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Watch this space as we'll be sharing a few more nice recipes from the lockdown days on our blog. : One 8" cake Ingredients: *5 eggs *120g cake flour *1/2 tsp baking powder *130g sugar *50ml coconut milk ( @my.blue.tea - 1 pack dehydrated coconut milk powder ) *30ml water *4 Tbsp vegetable oil *1 tbsp In another mixing bowl, combine Pandan Powder, coconut milk, vegetable oil and half of the previously , and you'll immediately notice the beautiful fragrance from the powerful combination of pandan and coconut

This updated version uses our Pandan Liquid extract with Coconut Milk Powder, making it a healthier, The dessert's name comes from its two primary components: "Buko," meaning young coconut, which provides We recommend jelly, black or white boba or a drizzle of coconut palm sugar or our Hawaiian Coconut chips Quick Buko Pandan Method Make the Jelly: In a pot, combine the shredded agar-agar, coconut juice, and Or grab a Coconut Shake, just ice blend it with Pandan Liquid extract (optiona) to enjoy.

Jackfruit with Basil, Mango Coconut Shake, Magical Blue Lemon (with a tinge of yellow lemon) and Pandan Coconut Shake with Roselle jello. A Creamy Pandan Coconut Shake is always a treat for dessert. You can also use Strawberry and Roselle or Dragon Fruit Powder and Coconut Shake to make an auspiciously If strawberries and mangoes are in season, use them to make some fresh coconut shakes.

milk (Use @my.blue.tea Spargo Coconut Milk powder 15gm mixed with 35ml water and only use 40 ml) Method *Scoop 2 tbsps of batter and mix with coconut milk. *Pour the coconut milk into the whole batter and mix well. *Sandwich with coconut frosting cream and decorate with toasted desiccated coconut with Pandan powder Tips: You may also use Pandan Kaya (coconut spread) in between this cake.

We're excited to share this affordable yet delicious version with you! : 5 eggs - (boiled and fried first) 1/2 ladle cooking oil Oil for frying eggs 1 1/2 cups Dehyrated Coconut 1 tsp salt A little Mushroom seasoning 1 turmeric leaf 1 kaffir lime leaf 1-2 tbsp Kerisik (toasted coconut website blog and browse through our photos, including recipes like: Breaking your fast with a refreshing Coconut Shake Jallab to replenish your energy, followed by Nasi Dahlia , Turmeric Chicken with a rich Meat Curry

How to make Coconut Kaffir Lime Leaf Cooler? Coconut Kaffir Lime Leaf Cooler – with its clean, refreshing taste, intriguing aroma, and a good amount water (fresh, from a young coconut) * 1/2 cup coconut milk * 2/3 cup mango (chopped fresh) * 1 persian KaffirLime Leaf Cooler BUY KAFFIR LIME LEAF POWDER NOW METHOD: * Grab a packet of Coconut Water. * Pour out the coconut water to a blender (usually about 1 1/4 cups). * Add the rest of the ingredients

Always a Winner - a stable Pandan Coconut bread spread in every Asian household PANDAN KAYA / Pandan Coconut Jam – recipe contributed by Dunia Goh One of the most popular recipes during lockdown (as this And we're lucky that Dunia is happy to share her easy Pandan Kaya/Pandan Coconut Jam recipe. coconut cream) * 2 tsp (10g) @my.blue.tea Pandan Leaf powder * 60g caster sugar * 20g dark brown (3) Dilute the Coconut Milk Powder in 270ml water (shake it in a container).

It is an opportunity for coffee lovers to share their love of the beverage and support the millions of * Durian Coffee Cubes * Durian Dalgona * Durian Espresso * Almond Coconut Latte * Almond Coconut + Chocolate + Blue Whipped Cream * Almond Coconut + Chocolate + Biscoff * Purple Sweet Potato + Coffee

For the bottom layer : *300g glutinous rice - soak and wash *1 pack @my.blue.tea SPI Coconut Milk powder layer : *110 gm wheat flour *130 gm of granulated sugar *10 gm corn flour *2 packs @my.blue.tea SPI Coconut Milk powder dilute in 150ml water (thick coconut milk) *250 ml water with 2 tbs @my.blue.tea Pandan Pandan + Lemongrass soap is an idea or Pandan + Coconut Candle. Melbourne recently, you will find many new dessert shops now giving you a PANDAN option either in dessert, shaved

leaves and then pressure cooked or boiled to give you soft Kue Lupis or Kuih Lopis coated with grated coconut (sometimes lopis ) is an Indonesian traditional sweet cake made of glutinous rice , banana leaves , coconut Most Kue or Kuih are "vegan" as coconut milk and rice or tapioca flour are the main ingredients. Kuih Lopis is usually eaten with grated coconut and melted palm sugar almost similar to Pandan Ondeh Shake - perfect to breakfast with a drinks and something sweet.

A Blue Soon Kueh - "Blue Dumplings" Teochew Style by Jackie M Look at these glistening beauties, beckoning you to love them. I don’t know about you but, we absolutely adore them. We used to have them as a mid-day snack and you could find them at almost every other market. These days, you’ll have to specially make a trip down to a bigger market In Malaysia or Singapore just to get some or get Jackie M to specially make you these very special "Blue Soon Kueh". Kueh means - “cake” in Malaysia or Singapore. We guess – “Soon” means bamboo and its not easy finding these gems in Sydney so Jackie has improvised the recipe for all to enjoy. Soon Kueh, literally meaning bamboo cake is the pride of all Teochews, a very popular classic snack back in Malaysia and Singapore. Traditionally, these are made with bamboo shoots, bangkwang (also known as yam bean/jicama or Mexican turnip), shiitake mushroom and dried shrimps. Also another possibility is due to localization and the availability of cooking ingredients or influenced by the Hakka’s Cai Kuih or vegetable rice cake, most stores that sell this are using jicama as the main ingredients. Some stores are selling Soon Kueh with fillings such as Chinese chives or even salted vegetables. Blue Butterfly Soon Kueh, a Teochew delicacy from Chaosan, China to Malaysia Sorry, some of the ingredients or words here are a tongue-twister for us here in Australia but for my wife, oh well she’s truly a "Teochew girl" from Malaysia. And Jackie M - how good are you to have this specialty on live stream so we're thinking this “Blue Soon Kueh” will soon be a sought after entrée. It just stands out against the normal dumplings! Watch the live stream below and then turn your hand to making your own “Blue Soon Kueh” – “Glistening Beauties” – yum! You can see how easy it is to use the Blue Butterfly Powder adding it into the flour mixture and control the colour that you want. You do not need to boil sundried flowers and the agony of not knowing the final colour is avoided. Saves you lots of time too - just open the packet and pour or sprinkle some powder into your mixture. Watch the livestream by Jackie M - so easy. The last of the 3 live stream by Celebrity Chef, Jackie M - if you missed it you can watch the replays under Past Broadcasts below and follow the link to various recipes by Jackie M. http://jackiem.com.au/2017/10/04/make-soon-kueh-aka-chai-kueh/ Blue Soon Kueh recipe below - INGREDIENTS: Pastry – * 250g wheat starch *200g tapioca starch *150g glutinous rice flour *60ml cooking oil *500ml boiling water Filling – *2 Tbsps cooking oil *2 Tbsps garlic, minced *2 Tbsps dried prawns, soaked and minced *500g yam bean (aka jicama/sarkot/sengkuang) – grated *50g carrot, grated *200ml water *1 Tbsp sugar *2 tsps chicken powder *½ tsp white pepper *Garlic oil – *150ml oil *4 Tbsps garlic, minced METHOD: (1) Make garlic oil by frying minced garlic until lightly browned and aromatic. Set aside. (2) Heat 2 Tbsps oil, then add garlic and saute until lightly browned. (3) Add all other ingredients and simmer until mixture is almost dry and yam bean reaches a translucent appearance. Allow to cool. (4) Combine all the flours, then add oil. Gradually pour in boiling water and mix with chopsticks. (5) Knead into a soft dough, then divide into 4 portions, and roll into a cylinder. Cut into equal portions and roll out to a thin pastry about 4 inches in diameter. (6) Fill with one tablespoon of yam bean mixture, then pleat and/or pinch to seal. (7) Steam on high heat for 7 minutes or until the pastry is translucent. (8) Drizzle with garlic oil, and serve with chilli sauce. Pro Tip : Chilli sauce recipe can be found here >> http://jackiem.com.au/2017/09/16/make-chilli-sauce-dim-sums/ ABOUT BABY NOAH In this Blog, we would like to support Jackie M and Baby Noah in their efforts to get more signatures on the petition as we believe a child should be with their mother. I'm reaching out to you to ask if you would consider supporting Jackie M in her petition to be able to keep her Down Syndrome toddler, Noah, with her when she runs her business. For years now, malicious anonymous campaigners have tried to have him removed on the basis of his special needs. In this latest incident, someone called the police under the guise of child welfare concerns; the police came and investigated and found that Jackie did nothing wrong. Jackie believes, as we do, that children have every right to stay with their parents if they are not disruptive or in any danger. Noah loves being outdoors at the markets and the community loves having him there. To show your support, please sign your petition at >> (link) More about the story can be found at www.BabyNoah.com.au Source : http://www.feasttotheworld.com/2013/01/remembrance-of-snacks-past-soon-kueh.html #BlueButterflyPowder #dumplings #bungatelang #clitoriaternatea #Peranakan #chinesefood

Coconut Broth Cabbage with Pumpkin Watch our video Cabbage in Creamy Coconut Sauce and subscribe MyBlueTea's can get creative by using the same recipe as a base, add some pumpkin and use 2 packs of @my.blue.tea Coconut Did you know that with our Coconut Milk Powder it doesn't separate even after 5-8 hours sitting in the my.blue.tea Spargo Meat Curry *2-3 tbsp of Soy Sauce (min 3 hours best overnight) *1 packet @my.blue.tea Coconut pumpkins and chokos and stir for another 2 mins. (5) Add water just enough to cover the chicken. (6) Add coconut