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- Unveiling the Delightful Momoyama Skin Mooncakes for a Unique Mid-Autumn Festival Celebration
Have you tried these beautiful Japanese Mooncakes where the Mooncake skin is made of white kidney beans Many of us are familiar with classic baked mooncakes, typically small treats with a delicate pastry shell and a sweet, flavourful filling like lotus bean paste. The Shanghainese type stands out with its buttery shortcrust exterior, offering a unique twist v s the yam filling and flaky pastry crust are which set Teochew mooncakes apart from other mooncakes. Read all about various types of mooncakes on our blog or from the photos below and here's a new Mooncake recipe for you. Momoyama Skin Mooncakes (sometimes known as Japanese mooncakes) that contain less sugar and fat than traditional ones. Momoyama skin is made of white bean paste egg yolk butter, milk, crea m, and other materials blended together. Momoyama mooncake is a kind of Japanese wagashi, with a unique flavour. Delicate and famous all over the world. Our baker, Alice learned this Momoyama mooncake from her creating her Bento recipe (a Japanese-style packed lunch) book for children which she did publish and she's sharing her beautiful Momoyama mooncake recipe with you. How to make Momoyama Mooncakes? It is smaller than the classic Chinese mooncakes, yet packs a delightful flavour and natural colours. Yummy for children of all ages, and great to savour with tea. Make yours with our recipe below! Ingredients for White Bean Paste 450g or 3 cans butter beans (drained, skin removed) 135g sugar 45g maltose 30g milk powder 25ml pure water Ingredients for Toashan Style Mooncake Skin from MyBlueTea's store 200g fried white bean paste 30g plain flour 12g butter Pandan powder Butterfly Blue Pea Flower powder Dragon fruit or Pitaya powder Ingredients for Filling 250g fried white bean paste 100g chopped dried fruits and nuts Optional flavour Intense Purple Sweet Potato powder Durian latte powder Jackfruit latte powder Dragon fruit powder How many mooncake flavours have you sampled or whipped up? There are many versions of mooncakes from various province and dialects of the Chinese people. Here are 6 popular ones ie Jelly mooncakes, Teochew Mooncake, Pandan Ondeh-Ondeh Mooncake, Lotus Mooncake, Traditional Lotus Pandan paste mooncake and Dragon fruit Snowskin mooncake. These mooncakes are created with products from MyBlueTea by our brand ambassadors, Chefs, friends, and family. A special thank you goes out to Eric Teo, Sally Choo, Catherine Ang, Elaine and Catherine Tang – all wonderful and talented ladies who enjoy cooking, baking and creating. To Prep Fried White Bean Paste for Momoyama Mooncake To make the white bean paste, press all the skinless butter beans through a fine sieve to reveal a smooth paste. Next, heat water and sugar in a frying pan over medium heat until the sugar dissolves. Then, mix in the sifted white bean paste and cook for 10 minutes until slightly thickened. Incorporate maltose and continue cooking for another 10 minutes. Stir in milk powder until the mixture thickens. Remove from heat, transfer to a container, and let it cool. This can be prepared the day before. To prepare the mooncake filling, combine chopped dried fruits and nuts with 250g of fried white bean paste to create a dough ball. Then, divide the mixture into 12 equal portions. In a large mixing bowl, combine fried white bean paste, flour, and butter. Knead the mixture into a dough. Divide the dough into four equal parts and color three of them with different food powders, leaving one portion in its original color. Divide each colored portion and roll them into small balls to make a total of 24 balls for the marbling effect. You should end up with 24 portions of the mooncake skin and a total of 12 portions of the filling. 6. Flatten one portion of the dough into a disc shape. Put one of the mixed fruit and nut balls in the middle and wrap it up. 7. Flour your mooncake plunger, slot the dough ball in and press out. 8. Arrange the finished mooncakes on a baking tray lined with parchment paper and bake in a preheated oven at 170°C for 15 minutes. No browning is required; this is just to cook the outer layer. Mooncake tea pairing Tell us what flavours would you pair with Roselle powder to create new mooncakes ? About Alice Foo: Born in the beautiful Malaysian town of Ipoh, Alice lived a well-travelled life. Trained as a graphic designer, she ventured to Singapore for work and later decided to pursue her studies in Australia. She later got married in Penang, and now settled in Melbourne with her family. What started out as a hobby in baking, Alice ventured into selling customised cupcakes through an online store in 2006 which later grew into a lifelong passion to spread joy through baking and cooking. Inspired by her friends’ pictures of bento boxes they made for their kids, Alice started making her own children’s charaben (character) bento and published a book (Bento Fun) through MPH about her creations in 2016. Despite living in different cities, Alice never lost her love for Asian cooking. Alice has focused her cooking and baking skills on recreating traditional Malaysian cuisine and developing simple and easy Asian dishes that she can whip up at home. Currently Alice is a recipes tester and photographer with a major Asian food importer in Melbourne.
- Taste of Nyonya - Melbourne
Walking Down Memory Lane: The Little Nyonya Comes to Life in Melbourne Peranakan Cuisine is a beautiful blend of Food, Culture and heritage since the 15th century. Peranakan culture is usually described as a hybrid of Chinese, Malay and Western cultures. While specific cultural practices and customs may differ from generation to generation and family to family, there are a few elements common to Peranakan culture. One such element is the language and also food. Therefore, the Nyonya food can be summarized as "Malay Archipelago Delicacies of Nanyang Cuisine". From the Malay influence, a unique "Nyonya" cuisine has developed using typical Malay spices. Many have been enjoying the beautiful flavours, colours and benefits of My Blue Tea's Butterfly Pea , Pandan superfoods and now Dragonfruit + Roselle . Some may not realise that these two (Butterfly Pea & Pandanus) humble plants have actually been used for centuries in Malacca (Penang, Singapore, Kelantan, Indonesia and Thailand) by the Peranakans. The Peranakans were the first to create their own unique cuisine using Pandan and Butterfly Pea in their kuehs and a variety of other dishes. These two ingredients alone have made Peranakan cuisine stand out and given it a distinctive colour and flavour that is so easily recognisable. Our predecessors favoured natural hues, whereas contemporary preferences tend towards artificial colouring which tend to be harmful. Peranakan Association of Melbourne (PAA Melbourne) "The Peranakan Association Australia Inc (PAA Melbourne ), also known as Melbourne Peranakans, is a vibrant multigenerational community with a vision to preserve, propagate and promote the Peranakan culture and values. We have become a “home away from home” for many Peranakan migrants from Malaysian and Singapore and a place to belong for the Australian-born Peranakans". We are delighted to announce our collaboration with Peranakan Melbourne for this upcoming event. They have generously allocated some seats for our valued guests, friends and customers and those who like to learn about Peranakan and enjoy some food. Moreover, Peranakan Melbourne is enthusiastic about imparting knowledge about Peranakan history, culture, and cuisine, which we will have the pleasure of experiencing firsthand at the conclusion of the event. In Melbourne PAA, it is customary to have a sharing session at the conclusion of each meeting. So, if you decide to bring a dish of your culture and background, please do. Before the day ends, we may also “joget” and if there’s time, to introduce you Peranakan card game called Cherki. Joget (Jawi: جوڬيت ), is a traditional Malay dance that originated in Malacca in the colonial era. Cherki is a popular card game originating from Malacca played by the Nyonyas of olden days. There will also be kid's activity tables that will be set up by PAA Melbourne. Taste of Nyonya - Melbourne - What's in Store? Taste of Nyonya & Mooncake + various demo Sunday, 29 September 2024, Venue : The Pines Senior Citizen Centre 25 Central Road, Blackburn VIC 3130 Time : 12.30 noon (registration) -3.30pm Our team of Pastry Chefs, Home Chefs and friends will be sharing :- (1) Pulut Inti Mooncake (2) Momoyama Mooncake (if time permits) (3) Cupcake frosting/piping (4) Sambal Prawns/Ikan bilis** (5) Chicken curry (Nyonya) (6) Various presentations by Peranakan Melbourne How to join Taste of Nyonya - Melbourne event? Date - 20th July 2024 till sold out How - When you buy any Mooncake mould along with either Dragon Fruit Powder or Butterfly Pea Powder totaling $60.00, from 19th - 31st July, 2024, you will receive a spot to attend the event. *Dress to impress, as the first attendees will have the best chance. *Only 10 spots available. *If you're not in Melbourne but qualify, you can nominate a friend or family member to attend on your behalf. *Once your spot is confirmed, you will receive an email notification and be featured on our Facebook Page. We may have lucky draws, door gifts, best dress prize and plenty of food to share. For more information and clarification, please contact us, at MyBlueTea. For new subscribers, you will enjoy 10% on regular products and 20% savings for loyalty programs or a special code will be created for Peranakan Melbourne members for a limited period. If you are interested, you are also encouraged to join Peranakan Melbourne for their monthly social meets. Please visit their website for the application form or speak to the President and team during the event. What to wear at the Taste of Nyonya - Peranakan Melbourne event? To get into the spirit of understanding Peranakan culture and to add a touch of festivity, we suggest wearing a Kebaya for ladies and, for men, batik shirt, if you have one available. A Nyonya kebaya is typically identified as a sheer blouse, made using lightweight fabric. Sarong. It is a large length of fabric sewn together to form a wide tube. The sarong is worn by both men and women in many parts of Southeast Asia. The sarong kebaya is not just a piece of clothing; it is a tapestry woven with threads of history, culture, and tradition. It's a beautiful representation of the Peranakan culture's ability to assimilate different influences, ultimately resulting in a unique and vibrant identity. Admire the stunning attire of Fan Bing Bing wearing a Kebaya during her June 2024 visit to Melaka, as she represents Melaka (or Malacca) as the Tourism Ambassador. Malacca was once the world's merchant gathering point enabling the birth of Baba and Nyonya ethnic group. For those who are not familiar with Fan Bing Bing, she is a popular Chinese actress , television producer and pop singer. Fan rose to fame in Asia in 1998-1999 with the mega-hit TV series, My Fair Princess. Melaka with Fan Bing Bing in the gorgeous Baju Kebaya, designed by a local, Kenny Loh couture . The Peranakan are the descendants of the first large Chinese diaspora in the Malay peninsula. First appearing in Melaka in the 1500s, the Peranakan are descended from Chinese settlers who settled in Malay towns and intermarried with the local womenfolk. Some Perankan food ie we given a twist to Pulut Inti and made it into Pulut Inti moonake .Get Pandan Sermuka and Nasi Kerabu, originated in Kelantan by Peranakan of Kelantan. It will definitely be a fun and amazing time of cooking, demo, joget and eating and get together community spirit. Hope to see you there! Before we head back to Sydney the next day. Kam siah and terima kasih for joining us in this event. Jumpa Lagi!! Source :- https://www.facebook.com/bingbingfan0916/ https://www.peranakanmelbourne.org.au https://en.wikipedia.org/wiki/Kebaya https://en.wikipedia.org/wiki/Joget
- Rafaela Baia, Yummy Raw Cakes
Owner and Chef at Yummy Raw boasts some healthy cheesecakes 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. 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. Yummy Raw Roselle/Dragon fruit raw cakes and assorted Raw cupcakes. All natural plant based colours and flavours. The pink is from My Blue Tea Roselle Powder, green is Kaffir Lime Leaf powder and the purple is from Butterfly Blue Pea Flowers Powder. 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 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 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!
- A delicious dash of pink with Roselle Lemongrass Sorbet
Just think Barbie Pink but healthy and natural! Perfect for spring and summer as El Nino is visiting and we have started seeing warning signs from NSW Rural Fire service on the hot spots alert. You can follow NSW Rural Fire service on their FB Page for updates. Be safe, everyone. New Roselle powder stocks have just arrived! And here's a refreshing sorbet recipe to share with everyone that is healthy, delicious and good for kids with its all natural plant based colour. Recipe for Roselle Lemongrass Sorbet INGREDIENTS: *2 tspn @my.blue.tea Roselle Powder *2-3 sour plum *180g natural yoghurt *320g cold boiled water *50g honey *some lime juice (optional) METHOD: (1) Put all ingredients into a blender and blend well. Pour mixture into a stainless steel tray and cover. (2) Put into the freezer and freeze for 1 hour. Remove, use a fork to break up the ice crystals and return to freezer. (3) Keep mixing the sorbet for another 3 times till very smooth in texture. Serve and enjoy. What else is Roselle good for : (1) Roselle Cheesecake with hidden raspberries by Chef Catherine Teo (2) Roselle is also in our Lady in Red Hibiscus tea and (3) for baking Roselle Babka by Lynn in New Zealand. Our beautiful Lady in Red Hibiscus Tea is great as a summer ice tea with a dash of lime and honey. It has a rich, velvety cranberry flavour, and is full of goodness with its herbal blend of organic ginger, organic rosehip, organic lemongrass and double the hibiscus flavour!
- Roselle Hibiscus Salad Dressing
Roselle Hibiscus, the "prodigal child" that we have not publish much recipes.... but watch this space........ Roselle Hibiscus produces attractive foliage and flowers and will reach a height of about 7 feet. Many parts of the plant, including the seeds, leaves, fruits, and roots, are used medicinally or in foods . The leaves are lobed and reddish-green and can be used as a cooked green or added raw for a nice "zing" to a salad. Roselle has a little "sourish" flavour and it is great as a "sauce" for salads and as spread. It's very pretty too It's OFFICIALLY Summer 2023 and given the heat of the summer, Salads are such an easy way to eat light, energizing food that gives our bodies a hit of all the nutrients it needs to thrive. Roselle is a little "sour" and maybe able to substitute for if you would like some vinegar, vinaigrette, lemons etc which is why we are giving you this Roselle Hibiscus salad dressing recipe with a tinge of beautiful pink colour but you create your 50 Shades of Pink or "Black Pink" with added black garlic. How to make Roselle Hibiscus Salad dressing? Ingredients *2 tspn @my.blue.tea Roselle powder (dilute in a bit of water) *300g Mayonnaise *90g Sweetened Condensed Milk or honey (adjust sweetness to your taste) Method (1) Mix all ingredients (2) Spoon into a cleaned jar and store in the fridge. (3) Serve as salad dressing or sandwich spread Roselle Hibiscus is packed with Vitamin C. It's organic from our factory and farms by Doku Bio-technology and sister's farming company, Doku in Sarawak. We have been busy harvesting all these all pure natural farming with no pesticide , no synthetic fertiliser but using biochar, vermicompost. Stay tuned for new recipes and new products that we will be sharing with you in time. Roselle Hibiscus Salad Dressing Roselle Hibiscus salad dressing is perfect on prawns and on your platter of cold meat or on your potato salad, the pink colour is beautiful. Or if you are daring try as follows :- Flavourful Fried Chicken If you’re making a batch of fried chicken, marinate the chicken pieces in a mixture of buttermilk and and Roselle Hibiscus salad dressing sauce before coating them in flour, or breadcrumbs. The chicken will not only be juicy, but flavourful too. Flavourful Stir Fry Roselle Hibiscus salad dressing is also great to make a quick stir fry with sesame and ginger. This Pink dressing salad dressing great to keep on hand for a simple toss in drizzling into the wok to coat the and add a final flavourful finish. ROSELLE: SCIENTIFIC NAME: HIBISCUS SABDARIFFA Roselle, also known as Hibiscus tea has a long tradition of use as a health supporting drink and food ingredient. Roselle is well known and widely used around the planet. Keep in mind that in the case of My Blue Tea Freeze Dry’s Roselle powder we have ellimated the water which is approximately 85% of the total weight. It is, thereby, naturally concentrated six to seven times. Roselle tea is a mild infusion. You drink the mild infusion and throw the flower (calyse) away. In the case of Roselle powder from My Blue Tea, you are actually drinking the entire calyse. All benefits, nutritional and otherwise are highly concentrated. Have you tried our Coconut Shake and Pudding Eaze for Summer? Roselle is great in both cocktails Roselle Gin Fizz and our Lady in Red Roselle tea .
- Blue Sushi Rice - makes sushi sexier
Blue or Purple or normal Sushi ? Sashimi, Sushi & Sake Blue Sushi Rice exists and here's How You Can Make It at Home...... and Blue Rice is nothing new as it's available in Nasi Kerabu and Malaysian/Asian steamed cakes........ but here's a sexy twist which we have Chef Kumiko to make "Blue Sushi Rice". Chef Kumiko makes the most delectable and yummy Inari. It's not sweet and she makes them from scratch. Will have to order some more. What are the main ingredients in sushi? Traditional sushi recipes are made with relatively few ingredients including vinegared rice, fresh salmon and nori sheets . The type of rice commonly used in sushi is koshihikari rice, a short-grain rice that has a soft, sticky texture when cooked. We learned from Kumiko that add cream cheese to your sushi it is so yummy. Blue Sushi Rice recipe Ingredients :- * 2 cups uncooked medium grain white rice (sushi rice) * 2 cups water for cook rice * ½ cup rice vinegar * ¼ cup white sugar * 1 teaspoon salt * 1/2 tspn @my.blue.tea - Butterfly Pea Powder (mix in the 2 cups water) Differences between Japanese Sushi Rice and Korean Kimbap Sushi. The difference between Korean and Japanese food often comes into focus when comparing Japanese Sushi to Korean Kimbap. Korean kimbap doesn't use wasabi as you would use for sushi, but instead, gochujang is used as an alternative . Kimbap also doesn't contain any raw fish as sushi does. But most distinct difference is Sushi uses rice vinegar so when you use Butterfly Pea it will change colour to "purply". Kimbap uses sesame oil and the Blue Rice stays "BLUE" (2) There is NO vegetable oil or OIL in Japanese Sushi seaweed unlike in Kimbab with sesame oil or any Korean oil and salt. Hence, Japanese women are not slim in one of the trending blog and book "Japanese Women Don't Get Fat or Oil" (3) The 3rd distint difference which not many would let you know or "KNOW" is that the Japanese sushi uses "plain seaweed" vs "Korean Kimbap" which use their own flavourful seaweed that contains oil and it is salted. For the purpose of this exercise we have both types of Sushi with and without vinegar as you can see the differences Blue Sushi and Purple Sushi. You can create 50 shades of Blue rice by changing the intensity of the Blue colour and types of water used. Step 1 : Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan and "PUT THE LID ON AND DON'T OPEN TILL IT'S READY TO MIX WITH SUSHI VINEGER". Leave it for 10~15minits. Bring to a boil, then reduce the heat to lowest, cook for 13 minutes. Rice should be tender and water should be absorbed. Wait for 10 mins. (Still don't open the lid). Then mix with cooled sushi vinegar. . Step 2 : In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool it down, then stir into the cooked rice . When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools. . Step 3 : Once ready wrap/roll your Blue Sushi rice with any ingredients you like ie cucumber, salmon, avocadoes, unagi, carrots etc and Serve with soy sauce & wasabi. Yum! Enjoy a Sushi Night! Enjoy your Blue Sushi with a bottle Kurosawa Sake or create Blue Sake as seen in our photos here. Optional - Marble Sushi Rice or maybe Pandan Sushi Rice? (1) If you wish to have it marble; mix @my.blue.tea Butterfly Pea Powder into the cooked sushi rice and stir evenly (half of it - leaving the other portion untouched until when you need to roll). (2) Optional to Step 2 - you may purchase Sushi Seasoning but making it from scratch is more fun and keeps tradition alive. Note - there is no right or wrong for "Blue Rice" you can create your own 50 Shades of Blue Rice otherwise use this as a general guide - 1 teaspoon of @my.blue.tea Butterfly Pea Powder to 1 Kg of Rice. About Chef Kumiko Kumiko is a private person and she loves her 3 rabbits very much. She's the Chef in Sushiko, Port Macquarie NSW and do come over for lunch when you're traveling this way up in the beautiful Mid North Coast NSW. The best way to know Kumiko is to love her pet rabbits....... and they're 6 years old this year.......... 2 male rabbits ie the grey one is called Musashi, white is Kum Kum and the black beauty is Luffy, a girl. Kumiko love them to bits.
- Eggless Japanese Caramel Pudding
Another yummy winning recipe with our Pudding Eaze, a coconut inspired dessert base So easy and yummy, Gluten free. Great for the summer and quick easy dessert to whip up to impress your guess. In both 100 grams and 1 Kg packs - so convenient great for light travellers and dessert lovers. Can you believe this silky smooth caramel custard pudding is made without eggs. 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. Japanese Caramel Custard Pudding Makes 6 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 fruits or with our toppings such as Black Boba, White Boba, Coconut Chips, Red bead and Coconut Jelly. Caramel Sauce *70 g sugar *50 ml water Method: MAKING the CARAMEL 1) This a wet caramel. Take sugar in a sauce pan for making caramel. Add in water and mix till sugar is melted completely. 2 ) Heat this on medium high heat till the colour of the caramel changes to amber colour. Don't stir at this point, as the caramel cooks just swirl the pan. 3) The caramel has now gone darker shade. This is the stage, we are going to pour this caramel into the moulds. 4) Layer the bottom of your mould or cups with the Caramel sauce and let it cool. Making Custard for Eggless Japanese Caramel Pudding Let's watch our video on how to make this simply delish Eggless Japanese Caramel Pudding custard base via MyBlueTea Youtube Channel - Instructions: 1. Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2. Pour the pudding mix into the mould that has caramel lined, while still hot. 3. Let it set in the fridge and till it set. 4. Garnish with Butterfly tea flower petals or fruits (photo above) and serve.
- Anthocyanin is Antioxidant - Food for the Brain
Food for the Brain - ANTHOCYANINS What is Cognitive? What to eat and drink for better "brain"? Anthocyanins are a group of deep red, purple & blue pigments bound in plant-based foods. The best fruit for the brain has to be blueberries and the best tea should be Butterfly Pea Tea looking at the anthocyanin chart below - Butterfly Pea contains 541mg/100grams and Blueberries contains 487mg/100grams. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. d more fun with a rainbow of colours in your tea, cooking and baking. It is good to have both ie have a balance and moderation in everything. They're part of a larger category called flavonoids. These are largely found in fruits like blueberries, raspberries, and blackberries. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. Anthocyanins are so powerful that tests have shown that they contain twice the antioxidant power of vitamin C! A collection of 13 studies found that dietary levels of anthocyanins correlated with better processing speed while improving the quality of life in older adults (1) Another meta-analysis found that anthocyanins ie antioxidants were correlated with better focus, memory, reaction time, and overall improved cognitive function (2) Other foods that contain high amounts of anthocyanins are cherries, pomegranates, black and red grapes, red cabbage, red onions, and the skin of a purple eggplant. Want a better brain? Start adding blueberries & Butterfly Pea tea and the other foods mentioned above to your next grocery run. Why is Butterfly Pea Tea is so Powerful? Let's watch to this video why is Butterfly Pea tea good for you ? And he recommend that you drink it daily - Christian Drapeau, he is a stem cell scientists and herbalist. This is the 3rd scientist who recommends drinking Butterfly Pea tea besides our brand ambassador, Vanessa who happens to be a stem cell scientist in Sydney. BETACYANIN is Antioxidants benefits found in Dragonfruit You can also the antioxidants benefits in our Dragonfruit Powder. The antioxidants in dragonfruit is known as "Betacyanins". Red dragonfruit (25 mL/g) has a higher content of betacyanins VS Beetroot (10 mL/g). Dragon fruit extract powder fruit grows on the Hylocereus cactus, whose flowers only open at night. The plant is native to southern Mexico and Central America. Today, it is grown all over the world. It is also known as pitaya or pitahaya. In Malaysia, the most widely available variety is the red dragon fruit (Hylocereus polyrhizus) which has red purplish color pulp with black edible seeds. It is slightly sweet and able to stain our hands in red due to the presence of natural colorant & betacyanins . The attractive colour of the fruit make it an excellent ingredient to turn into ice-cream, juice, cocktails, jellies and smoothies. Apart from that, it is a rich source of nutrition such as vitamin C, calcium, phosphorus and possesses a great antioxidant activity. Also it is known to have beneficial effects in carbohydrate metabolism, strengthening of teeth and bones, strengthening the immune system and is also used in the treatment of diabetes, heart diseases, promoting the growth of healthy gut bacteria, and maintaining healthy body weight-Dragon fruit extract. powder. Lastly, as Butterfly Pea flower tea has not much flavour which many of our clients do not mind, some of you might like to look at some of our other varieties Blue Tea blends ie Goodnight Sweet Dreams is always a best seller and sleep is important. Purple Rain tea is perfect in this hot weather and for Christmas ie a healthy mocktail and for kids. Sources: 1. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789… 2. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789 3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/betacyanin 4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991513/ 5. https://twitter.com/FitFounder/status/1692196306775892125 6. https://www.wildblueberries.com/blog/anthocyanins-in-wild-blueberries
- Dragon Lady, Double Celebration
Double Joy, Double Celebration, Double the Love this February Kick off the Dragon Year to an auspicious start with Dragon Lady for Lunar New Year and add some Silver glitter to this Dragon Lady viola a "shimmering" Dragon Lady drink for your loved ones for Valentines . One recipe for two lovely occasions. Dragon Lady, Double Celebration for Lunar New Year While customs and traditions vary by country and region, they frequently include fireworks, parades (often involving dancers in lion and dragon costumes) and red envelopes full of money; lucky symbols include the colour red as well as citrus fruit like tangerines and oranges. The Lunar New Year is often kicked off the evening before by a feast with family involving specific dishes such as longevity noodles and dumplings that symbolise health, luck and prosperity in the coming year. Dragon Lady Ingredients : • 60ml Gin • 30ml Lemon Juice • 30ml Dragonfruit Powder Syrup • 15ml Cointreau @cointreau • Egg White or Vegan alternative **Add Silver edible glitter (optional for Valentines) Dragon Lady for Valentines For Valentine's gift ideas, traditional choices often include flowers, particularly roses, chocolates, and Valentine's cards, typically in shades of pink or red. This year, consider incorporating Dragon fruit powder to commemorate both Valentine's Day and the Lunar New Year, offering a dual celebration with "Silver Dragon Lady". Dragon fruit Syrup *2-3 tspn Dragon Fruit Powder *1 cup Water *1 cup Granulated sugar (or as desired) (1) In a small-medium saucepan, over low-medium heat, add water, then sugar, and sift the dragon fruit powder. Using a whisk, mix the ingredients together. Bring the mixture to a simmer, then turn the heat off and allow it to cool. (2) Keep syrup in bowl or pour into a mason jar or lidded container and place in fridge to cool completely before using. (4) The syrup will continue to thicken as it cools. Tips :- You can save the dragon fruit for another use (it's great on top of ice cream, yogurt, or oatmeal!) or discard it. Method to make Dragon Lady - *Mix altogether and give it a good shake in your cocktail shaker. *Serve chilled. Let's watch the video :- For non-alcohol drinks and to "cleanse" all the oily food that you have consumed over the Lunar New Year, have a cup of warm Blue Tea or Jasmine Green Tea. Or make your own Bubble Milk Tea with our Butterfly Pea flower tea + Black boba + Coconut Milk.
- Longevity Pandan Tortoise Cake
Bonus:- a Lunar New Year PANDAN recipe by the Pandan People Wishing you the longevity in the Lunar New Year is this "Pandan Tortoise Chocolate Cake" , a recipe contributed by @rempahkutjapayam Medan Indonesia to help us usher in the Wood Dragon. And guess what, this year's lucky colour is "dark green" similar to Pandan leaves. Also golden and yellow because the Dragon is associated with the Earth element in the Chinese Five Elements Theory, the fortunate colours for the year come from Wood and Earth. The tortoise is its long life, endurance, and wisdom. The tortoise has a strong significance in Chinese culture. Because of it's naturally long lifespan, it is understandably associated with longevity. This Pandan Tortoise Cake recipe comes in 2 languages ie Bahasa Indonesia as shared by RempahKutjab from Indonesia. And we have translated it to English for everyone to enjoy this yummy steam cake. Longevity Pandan Tortoise Cake - Lunar New Year Bahan-bahan:- *2 butir telur *100 gram gula *Bubuk vanili *1/4 sendok teh emulsi cake / SP , *100 gram tepung terigu *1 pack @my.blue.tea Coconut Milk Powder dilute in 65 ml water *1 tbsp @my.blue.tea Pandan Powder Cara buat : (1) 2 butir telur, vanili, 1/4 sendok teh emulusibcake / SP dikocok dengan mixer hingga mengembang, dengan speed sedang kira-kira 15 menit (2) Tuang 100 gram Tepung terigu sambil disaring / diayak ke dalam adonan tadi, (3) Tuang 65 ml santan kental asli kocok / diaduk lagi dengan mixer hingga rata. (4) Ratakan dengan spatula, ambil sedikit adonan, taruh sedikit pasta coklat. (5) Selebihnya kita taruh pasta Pandan Powder dari @ my.blue .tea dan ratakan warnanya. (Optional - boles letak sedikit pewarna hijau) (6) Olehkan tempat dengan margarine, tuangkan adonan coklat dulu baru adonan Pandan ke dalam acuna kura-kura. (7) Lalu kukus selama 25 - 30 menit. Keluar dan sidangkan. Ingredients * 2 eggs *100g sugar *Vanilla powder *1/4 tspn cake emulsion *100g Flour *1 pack 35g DCM Coconut Milk Powder dilute into 65ml water *1 tbspn @my.blue.tea Pandan Powder *Green food colour is optional (not recommended) Method: (1) Mix egg, vanilla, cake emulsion into a bowl and use a mixer to beat it till fluffy for 15 mins (2) Add 100g flour slowly folding into the cake mixture (3) Add coconut milk and use the mixer to be beat it evenly (4) Use a spatula to even it out and split the mixer into 2 bowls ie one to add with chocolate flavour and the other with Pandan flavour (5) Spread margarine over the “tortoise” baking tray – add the chocolate batter layer and top up with Pandan layer (6) Steam for 25-30 mins till its cook. Add 2 dots to the tortoise (his eyes). Remove and enjoy. About Sri and RempahKutjap Medan Sri from@rempahkutjapayam has a business supplying Rempah-rempah / beautiful spices for your daily cooking and baking needs. Head on to her Page and order some. Lots of cooking ideas and beautiful food. beautiful herbs we have tried in a number of dishes. Contact her directly for Sri's beautiful spices --> @rempahkutjapayam
- Pandan Vegan Kuih Lopis for Ramadan
An Indonesian inspired Vegan Pandan Steam cake with Glutinous rice or known as "Kue" Glutinous rice is wrapped in banana leaves and then pressure cooked or boiled to give you soft Kue Lupis or Kuih Lopis coated with grated coconut and melted palm sugar. Absolutely delicious. Perfect starter to "Buka Puasa" this Ramadan. Lupis (sometimes lopis ) is an Indonesian traditional sweet cake made of glutinous rice , banana leaves , coconut , and brown sugar sauce. Lupis is one of many glutinous rice desserts from Indonesia. Most Kue or Kuih are "vegan" as coconut milk and rice or tapioca flour are the main ingredients. An Indonesian Vegan Pandan Kuih Lopis o Steam cake with Glutinous rice or known as "Kue" usually eaten with thick palm sugar syrup and with shredded coconut toppings. Often eaten at breakfast or as a side dish during the evening, lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java as well as West Sumatra . Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. The challenge with Kue Lopis is in the wrapping ie to perfect triangle and boiled it to perfection. Almost similar to Chinese Rice dumpling during the Dragon boat festival. Bahan-bahan: *1Kg Beras Ketas *1 botox Air abu *2 sudu bubuk da un Pandan @my.blue.tea *Kelapa Parut *Gula Meran (Gula Melaka) Cara Memasak: (1) Beras dicuci bersih. Direndam dengan 1/2 botox air abu selama 2 jam. Thereafter, wash the rice clean. (2) Masukkan bubuk daun Pandan dalam nasi dan dibungkus dengan daun pisang. Jangan terlalu padat. Lalu direbus diar selama 1.5 jam - 2 jam hingga matang. (3) Dibuka pulutnya dikasih kelapa parut yang surah dikukus 15 menit supaya lebih tahan. (4) Dan tambahkan gula merah yang Sudan dicairkan sebagai topingnya. Rempah Kutjap wishes you "Selamat menikmati lapis jajan tradisional Indonesia." Kuih Lopis is usually eaten with grated coconut and melted palm sugar almost similar to Pandan Ondeh Ondeh or known as Klepon in Indonesia. Vegan Pandan Kuih Lopis, a traditional Indonesian dessert Ingredients *1Kg Glutinuos Rice *1 bottle lye water (alkaline solution) *2 tpsn @my.blue.tea Pandan Powder *1 cup fresh shredded coconut *Palm sugar Optional - 1 tspn @my.blue.tea Pandan Liquid for a natural green colour Method: (1) Wash glutinous rice and let it soak in lye water for 2 hours. Thereafter wash the rice (2) Add Pandan Powder into the rice and tan wrap with banana leaves in triangle. Let it boil in water for 1.5 to 2 hours till cook. (3) Remove banana leaves. Sprinkle with steamed shredded coconut for 15 mins so it lasts longer. (4) Add palm sugar as topping. Enjoy this traditional Indonesian kue. Enjoy Kuih Lopis with any of our Blue Tea blends or Jasmine Green tea , it's very fragrant. What other Vegan Kue Pandan has Sri been busy whipping up? All these beautiful Vegan Kue - an array of Pandan beauties. Sri indeed is a true Pandan lover...... it is always a pleasure to work with Sri. Pandan Kueh Lapis (left and right photos) beautiful moulds and Pandan Angkoo with mung beans. We will try to get these recipes from Sri and to share on our website. Or you can now have an easy version of Pandan Pudding Lapis with our Pudding Eaze . Pudding Eaze for Ramadan If you are new to our blogs here is our latest product, Pudding Eaze , a coconut inspired dessert Whip up an impressive variety of comforting desserts with minimum fuss for that elegant dinner party, family meal or just to treat yourself! Choose from super simple sponge puddings to brownies, tarts and more! Instructions:- *Gluten free *Ready in <10 mins *Just add hot water *Add flavours and toppings (as desired) Shop Ramadan & Easter Specials -Pudding & Coconut Shake - perfect to breakfast with a drinks and something sweet. Sri @rempahkutjapayam has a business supplying Rempah-rempah / beautiful spices for your daily cooking and baking needs. Head on to her Page and order some @rempahkutjayam in Medan Indonesia. Lots of cooking ideas and beautiful food. beautiful herbs we have tried in a number of dishes. Contact her directly for if you prefer some Indonesian spices on her Instagram - rempahkutjapayam Source: https://en.wikipedia.org/wiki/Lupis_(food)
- Exploring the Unique Flavours of Sambal Squid with Rare Borneo Torch Ginger
Cumi Asin Sambal Kecombrang - @mel.s_food Did you know that squids and crabs are only good in the month that have an "R"? Well aat least to the locals in the Mid North Coast area......... Can you name them? And what does the crabs do during those months without "R"!!?? Upon moving to the bush, we discovered an interesting pattern. Initially, the squaid or crabs are usually smally, but as the season progresses and they feed more, their size grows. t he peak season fruns from September to March, with the largest ones typically found in October to January, although you may still encounter a sizeable speciament at any point. Perfect time to keep warm with Sambal or Asian Spices for curry maybe stir fri We were also amazed to discover an Indonesian school here on the Mid North Coast, showcasing the best of multiculturalism in regional areas. Thi s recipe is courtesy of Imelia and will be in both Bahasa Indonesia and English. Sambal Squid Torch Ginger Bahan / Ingredients : • 1Kg Cumi asin, rendam dan cuci / Squid - coak & wash • 300g Pete / Stinky Beas • 1-2 sdt Kecombrang @my.blue.tea Torch Ginger (dried slices) 1-2 tspn • 1/2 sdt bubuk daun jeruk @my.blue.tea Kaffir Lime leave powder 1/2 tspn • 1 bh sereh / • 2 lbr daun salam / 2 bay leaves • Lengkuas / Galangal • Jahe / Ginger • Sckpnya garam / salt to taste • Sckpnya gula Jawa / Palm sugar • Sckpnya gula pasir / Sugar to taste • Sckpnya penyedap / Chicken stock if required Tips - Optional - use our Sambal Tumis powder . Haluskan: • 8 siung bawang merah • 4 siung bawang putih • 4 bh cabe kering • 1 bh tomat • 1 sdt terasi Ingredients : (to chop) *8 pcs red onions/shallots *4 pcs garlic *4 red chillies *1 large tomato *1 tspn Belacan or shrimp paste Alternatively :- Cara membuat Sambal Squid: 1. Cumi rendam air panas, lalu cuci. 2. Rendam kecombrang semalaman, lalu bilas. Air Kecombrang (Borneo Torch Ginger boleh dibikin Teh Bunga Kecombrang. 3. Tumis bumbu halus, kecombrang dan bahan2 lain, kecuali bumbu2 dan cumi. Masak sampai harum . 4. Masukkan cumi dan bumbu-bumbu lainnya beri air sedikit dan masak sampai mendidih. 5. Icip dan sesuaikan rasa. 6. Masak lagi sebentar, matikan api siap dihidangkan dengan Nasi Lemak premix segera dari My Blue Tea. Sambal Squid Torch Ginger : Method: Soak the squid in hot water or overnight. 2. Soak dried Torch Ginger for 3 hours or overnight and rinse. Note: the Torch ginger water is used as tea or in cocktails. 3. Fry the chop stuffs except for the soaked Torch Ginger and squid. Than cook till fragrant. 4. Add the squid & torch ginger with other spices and cook till it is boil. 5. Add flavour to your requirement. 6. Let it cook for a bit. Remove from fire and serve with fragrant coconut rice ( Nasi lemak premix ). . Some interesting and yummy food by Imelia from top left you will be thrilled to get these recipes :- (1) Durian Pancake (2) Kaffir Lime Leaf Dumplings (3) Purple Sweet Potato latte (4) Roselle Donuts (5) Blue Apple Magic Gelato ( Mel's favourite Blue Tea ) (6) Bakmi Rica Rica with Meat Curry base and also meat curry base in Scotch eggs. Amazing. About Imelia :- Mel is a cheerful housewife whose daily activities generally revolve around her family. Living with her husband makes household chores simple and quick, and it gives her ample free time to enjoy her leisure activities. Follow Imelia on her Instagram - https://www.instagram.com/mel.s_food/ and subscribe to her YouTube - https://youtube.com/user/imeliajuwono Unlike other chefs, Mel was not born into a family with a culinary passion. Interestingly, her father is an artist so Mel grew up with her father´s love for painting (which perhaps has unconsciously seeped out in her beautiful recipes). Her mother is a loving housewife who cooked for the family and it was mostly run of the mill family friendly dishes she grew up with. Her mother was not particularly interested in cooking or experimenting with new recipes or flavours. Mel remembers spending more time cooking with an aunt of hers, but she is not exactly sure where her own love for cooking came from. Perhaps Mel was simply born with her own unique passionate culinary curiosity. Did you know that we have Accessories listed on our website for Pudding, Tea, Coconut Shake and Mooncakes ? Check them out. Accessories:- Source :- https://en.wikipedia.org/wiki/Etlingera_elatior