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Chef Profile - Chef Josh Josh’s passion for food and social connection is contagious. All you have to do is take a walk with Josh down a trendy Melbourne coffee strip and you’ll watch Josh work his magic, charming every person that he meets. It was from this, that Flavours of Josh was born. Josh wanted to start a business where he could share his recipes with his community and begin connecting everyone through his love of food. Creating accessible, easy, and healthy meals to share with his community is just the beginning. Josh’s dream for Flavours of Josh is to expand into the community, providing catering for weddings and functions, possibly even appearing on TV along guest judges from Master Chef! Josh also hopes to use his platform to connect his community through local events and cooking demonstrations. Watch this space! There will be plenty more from Flavours of Josh . Over the years, Josh’s experience of living in multiple cities around the world has fostered his passion for both community connection and cooking a diverse range cuisine. Josh explains that ‘When I first made dumplings in Hong Kong, that was when I felt inspired to become a cook. I liked how they could all look different and be different flavours. Curried dumplings are my favourite.’ Rewinding back the clocks, you will see Josh's food journey. Joshua was born in 1991 in India. Even as a child he had a passion for food; enjoying Indian style baby food, rice dishes, and soft breads. In 1992 Josh and his family moved to Sydney where he continued his love for Indian foods but was also exposed to a lot of Australian style foods. For most of Josh’s early life he had a vegetarian diet, as he didn’t really enjoy eating meat as much. In 1996 Josh moved to Singapore which exposed him to a lot of Singaporean/Asian food. By then, Josh’s tastes had evolved, and he loved chicken rice, bao buns and hadn’t lost his love for Indian foods. Chef Josh making pandan bao Josh was raised in a home that appreciated the value in home cooking using organic produce and whole foods with a focus on healthy meals. By 2003 Josh and his family returned to Sydney where Josh maintained his love for Asian and Indian cuisine. He loved visiting India where his grandmother would spoil him with delicious breads, rice, and curries. In 2009 Josh was on the move again moving with his family to Hong Kong. As a young man of 17, Josh began living a much more independent lifestyle, which allowed him to explore different style foods and flavours. It was in Hong Kong where he tasted Cantonese, Filipino and Chinese food. Josh loved experimenting with different flavours, but always remained loyal to his Indian heritage and healthy organic meals at home. By 2017 Josh returned to Australia, basing himself with his family in Melbourne. Josh very much sought similar flavours but had developed a much more sophisticated palette. Nowadays, outside of Flavours of Josh Youtube channel , Josh enjoys being a Front of House Employee - working across multiple cafes in Melbourne – CBD, Brighton, St Kilda, Abbotsford and more. He’s completed a Certificate in Hospitality and holds other relevant qualifications. He regularly hosts friends and family for meals and loves holding dinner parties. Check out Chef Josh here: https://www.facebook.com/flavoursofjosh https://www.youtube.com/channel/UC7NOv7Ck-omGxqACXeVobVQ Watch Chef Josh in action! Chef Josh on December 2021 "I have just released my latest recipe, on my Flavours of Josh youtube channel; Cherry Cake. It has been a wonderful year, creating this community and being able to share with you some of my favourite dishes. I can't wait to continue building the Flavours of Josh community in the new year. To celebrate the festive season and welcome in a sweet new year for everyone, here is a sweet treat of a dish!"

Have you tried Nice Creams with Brownie Bars? The term “nice cream” was originally coined to describe the soft serve–like confection made by blending chunks of frozen bananas, and the dense, sweet fruits remain the best for obtaining a custard-like consistency . Freeze whole, peeled, ripe bananas until firm. The riper the bananas, the sweeter the nice cream. Candy said "I’m obsessed w ith these berry-filled “Nice-cream” brownie bars with dark choc and freeze-dried strawberries topping!! They taste just like berry ice-cream bar but with lots of goodies! Why I love these treats (apart from being delicious ) :-   *Vegan, GF & sugar-free  *No-bake and easy to make  *High-protein + healthy fats  *Packed with Supergreens, antioxidants and herbal ingredients for hormonal health" BROWNIE BASE: *1/2 cup almond meal *1/2 cup hemp protein (Hemp Foods Gold) *1/4 cup cocoa (Knowrishwell Lady Love) *1/3 cup peanut butter *1/4 cup syrup (Nirvana Caramel Stevia) *1-2 tbsp plant milk to help binding Optional 1 scoop Phytality Phytoplankton Super Greens Don't forget to explore our first EOFY specials offering significant savings tailored just for you. Dragon Fruit “NICECREAM” *1 medium fresh banana, mashed *1/2 cup yoghurt *3 tspn @my.blue.tea Dragon Fruit Powder *1/2 cup mixed berries (fresh/ frozen) *Optional 1 tbsp Knowrishwell Beauty Nectar Topping: 100g dark chocolate (Peak Chocolate FOCUS), melted with 1 tsp coconut oil + Hemp Seeds (Hemp Foods) + Freeze-dried strawberries (Frisps) Is Dragon Fruit Nice cream good for you? Is nice cream healthy? Yes! Nice cream is made with just bananas and other wholesome ingredients like fruit, nuts, and spices. There is no added sugar or dairy, so it's a great option for those who are looking for a healthier treat . Tips: You may try this recipe with other flavours from our shop ie Roselle Powder, Butterfly Pea Nice Cream and Pandan Nice Cream is absolutely delicious. Get P andan Nice Cream recipe. All pure Superfood perfect for everyone and vegans no artificial colours nor sugar added. Method: (1) Combine brownie ingredients to for a thick sticky dough, divide into 12 and press into the base of a lined loaf tin. (2) Mash banana in a bowl then add in other ingredients, pour on top of the base. (3) Melt chocolate with oil then drizzle on top, followed by hemp seeds and freeze-dried strawberries. (4) Freeze for 2 hours to set then cut into bars. Store in an airtight container/ ziplock bag in the freezer for up to 2 weeks. Here's an option and recipe, for you if you wish to indulge a little ie try Pandan Coconut Ice cream a delightful treat we've been offering as samples at festivals and local community gatherings. Why is it called "Nice Cream" ? It can also be made using frozen coconut milk, or other frozen fruits like mango, papaya, or strawberries. It's called 'nice' cream because it is considered to be nicer ethically and for your health than traditional ice cream. By adding some Dragon fruit powder into your nice cream gives that beautiful colour and lots of antioxidants called Betacyanins + Vitamin C. Eat Your Colours A food collage crafted by Candy using natural colours and flavours from our store, offering you nutritious treat and vegan options. From top left :- (1) Butterfly Pea Sourdough avocado (2) Protein Balls (3) Coconut Shake Smoothie (4) Roselle Brownie bar (5) Dragon fruit Cheesecake bars (6) Pandan Hot Cross buns - vegan ABOUT CANDY :- Not much as she's private. We know she hails from Hong Kong and is a frontline worker at the hospital. Works very long hours. Love baking, cooking fun foods and our affection for her knows no bounds. Known for her candid nature and love for food, Candy graciously joined us at the Cake Bake & Sweets Show  in Sydney in May 2022. Candy has shared many recipes with us amongst are her Pandan with Tofu frosting Cake, Pandanlicious Christmas Pudding tarts, Blue Butterfly noodles and on the right is the Dragon Fruit smoothie garden. For more culinary adventures, do follow Candy's Instagram: @nourishandflourishsyd , and TikTok.

As a young child, we always look forward to the Dragon Boat Festival, which is called 端午节 (Duānwǔ Jié) in Mandarin. This festival is also known as Double Fifth Festival as it is held on the 5th day of the 5th lunar month. That falls on Thursday the 25th of June in 2020. Let's watch how the world celebrates the Dragon Boat Festival. Was it the loud synchronised drumming that mesmerised me or the Nyonya Chang or Peranakan Rice Dumplings we get to eat during the festival, thus the other name, Dumpling Festival. I think it's the food - hands down! But first, a bit of history. The legend, superstitions, and traditions of Dragon Boat Festival or Dumpling Festival Legend has it that the practice of eating chang or 粽子 (Zongzi) as they are known in Chinese, originated from the death of Qu Yuan (c. 340–278 BC) , a celebrated poet and minister in the ancient state of Chu, China, during the time of the Warring States period of the Zhou Dynasty. The festival commemorates the death of Qu Yuan who was a cadet member of the Chu royal house, serving in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu was banished for opposing the alliance and even accused of treason. During his exile, Qu Yuan wrote many poetries. Twenty-eight years later, Qin captured Ying, the Chu capital. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River. It is said that the local people, who admired him, raced out in their boats to save him, or at least retrieve his body. This is said to have been the origin of the dragon boat races. When his body could not be found, they dropped balls of sticky rice into the river so that the fish would eat them instead of Qu Yuan's body. This is said to be the origin of zongzi. 粽子 - variations of Zongzhi Rice Dumplings In China, the zongzi is made from glutinous rice filled with different ingredients and wrapped in large bamboo leaves before being steamed or boiled. The stuffing ranges from savoury (e.g. waxed sausages, fat cuts of pork, salted duck egg yolks and mushrooms) in the south to sweet (e.g. mung bean paste and red bean paste) in the north. In Malaysia, the dialect name is "bak chang" and the recipe takes after the Southern-style zongzi as the ancestors of the local Hokkien Chinese hailed from the province of Fujian in South-eastern China. So one can expect mouthwatering bits of pork belly, umami-dense shiitake mushrooms and a rich salted duck egg yolk or two in the bak chang. The Peranakan^ home cooks of yesteryear have replaced this purely savoury stuffing with a more balanced blend of sweet and salty: minced pork, candied winter melon, mushrooms and rempah (spices — the mix usually a secret recipe depending on the family). ^ Peranakan – The Peranakans or Peranakan Chinese are a sub-ethnic group defined by their genealogical descent from the first waves of Chinese settlers in the Malay Peninsula and Indonesian Archipelago. Even before you cut open your Nyonya chang, it stands out from the more common bak chang by virtue of its bluish colour. – using Butterfly Pea flower as its natural blue colour. Image below shows the Peranakan kueh, called Pulut Tai-tai. Very pretty in Blue Tea colour and served with coconut jam. Pulut Tai tai recipe is on website blog. Both are available for sale at Sweet Rita Nyonya Kueh, Chatswood. Nonya Zhang Recipe INGREDIENTS 1.5 Kg glutinous rice, soaked for 4 hours and drained well 500 ml thick coconut milk 1 ½ tsp salt 1 tsp @my.blue.tea – Butterfly Pea Powder diluted in water 15 gram Pandan Liquid Extract or Optional *1 tbsp @my.blue.tea – Pandan Powder diluted in water **FILLING A : 5 tbsp oil 150g chopped shallot 50 g chopped garlic 60 g chopped cekur root or sand ginger (scientific name Kaempferia galangal) 2 tbsp ketumbar powder (coriander powder) **B : 8 black mushrooms soaked and cut half 600 gram breast meat, shredded **C : 150g candied winter melon, chopped 100g ground toasted peanut 3 pieces cekur leaf, shreadded **SEASONING : 1 tbsp pepper 1 tsp turmeric powder 1tbsp sugar 1 tsp salt 1 tbsp light soy sauce 1 tbsp dark soy sauce This is the Peranakan variety of the famous bak chang (literally “meat dumpling” in Hokkien), a sticky rice dumpling traditionally eaten during the Duanwu Festival (also known as the Dragon Boat Festival. In this recipe, we have added Pandan to make it aromatic. **WRAPPING About 60 pieces chang/dumpling leaves, 30 pieces hemp string, soaked overnight, washed and drained well. METHOD : (1) Combine soaked glutinous rice, coconut milk and salt. Put into steaming tray and steam for 20 minutes. Remove, mix well and fluff up the rice. Return to heat and continue to steam for another 25 minutes till well cooked. Remove from heat. (2) Separate rice into 2 portions of glutinous rice, each 500 g – Add in Butterfly Pea Powder (or Liquid) and Pandan Powder (or Pandan Liquid) in each part of rice and mix well. Cover the rice and set aside. (3) Heat up and saute filling A till fragrant. Add n filling B and stir-fry till aromatic. Add in seasoning and stir well. Add in filling C, stir well and dish up. (4) Fold 2 pieces chang/dumpling leaves into a cone shape. Spoon ½ tbsp blue glutinous rice and follow by 1 tbsp white glutinous rice. Make a hole in the centre ad stuff in a 1 ½ tbsp filling. Cover the filling with ½ tbsp green glutinous rice. Shape into “chang” dumpling triangle shape and secure with hemp string. Repeat the same method to finish all the ingredients. (5) Steam the Nyonya Chang/Dumpling for 40 minutes. Remove from heat and serve. Note : You may substitute Pandan Liquid Extract with Fragrant Pandan Powder – use 1 tablespoon, dilute in warm water and sieve. And if you won’t mind the “spots” from the fibres of Pandan leaves, which we think it look absolutely gorgeous – you have a choice to not sieve. Enjoy! And we have just launched Pandan Green Tea - comes in 50 grams pack at an introductory price at $9.90. Read about Pandan Green Tea health benefits here and How to make Pandan Green Tea recipes on our @my.blue.tea Page and on our Instagram. To help support our customers and community through this time, you may grab @my.blue.teas Superfood Super Powder and Blue Tea directly from our distributors listed on our website. We are also open to talk to you if you would like to distribute our products in your suburb. Notes :- https://en.wikipedia.org/wiki/Dragon_Boat_Festival https://en.wikipedia.org/wiki/Peranakan http://asiaherbs4u.blogspot.com/2014/10/cekur-kaempferia-galanga.html https://en.wikipedia.org/wiki/Kaempferia_galanga https://www.malaymail.com/news/eat-drink/2016/09/11/malaccan-nyonya-chang-the-taste-of-my-hometown/1200623 https://says.com/my/lifestyle/war-betrayal-suicide-ancient-china-history-bak-chang-s-tragic-origin-story https://www.travelchinaguide.com/essential/holidays/dragon-boat.htm #VEGAN #brewbluetea #apple #butterflypea #bluetea #lemon

How to make Blue Snow Skin Mooncakes or Blue Tea Mooncakes? Mid-Autumn Festival (Moon Festival) is a harvest festival, celebrated in China and other East Asian countries, such as Malaysia, Vietnam and Singapore. It’s always in September or October, on the 8th month and 15th day of the Chinese lunar calendar. In 2019, it's September 13th (Monday). Also called the Moon Festival or Mooncake Festival, it is celebrated when the moon is believed to be the biggest and fullest, and mooncake is the main most characteristic festival food. Mid-Autumn Festival is the second most important festival in China and Chinese after Chinese New Year. To the Chinese, the festival means family reunion and harmony. It is celebrated when the moon is full, and Chinese people believe a full moon is a symbol of reunion, harmony, and happiness. The Origins and History of China’s Mid-Autumn Festival The early form of the Mid-Autumn Festival was derived from the custom of moon worship during the Zhou Dynasty over 3,000 years ago. In ancient China, most emperors worshipped the moon annually. Then the custom was accepted by the masses and became more and more popular over time. You can read all about the History and Legends of the Mooncake Festival follow the link at the bottom reference. Also, do check out the Moon Festival celebration in Cabramatta, NSW as its a big celebration annually. Here's a recipe for you to make Blue Snow Skin Mooncakes at home using Blue Ocean, Butterfly Pea Extract - saves you loads of time from making your own blue colouring using the flowers. Recipe makes a 10 Blue Snowskin Mooncakes INGREDIENTS for LOTUS Paste Filling #A : * 300 grams lotus seeds - washed and drained * 750 ml water * 1 tsp alkaline water * Salted egg yolks (optional) #B * 160 gram malt syrup * 230 gram sugar * 200ml oil #C * 50 gram @my.blue.tea Pandan Extract Liquid / 1 tbsp Pandan Powder (diluted in some water) * 1/2 tspn @my.blue.tea Butterfly Pea Powder diluted in some warm water **SKIN * 140 gram Gao Fen / cooked glutinous rice flour * 160 gram icing sugar * 100 ml cold boilded water * 40 gram shortening * 1/2 tspn @my.blue.tea Butterfly Pea powder diluted in some water Some cooked glutinous rice flour, for coating METHOD : LOTUS PASTE FILLING (1) Bring lotus seeds to cook in boiling water till boiled. Add in alkaline water and continue to cook till the skin can easily be removed. Wash the lotus seeds and remove all the skin. Soak lotus seeks in running water for about 30 minutes to get ride of the any alkaline water smell. Drain well. (2) Bring lotus seeds to boil in 750ml water till soft. Transfer lotus seeds with water into a blender while it is still hot. Blend into puree. (3) Pour lotus seed puree into a wok, add in #B and stir-fry till thick. Add in #C and stir-fry into a thick paste. Dish up and leave to cool. Divide into 10 portions, wrap in salted egg yolk and shape into a ball. METHOD : MOONCAKE SKIN (4) Mix Gao Fen / cooked glutinous rice flour and icing sugar, add in water and shorterning and mix into a smooth dough. Divide into 2 portions, mix one portion with Blue Ocean, Butterfly Pea Flower Extract, leave another portion in white. Divde each portion into 10 parts evenly. (5) Stick 1 part of blue dough with 1 part of which together and shape into a ball (6) Flatten the blue white dough and wrap in filling. Dust with a little Gao Fen and press into the prepared mooncake mould. Knock out the mooncake, it is best to serve after chilling in the fridge. (7) Serve Blue Snowskin Mooncake with Blue Goddess Tie Guan Yin Oolong Tea. Blue Tea - the colour is brilliant Also your source of natural alkaline water. Below is another Mooncake version - The Thousand Layer Mooncake using Roselle Powder, Butterfly Pea Powder and Pandan Powder by Lini Karina Sung References : https://www.chinahighlights.com/festivals/mid-autumn-festival.htm https://www.chinahighlights.com/festivals/mid-autumn-festival-history-origin.htm https://whatson.cityofsydney.nsw.gov.au/events/moon-festival-celebration #Pandan #VEGAN #ButterflyPeaPowder #mooncake #MooncakeFestival #ButterflyPeaExtract

Winter Warmer with Sarawak Laksa "Breakfast of the Gods" - the late Anthony Boudain If you've been keeping up with our blog, you're probably familiar with our beloved Brand Ambassador, Vyen. She has a passion for creativity and uniqueness, which led her to invent the Sarawak "White" Laksa. This innovative dish involves a twist in the traditional process by simmering coconut milk with chicken and prawn stocks. Later, she adds our Sarawak Laksa paste into the flavourful broth. She even uses our Sarawak Laksa paste as "sambal" which is another great idea. We believe it's a fantastic concept, but it might not resonate with die-hard Sarawakians. Let's give a round of applause to Vyen for her dedication in uncovering three innovative ways to utilize our truly authetntic Sarawak Laksa paste, such as: (a) as traditional Sarawak Laksa (b) Sarawak "White" Laksa (c) use our our Sarawak Laksa paste as "Sambal" - as it contains >40 types of herbs. She loves it as it is not oily at all - her testimony. #doku #sarawak #dokubiotech #sarawaklaksa #whitelaksa Method: 1. Prepare the rich coconut soup base: *2 packs @my.blue.tea Coconut milk powder *Chicken Broth (choice of broth: prawn, vegetable etc.) *1 stalk of lemongrass (optional) 2. All in one Sarawak laksa paste @my.blue.tea - with all the unique blend of galangal, turmeric, garlic, shallots, chilli, belacan (shrimp paste) 3. Personalised your own curry laksa with your choice of ingredients: Some ideas to choose from: Shrimps, chicken, pork, fishballs, tofu, eggs, blood cockles, bean spouts, cabbage, cauliflower, coriander, calamansi and more! Be creative Anthony Bourdain called Sarawak laksa the “breakfast of the Gods,” and the “weapons grade plutonium of breakfasts.” He was so taken by it that he returned to Sarawak a second time, many think just to experience Sarawak laksa again. Did you know you can create Curry Laksa using our Meat Curry Base + Sambal Tumis. Recipe on our website blog. Vyen's Custom bowl of Sarawak "White" Laksa : Wonton Egg noodles, Roasted Pork Belly, BBQ Pork, Fried tofu, Eggplants, Green beans and Mint leaves. Must-haves ingredients are Calamansai limes and Sambal and of course, a pack of our Doku Sarawak Laksa paste the traditional or the vegetarian Sarawak Laksa. From left Sarawak Laksa serve it anyway you want with our in-house Doku brand : (1) Traditional Sarawak Laksa by Joan Ting (2) Sarawak "White" Laksa by Vyen (3) Vegetarian/Vegan Sarawak Laksa by Raw Chef Yin (her version) with blooms from her garden. Discover more about our sustainability program in Sarawak , where we collaborate with local partners to cultivate natural, organic and exotic produce   for you and our community. Here are some popular and trending Winter Warmer Tea blends recommended by us to help you stay cozy during autumn and winter. Enjoy Goodnight Sweet Dreams - Blue Tea and Lady in Red - Hibiscus tea , both rich in Vitamin C.

My Blue Tea is spicing up the scene with the launch of Borneo Hot Sauce. Crafted from Momporok Chilli, this exquisite sauce is born from seeds selected and sown by Bornean Bulbul birds at dawn's first light. These birds, dwellers of forests and thickets, contribute to a natural growth process by consuming the chillies and returning the seeds to the earth. Typically nesting within dense bushes and feeding on fruit and insects, the Bulbuls play a pivotal role in the creation of our unique hot sauce. The Bulbul birds enjoy Momporok chillis The Momporok chilli, a legacy from ancestors to future generations. Cultivated along the tranquil southeast coast of North Borneo, employing regenerative methods aimed at reducing atmospheric carbon, revitalising our lands, and strengthening communities. The Heart of Borneo Borneo, a giant, rugged island in Southeast Asia’s Malay Archipelago, is shared by the Malaysian states of Sabah and Sarawak, Indonesian Kalimantan and the tiny nation of Brunei. Borneo, the world's third largest island, accounts for just 1% of the world's land yet holds approximately 6% of global biodiversity in its rich, tropical forests . Its species range from the distinct Bornean orang utans and elephants to the giant pitcher plants, clouded leopards and Rafflesia flowers. It’s known for its beaches and ancient, biodiverse rainforest, home and in Sabah is 4,095m-tall Mount Kinabalu, the island’s highest peak, and, offshore, the famed dive site Sipadan Island. With a 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds!). Borneo Rainforest is twice as old as their antipodal cousins in the Amazon . The Taste of Borneo My Blue Tea has introduced various products from our factory like the Torch Ginger flower (dried slices), Sarawak Laksa , Pandan and Butterfly Pea , Roselle , Calamansi, Dayak Ginger and Bamboo Tea. You can expect more Borneo gems at our store in the future. Today we are turning up the heat with the NEW BORNEO HOT SAUCE . A gift that stands out – and it's deliciously unique! Whether it's for corporate gatherings, housewarmings, weddings, or any event needing a sprinkle of flavour, we have the perfect spicy present. Just in time for Mother's Day! Borneo Hot Sauce - Order now for Mother's Day delivery. Beautiful & individually boxed, only 20 sets (of 4 different varieties) available OR design your favourite box of 4 chillies for Mom with the spice level you like. There are 4 flavours available and they come gorgeously designed, perfect for a Hot and Spicy Mom. Borneo Hot Sauce - Good in Everything 🌶 indicates level of spiciness The pack boxed our bottles of 4 flavours with intense heat that are #goodoneverything . 🌶 Sweet Chilli : A tantalising blend of sweetness, tanginess, and spiciness. 🌶🌶 First Green Harvest: An irresistible hot sauce with a spicy kick and tangy twist. (Green Chilli) 🌶🌶🌶 Ripe Red : Experience the perfect balance of flavours with a creamy touch. 🌶🌶🌶🌶 Classic Extra Spicy : Our ultimate sauce, delivers an intense kick that leaves your taste buds buzzing with excitement. Applications for our Momporok Chilli Borneo Hot sauce - as dipping, on burgers, on fried rice, fried noodles, on dumplings - good on anything you like to spice up! Bold Cocktails Including Tah dah ----> if you are brave enough and also adventurous we have recipes for Spicy Gin Tonic or how about a Hot sauce Mojito - add Butterfly Pea for a magical colour changing effect. Create your own bold cocktail and share it with My Blue Tea! Other Bornean Products Source : Wikipedia The Bornean bulbul  ( Rubigula montis ) is a member of the bulbul  family of passerine birds . It is endemic to the island of Borneo . The Bornean bulbul was previously placed in genus Pycnonotus . This genus was found to be polyphyletic  in recent molecular phylogenetic studies and five bulbul  species, including the Bornean bulbul, moved to Rubigula. Until 2008, the Bornean bulbul was considered as conspecific  with the black-capped , black-crested , ruby-throated  and flame-throated bulbuls . Some authorities have considered the Bornean bulbul to be a subspecies of the black-capped bulbul. References Wikimedia Commons has media related to Pycnonotus montis . ^ a b BirdLife International (2016). "Rubigula montis" . IUCN Red List of Threatened Species . 2016 : e.T103827210A104339614. doi : 10.2305/IUCN.UK.2016-3.RLTS.T103827210A104339614.en . Retrieved 20 November 2021. ^ a b Gill, F. ; Donsker, D.; Rasmussen, P. (eds.). "Family Pycnonotidae" . IOC World Bird List . Version 10.2. International Ornithological Congress. Retrieved 8 August 2020. ^ Phillipps, Quentin & Phillipps, Karen (2011). Phillipps' Field Guide to the Birds of Borneo. Oxford, UK: John Beaufoy Publishing. ISBN 978-1-906780-56-2 . ^ Shakya, Subir B.; Sheldon, Frederick H. (2017). "The phylogeny of the world's bulbuls (Pycnonotidae) inferred using a supermatrix approach" . Ibis. 159 (3): 498–509. doi : 10.1111/ibi.12464 . ISSN 0019-1019 . ^ "Species Version 1 « IOC World Bird List" . www.worldbirdnames.org. Retrieved 11 March 2017. https://www.inaturalist.org/taxa/793159-Rubigula-montis Rasmussen, P.C., and J.C. Anderton. (2005). Birds of South Asia. The Ripley Guide. Volume 2: Attributes and Status. Smithsonian Institution and Lynx Edicions, Washington D.C. and Barcelona. https://www.borneoecotours.com/attractions/reasons-why-you-should-visit-malaysian-borneo

for Eid al-Fitr or Hari Raya celebration NASI DAHLIA is an heirloom recipe from one of our team member. It inherited from her Grandmother for Raya Aidil Fitri as they call it in at home in Johor, Malaysia. Our Johorean, has now relocated to Sarawak, Borneo because Sarawak is the best place to live, surrounded by nature and it is one of the oldest tropical jungle on Earth. At 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds and Rafflesia, the largest flower that bloom only once, it's good omen to get to watch it. Ms Dee is sharing her great Grandmother's heirloom recipe for this Eid el-Fitr celebration, after a month of Ramadan. Ms Dee makes amazing food, videos, and her photography is incredible. Welcome to MyBlueTea, Ms Dee! Eid al-Fitr or the Festival of Sweets is the earlier of the two official holidays celebrated within the Islam community. The religious holiday is celebrated by Muslims worldwide because it marks the end of the month-long dawn-to-sunset fasting of Ramadan. The month-long dawn-to-sunset fasting of Ramadan and this year is set to finish on either 9th or 10th April 2024, thus signalling the beginning of Eid Al-Fitr. We would like to  celebrate this Raya or Eid el-fitri sharing with you Nasi Dahlia, a gift from Ms Dee and MyBlueTea. Thank you to Ms Dee's great grandmother. Nasi Dahlia (Nasi means 'rice') *2 cups basmathi rice - washed and tossed Stir-fry ingredients: *4 shallots *6 cloves of garlic *1/2 inch ginger *1 section of galangal *1-2 sticks of lemongrass *Coriander to garnish (All these are finely sliced.) *Optional - Cut red chilli & star anise to garnish *1 pack of @my.blue.tea Spargo Coconut milk powde r *1 tbsp @my.blue.tea Pandan leaf powder *Salt & sugar to taste *Enough water to cook rice Method: (1) Stir-fry the ingredients until fragrant, add Pandan leaf powder and Coconut milk powder with enough water to cook the rice. Let it boil. (2) Add rice, transfer to rice cooker and let it cook. (3) Add salt and sugar to taste (if required). (4) Once cooked, garnish with coriander and fried shallots (optional). (5) Enjoy Nasi Dahlia with Rendang, Curry or Ayam Goreng Berempah ........ so plate-licking good! And wait, some Sambal Tumis is always a must! Raya with Nasi Dahlia This Raya Aidil Fitri do enjoy Nasi Dahlia with Chicken curry or Beef Rendang or Ayam Goreng Berempah / Spiced Fried Chicken (SFC). Check out an easy peasy method to make the yummiest SFC in the video below :- Crispy Juicy Spiced Fried Chicken is the new homemade KFC! Perfect with Nasi Dahlia Ingredients: *50g @my.blue.tea Spargo Spiced Fried Chicken powder *1 Kg Chicken drumsticks *Curry leaves *2 stalk lemongrass smashed (optional) Big tip: The crumbly crispy bits are absolutely hands down the yummiest bits after deep frying! Mmm... Method: (1) Marinade chicken with Spiced Fried Chicken with curry leaves & lemongrass for at least 3 hours, overnight is recommended. (2) Deep fry the chicken pieces and be prepared for the heavenly aroma that will waft through your kitchen... (3) Optional to (a) air fry or (b) BBQ or (c) roast Scroll through the galley and be inspired what's in store for you! (1) Sarawak Laksa all new (2) Assam Laksa with rareR Borneo Torch Ginger (3) Pudding Layer Cake unique with Hup Seng crackers (optional to use Jacobs crackers) (4) Pandan Serimuka (5) Beef Rendang for Ramadan and Eid al-Fitri and...... Ms Dee's been very busy cooking up a big storm as she is amazed by MyBlueTea's Super easy Superfood Powders (Pandan and Butterfly Pea) and Super Spice Blends ! We love that she is loving them! From bottom right (6) Dragonfruit / Pitaya Butter cookies (7) Pandan Japanese Milk Bread (8) Pudding Eaze - Japanese Caramel and lastly (9) Talam Berlauk / Savoury Pandan Steam Cake with Meat curry base. Ms Dee and MyBlueTea have been very busy eh........... and stay tuned for more....... videos and recipes. Sarawak Laksa , Breakfast for Gods, all new stocks (limited) available online.......... Our Spargo Super Spice powders are so good. It has been cooked to the beautiful flavours and then using our technology to freeze dry them.They are :- *All natural *No MSG *No preservatives *No artificial colours *No added oil (vs liquid paste) *Cook more with Less *BBQ, Pan fry, air fry of bake even microwave *Easy for travels i.e. overseas or camping & caravanning *Halal certified Trade Enquiries/ Wholesale & Retail are welcome as we provide large packs ie 500g or 1Kg depending on your needs for Superfood Powders, ExoticA Latte Blends, COCONUT SHAKE , Super SPICE blends and PANDAN. We're seeking cafes, restaurants, bakers and caterers or foodies. . Email - info@mybluetea.com.au or apply for a Trade account above.

Made with love with our favourite Pandan, giving it an Asian twist Canele or canelé is a French pastry, and one of our featured chefs, Catherine, has flavoured it with @my.blue.tea Pandan leaves powder . It has a soft and tender custard centre and a dark, thick caramelised crust, topped with Pandan ganache and desiccated coconut. This is best eaten fresh because the caramelised crust makes it crispy and when you bite into it… mmm... 👍👍. Check out Catherine's Instagram and beautiful reel ! This recipe has been kept to be published specially for Mother's Day 2024. Pandan Canele Recipe: Makes about 12 (mold size 5.5cm) * 48g unsalted butter * Vanilla pod 1 or 2 * 600ml milk * 60g whole egg (without the shell) * 60g egg yolk * 180g brown sugar * 150g all purpose flour * 1.5g salt * 18g honey * 36ml rum * 2 tsp @my.blue.tea Pandan powder * 30ml coconut milk or 1/2 pack @my.blue.tea Coconut Milk Powder dilute 2 tspn into 30ml water Pandan Ganache *150ml heavy cream *1 tsp @my.blue.tea Pandan Extract *150g white chocolate, chopped. *30g butter Baking: Preheat 230c for 10min then 200c 40min Pandan Powder - 2 tsp + hot water What else can you make with our beautiful PANDANLICIOUS combo besides Canele? Catherine's favourite combo consists of Pandan Powder 100grams + Pandan Liquid extract 200grams. Or try our brand new 500 grams Pandan Powder. Pandan Canelle, Pandan Kuih Lapis, Pandan Macarons and Pandan Ondeh Ondeh - all natural flavours and colours. Method: 1. Put the milk, butter and vanilla pod together in a saucepan, bring to boil, then turn off the heat and let cool. 2. Mix the 1 egg and egg yolks and sugar, stir and add a small portion of the liquid from Step 1, stir well. 3. Add the sifted flour, mix well. 4. Add the remaining liquid from Step 1, then add the rum, stir well and sieve. Wrap with cling plastic wrap and refrigerate for 24-28 hours. 5. Brush the mold with a thick layer of softened butter. 6. Mix pandan powder with hot water and stir well. 7. Take out the batter after refrigeration, let it sit for at least 1 hour to room temp. 8. Pour in the Pandan powder mixture and coconut milk. You may add green colouring if desired. Stir and sieve, pour into the mold 3/4 full. 9. Bake 230c for 10min then 200c for about 40min, you can adjust according to your oven. Ensure the top is deep brown coloured after baking. 10. Remove from the oven and cool upside down. 11. Serve on the same day if possible. 12. Optional: Pipe pandan ganache and sprinkle with desiccated colour on top of the canele. #canelé #canelés #frenchdessert #pandancanele #caneledebordeaux #foodporn #homemadecanelé #pandandessert About Catherine: Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe . That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe . She is clearly not shying away from fruits that have very strong flavours! Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/

Wow! Just Woweee for our beautiful awesome Mom How did Elizabeth achieve the baby blue shade in this Swiss roll? Love it.../xxx She simply utilized around 4 grams of MyBlueTea's natural Butterfly Pea powder and perhaps a few photography techniques, we presume! The key point here is the natural blue colour, as artificial dyes can potentially trigger eczema and ADHD in children. Besides, kids adore the colour blue! Give Mom a break, go natural colours and flavours with us. Blue Swissroll or Roll Cake We have a few shared a few versions of Swissroll cakes or also known as Roll Cakes with various flavours and colours especially "Blue" from our shop that you would like to bake and Pandan Swissroll with Palm Sugar, it is always a winner. For the adventurous, do experience our Durian Latte for you to bake yummy Durian Swiss roll, and for a regal touch, savour the Intense Purple Sweet Potato Swiss roll. Check out Elizabeth's recipe for the "Blue and White Cloud Swiss roll," just in time for Mother's Day or even for a Blue Christmas. Also by Elizabeth her lighter version of Polka Dot Purple Sweet Potato Swissroll cake and of course, this "Blue & White Cloud Swissroll" - YUM!! Ingredients: *55g canola oil *6g @my.blue.tea Blue Butterfly Pea powder *60g milk 95g low protein flour *7 egg yolk *7 egg white *3 teaspoons lemon juice *5 tablespoons caster sugar Filling: *300g thicken cream Lychee Have you checked out our Mother's Day Specials? They include :- Hot & Spicy Mom❤️ 🌶🌶 Special Four Hot Flavours in a Gift Set for Spicy Mum 🌶🌶 ❤️Pandan & Coconut Mom❤️ This duo goes hand in hand to make the best cakes, Nasi Lemak (coconut rice) and many more desserts. Grab our Pandan Powder - 500 grams offer. This Pandan Powder is great not only in desserts but also for making Pandan Beer, Pandan Gin, Pandan Soaps, Pandan Bodycare, Pandan Haircare or Beer and lots more for you to explore new opportunities and markets. Elizabeth enjoys baking late at night and is particularly fond of our Sambal Tumis in her Nasi Lemak. This Dragonfruit bread filled with cheese and cranberries is another awesome creation. The final photo showcases a Pandan Bun filled with Coconut and Palm sugar, a marriage made in heaven. Method: (1) Mix oil and Blue Butterfly pea powder then put in milk and mix till incorporated (2) Soft in flour and whisk in zigzag way (3) Put in egg yolk and whisk In zigzag way , leave the mixture aside (4) Put lemon juice into egg white and beat until bubbles form and put in sugar. Beat until stiff peak (5) Put 1/3 of egg white into the egg yolk mixture and fold gently then pour the whole mixture into the egg white and fold until well incorporated (6) Pour the batter into a lined 30 x 40cm pan and bake it at 160 degree preheated oven for 24 minutes (7) When it’s done, take out from oven straight away and remove the cake from the dish immediately and take away the baking paper (8) When it’s cool spread the beaten cream evenly on top side of the cake line up the lychee at 1/3 section spread more cream on the lychee and then roll up the cake gently by using baking paper (do not press it as it will break) (9) Use the parchment paper to gently push the roll so it is taut. (10) Wrap the cake in the baking paper and leave it in the fridge for 30 minutes (11) Cut the cake in the middle and put it onto a cake board or dish and Enjoy! About Elizabeth Tang (not much, we're afraid) Elizabeth is from Kuching, Sarawak but now loving Perth as her base. Elizabeth has a passion for baking. Often, she bakes late at night, and we usually look forward to see her posts around 3:00 am Sydney time. We can't help but crave a slice of her delicious cake or mooncake! And to visit Elizabeth 'hopefully soon and tp pader to order more../xxx She obviously love our Sarawak Laksa. Look at the bowl of Sarawak goodness. MyBlueTea have both Vegetarian and normal Sarawak laksa (new limited stocks are now in stock). Sarawak Laksa, the Breakfast of Gods as proclaimed by the late Anthony Bourdain. Suggested Tea Pairings for your Blue Cloud Swiss Roll : Chai Tea with a blend of spices and herbs ie Blue Inspiration; Fragrant Jasmine Green Tea; Butterfly Pea Tea (ideal for balancing sweetness in desserts and to manage sugar. - Please refer to our website blog and indemnity therein). Some suggested Short and Sweet Mother's Day Messages for dearest Mommy along with a warm cup of tea served with Blue & Cloud Swissroll cake :- Hugs and kisses. Love you, Mum! Enjoy this day that's all for you! Thanks for all that you do for me! Lots of love. You're the best mum! To the best mum in the world!

When you marry Scones + Hot Cross Buns = No Yeast "Celebrating Easter with these quick and easy, no-yeast PANDAN HOT CROSS BUNS😍 It’s a crossover between Hot Cross Buns and Scones but super delicious and perfect for those running out of time or don’t want to wait for the dough to rise 😆 Ever since I was little my family kept teaching me not to waste food because farmers work very hard growing and harvesting 😳 Did you know not all flour products give back to the farmers what they deserve? 🥹 I used self-raising flour from @thekindharvesthere, which is made from 100% responsibly grown Aussie Wheat 🌾 and donate 10c per bag of flour sold to Rural Aid to support Australian farming communities 💕 What’s not to love? Let’s celebrate our support to our hardworking Aussie farmers this Easter, by sharing your favourite Hot Cross Buns recipes using The Kind Harvest flour products - available from @colessupermarkets or online at coles.com.au 👋" This vegan Pandan Hot Cross Buns recipe is contributed by Candy @nourishandflourishsyd (her Instagram). Dry ingredients (make 6 hot cross buns): *2 cups plain flour (Kind Harvest), plus extra for rolling and dusting *1 tbsp Pandan Powder (My Blue Tea) *1/2 cup sugar (Nirvana organic Xylitol) *1/2 tsp cinnamon Wet ingredients: *2/3 plant-based milk *1/4 cup Coconut oil (Coco Earth Liquid MCT) (Add-ins: 1/2 cup chocolate chips and raisins Cross: *2 tbsp plain flour *2 tbsp plant-based milk *2 tbsp maple syrup What else have Candy PANDAN'd besides Hot Cross Buns ? From top left (1) Pandan Smoothie (2) Pandan Cake with Tofu Frosting (3) Pandan Giant Cookie - like it's really a huge cookie (4) Pandan Tarts with Pudding Eaze (5) Pandan Pancakes and lastly (6) Pandan Cookie bite using Pandan Liquid extract Method to bake Hot Cross Buns (1) Preheat the oven to 180C. Mix together dry ingredients in a bowl and warm the wet ingredients in another bowl. (2) Pour wet over dry mixture to form a stick dough. Knead the dough on a floured surface for a minute then add in raisins and choc chips. (3) Divide into 6 balls and arrange them close to each other on a greased baking pan. Brush the buns with milk and pipe the cross ingredients to make a cross shape. (4) Bake for 20-25 minutes until slightly golden on top. (5) Best eaten with 1-2 days and store in an airtight container at room temperature. Tip - These Pandan Hot Cross Buns can freeze well too. Meet My Blue Tea Team at "Easter in Cronulla" this weekend on 16th and 17th March 2024 from 10.00am at Don Locas Reserve. It's about 5-6 hours drive from our office, so make sure you take the opportunity to come and grab some goodies (it's a big hike for us to a regular apperance) and we like to meet you, so come over! We would have Butterfly Pea Tea, our staple Blue tea, Pandan Powder and Pandan Liquid extract available for you to bake all the delicious Pandan treats and of course, Coconut Shake with option to add Pandan Liquid extract and Gula Melaka (palm sugar). Or you can buy DIY Coconut Shake HomeKIt. About Candy:- Here's Candy delighting in her exquisite Blue Noodles! Our affection for her knows no bounds. Known for her candid nature and love for food, Candy graciously joined us at the Cake Bake & Sweets Show in Sydney in May 2022. She even shared her Tofu Cake recipe with us. For more culinary adventures, check out Candy's Instagram: @nourishandflourishsyd, and TikTok.

Woah you can actually 'Nasi Lemak' anything!? Yes, you can! 'Nasi Lemak' is practically a verb in our culinary world! We 'Nasi Lemak' everything. It's not just the national dish of Malaysia . We have created anything from a Nasi Lemak Cake to a Nasi Lemak Costume worn by Ms Malaysia in the Ms Universe Pageant! Chef Sabrina gave us Nasi Lemak Cupcakes and today we share with you these delectable Nasi Lemak Cookies! Jump to recipes below: Nasi Lemak Cookie Recipe Dragonfruit Coconut Shake Recipe Chefs love a culinary challenge, so we challenged one of our chefs affectionately known as Catherine the Great to create Nasi Lemak Cookies, Catherine-style, of course! With just 4 days to Lunar New Year, this recipe is fresh from the oven! Take these last few days of the old Tiger year to make these savoury cookies and welcome the Rabbit! Nasi Lemak cookies...Mmm..how should I describe them? It has complex layers of seasoning. The fragrance reminds me of an exotic blend of coconut, coconut milk and "hae bee hiam" (spicy dried shrimp sambal). The ikan bilis and peanuts are particularly striking in its finish and is so addictive! - Chef Catherine NASI LEMAK COOKIE RECIPE Ingredients: *20g @my.blue.tea Spargo Sambal Tumis Powder *50g - 2 packs of @my.blue.tea Coconut Milk Powder *225g All Purpose flour *120g Castor sugar (optional) *1 tspn Baking soda *1/4 tspn Salt *90g Butter *1 Egg wash *15g Anchovies *30g Crushed peanuts for decoration Method: (1) Preheat oven to 170C. Line a baking sheet with parchment paper and set aside. (2) Cream the butter with sugar until light and fluffy. (3) Sift flour, sambal tumis powder and add in baking soda and dehydrated coconut powder. (4) Mix the dry ingredients to the butter mixture and knead into a dough. (5) Put the dough in the fridge for 1-2 hours. (6) Shape into little balls (10-12g) and place them on baking paper, than press them down slightly with your palm to make a coin shape or use a cookie cutter to create the patterns you desire. (7) Egg wash the cookies then press roasted peanut and fried anchovy into the centre of each cookie. (8) Bake at 15-20mins or until cookies turn light brown. (6) Let it cool and serve before storing them in an airtight container. More cake and cookie recipes from our Brand Ambassadors and Passionate Homecooks Have a go at baking these and let us know how you go! Catherine has it all covered for you - cookies and cakes for all seasons - Lunar New Year Dragonfruit Cake, Durian Christmas Cookies and Raya Green Curry Mousse Cake. All recipes are available online. About Catherine Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit, not to mention it absolutely delights the stomach as well! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you'd really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours! Catherine has contributed a lot to our baking community. Quite a few small businesses are selling her creations such as Pandan Ondeh Ondeh Cookies and Pandan Ondeh Ondeh cupcakes, Pandan Gula Melaka Swissroll and Pandan Cendol Cake. Clearly another Pandan Addict!! Join the club! Follow Catherine on her Instagram for inspiration and ideas: https://www.instagram.com/catherine_cang/ Dragonfruit Coconut Shake Recipe Here's an auspicious drink for your Lunar New Year - "Dragonfruit Coconut Shake with Lychee". Both fruits are in season - the gorgeous dragonfruit and especially lychees. Why are lychees so popular in Australia? Lychees have been cultivated in their native southern China for centuries. Their popularity has seen them spread worldwide for commercial cultivation. They were introduced into Australia in the 1870s by Chinese gold seekers. It is Chinese tradition to offer lychees as a New Year good-luck charm because they are considered a symbol of romance. Stay tuned for what's in store at COCONUT SHAKE AUSTRALIA by www.mybluetea.com.au! We will be rolling out a lot of recipes and other fun stuff so keep a lookout! Reference: https://r.search.yahoo.com/_www.australianlychee.com.au%2fabout-lychees

Jump straight to the recipe Hot Cross Buns, Hot Cross Buns.... Can't get the nursery rhyme out of our minds every Easter or when we come across Hot Cross Buns! Hot Cross Buns Hot Cross Buns One a penny Two a penny Hot cross buns If you have no daughters give them to your sons One a penny Two a penny Hot cross buns..... While we love our Cinnamon Hot Cross buns, we also love to give it a twist and the way we do it at My Blue Tea is by adding Pandan and Coconut! So here's a recipe for you, Pandan Coconut Hot Cross Buns from one of our chefs, Jeffery Liew! He has been featured on My Blue Tea, find out more about Jeffery here. Here's the Pandan Coconut Hot Cross Buns Recipe Ingredients: For the buns 1 tbs dry yeast 10-15 grams @my.blue.tea Pandan Powder (dilute in 1 cup coconut milk - see below) 1 cup coconut milk – use 10 grams @my.blue.tea Coconut Milk Powder (dilute in water) 4 cups plain flour 1 tsp nutmeg 1 tsp ground cinnamon 1/2 tsp salt 1/3 cup castor sugar 80g butter, slightly softened and chopped 1 egg, beaten lightly 1/3 cup warm water 180g sultanas For the piping 1/2 cup plain flour 1 tsp olive oil 100g water For the glaze 2 tbs castor sugar 2 tbs hot water Soft, fluffy Pandan Hot Cross buns and Traditional Hot Cross buns by Chef Jeffery Liew. Note: Chef Jeffery Liew is making Pandan & Kaya Hot Cross buns and Macarons this year! We can't wait! Method: Add the dry yeast to the cup of warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy. In a large bowl, sift the flour, nutmeg, cinnamon and salt. Add the castor sugar and mix to combine. Add the butter and rub together. Pour in the yeast mixture, the egg and the warm water (dilute Pandan Powder in warm water and mix in with the coconut milk). Total using 1 cup coconut milk and 1/3 warm water. Sprinkle over the sultanas. Stir together until the mixture forms a round dough ball. Grease a bowl with cooking spray and place the dough ball into the bowl. Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size. Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven). On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal sized portions. Roll each portion into a ball. Place 6 balls, 1cm apart in a greased 20cm square tin. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread). Set aside for a further 15 minutes to prove. Make the piping by sifting the flour into bowl and adding olive oil and enough water to make a paste. Pipe the crosses onto the buns using a piping bag. Bake in the oven for 15 mins or until the buns sound hollow when tapped. To make the glaze, mix the hot water and sugar until sugar dissolves. Brush the tops of the buns with glaze. Place the Hot Cross Buns on a wire rack to cool and enjoy. Tips : 1. As a gauge, you can use 10-15 grams of Pandan Powder for each tray of 12 buns. 2. Try substituting with other jams, or honey, maple syrup, golden syrup or any other shiny syrups. A big thank you to Chef Jeffery Liew of Cheffery’s Kitchen, Adelaide for sharing this delicious recipe with us! Chef Jeffery is taking orders for Pandan and Traditional Hot Cross buns for those living in Adelaide, so get in touch with him if you already hear your stomach growling! And look what's on his menu! New! New! New! Macarons with Pandan Kaya filling. "Kaya" is Pandan Coconut Spread on toast and it taste just as delicious in Macarons. Also on the menu is "Hot Cross buns double chocolate" - check him out for more information - Cheffery Kitchen. Enjoy your hot cross buns with a warm cup of Blue Tea or any Blue Tea blends e.g. Blue Herbal Tea, Blue Goddess or Goodnight Sweet Dreams. Pandan Coconut Hot Cross Buns warming your hands and sipping on a cup of gentle Blue Tea...that sounds like the perfect afternoon to us!