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🌿✨ These vibrant Pandan Energy Bars are a delicious, plant-powered snack inspired by Southeast Asian Naturally sweetened, packed with wholesome ingredients like oats, coconut, and nuts, and infused with Ingredients: *Rolled oats 1.5 cup *Almonds 1 cup *Maple syrup 4tbsp *Peanut butter 3/4 cup *Protein powder 2tbsp *Pink salt 1/2 tsp * Pandan powder 2tbsp @ my.blue .tea *Cranberry- chopped, for topping ✔ Fast

* ½ cup rice vinegar * ¼ cup white sugar * 1 teaspoon salt * 1/2 tspn @my.blue.tea - Butterfly Pea Powder (mix in the 2 cups water) Differences between Japanese Sushi Rice and Korean Kimbap Sushi. Step 1 : Rinse the rice in a strainer or colander until the water runs clear. (1) If you wish to have it marble; mix @my.blue.tea Butterfly Pea Powder into the cooked sushi rice and Shades of Blue Rice otherwise use this as a general guide - 1 teaspoon of @my.blue.tea Butterfly Pea Powder

Custard Cake Recipe Ingredients : 1 cup rice flour 2 cups tapioca flour 1 tsp bicarbonate soda/baking powder 4 medium eggs 2 tbsp oil 1 cup caster sugar 400ml coconut milk OR 2 packs of @my.blue.tea Spargo Coconut Milk Powder diluted in 370ml water 1 tsp salt 1 tbsp @my.blue.tea Pandan Powder Method : (1) Preheat a Bundt pan in the oven. (2) In a saucepan, pour in the coconut milk. I have tried the Pandan Powder which is fragrant.

Everyone loves caramel pudding and this recipe is made with just 5 ingredients, Pudding Eaze powder ( a coconut inspired dessert base), milk, sugar and custard powder. large spoon @my.blue.tea Pudding Eaze Powder *60g custard powder Some ideas to serve your home made Chips, Red bead and Coconut Jelly. Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2.

30g corn oil (or other vegetable oil) 30g milk 80g cake flour 1 tsp baking powder 1 tbsp @my.blue.tea Pandan Powder **Optional - 1-2 tiny drops green food colouring, more for deeper green Ingredients for Pour some hot water into desiccated coconut in a bowl and make sure the desiccated coconut is completely Bring the water to a boil in a steamer and lower heat to medium and steam the coconut mixture for 20 Follow by cake flour and baking powder. Whisk well till you get a smooth and lump free batter.

300ml 2) Sugar 30g 3) Butter 50g 4) Dried yeast 10g 5) Egg 1 6) Salt 10g 7) Bread flour 420g 8) Pandan powder Then add flour and pandan powder to mix it into a dough. 3) Knead the dough until smooth and leave it Pandan Donut, Pandan Coconut Crisps, Pandan Sausage Buns, Pandan Egg Tarts, Pandan Macau Almond Cookies More recipes by Julia with this Pandan Coconut Bread and her delectable Pandan Donut, and maybe even

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

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

Ingredients 2 frozen bananas 1/2 tspn blue butterfly pea powder 1 cinnamon 1/2 cup oats 1 glass macadamia milk Method (1) Pop everything in your blender and you're done. (2) Top with coconut whip, puffed quinoa , add an extra sprinkle of blue butterfly pea powder. (3) Use rose-gold straw for presentation. Why not substitute with these other superfood powders below? pandan powder blue butterfly pea powder dragonfruit powder roselle powder Blue is such a beautiful colour

To make real kickass Cendol, you're going to need quality, pure Pandan Powder. He has created many delicious dishes with My Blue Tea's Spice Pantry Powders. : 600ml Pandan water *1/2 – 1 tspn – Pandan Powder (diluted 60ml water – sieve if required) Culture Note: If you want a darker green, use more Pandan Powder or add 1 tsp Pandan Liquid Extract. the Malaysian Festival in Sydney with Sweet Rita Nyonya Kueh with an added tablespoon of Durian Latte Powder

slices Spring onions: some Seasoning: Salt: 2 tsp Sugar: 3 tsp Pepper: a pinch Soy sauce: 1 tbsp Pandan powder : 10g Coconut powde r: 6g Coconut water: 2 cups Cream: 1 cup Method: Marinate drumsticks with salt, Brown the garlic, ginger and drumsticks with coconut oil in a large saucepan. Add coconut water and 1 cup of water and bring it to boil. Simmer with low heat and add Pandan powder & Coconut powder .

teaspoons) active dried yeast *1 teaspoon raw sugar *1 tablespoon extra-virgin olive oil *200 ml lukewarm water in the middle. (2) In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water