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🌿  Calling all food lovers, bakers, and culinary adventurers!  🌿 In collaboration with the Australian Malaysian Singaporean Association (AMSA), w e’re thrilled to announce our first-ever  Pandan Masterclass —an immersive and experience where you’ll learn the secrets of cooking and baking with this beloved Southeast Asian ingredient. Guided by  two expert chefs and business owners, you’ll discover how to transform fragrant Pandan into stunning dishes and desserts. Discover the Art of PANDAN in collaboration with AMSA The Australian Malaysian Singaporean Association Inc. (AMSA) is the voice and trusted community network for people of Malaysian or Singaporean heritage living in Australia. Click the lin k to join as member to find out more. First 3 registrants will receive a pack of Pandan Powder (50g) each and next 5 to register, will receive a pack of Butterfly Pea tea (50g) each. Be Quick! To be collected on event day, 3rd August 2025 Pandan amaryllifolius it's benefits Pandan Lovers, Rejoice! (New to Pandan? Let’s Explore!)" 🌿 What is Pandan? This vibrant green tropical plant (often called the "vanilla of Asia" ) has a sweet, floral-nutty aroma that elevates both sweet and savory dishes —plus surprising non-food uses! ✨ Why You’ll Love It: For Cooking/Baking: Infuse rice, cakes, custards, or cocktails with its unique fragrance. Beyond Food: Use pandan leaves as natural air fresheners , woven decor, or even in DIY skincare! and Pandan Beer and Pandan Gin! and it has great health benefits. 🔍 New to Pandan? Start Here: 1️⃣ Try our 100% natural Pandan Powder —just mix into batters, creams, or drinks 2️⃣ Or combine with our Pandan Liquid extract for a more natural vibrant colour The versatility of Pandan, the Vanilla of Asia 💡 Pro Tip: Pandan + Coconut = a match made in heaven! 🍃 What You’ll Learn: The Art of Pandan  – *How to use Pandan Powder and Pandan Liquid extract in your baking and cooking? Skip the messy leaf-blending and risky artificial dyes—our 100% pure Pandan Powder and Pandan Liquid extract that deliver: ✅ How to combine both for maximum flavour and natural colour? ✅ Consistent, bold flavour every time (no more guessing with frozen leaves!) ✅ Vibrant green hue straight from nature (zero synthetic colors) ✅ Kid-safe & health-friendly (just real pandan, nothing hidden) ✅ No more tedious work from extracting frozen pandan leaves and juicing which is not consistent etc ✅ Save storage space in your freezer (especially in commercial kitchen) where other produce are more important to store vs freezing pandan leaves (that may loose its flavour over time) ✅  Baking Mastery  – Masterclass Hosts & learn to create  4 exquisite Pandan-infused bakes , including: Pandan Chiffon Cake Pandan Cream  (light, fluffy, and aromatic) Pandan Kaya (Coconut Jam)  – perfect for toast or desserts Pandan Tiramisu by Chef Gunawan   (an elegant and rich layered Italian dessert made with Pandan twist) Pandan Coconut Ice Cream - (match made in heaven) Pandan Pasta by Chef Yeson (up & rising star) Bonus Recipe  (Stay tuned for a surprises!) ✅  Cooking Techniques  – Learn how chefs use Pandan in curries, desserts, and more. ✅  Pro Tips & Tricks  – Storage, substitutions, and maximising flavour. From left: Master Pandan Chiffon Cake, whip up @madewithloveelizaeth's Pandan Kaya (Perth-style!), and churn dreamy Pandan Coconut Ice Cream! 🍰🥥🍦 Learn from an all-star culinary team with decades of combined expertise in Asian and fusion cuisine. Our chefs will share secret techniques , answer your burning questions, and guide you through every step. 📅  Event Highlights 📍  Pyrmont Community Centre , Sydney 79A John St, Pyrmont NSW 2009 🗓  Date:  3rd August 2025, Sunday from 11.00am - 3.45pm Event starts at: 11.45am ⏳  Duration:  4-5 hour immersive experience👩‍🍳  Capacity:  Only 50 spots 💰 Registration: Just $49/person Directions to Pyrmont Community Centre with public transportation Looking for the nearest stop or station to Pyrmont Community Centre? Check out this list of stops closest to your destination: Pirrama Rd opp The Star; Pyrmont Bay Light Rail; Harris St at Bowman St; Harris St at Pyrmont Bridge Rd; Pirrama Park Wharf. The following transport lines have routes that pass near Pyrmont Community Centre: Bus: 389, 501, 1L1, 740S.Train: T1.Metro: M1.Light rail: L1.Ferry: F10 with an easy 2 mins walk. Street parking available, come early. "The perfect blend of culinary education and social impact!" 💛  Bonus:   A portion proceeds supports  FOFA (Feed One Feed All )  - Chef Lillie Giang's inspiring volunteer initiative feeding communities in need Learn from the Masters: Exclusive Pandan Masterclass with a Cause Your culinary journey will be guided by  two acclaimed chefs  whose combined expertise spans decades in  Asian fusion cuisine . These industry veterans will: ·       Reveal  secret techniques  you won't find online ·       Provide  coaching  at every step ·       Share  cultural insights  behind each dish 🎁 What’s Included? Cooking & baking experience Recipes (take home the secrets!) Learn from renowned Chefs and business owners Tastings of dishes made Special surprises (hint: Pandan-inspired goodie bags!)   Lucky Draws 💼 Promote Your Business! Only 2 vendor tables available. Email us to secure your spot or request details. 🔗 How to Book ? 🔗 Registration opens soon - Sign up for our newsletter  to get first access to tickets. Don’t miss out— Pandan lovers, this one’s for you!  🌿✨   💡 Why Join? ✔ 1st of it's Kind anywhere in the world ✔ Take home  exclusive recipes ✔ Support a  meaningful cause  while learning ✔ Network with fellow  food enthusiasts ✔  Unique skills  – Pandan is trending globally; master it before everyone else! ✔  Small class size  – Personalized attention from chefs. ✔   Fun & interactive  – Meet fellow foodies and enjoy a delicious day. ✔   Explore & Add Pandan recipe to grow your business

Pandan Perfection: A Malaysian Nyonya Chef’s Take on the Iconic Chiffon Cake Celebrate the Art of Pandan with Us! In honour of our upcoming Pandan MasterClass on Sunday, 3rd August 2025 at Pyrmont Community Centre, Sydney, we’re thrilled to share a special gift with you: Chef Tony Tan’s legendary Pandan Chiffon Cake recipe! 🌿🍰 Join us to unlock more PANDAN secrets, or bake this iconic treat at home—either way, you’re in for a fragrant, fluffy delight. Want to learn directly from the experts? Secure your spot at the MasterClass today! CHIFFON CAKE by Chef Tony Tan Such is the glamour of chiffon cake that it’s hard to believe a century ago it didn’t exist. Created by American Harry Baker in the 1920s, it quickly swept the US like a gossamer cloud. But even as its popularity declined, the cake – which has more air than sugar yet is beautifully rich – caught on in Asia. I remember eating my first pandan chiffon cake, baked by a friend, in Kuala Lumpur. Laced with coconut milk and scented with Pandan, it was a revelation. My next encounter with it was one I bought in Melbourne that was lurid green and tasted like cardboard. It was awful. Finally, my dear friend Chui Lee Luk, the former owner-chef of Claude’s restaurant in Sydney (and baker of my recent wedding cake!), gave me this stunning recipe. She graciously agreed to let me share it with the world. For this cake to really sing, use fresh pandan leaves (optional Pandan Powder or Pandan Liquid extract). You’ll need a 25 cm (10 inch) chiffon cake tin.   Pandan Chiffon Cake by Chef Tony Tan Pandan Chiffon Cake Ingredients *18 fresh Pandan leaves, finely shredded *¾ cup (185 ml) coconut milk, plus *2 tablespoons extra *6 egg yolks (about 120 g), plus 10 egg whites (about 300 g/10½ oz) *250 g (9 oz) caster (superfine) sugar *½ cup (125 ml) neutral oil *180 g (6½ oz) plain (all-purpose) flour *2 teaspoons baking powder *½ teaspoon salt *1 teaspoon cream of tartar *Whipped cream, to serve (optional) *Coconut shavings and pure icing (confectioners’) sugar, to serve (optional) with MyBlueTea's Pandan Powder **2 tspn of Pandan Powder **1 tspn Pandan Liquid extract (optional but recommended for an extra colour) Pandan crepes with coconut filling, PandanGlutinous rice with coconut custard and Tony's Dhal. Get these recipe from Chef's latest cook book - Photos Credit : Mark Roper / Murdoch Books - Excerpt from SBS Food Short on Time? No Pandan Leaves? No Problem! If you don’t have the time or access to fresh pandan leaves, our Pandan Powder and Pandan Liquid Extract are here to save the day! For an extra boost of colour and fragrance, combine both—our Pandan Powder is incredibly aromatic, while the Liquid Extract adds a vibrant touch. Perfect for all your culinary creations! #MyBlueTea #PandanPower #ConvenientCooking #FlavourAndColour Pandan Chiffon Cake Method: (1) Heat oven to 160°C (315°F). Place the shredded Pandan leaves in a blender with the ¾ cup (185 ml) coconut milk, blend until smooth, then strain through a fine sieve into a large bowl, discarding solids. Some coconut milk will be lost in the process; you should end up with ¾ cup (185 ml) total.   (2) Add the egg yolks, 200 g (7 oz) of the sugar and the oil to the coconut milk and whisk with electric beaters or in a stand mixer fitted with the whisk attachment for 1 minute or until smooth.   (3) Sift the flour, baking powder and salt together into a separate bowl. Make a well in the centre, then pour in the coconut milk mixture and beat until smooth.   (4) Clean and thoroughly dry the beaters (or transfer the batter to another bowl and clean and dry the stand mixer), then beat the egg whites until frothy.   (5) Add the cream of tartar and continue beating for 10 minutes or until soft peaks form. Beat in the remaining sugar until dissolved and stiff peaks form. With a balloon whisk, fold a third of the egg whites into the batter to loosen, then fold in the remaining egg whites until just combined.   (6) Pour into a chiffon cake tin and run a skewer or knife through the middle of the cake batter to get rid of any air bubbles.   (7) Bake for 50–55 minutes until a skewer inserted in the middle comes out clean and the cake springs back when pressed in the centre.   (8) Remove from the oven and invert the tin, placing the upside-down tin onto the neck of a glass bottle. Leave inverted to cool completely, about an hour or so.   (9) Once it’s cooled, run a bread knife or long metal spatula around the side of the tin, pressing against the sides to keep the exterior of the cake attractive. Remove the centre of the pan, lifting the cake with it, then with a thin, sharp knife, loosen the core of the cake from the tin, then do the same with the base. Invert onto a cake platter and serve, either unadorned, or with whipped cream and showered with coconut shavings and a dusting of icing sugar.   (10) Always fold flour gently but thoroughly and use the correct tin size. When the cake is unmoulded, wrap cake well to avoid drying. Make sure There’s no egg yolk in your egg white otherwise it will not whip.  Chef Tony Tan and his Cook book available online About Chef Tony Tan ( extracted from SBS Food ) Tony Tan's family recipes are a true melting pot of flavour Growing up on the east coast of Malaysia, Tony Tan's journey of culinary discovery has had many different influences. Here are some delicious recipes from his new cookbook. Tony Tan says, in his new cookbook, Tony Tan’s Asian Cooking Class, that he hopes it will encourage his readers to be adventurous and experiment with their cooking. It's an attitude he's embraced across his career as a cook, teacher and writer. The learning started early, surrounded by the vibrant influences of his childhood. "I grew up in Kuantan, a town on the east coast of Pensinsular Malaysia. Like many towns and cities in Malaysia, Kuantan is a melting pot of cultures," he writes in the introduction to the book . "As the capital of the state of Pahand, it attracted Chinese, Indian and Malay settlers, and they brought with them their cultures and culinary traditions. From my Indian-Tamil neighbours, I learnt how to eat rotis and chapatis. My Malay neighbours taught me how to cook beef rendang and all sorts of kuihs – sweet or savoury snacks." Tony Tan’s Asian Cooking Class by Tony Tan, photographed by Mark Roper and published by Murdoch Books Pre order Chef's Cook book https://geni.us/TonyTan?fbclid=PAZXh0bgNhZW0CMTEAAaYQCAt9NPyyGYEGHiHM6Sq49eeSP76eUsfer8AvrXDKZ8Ctm6d85Cgw_d8_aem_L_zs7Z7n5E6w80mO5tqKlw Events with Chef Tony Tan:- https://linktr.ee/tonytan8?fbclid=PAZXh0bgNhZW0CMTEAAaaj_1IQkn6FC18xHmwAkGiK8ZorINL1e5RtaClVPnqHclFXpT7CrIQ2Tjg_aem_4RugjNz8jFdkJHqWn3ZTcg

Easy-Peasy Clean Icing: Sweet, Simple & Free from Nasties Fresh Cream (also known as heavy cream or whipping cream) is a rich, velvety dairy product with a high milkfat content (typically 30-40%). Its luxurious texture and mild sweetness make it incredibly versatile in both sweet and savory dishes. In baking, it’s whipped for cakes, mousses, and fillings; folded into custards or ice cream for richness; or dolloped onto desserts like pies and hot chocolate. Try this Pandan Fresh Cream twist as it is perfect "vanilla" in your dessert! Savoury applications include enriching soups, pasta sauces (e.g., carbonara), or mashed potatoes, or as a base for creamy salad dressings. Its high fat content also makes it ideal for stabilizing emulsions and adding depth to curries or stroganoff. Always refrigerate and use within a few days for optimal freshness. Cotton sponge with Pandan fresh cream and lychee fillin Pandan Fresh Cream recipe Ingredients: 300ml fresh cream (chilled) 1 tbsp milk powder (for stability) 2 tsp @my.blue.tea Pandan powder (for vibrant colour & aroma) 2 tbsp icing sugar (adjust to taste) Method: Chill your mixing bowl and beaters for 10 minutes (helps whip faster). Combine all ingredients and whip to your desired consistency: Soft peaks : For dolloping on desserts. Stiff peaks : For piping or cake filling. Use immediately as a cake frosting, pancake topping, or dip for fresh fruit ! Tip 1: For extra Pandan flavour and colour, add 1 tspn Pandan Liquid extract 🌿 Fragrant, creamy, and perfectly green—this elevates any dessert! #PandanMagic #EasyDesserts Tip 2 : Try this twist: Swap the Pandan powder for @my.blue.tea Purple Sweet Potato powder or Black Goji Berry powder and watch your frosting transform into a stunning royal purple —no food colouring needed! ✨ Feast Your Eyes on Elizabeth’s Mooncake Masterpieces! ✨ Behold the dazzling creations of Elizabeth – the undisputed Mooncake Goddess ! Each of her handcrafted mooncakes is a work of edible art, blending tradition with breathtaking innovation: 🌙 Butterfly Pea + Dragon Fruit Spiral  – Vibrant swirls of natural hues 🌙 Shanghai Mooncake  – Flaky, buttery perfection 🌙 Pandan Mooncake  – Fragrant Southeast Asian charm 🌙 Black & Gold Mooncake  – Elegant and luxurious 🌙 Ping Pei Mooncake  – Classic nostalgia reimagined 🌙 Jelly Mooncakes  – Modern, jewel-like delicacies …and this is just a glimpse  of her legendary collection! Want more Mooncake inspiration?  Follow Elizabeth’s baking magic on Instagram: [@ https://www.instagram.com/lizcakesupreme/ ] #MooncakeGoddess #MidAutumnMagic #EdibleArt Meet Elizabeth: The Midnight Baker & Mooncake Goddess Bridging Kuching & Perth Originally from Kuching, Sarawak , Elizabeth has found a new home in Perth —but her passion for baking remains deeply rooted in her heritage. Known for her late-night baking sessions (much to the delight—and hunger—of her followers), she often shares her irresistible cakes and mooncakes  around 3:00 AM Sydney time. We can’t scroll past her posts without craving a slice! Coming soon?  A visit to Elizabeth’s kitchen (fingers crossed!)—and perhaps a “pader” (or two, or three…) of her famous bakes. Stay tuned for more sweet updates! #MidnightBakingMagic #FromKuchingToPerth "Breakfast of the Gods" – Now on Elizabeth’s Table! Look at that bowl of Sarawak goodness —Elizabeth’s love for our Sarawak Laksa is unmistakable! 🍜✨ Inspired by her roots in Kuching , she’s loves this iconic dish made from our Sarawak Laksa paste, where every spoonful is a taste of home. And yes—it’s no wonder the late, great Anthony Bourdain proclaimed it the "Breakfast of the Gods." Craving your own taste of Sarawak? 📍 MyBlueTea has you covered with: ✅ Traditional Sarawak Laksa (limited new stock!) ✅ Vegetarian Sarawak Laksa (same bold flavours, plant-powered with over 40 herbs) Perfect for a hearty breakfast, lazy lunch, or any time you need a flavor adventure. Stock up now—before it’s gone! #SarawakLaksa #BreakfastOfTheGods #AnthonyBourdainApproved

You better BOWL-ieve it 🩵 an easy, delicious 😋 Blue Breakfast Bowl 🥣 Start your day with a stunning and supercharged Blue Spirulina Smoothie! Blend together frozen bananas, a handful of spinach (for extra greens), creamy almond milk, a splash of coconut yogurt, and a teaspoon of blue spirulina powder for that mesmerizing ocean-blue hue. Add a dash of honey or maple syrup for sweetness, and top with Pandan granola , fresh berries, and coconut flakes for crunch. Packed with antioxidants, protein, and gut-friendly probiotics, this smoothie bowl is as nourishing as it is Instagram-worthy—perfect for a refreshing, energizing breakfast! Or try @lollieats recipe below :- Have you tried Blue Spirulina Smoothie? Blue Spirulina Smoothie by @lollieats Ingredients *1x frozen banana 🍌 *1 cup frozen mango 🥭 *Maple 🍁 syrup *1 tsp @my.blue.tea Blue Spirulina powder   *1 1/2 cups unsweetened coconut milk Let's watch @lollieeats video on how to Blue Spirulina smoothie Method (1) Place all ingredients in a blender and blend until ready and it forms a smooth creamy consistency (2) Pour blended mixture into a bowl (3) Add your favourite toppings (mine was banana, bran, gogi berries and mango) (4) Enjoy ☺️ #bluespirulina   #smoothiebowls   #breakfastbowls #breakfastrecipes   #easyrecipeideas   #easyrecipesathome #quickbreakfast   #quickbreakfastideas   #bowlofgoodness # #sydneyfoodblogger   #quickrecipe   #smoothierecipe Or substitue Blue Spriulina powder with anyone of our Superfood Powder from Roselle, Dragon fruit powder, Purple Sweet Potato, Pandan, Butterfly Pea and our latest, Black Goji berry powder with ideas below:- Superfood Smoothie ideas Transform your breakfast with a vibrant, antioxidant-rich smoothie using your favourite superfood powder! Swap blue spirulina for Roselle (tangy and vitamin C-packed), Dragon Fruit powder (mildly sweet and fiber-rich), or Purple Sweet Potato (earthy and loaded with anthocyanins). For a floral twist, try Pandan powder (fragrant and soothing) or Butterfly Pea (subtle flavour with a striking blue hue). Craving something exotic? Opt for Black Goji Berry powder —a rare superfood bursting with amino acids and deep purple colour. Blend your chosen powder with frozen bananas, coconut milk, and a dash of honey, then top with sliced fruit, nuts, and seeds for a breakfast that’s as nourishing as it is gorgeous! Get your Superfood bundle with MyBlueTea Pairing Tips for Each Powder : Roselle : Pair with pineapple or mango for a tropical vibe.f Dragon Fruit : Boost with chia seeds and coconut flakes. Purple Sweet Potato : Add cacao nibs for a chocolatey contrast. Pandan : Perfect with jackfruit or lychee for Southeast Asian flair. Butterfly Pea : Mix with lemon (it’ll turn purple!) for a fun pH reaction. Black Goji Berry : Combine with almond butter for a protein punch. Kaffir Lime leaf powder : Combine Mango, pineapple, or banana (adds sweetness to offset the lime’s sharpness) Whether you stick with the dreamy blue hues of Spirulina or experiment with other vibrant superfood powders, this smoothie bowl is a delicious way to fuel your day with colour and nutrients. Whichever blend you choose, you’re not just eating breakfast—you’re celebrating wellness in every spoonful. Here’s to nourishing your body and brightening your mornings! 🌿

Perfect for autumn and winter, here is a warming creamy Dhal Curry recipe to keep you cozy during the colder months and rainy days. Discover the perfect dhal curry recipe to pair with ‘roti canai’ or ‘roti prata’, an Indian-inspired flatbread. This mild and flavorful Indian dhal curry is not too spicy, making it a great choice for both kids and adults. It can also be enjoyed with rice for a delicious meal. We made dhal curry for the local soup kitchen in Wauchope, and it was a hit! For a change, we made it non-spicy, and everyone loved it. Here is an easy creamy Dhal curry recipe using yellow lentils which are said to be one of the healthiest food around. It is good for the heart and also aids in getting rid of infections. In Malaysia and Singapore, this curry is very popular at Mamak eateries as it is eaten along with an Indian-influenced flatbread called ‘roti canai’ or ‘roti pratha’. Malaysia’s roti canai named world’s best bread - Touted as Malaysia’s top breakfast choice, roti canai ranked first among the ‘Top 50 Best Breads’ by international food guide TasteAtlas Dhall Curry with Roti Canai CREAMY DHAL CURRY (Ingredients) *1cup Red/Yellow Lentils *2 Potatoes (diced) *1 large Carrot (diced) *1 Brown Onion (Minced) *3-4cups Hot Water (add on more if it gets too thick) *3-4tbsp Cooking Oil *1 pack My Blue Tea  Spargo Mills Coconut Mix *2-3tsp My Blue Tea Meat Curry Base (depends how spicy you like it to be) *1tsp Turmeric Powder *Salt and White Pepper to taste *1-2tbsp Soy Sauce *1-2tsp Vegetable or Chicken Seasoning Optional items: *1 Cinnamon Stick *2 Star Anise *1tsp Cloves Is this dhal curry spicy? Not at all. Dhal curry is traditionally not meant to be hot or spicy. If you prefer a spicier flavour, you can add more dried chilies to the recipe. The amount recommended in the recipe won’t make the dhal curry overly spicy. To make Dhal Curry, you will need to use our Meat Curry base powder and it is an easy 1 pot cooking meal, Creamy Dhall Curry Method:- 1. Heat wok/pan and add cooking oil 2. Add in innamon stick, star anise and cloves. Add mince brown onion, diced potatoes, diced carrots and finally lentils/dhal and stir them well 3. Be careful that fire is not on too hot, keep it at medium to low so that you will not end up having them turn black 4. Add in hot water 5. Add in seasonings and keep stirring so that it will not stick to the bottom 6. Once it beautifully thickens up. You can serve it hot to be enjoyed as is or with Rice, Roti, Naan or Dosa Do lentils need to be soaked? No, lentils don’t need to be soaked before cooking. Soaking helps to reduce cooking time, but it’s not essential. If you do soak them, you can do so for 20 minutes in hot water or about 6 hours in room temperature water. Either way, your lentils will cook perfectly. Karen and My Blue Tea at the Peranakan Association Melbourne " In September 2024, Penang Girl in Melbourne   Sponsored a Demo of Pandan Nasi Lemak Cake at Peranakan Association of Australia (PAA) - Taste of Nyonya Cooking Demo in Collaboration with My Blue Tea . It was a big hit! Many approached and told me that it’s the “Dish of the Day!”. So many came forward to learn how to plate it beautifully as a Savoury Cake and to have a taste of it. All who had a taste of it told me that they loved it! That made me so happy! I’ve always been a huge fan of MyBlueTea's’s Amazing Products . For this spread I used their Pandan Powder to cook my Pandan Nasi Lemak & Sambal Tumis to cook my Sambal Ikan Bilis. Try to get your hands on them. Makes cooking your favourite dishes and desserts so much easier " Karen Steals the Show at Taste of Nyonya Melbourne 2024! All eyes were on Karen as she wowed the crowd at Taste of Nyonya Melbourne 2024 , demonstrating how to craft her show-stopping Pandan Nasi Lemak Cake with Sambal Tumis —a bold fusion of sweet, fragrant pandan and the fiery kick of sambal. The result? Pure magic. ✨ The crowd couldn’t get enough —her creation disappeared in record time! ✨ This innovative twist on a classic proves Karen’s talent for reimagining heritage flavors with creativity and flair . We loved connecting with fellow food lovers in Melbourne and can’t wait to return for future events! Stay tuned for more delicious adventures… #TasteOfNyonya #PandanMagic #KarenTheCulinaryStar About Karen Tan-Chatwin, Penang Girl in Melbourne Karen Tan-Chatwin at Taste of Nyonya 2024 in Melbourne Karen’s Culinary Journey: A Taste of Home in Australia Though Karen has made Australia her new home, her heart—and her kitchen—remain deeply connected to the vibrant flavors of Malaysia, Singapore, and beyond . The dishes she grew up with are more than just food; they’re a cherished part of her heritage, woven into family traditions and shared joyfully with friends. Hailing from Penang, Malaysia —an island renowned for its uncompromising love of authentic ingredients—Karen brings that same passion to her cooking in Australia. She seeks out the freshest, highest-quality products to recreate the tastes of home, which is why she adores My Blue Tea’s Superfood Powders . They deliver the fresh, true-to-source flavours she craves, with the added convenience of lasting freshness in her pantry. Host. Chef. Foodie. Singer. Storyteller. Karen wears so many hats , we’ve lost count—but one thing’s certain: she brings passion, energy, and irresistible charm to everything she does. Whether she’s emceeing events, whipping up heritage-inspired dishes, or belting out tunes , she does it with a flair that’s 100% uniquely Karen . A true culinary ambassador (with a side of star power!), she bridges cultures through food, laughter, and unforgettable moments. Stay tuned—whatever she does next, it’s bound to be deliciously entertaining! Stay tuned! Karen will soon be sharing her beloved family recipes —each dish a delicious celebration of culture, memory, and the art of cooking with soul. Watch this space for a taste of her culinary magic! #MultiHyphenateMagic #KarenDoesItAll

Be your own legend and create natural Pandan Sourdough Croissants Sourdough croissants offer a depth of flavour that sets them apart from regular croissants . The slow fermentation gives the dough time to develop a rich, complex taste, while the layers of butter create the perfect flaky texture. Making Croissants Pastries like croissants are truly ‘alive’ thanks to the yeast that makes them rise and transform. This means that every day, they’re a little different—shaped not only by your ingredients and technique but also by the natural environment around them. The heat, humidity, and even the air quality play a role in how the dough rises and develops. This is where the real magic happens—and where patience and love come into play. Croissant-making isn’t about perfection; it’s about embracing the process. Every batch will rise and unfold in its own unique way, so it’s important to watch carefully, adjust when needed, and stay flexible when things don’t go exactly as planned. It’s this journey, with all its little surprises, that makes each batch of croissants special and worth the effort. Pandan Sourdough with spots from Pandan Powder is unique with extra fibre by Melya A big thank you to Melya, our wonderful brand ambassador, who has generously shared this recipe. She absolutely loves experimenting with and creating beautiful sourdough bread. Here's the recipe: Sourdough bread is healthier than quick rise breads . The fermentation process not only adds good bacteria to the bread, but, also breaks down gluten and makes nutrients more easily digested. Sourdough croissants are definitely a healthier option, but that doesn’t mean you should be indulging in half a dozen every day! Pandan Croissant Recipe: All natural Pandan Liquid extract (no nasty artificial colour ie INS 133 & 102) Ingredients: • 200g Petra 6384 + 50g bread flour • 5g instant yeast • 5.5g salt • 5g milk powder • 10g @my.blue.tea Pandan Powde r • 1-2 tspn @my.blue.tea Pandan Liquid extract • 2 drops of green colour essence (optional unless you need the green colour) • 30g sugar • 130g milk (or water and milk, or just water) • 20g softened butter • 130g butter block Method: 1. Prepare the Dough : Mix flour, sugar, salt, yeast, milk, and pandan extract from My Blue Tea until a smooth dough forms. Chill for 1 hour. 2. Prepare the Butter Block : Flatten butter into a square and chill until firm. 3. Lamination : Roll out the dough, place the butter block in the center, and fold the dough over it. Roll and fold the dough 3 times, chilling between folds. 4. Shape the Croissants : Roll the dough into a thin sheet, cut triangles, and roll them into croissant shapes. 5. Proof : Let the croissants rise in a warm, humid place until doubled in size. 6. Bake : Brush with egg wash and bake at 190°C (375°F) for 15–20 minutes until golden brown. Key Ingredients for Perfect Sourdough Croissants: Sourdough Starter: Ensure your starter is active and bubbly before you begin. Feed it 4-6 hours prior to mixing the dough for optimal fermentation. All-Purpose Flour: This flour provides the necessary structure for the dough, helping create that light and airy texture we all love in croissants. Butter: Opt for high-fat European-style butter, which has a lower water content. This is essential for creating those beautiful, flaky layers that make croissants so irresistible. Milk: Adds a touch of moisture and richness to the dough, making each bite delightfully tender. Sugar: Balances out the natural tang of the sourdough and also aids in the fermentation process, helping the dough rise to perfection. Eggs: Eggs are used both in the dough itself and for an egg wash to achieve a lovely golden-brown finish on your croissants. Sea Salt: A pinch of sea salt enhances the overall flavor, balancing the sweetness from the sugar and bringing all the ingredients together. Note: For photo presentation purposes, the baker may have adjusted the lighting or added a couple of drops of colour to enhance the visual appeal. Please keep in mind that natural colours are subtle and not overly vibrant. Melya, our Sourdough Queen Mel is an interior designer based in Brisbane with a passion for baking and discovering new recipes. Two years ago, her brother from Sydney gifted her a pack of "Christmas Powderlicious," and since then, we've remained great friends. We're also proud to have Melya as one of our brand ambassadors! Get the Powderlicious or the Ultimate Superfood Bundle. And enjoy Pandan Croissant with Lady in Red - Roselle tea. Check out some of the incredible sourdough creations from our Sourdough Queen! From left to right, we have Blue Butterfly + Turmeric Sourdough, Rendang Sourdough (made with our signature Spargo Rendang powder baked right into the dough), and delicious Lamingtons. Check out this Pandan Sourdough recipe generously shared by Melya. Mel made Roselle Sourdough, Blue, Pandan & Roselle Lamingtons and the beautiful "Steamed Dragon Fruit Layer Cake". Her children love them all and always asked for 2nd serves. Now this happy mum is turning to My Blue Tea's natural plant-based superfoods as safe, vibrant colors for both kids and adults to enjoy. With these incredible ingredients, she's been creating a wonderful variety of baked goods! But Mel's true passion remains baking her famous sourdough bread. We’re left wondering—who’s lucky enough to enjoy all those delicious loaves? Follow Mel on Instagram https://www.instagram.com/melseatnplay/ Source:- https://sourdoughjesha.com/how-to-make-sourdough-croissants/#:~:text=Sourdough%20croissants%20offer%20a%20depth,create%20the%20perfect%20flaky%20texture .

Salmon Curry recipe for Cold nights Salmon head contains rich, flavourful meat and fat that can enhance the overall taste of the dish. Feel free to add in fillet meat but I love taking my time and testing my patience with picking the meat apart from the bone. Fish eye and cheek anyone? by Lilly Salmon Curry with Lily in Melbourne Salmon Curry 👩🏻‍🍳 Recipe: Ingredients: *Salmon *meat curry base *Sambal Tumis Tips: When cooking, if worried about fishy smell, cleaned and sprinkle with salt and turmeric to eliminate any odour. Why Salmon? 4 key health benefits of Salmon , thanks to its rich nutrient content in : High in Omega-3 Fatty Acids, Packed with B Vitamins (B12, B6, Niacin, etc.) Contains Antioxidants (Astaxanthin) and Rich in Vitamin D. Salmon Curry 👩🏻‍🍳 Recipe: Method: 1️⃣ Roast salmon head and bones 2️⃣ Place roasted bones in pressure cooker with a small diced pumpkin 3️⃣ Add @ my.blue .tea Meat Curry base powder 4️⃣ Add a splash of water and pressure cook for 35 minutes 5️⃣ Finish in pan with @ my.blue .tea Sambal Tumis powder to taste 🔥 6️⃣ Serve with rice or roti canai for a hearty dinner 🍽️ About Lilly Follow Lilxeats on her IG " I'm a passionate Melbourne foodie who lives and breathes culinary adventures. My world revolves around exploring the vibrant food scene of Melbourne, experimenting in the kitchen, and sharing delicious experiences with fellow food lovers. Follow my adventures at @lilxeats" Lilly reached out to us, curious about Malaysian flavours, and we believe she’s absolutely nailed the combination of Sambal Tumis  and Kimchi Pork Belly —just in time for Chinese New Year's Reunion Dinner! We think these bold flavours pairing would be perfect on fish as well — simply wrap it in banana leaves and grill for an unforgettable dish.

"Lest We Forget… The Irresistible Taste of Pandan ANZAC Biscuits!" 🌿🇦🇺 This month, we celebrate two meaningful occasions: the joy of Easter and the solemn remembrance of Anzac Day . Whether you're sharing chocolate eggs with loved ones or pausing to honour the bravery of our servicemen and women, April is a time for reflection, gratitude, and togetherness. 🐣✨ Our official PANDAN ADDICT and Brand Ambassador, Mel has made you “ANZAC Biscuits with PANDAN” in commemorating Anzac Day. Here’s what Mel has to say:- " Taking one step ahead by adding my favourite Pandan Powder from @ my.blue .tea, here is my take on 1914 Anzac Biscuits. These biscuits are easy to make and the result is just unbelievably tasty!  Special thank you to Events Geelong    for this wonderful recipe. " Pandan ANZAC Biscuit by Melya PANDAN ANZAC BISCUIT Recipe: *190g Rolled Oats *150g Plain Flour *165g Sugar (Mel reduced to 130gr) *125g Butter, cubed *1 Large rounded tablespoon golden syrup *1 Teaspoon bicarb soda *2 Tablespoon hot water ** Added 8 grams of @my.blue.tea Pandan Powder What is so special about Anzac biscuits? - Legend has it that wives and families in Australia and New Zealand sent care packages to soldiers that included biscuits made from store cupboard staples such as rolled oats, golden syrup and flour. Eggs were scarce so were not included , making these treats perfect for surviving the long journey overseas. MyBlueTea's Pandan Powder Instructions: 1. Preheat oven to 160c. Grease two baking trays. 2. Mix the oats, flour, pandan and sugar together in a bowl. Melt the butter and golden syrup together, add bicarb soda dissolved in the hot water. Pour into the dry ingredients and mix well. 3. Roll into balls the size of a walnut (or a 10-cent piece) – in this case, I made a size of 50cent piece LOL – and place on the prepared trays. Bake for about 20 minutes until golden. 4. Move biscuit positions while hot. Allow to cool and crisp on tray. 5. Enjoy Meet Melya – Our Baking Virtuoso & Sourdough Queen! 👑🍞 When it comes to magical Pandan creations, Melya (our brilliant brand ambassador) turns flour and passion into pure artistry. From flaky Pandan Sourdough Croissants to dreamy Pandan Bundt Cakes , her recipes blend tradition with irresistible innovation. ✨ Must-Try Pandan Creations: Pandan Sourdough Croissant Pandan Bundt Cake Pandan Chiffon Chocolate Swirl Cake Pandan Sourdough Bread 👉 Follow her baking adventures @melscooksnbakes – every post is a masterclass in flavour! #PandanMagic #SourdoughQueen #pandanlover #pandanpeople Why can't Anzac biscuits be called cookies? "Application for Anzac Biscuits are normally approved "and are referred to as Anzac Biscuits or Anzac Slice," and here's the key, "Referring to these products "as Anzac cookies is generally not approved due "to the non-Australian overtones ." That's right, it's un-Australian to call these a cookie and prohibited by law ... Pandan ANZAC Bliss: Pair with 🔵 Blue Goddess Tea (goji + butterfly pea) for antioxidant glow ✨ or zingy 🔴 Lady in Red Roselle for a tangy twist! 🇦🇺🌿 #TeaTimeInnovation T HE MORE I BAKE, THE MORE I FALL IN LOVE WITH… My name is Melya Suryanto and I fell in love with baking Sourdough during Covid in 2020. I spent hours and hours in the kitchen preparing the dough only for bread to fail when I baked it. So I went looking for a solution and I found it in my home town Semarang, Indonesia. I collaborated with a company specialising in cast iron manufacturing and got them to make 2 cast iron pans that have all the perfect attributes in shape, features and material to cook the perfect Sourdough loaf every time. The pan has been wildly successful in the sourdough community throughout South East Asia and we are very happy to be able to finally launch it in Australia. I am so proud of this product that I named it after my new home town Brisbane. I hope you enjoy using these pans to create the perfect sourdough loaf every time.

Black Goji Berries: The Himalayan Superfood Backed by Science Introduction : Black Goji berries are small black fruits that contain healthy antioxidants. Purported health benefits of goji berries range from anti-aging effects to glucose regulation and immune function support. Today, research supports many of the benefits of Black Goji Berries, and researchers continue to study its potential and it is backed by science. Black Goji Berry is available in powder, capsule, and dried fruits used as tea, and it can be added to certain protein bars, smoothies, and juices or use in cooking. Black Goji Berries ( Lycium ruthenicum ), native to the high-altitude deserts of the  Qinghai-Tibet Plateau , are a rare and potent superfood. Unlike their red counterparts ( Lycium barbarum ), these midnight-hued berries contain  exceptional levels of antioxidants , particularly  OPCs (Oligomeric Proanthocyanidins) , making them a prized ingredient in Traditional Chinese Medicine (TCM) and now an essential for modern wellness. Introducing : Black Goji Berry Powder and Black Goji Berry tea Why Are Black Goji Berries Special? ·       50x more antioxidants  than vitamin E (Yuan et al., 2018) ·       20x more free-radical scavenging power  than vitamin C (Li et al., 2020) ·       The richest known plant source of OPCs  (Zhao et al., 2021) Scientifically Proven Health Benefits: 1. Unmatched Antioxidant Power Black goji berries are  the most antioxidant-dense goji variety , primarily due to their  anthocyanins and OPCs  (Zhao et al., 2021). These compounds: ·       Neutralize free radicals  linked to aging and chronic diseases. ·       Protect skin from UV damage  (Duan et al., 2022). ·       Outperform red goji berries  in ORAC (Oxygen Radical Absorbance Capacity) tests (Yuan et al., 2018). Researcher Spotlight: ·       Dr. Xiaojun Zhao  (Chinese Academy of Sciences) published studies on  Lycium ruthenicum ’s unique polyphenols. ·       Dr. Yaoyao Duan ’s 2022 study highlighted its  anti-photoaging effects  on skin cells. 2. Heart Health & Blood Pressure Support A 2021 study in the  Journal of Ethnopharmacology  found that black goji berry extract:✔  Relaxes blood vessels  (vasodilation) due to  anthocyanins .✔  Reduces LDL cholesterol  in animal trials (Wang et al., 2020).✔ Used in TCM to  balance "blood stagnation"  (Xu et al., 2019).   3. Vision Protection Like red goji, black goji berries are rich in  zeaxanthin and lutein , which: ·       Shield eyes from blue light damage  (Li et al., 2020). ·       May reduce risk of  age-related macular degeneration  (AMD). Research Reference: ·       A 2020 study by  Dr. Hongliang Li  confirmed  retina-protective effects  in lab models. 4. Anti-Aging & Skin Health Black goji’s  OPCs stimulate collagen production  and:✔  Reduce wrinkles  in clinical skin models (Duan et al., 2022).✔  Repair sun-damaged cells  by upregulating  SOD (superoxide dismutase) . 5. Traditional Chinese Medicine Uses In TCM, black goji berries ( Hei Gouqi ) are prescribed for: ·       Liver and kidney nourishment  (Xu et al., 2019). ·       Menopausal symptom relief  (hot flashes, fatigue). ·       "Qi and Blood" tonification  for vitality. Black Goji Berry freeze dried fruits or Black Goji Berry Powder for smoothies, yoghurt and easy travel How to Use Black Goji Berries ? 1.     Powder:  Add 1 tsp to smoothies, oatmeal, or baked goods. 2.     Tea:  Steep dried berries for a nutrient-packed brew. 3.     Beauty Boost:  Mix with honey for a skin-renewing face mask. Pro Tip:  Pair with  vitamin C-rich foods  (e.g., citrus) to enhance OPC absorption! Coming Soon: Black Goji Berry Recipes! We're excited to share new, innovative ways to enjoy this antioxidant powerhouse! Stay tuned for: 🍹 Vibrant smoothies & wellness elixirs🍰 Guilt-free desserts with a purple twist🍵 TCM-inspired tonics for daily vitality #BlackGojiRecipes #SuperfoodCooking Want a sneak peek? Reply with your favorite dish (sweet or savoury!), and we might feature it! 😉 Note : "Cubilose" refers to the cleaned and molded pieces of edible bird's nest, a highly valued food ingredient and traditional Chinese medicine, made from the saliva of swiftlets.  Where to Find Authentic Black Goji Berries Due to their rarity, ensure your source is  wild-harvested from Qinghai/Tibet . Look for: ·       Freeze-dried powder  (retains 98% nutrients vs. heat-drying). ·       Lab-tested for purity  (no heavy metals/pesticides). Conclusion Black goji berries are a  scientific and traditional marvel —offering unparalleled antioxidants, heart benefits, and anti-aging properties. As research grows (see  NCBI, PubMed studies ), this "Himalayan diamond" is gaining global recognition. Ready to try?  Incorporate them into your diet for a  natural longevity boost! References *       Zhao, X. et al. (2021). Phytochemical analysis of Lycium ruthenicum. Food Chemistry. *       Duan, Y. et al. (2022). Anti-photoaging effects of black goji anthocyanins. Journal of Functional Foods. * Li , H. et al. (2020). Retina-protective effects of OPCs. Oxidative Medicine and Cellular Longevity. * https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00203 * 7 medical benefits of Black Goji Berry backed by Science https://www.medicalnewstoday.com/articles/322693 * Black Goji Berry benefits by NIH AU - https://pmc.ncbi.nlm.nih.gov/articles/ Disclaimer This product brief is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. Consult with your doctor about all prescription and non-prescription medicines you take before you begin to use any herbal products and partner with your professional health care practitioner on determining your own health destiny.

Perfect Homemade Cookies for any festive season and discover where to get your Pandan fixed in Australia Food plays a central role in many celebrations, and the recent Chinese New Year (Year of the Snake) festival, as well as the upcoming Hari Raya or Eid-al-Fitr, are perfect examples. As we begin planning for Eid-al-Fitr 2025, which falls on March 30th, it's clear that the celebration wouldn't be complete without its array of snacks, cookies, sweets, pastries, tarts, and candy. What's fascinating is that many of these foods carry special symbolism, making them even more meaningful during the festivities. "Keep your Pandan on, there’s a new food trend!" Or so says Nigella Lawson. Being the Domestic Goddess she is, one can only take it as a message from the Gastronomical Oracles! We can now expect everything from chicken marinade, desserts, facial mask to ice-cream and Gin or Rum to be flavoured with this simple South East Asian plant. Today, we're excited to share this Pandan Coconut Crisp recipe from Julia, which is also perfect for Raya or any upcoming festivals. If you haven’t yet embraced the wonderful flavour of PANDAN, now's the perfect time to give it a try! Other delightful sweet treats for festivals include Pandan Polo Pao (Pandan Pineapple Bun), a beloved Hong Kong classic that Julia, one of our regular home chefs, makes an amazing version of. You’ll also find almond cookies , peanut cookies , Kueh Bangkit , and more. Each of these treats is incredibly irresistible—you simply can’t say no to them, and more often than not, one is never enough! Pandan Coconut Crisp Ingredients: 1) Unsalted butter 70g 2) Cake flour 15g 3) Pandan Powder 5g-10g @my.blue.tea 4) Egg white 2 5) Desiccated coconut 100g 6) Icing sugar 7) Choc chips & Peanuts (optional) Pandan Coconut Crisps by Julia Method : 1) Beat unsalted butter at room temperature. 2) Whisk icing sugar with butter. 3) Add egg white into the mixture one by one. 4) Sift the cake flour and Pandan powder , then mix well with desiccated coconut. 5) Pour the flour mixture into the butter mixture. 6) Whisk the mixture well and rest for 30 minutes at room temperature. 7) Put the dough into a cookie cutter, use a spoon to press it to a 2mm thickness cookie. 8) Lift the cookie cutter and repeat the procedure. 9) Place on the pan lined with baking paper. 10) Bake at 150C for 15 minutes. 11) The crisps will turn crispy when cool. Julia's page is so green! She's a true Pandan lover indeed. It's one ingredient she's always well-stocked on in her kitchen! Green is the New Black. Julia has made Pandan Cookies, Pandan Braised Drumsticks with veggies, Pandan Polo Buns (Polo means pineapple in Cantonese in Hongkong) and Pandan Almond drink. According to Domestic Goddess Nigella Lawson , PANDAN is set to overtake avocado and matcha as the hot new food trend! Check out our variety of pandan products for your culinary adventures! Elevate Your Menu with Pandan – The Hottest Flavour Trend in Food & Beverage! For chefs, product developers, and food businesses looking to capitalize on the fast-growing PANDAN market , we offer premium Pandan ingredients to help you: ✅ Differentiate your offerings with this on-trend, Instagram-friendly superfood ✅ Appeal to health-conscious consumers (naturally caffeine-free, rich in antioxidants) ✅ Create authentic Asian flavours or innovative fusion concepts B2B Solutions Available: Free product samples for qualified businesses (ABN required) Wholesale pricing for bulk orders Custom formulation support for your product development needs Co-branding opportunities for influencers and ambassadors Market Insights: Pandan-flavoured products have seen 72% growth in US foodservice (2023) Top applications : baked goods, beverages, ice cream, savory sauces Contact our team today to discuss how pandan can drive sales and customer engagement for your business. #PandanTrend #FoodInnovation #B2BFlavours P.S. Ask about our limited-time new account incentives for c ommercial buyers! Here are some of the select dessert shops that use our natural Pandan Powder or Pandan Liquid Extract —or even both—to create their delicious treats without all the nasties from artificial colour and flavour :- *Pandan Panatone by @quentinebaker in Melbourne *Pandan Gin by @markwatson in Melbourne *Pandan Coconut cake at Petals Cakery Sydney *Pandan Waffle - @waffleday in Tassy *Pandan Tea Latte & Pandan Croissants - @zontsbakehouse in Perth *Pandan Canelè - @ canelealain.com in Melbourne *Pandan Coconut Gelato at Blue Cow Gelato in Byron Bay NSW *Pandan Cookies and Pandan Thousand Layered Cake @madewithlovelizabeth Perth *Pandan Serimuka and various Pandan Kueh - @cocobites in Melbourne *Pandan Cake @bakedbyjoey Melbourne *Pandan Macarons & Cakes @sweetesthour Sydney *Pandan Cupcake Bouquet - @ sweetbakingbloom Sydney *Pandan Cupcake @betulabakery Perth *Pandan Kueh, Pandan Macaron & Pandan Cakes - Cheffery's Adelaide *Pandan Kueh and Butterfly Pea Kue - @soonguandelicacies Melbourne *Pandan Cakes by @alcakemy in Sydney *Pandan Granola by @cheffery'spantry in Adelaide *Pandan Bingsu by @bingchillin in Melbourne PANDAN GALORE "Pandan: The Global Superfood Sensation – Don’t Get Left Behind!" If you haven’t jumped on the PANDAN craze yet, now’s your chance! This vibrant green wonder, hailed as "the Vanilla of Asia," is taking the culinary and wellness world by storm—from trendy cafes in Melbourne to Michelin-starred kitchens in New York. About Julia Julia loves exploring Pandan especially in baking products 😂 ! And all her Pandan treats are infused with Coconut! Check out Julia's instagram and drool over her Pandan creations! https://www.instagram.com/julia.loves.pandan/

How to make Seri Muka with Blue Butterfly Powder (Vegan) ? Seri Muka (also known as Kuih Salat) literally means beautiful face in Malay. A two-layered steamed concoction of glutinous rice forming on the bottom and silky smooth pandan custard on top (hence the green colour). It's heady with the flavour of coconut milk and remains a Peranakan all-time favourite sweet kuih (the word "kuih" means Cake in Malay). Coconut milk is a key ingredient in making this kuih. It is used to impart a creamy taste when cooking the glutinous rice and making the custard layer. In 2009 the Malaysian Department of National Heritage declared Seri Muka one of Malaysia's Top 100 heritage foods and drinks. Seri Muka is a dish that dates back to Peranakan* days (please refer to notes below and information from Nasi Kerabu by Jackie M in our earlier article). OMG! You've just changed "the National Heritage dish" Lisa Lee Allerton! Look how lovely this Royal Blue Seri Muka - Yum Yum! And you've combined two kuehs - Seri Muka and Kueh Talam (more in a later Blog on Blue Kueh Talam). Lisa is an Entrepreneur Extraordinaire - lots of experience in Marketing although she likes to call herself "Jane of all Trades, Mistress of None" - for which we do not agree at all. Lisa resides in Sydney with her husband, Steve. Butterfly Pea Kueh Seri Muka To honour tradition, most Kueh Seri Muka makers by pounding fresh Pandan leaves to extract their vibrant green color and fragrant juice. However, for a quicker and cleaner alternative, you can easily substitute with our Pandan Powder or combine it with Pandan Liquid Extract for an equally authentic flavour. For a creative twist, Lisa decided to reimagine this classic dessert by making a Blue Seri Muka using our Blue Butterfly Pea Powder . Not only did it save her the effort of pounding leaves in a mortar, but it also added a stunning pop of color to the dish. Sometimes, innovation can breathe new life into tradition! 🍃💙✨ Royal Blue Kueh Serimuka recipe - Enjoy! INGREDIENTS Base *25 grams tapioca flour *450 ml thick coconut milk *25 grams rice flour *25 grams of mung bean *1 tablespoon of sugar *½ tsp salt Glutinous rice Topping * 2 tbs cornflour * 2 tsp rice flour * 1 cup full cream milk * ¾ cup sugar * 1 tsp vanilla bean paste * 270ml coconut cream *5 grams @ myb.blue. tea Blue Butterfly Powder Traditional Pandan Kueh Serimuka also known as Pretty Face Alternatively, go classic with Pandan Serimuka and enjoy its timeless flavor! Here are two versions of the recipe to try: Homemade Pandan Kueh Serimuka : A traditional take on this beloved dessert. Check out the recipe here: Homemade Pandan Kueh Serimuka Pandan Serimuka (Pretty Face) : A beautifully layered version that’s as pleasing to the eye as it is to the palate. Find the recipe here: Pandan Serimuka (Pretty Face) Whether you prefer the classic or a visually stunning twist, these recipes are sure to delight. Happy cooking! 🍃💚✨ METHOD:- (1) Wash and soak rice for at least three hours or overnight. (2) Drain and mix in coconut milk and salt. (3) Steam for 30 minutes. (4) Let cool and rests for 10 minutes and than press the rice into a 8" pan square pan (5) Using a piece of plastic wrap, press rice down to compress slightly and form the base. (6) Combine all custard topping ingredients except for coconut cream. (7) Stir over medium heat until very thick, whisking continuously. (8) Add coconut milk and emulsify. (9) Add the Blue Butterfly Powder and stir well (10) Spread custard topping onto compressed rice base. Steam for 15 minutes. (11) Cool and slice into diamonds. (12) Serve with a pot of hot or warm Blue Tea or Turmeric tea and enjoy the moment. Photos courtesy of Lisa Lee Allerton If you’ve created something new or have an existing Blue Recipe you’d love to share, we’d be thrilled to feature you! Whether it’s a unique twist on a classic dish or an entirely new creation using our Blue Butterfly Pea products, we’re always excited to showcase innovative ideas. Please write to us at info@mybluetea.com.au with your recipe, photos, and a little about your inspiration. We can’t wait to see what you’ve cooked up! 🦋💙✨ #BlueRecipes #FeatureYou #MyBlueTea Making Blue Sticky rice with Butterfly Pea powder Pro Tips for the Perfect Royal Blue Seri Muka: Avoid Refrigeration : Do not refrigerate unless you’re prepared to re-steam it afterward, as chilling can alter its texture. Cool Completely : Let the Royal Blue Seri Muka cool down entirely before cutting to ensure clean, neat slices. Cut with Care : Use a plastic knife or wrap a regular knife in cling wrap (Gladwrap) before cutting. This prevents jagged edges and keeps your Seri Muka looking picture-perfect! Follow these tips to achieve a flawless, Instagram-worthy dessert every time! 🦋💙✨ #SeriMukaTips #PerfectSlice #RoyalBlueDessert Source - https://en.wikipedia.org/wiki/Seri_Muka https://en.wikipedia.org/wiki/Peranakan - Peranakan Chinese or Straits-born Chinese are the descendants of Chinese immigrants who came to the Malay archipelago including British Malaya (now Malaysia and Singapore, where they are also referred to as Baba-Nyonya) and Dutch East Indies (now Indonesia; where they're also referred as Kiau-Seng) between the 15th and 17th centuries. #Peranakan #serimuka #butterflypeapowder #malaykueh #malaysia #clitoriaternatea

How to bake Butterfly Pea Chiffon Cake with Blue Butterfly Powder The chiffon cake was invented in 1927 by Harry Baker (1883–1974), a California insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. The name was changed to "chiffon cake" and a set of 14 recipes and variations were released to the public in a Betty Crocker pamphlet published in 1948 This may not be the the 1st Butterfly Pea Chiffon Cake but this is the 1st "Butterfly Pea Chiffon Cake" made using Blue Butterfly Powder by Stevia Liong in Sydney. Stevia is a hospitality veteran who loves cooking and baking. She's a crocheter and volunteers at Burwood Wrap with love and collects wind chimes. She's a proud mum of 4 children who all followed in her footsteps. Traditionally, most bakers would boil the sun dried butterfly pea flowers to extract its colour and it could be a bit light or even too dark so the agony of knowing how much water or flowers to use is an unknown - plus there are enzymes and good nutrients lost in the boiling process. You could save about 30 - 45 minutes from that tedious process with our Blue Butterfly Powder. Butterfly Pea Chiffon Cake recipe: Ingredients: (A) 1/8 tsp salt 1/2 cup sugar 1 1/4 cup cake flour, sifted 1 tsp baking powder, sifted (B) 6 large egg yolks 1/2 cup vegetable or corn oil 1 tablespoon Blue Butterfly Powder (or to your desired colour) (C) 6 large egg whites 3/4 cup sugar 1/8 tsp cream of tartar. ** 1 teaspoon Vanilla essence or any other flavour that you like Butterfly Pea Chiffon Cake Pandan Chiffon Cake: A Timeless Favorite Pandan Chiffon Cake Pandan Chiffon Cake has always been a beloved treat, cherished for its light, fluffy texture and unique, aromatic flavor. For a creative twist, you can easily swap Butterfly Pea Powder with Pandan Powder or even combine Pandan Powder with Pandan Liquid Extract for an extra layer of vibrant color and rich, natural fragrance. Whether you stick to the classic recipe or experiment with these variations, this cake is sure to delight your taste buds and brighten any occasion. Enjoy the versatility and tropical charm of Pandan in every slice! 🍃✨ Try These Delicious Pandan Chiffon Cake Recipes! Pandan Pillow Cake : A delightful hybrid between a chiffon and sponge cake, this recipe offers the perfect balance of lightness and richness. Check it out here: Pandan Pillow Cake Recipe Pandan Chiffon Choc Swirl : Combine the aromatic flavor of Pandan with the indulgent taste of chocolate in this stunning swirl cake. Find the recipe here: Pandan Chiffon Choc Swirl Recipe Whether you’re a fan of classic Pandan or love a creative twist, these recipes are sure to impress. Happy baking! 🍃🍫✨ Butterfly Pea Chiffon Cake recipe Method: 1) Pre-heat oven to 180 degree Celcius. 2) Sieve (A) both flour ,baking powder and salt except sugar and oil in a mixing bowl,set aside. 3) Combine ingredients (B) egg yolk and oil in another mixer or mixing bowl, beat until well blended. Add in ingredients (A) ,beat until smooth. 4) Beat ingredients (C) in mixer on high speed until you have a stiff peak and glossy mixture. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed. (Do not beat or mix, just fold!) 5) Mix in 1 tablespoon of Blue Butterfly Powder into the cake batter and mix well. Prepare an un-greased 10" tube pan. Pour the batter into the pan. 6) Bake for 50 minutes to 1 hour - use a bamboo or metal skewer to test the cake. Just insert the skewer into the centre of the cake and it should come out clean. 7) Invert cake and let it cool complete in the pan. When it has cooled, loosen the edge of the pan with knife and remove cake. 8) Cut the cake to 12 pieces or your desire size and serve with a pot of Blue Tea or Blue Latte. Butterfly Pea pairs very well with ginger and lemongrass Follow us and check our website for more and exciting recipes coming your way. Enjoy! to beautiful yummilicious recipes and ideas:- WEB: https://www.mybluetea.com.au WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1 IG: https://www.instagram.com/my.blue.tea/ . Pro Tip Using a baking pan that’s the correct size is important. Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high. Various Blue Tea drinks including Blue Latte, Blue Herbal Tea and Butterfly Pea with barley + lemon. All so beautiful and yummy! #trendy #BlueButterflyPowder #healthbenefits #chiffoncake #tea #caferestaurant