understand this raw cake business. We could not believe it when we heard about her raw cakes. Can an unbaked cake even be called a cake? When we saw her beautiful creations we really just had to try them and find out more! We spent a lovely afternoon getting to know Rafaela over a big pot of blue tea (and more than a few slices of her raw pandan cake). Discovering it Raw, an interview with Rafaela Baia Mindful eating is my passion and also a part of my lifestyle. It is what gave birth to Yummy Raw . I love and appreciate good food and I believe there is a way to create healthy, raw, dairy-free, gluten-free, plant-based "happy foods" with no refined sugar. That is how I got started experimenting with recipes and sourcing for ingredients to create my beautiful raw cakes! I use wholesome, healthy, nutrient-packed ingredients such as cashew, almonds, dates to give my cakes sweetness, texture and body. For food to be qualified as "raw", it cannot be cooked over 40 degrees so the nutrients and vitamins do not get destroyed in a typical cooking process. I was cooking in numerous restaurants and those years of observing and experimenting really consolidated my passion in raw foods. I was working in a vegan restaurant when I got obsessed with how incredible plant-based food can be. Once I discovered this, there really was no turning back to cooking with or eating processed foods and chemical-based unhealthy products. "…they are dairy-free, gluten-free, no refined sugar but they taste amazing. You won't believe that there's no sugar in there, that's why I make them with a lot of pleasure. I'm very proud to sell something that is going to be nourished … you can get lots of nutrients and minerals because they don't break down when you cook them like a normal cake." - Rafaela Baia From Brazil to Australia Brazilian families love food and many of our family memories surround cooking. Sunday family lunches were the norm and cooking up a storm was something we looked forward to. Making food together was something that brought us close together. And in those days, our grandparents and parents were big on eating healthy and well, with authentic ingredients straight from the earth. We may not have had a word like ´ecological´ or ´organic´ then, but the food we ate were certainly as real as they could get. We were a generation lucky to have grown up eating real, healthy food. My family even had a food catering business, so I literally grew up in a food environment where cooking and organizing anything related to food was the norm. I guess I kind of got my career laid out for me from the very start! I moved to Port Macquarie because my husband got a job here, and we really wanted to take life more slowly. I was living on the Gold Coast when I first came to Australia, then I was living in Sydney and Lake Cathie. I love living in the middle north coast. I have been living in Australia for over 12 years now and I simply love it here. "I am so proud to be living here, to become a part of Australian culture while also keeping my Brazilian roots by bringing in my passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love." - Rafaela Baia Making my beautiful raw cakes is the gift my Brazilian roots have given me. I am also very proud of myself for picking up a new language when I first got to Australia, and starting off a new career myself. Those are achievements my family and I really value. I think I have done pretty well - these were big changes in my life and a lot of moving, changing and settling in. Things sometimes got overwhelming and stressful, and that is when a quiet afternoon of cooking with my healthy, happy, raw ingredients help me to set my balance straight again. You eat and you nourish your body. You're not just eating to satisfy your hunger. Cooking raw food is like my hobby, passion, lifestyle, career, therapy all rolled into one! It has really made an amazing change in my life. Ingredients for the Future I set up Yummy Raw as a company to give me the space I need to experiment and build up my repertoire of raw dishes. I grew up being fed on good quality ingredients and that was a way my family showed love and consideration. Now in my business, I continue to uphold that tradition and I use only high quality ingredients. I am feeding customers who trust in what I am creating and I know however much heart you put into something, you get it back tenfold. So much of my heart is invested in this business, it is important to give the very best I have and to know I have not only delighted the tastebuds of my customers, but also that my creations are nurturing and beneficial to their bodies too. I have also been sourcing for produce locally as far as possible. I love the sense of community that I build wherever I go and if I make the extra effort to just look and ask, life brings me the connections I need to propel my business! It has really boosted my confidence finding local businesses within Port Macquarie. Talking to people, getting to know them, making new connections, and it has really helped me fire up my passion when I meet like-minded people I can collaborate and work with. Setting up a business can feel like a tough, lonely journey at times, so meeting people who share my passion helps to keep me going. I love the sense of togetherness with the people I have met and how supportive everyone has been. This is definitely not a competitive dog-eats-dog arena. Everyone has their own unique space to grow, helped by each other. One of my recent connections is with My Blue Tea . I adore their all natural plant-based powders. These are absolutely beautiful ingredients and it got my creativity buzzing in the kitchen. I found My Blue Tea on Instagram and it was love at first sight. I was mesmerised by the natural blue colour of the butterfly pea flower . I knew I had to get my hands on some of that powder and I already had ideas whizzing in my head about what I could do with it. "Thanks to My Blue Tea, I have created three really pretty new cakes - the Roselle Raw Cake, the Pandan Raw Cake and the Layered Blue Pandan Cheesecake. All raw, natural, unique, delicious, healthy, beautiful and absolutely guilt-free when savoured! Yummy Raw cakes are already power-packed with nutrients - when I add My Blue Tea´s superfood powders to them, that really amps up the cakes in their nutrient value, as well as making them look so incredibly pretty!" - Rafaela Baia Yummy Raw Roselle Cakes All natural colours and ingredients. The pink is from My Blue Tea Roselle Powder and the purple is from Butterfly Blue Pea Flowers Powder. Yummy Raw Blue and Chocolate Cake Mostly nut based "cream" mixed with My Blue Tea Butterfly Blue Pea Flowers powder for that natural blue, purple and pink colour tones. Yummy Raw Roselle and Kaffir Lime Cakes They're really yummy. Beautiful colours and flavours derived from My Blue Tea Roselle and Kaffir Lime Powder. Yummy Raw Cakes The "purple" on this Yummy Raw cake is made from My Blue Tea Butterfly Blue Pea Flower powder. Yummy Raw Roselle Birthday Cake Natural reds and pinks using My Blue Tea's Roselle Hibiscus Sabdariffa powder I am excited to see what new connections I can continue to make in Port Macquarie. I know that is how my creativity grows! Labour of Love Yummy Raw allows me to pursue my passion and create a future for my family - a future built on very healthy foundations! I want to continue to work with plant-based desserts. I love seeing the final product, and here is a little secret confession on my part - my favourite part of the whole cooking process is putting in the garnishes and finishing touches. It is so fun and kind of like a treat for myself to say, well done, you have made another amazing delicious raw cake! Sometimes my experiments do not work out and things do not go as plan, but that is what I also love about cooking. It is very forgiving. I experiment, try different ingredients and methods, and if it works, great, if it does not, it is a lesson learnt. I can dust it off, wash things up, rest with a cup of coffee and try again the next day! I am excited about where my future is going with Yummy Raw . I know I have strong roots to back me up in my culinary career. I have a lot of saudades* for the food and family feasting atmosphere I enjoyed as a child. And in some ways I want to extend this and share this with my customers. Yummy Raw is my labour of love and I am a very lucky person to have grown up with beautiful food and to now be the one sharing this with so many people. * Saudades- (Portuguese) feeling of nostalgia or melancholic longing for the past or for something or someone one loves. RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia of Yummy Raw speaks about her passion and what goes into her Raw Cakes Blue Recipes Shop Online Buy Direct Trade Enquiries Rafaela

My Blue Tea Chef Story is Catherine Teo who had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Read her stories and view her blue tea recipes. MY BLUE TEA CHEF PROFILE Catherine Teo Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. CATHERINE TEO Catherine Teo Daring to Change…for a Sweeter Future Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Chef Catherine's love for baking knows no bounds, resulting in beautiful So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of her Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients. In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. A gorgeous no-bake Blue Butterfly Lemon Cheesecake Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients. Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? Read here for a recipe using My Blue Tea's Blue Butterfly Pea Powder and Red Roselle Powder - Butterfly Pea and Roselle Yoghurt (the most power packed healthy breakfast you can have). And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! A stunning and healthy breakfast recipe for you courtesy Chef Catherine using both Blue Butterfly Pea Powder and Red Roselle Powder Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Catherine Teo Jackie's Recipes

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT Malaysia Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes MALAYSIA Petaling Jaya Uptrend Network Sdn Bhd (587955-U) Ground Floor, Kompleks Penchala 50, Jalan Penchala, Seksyen 51, 46050 Petaling Jaya, Selangor, Malaysia Tel: +60 3 7783 9366 https://uptrend2u.com MALAYSIA Puchong Celine's No. 15, Jalan Amanputra 2/1, Taman Amanputra, 47100 Puchong, Selangor, Malaysia Tel: +6019 2783 709 Malaysia