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A lot of places use syrups or powders for the ‘tea’ component, so if you want more tea for your buck, You can also explore alternative milk tea creations from our latte powders range. Or you can try Butterfly Pea Bubble Tea or Jurassic Boba Milk tea with Butterfly Pea flowers. tea and (2) Milo Pudding + Black Boba with Cocoa powder Bubble tea or on top of Coconut Pudding Cold Comfort with Coconut Shake Or take a step further with an "Ice blended Coconut Shake with or without

It is served with grated coconut and drizzled with gula melaka syrup ie Gula Melaka is a fragrant, caramel flavoured Malaysian Coconut Palm sugar. Ingredients : Pandan Water: 1 tspn Pandan Powder 1 tspn Pandan Liquid extract (for added colour) 1 cup water Glutinous Rice: 2 cups glutinous rice (soaked in Pandan water) 1/3 cup thick coconut milk ½ tsp Coconut Topping: 1 cup grated coconut ½ tsp salt Palm Sugar Syrup: 1 cup water 2 tbsp sugar 2 pieces

Kue Pepe is made from tapioca flour, Pandan flavour, and coconut milk. For Grace, she finds it tastes better with Kaffir Lime leaves powder and Pandan powder in it. She uses only natural ingredients like Pandan Powder, Kaffir Lime Leaf Powder and Roselle Powder from Recipe for Kue Pepe Ingredients (A): * 230g sugar * 750ml coconut milk * 1 tsp salt * 1 tsp @my.blue.tea Kaffir Lime Leaves Powder * 1 tspn @my.blue.tea Pandan Powder Ingredients (B): * 300g tapioca starch

Everyone loves caramel pudding and this recipe is made with just 5 ingredients, Pudding Eaze powder ( a coconut inspired dessert base), milk, sugar and custard powder. 180ml mould Ingredients :- Custard Base *400 ml hot water *3 large spoon @my.blue.tea Pudding Eaze Powder *60g custard powder Some ideas to serve your home made Caramel Custard Pudding top up with seasonal Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2.

Brasmati rice *1 large brown onion (chop) *1-2 stalk lemongrass (smash) *1 tspn @my.blue.tea Pandan Powder garlic 2.5 cm ginger Method: (1) Fry the aromatics (onion, garlic, ginger) and add the meat curry base powder (2) Add the rice (3) Then the water, herb, Pandan powder, tomato sauce and half the evaporated milk Method - watch this video Unlock endless culinary possibilities with our versatile Meat Curry Base Powder can of chopped pineapples, 500ml water, and 200g of crushed peanuts (optional)+ 1 pack Satay sauce powder

Otherwise, grab a sachet of Pandan Powder and make your own Pandan drink. Store the juice in the refrigerator up to 7 days. ** If you are using Pandan Powder - you skip the above steps - just stir in some Pandan Powder in tepid water or your water bottle - give it a good shake and Pandan Coconut Jam or affectionately called "Kaya" References :- http://www.drinkbenefits.com/pandan-leaves-health-benefits.html

Sweet Ambassador! Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School. He is dedicated to sharing his skills, passion and knowledge through his classes.​Gunawan has worked in many top restaurants in Adelaide, e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolleys Boathouse, Mayfair. He's also a pastry chef instructor locally and internationally and is a consultant with a few restaurants specialising in the art of dessert-making.    Despite his busy schedule, he is highly committed to the industry as a member of the Australian Culinary Federation. He has also become one of the accredited chef judges in the  South Australia Region at a young age. Training at Le Cordon Bleu Culinary School​ Gunawan is an Indonesian Chinese. He came to Australia in 2013 to study a patisserie course in Le Cordon Bleu, Adelaide.​Through Le Cordon Bleu’s networking, Gunawan has worked with and gained his experience from many great chefs such as Simon Bryant, Cheong Liew, Darren Purchese, Paul Gillis, Tony Carrol, Mauro Gulli and even Marco Pierre White.​Daring to be different   Gunawan came from a family who runs a motorcycle spare parts business in Indonesia. He is the only one of his five siblings who is in the culinary industry. He is also the youngest in the family who has been labelled the black sheep for not continuing with the family business unlike his siblings. It was not easy for Gunawan to convince his family to let him follow his aspirations. Gunawan never gave up in spite of that. Looking back, it was all well worth it as he has clearly made his parents proud with his achievements. He has been featured in newspapers, magazines and also recipe books.   Food made artistic Gunawan has always loved art, but his dad was opposed to him studying multimedia design. So he studied for a Bachelor Degree in Hospitality and Tourism instead, specialising in Food Engineering. Life changed when he discovered that he could incorporate art into pastry making. For Gunawan, the art of plating and combining flavours allows creative expression, where he can bring his imagination into reality. He came to Australia to study in Le Cordon Bleu Australia to further his culinary knowledge and it provided a space for him to further nurture his passion for the culinary arts. Dragon fruit / Pitaya Madeleines and eccentric creations ie Mie Goreng Chocolate bar and Indomie Mie Goreng Macarons Sharing sweet inspiration​ Gunawan aims to be a celebrity chef and continues teaching classes to share his passion, skills and knowledge. For Gunawan, inspiration is sustained by paying it forward. He himself finds inspiration from the very people he has inspired!   ​ Creativity through challenges ​ Gunawan loves challenges and he gets a real buzz from participating in competitions. In 2013 when he was still a student in Le Cordon Bleu Adelaide, he competed in the Dilmah Real High Tea competition among head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not throw him off at all. He competed confidently, and his unique flavoured macarons, tom yum macarons with Dilmah Green Tea all amazed the judges and won him a bronze medal.​He also challenged himself at international competitions, e.g. Savour Patissier of the year 2016, the People's Choice award, Tart Category and he was featured on the front cover of the Savour Patissier of the year 2016 recipe book for his incredible Terrarium Tart. Pandan Mousse in a Chocolate Garden and Terrarium Tarts that won the Savour Patissier of the year 2016 award  Getting creatively nostalgic with My Blue Tea Gunawan loves to create desserts with a twist. He had been looking for ingredients that reminded him of his childhood and he finally found these flavours through My Blue Tea e.g.  pandan and durian flavour. He wants to share his joyful childhood flavours with his students and everyone in Australia through his beautiful desserts. Now everyone can enjoy his Durian Alaska Bomb with My Blue Tea! A video to awe his students creating Durian Bombe Alaska....... 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!

Known as the King of the Fruits - now available in Intense Durian Powder - Musang King! - discover and eat Durian and if can't get them or get enough of them in Australia - Intense Durian Powder And no, don't call me if this Durian powder causes another emergency evacuation as the Durian fruit did This in turn keeps away constipation and improves the power of digestion. Create your Durian Latte, Durian Smoothies and Durian Frappe with our intense Durian Powder.

My Blue Tea's Meat Curry Base Powder is back in stock by popular demand! Everyone loves our Meat Curry Base Powder! 薑片 Ginger slice 3 蒜 Garlic cloves 4 八角 Star anise 2 Ingredients for 醬料 Sauce: 咖哩粉 Meat Curry Base/Powder bluetea 海鮮醬 Hoisin sauce 2tbp 柱侯醬 ChuHou (braising) sauce 1/2tbp 蠔油 Oyster sauce 1/2tbp 黃薑粉 Turmeric powder Wing is definitely in love with Pandan and Coconut and rolling with them.

New Roselle powder stocks have just arrived! Recipe for Roselle Lemongrass Sorbet INGREDIENTS: *2 tspn @my.blue.tea Roselle Powder *2-3 sour plum

slices Spring onions: some Seasoning: Salt: 2 tsp Sugar: 3 tsp Pepper: a pinch Soy sauce: 1 tbsp Pandan powder : 10g Coconut powde r: 6g Coconut water: 2 cups Cream: 1 cup Method: Marinate drumsticks with salt, Add coconut water and 1 cup of water and bring it to boil. Simmer with low heat and add Pandan powder & Coconut powder . All you need is 1 tspn Pandan with almond milk (sugar is optional).

milk and palm sugar syrup. To make real kickass Cendol, you're going to need quality, pure Pandan Powder. He has created many delicious dishes with My Blue Tea's Spice Pantry Powders. flour – Corn flour *1/2 tspn – Salt *1 tsp – Lye water : 600ml Pandan water *1/2 – 1 tspn – Pandan Powder Note: If you want a darker green, use more Pandan Powder or add 1 tsp Pandan Liquid Extract.