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Go straight to the perfect prawn recipe for Chinese New Year The celebration of Lunar New Year seamlessly intertwines with the vibrant hues of red, and this year, we welcome the auspicious occasion with the ideal red/pink Roselle symbolising prosperity. My Blue Tea's Roselle powder can be used for making jams or drinks like a healthier version of Ribena packed with Vitamin C. Making a delicious Roselle drink Experience the delightful flavor of our Roselle powder effortlessly by incorporating just 1 tsp into 500ml of water, along with limes, honey (or your preferred sweetener), and optionally soda water. The combination of Roselle's tartness and lime's sourness beautifully contrasts with the sweetness of honey, resulting in a truly satisfying taste. This Roselle sweet sour sauce is perfect with prawns for the Lunar New Year because prawns is symbol of "happiness" like in Cantonese "har har siew". Sweet Sour Prawns in Roselle Hibiscus Sweet Sour Sauce Recipe Roselle Hibiscus Sweet Sour Sauce Ingredients *3 tspn @my.blue.tea Roselle Powder *120g Sugar *20g Lemon juice *15g Chilli Sauce *5g Salt *480g Water Method Mix all ingredients and bring to boil. P.S. You can also use the sweet sour sauce on salad as dipping sauce or over your cakes. Prawns in Roselle Sweet and Sour Dipping Sauce Ingredients *500g Large prawns, deveined and cleaned *1/2 tsp Salt *1/2 portion Roselle Hibiscus Sweet and Sour Sauce above Mixed Vegetables *50g Green capsicum, sliced *30g Onion, sliced *50g Pineapple, cubed *50g Cucumber, cubed *1tbsp Cornstart water (1 tbsp water mixed with 1 tspn cornstarch). Method (1) Mix prawns with salt and deep fry in hot oil till cook. Dish and drain. (2) Leave 2 tbsp oil in the wok, stir-fry mix vegetables till fragrant. Add in 1/2 portion of Roselle Hibiscus Sweet & Sour sauce and bring to boil. (3) Thicken with cornstarch water add in fried prawns and stir well. Dish up and serve. Here are some other Roselle inspiration for your from our website published recipes. From left courtesy from Fellia of Blooms Flowercake in Melbourne, Roselle Buttercream icing. A red drink to usher in the Lunar New Year with Roselle Cranberry + Soda mocktail and lastly, Kueh Sago Roselle (Asian Steam Roselle Sago cake). Have fun exploring Roselle.

There's a Kuih or Cake for every Zodiac Sign. What's yours? Check it out! Why do we eat Nian Gao every Lunar New Year? P.S. our Nian Gao is special, it is made with Pandan. Try this very fragrant Pandan Nian Gao recipe. If you're born in the Year of the Ox i.e. those born in the year 1925, 1937, 1949, 1961, 1973, 1985, 1997, 2009, and 2021, then your Kuih or Cake is Nian Gao. In Chinese, the name of this glutinous rice cake "年年高" (niánnián gāo /nyen-nyen gaoww) sounds like "getting higher year on year". It is a lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one's studies, promotions at work, your business becoming more prosperous etc. So eat some Nian Gao. Pandan Nian Gao Recipe by Lynn A clever twist to the traditional Nian Gao by adding Pandan, making it so fragrant. Ingredients 600 g        Glutinous rice flour 600 ml     Water 400 g  Soft brown sugar 50 g        White sugar 1 Tbsp Cooking oil ½ tsp       Salt 4 tsp @my.blue.tea Pandan Powder Method 1.     Place sugar, salt, Pandan Powder and water in a pot and bring to a gentle simmer or until sugar is dissolved. Remove from the heat and let it cool down completely. 2.     Gradually pour the sugar mixture and oil into the flour and stir until smooth. If lumps persists, simply use a whisk to work through the lumps then pour into the prepared round steaming tin/pan that’s lightly oil on sides and bottom of the tin/pan for easier release later. Traditional Nian Gao with brown sugar, Pandan Nian Gao and Pandan Angkoo which is also cooked during Chinese festivals including Lunar New Year. Pandan Nian Gao - Steaming method 1.     Simply use a wok by putting the tin/pan on the tri stand, fill wok with enough boiling hot water, cover with a wok lid and steam on high heat for 30 minutes and then lower the heat and steam for further 2 – 3 hours . You may need to refill the water in the wok throughout the cooking process. Don't let it dry out! 2.     The nian gao will appear very soft at the end of cooking time and that’s normal. You need to let the nian gao cool down completely on the bench then wrap it up with gladwrap and refrigerate; it will be ready in 2 days. At day 3, the nian gao will be much more firm and can be sliced. 3. After day 3, wrap it up and keep them in either the refrigerator or in the freezer if you wish to keep it for longer for consumption later. Enjoy Pandan Nian Gao with a warm cup of Pandan Tea and if you are gin lover, Pandan Gin, which we are not looking for distilleries and brewers who are interested to work with us. Do fill up the Wholesale/Trade enquiry from or simply contact us. About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian

What is everyone drinking this Hot Summer? Drinking hot tea when it’s blazing outside is a hard sell, so what are the cooler alternatives? Hydration is important when it’s hot but if you’re after something more fun than water, tea is the answer. And we have some of the best ideas below! Cold Comfort Tea - DIY Iced Tea You can also make your own iced tea. Two popular methods are hot brew, where you steep the tea as usual and then cool it either in the fridge or by diluting it with ice, and cold brew, where you add leaves to cold water and let it steep in the fridge. Flavour changes with temperature so most iced tea is made with a higher tea to water ratio for more oomph (try 2g per 100ml); cold brew tea is best steeped for at least two hours – usually overnight – to maximise flavour. Forget bubbly, go bubble tea Invented in Taiwan in the 1980s, bubble tea has shaken up (‘scuse the pun) the high streets of metropolitan Australia over the past decade. Walk down any suburban shopping strip and you’ll likely encounter a handful of different brands. For those uninitiated, classic bubble tea is a cold comfort tea, with or without milk, with flavouring, ice and topping. The ‘bubble’ in ‘bubble tea’ comes from the mixing of these elements – the server will usually shake it for you before handing it over, forming bubbles. Toppings are optional and include tapioca pearls, different sorts of jelly, custard, sago or aloe pieces. You can generally choose your sugar and ice level. A lot of places use syrups or powders for the ‘tea’ component, so if you want more tea for your buck, it’s worth looking for freshly cold brewed options. You can also explore alternative milk tea creations from our latte powders range. Or you can try Butterfly Pea Bubble Tea or Jurassic Boba Milk tea with Butterfly Pea flowers. Get this awesome Jurassic boba recipe on our YouTube or Instagram. Cold Comfort with PANDAN TEA Or for those new to PANDAN and would love to try it as a "tea" instead of desserts here are the Top 10 Benefits of PANDAN Leaf tea as your cold comfort tea or some may like it hot - new fragrant Pandan leaf tea is now available so SHOP here @ https://www.mybluetea.com.au/product.../pandan-green-tea-50g (1) Lowering high blood pressure; (2) Help with rheumatism; (3) Overcoming the sore & body aches; (4) Assists in restoring weak nerve; (5) Increase your appetite so that your body is not lack of energy; (6) Stress reliever and anti depression; (7) Assist in overcoming impotence; (8) Has anti-bacterial properties and also anti-fungal for the skin; (9) Overcoming constipation; (10) Helps with Stomach cramps . Here are 3 easy & healthy Pandan tea combos to help quench your thirst and to stay hydrated. From left :- (1) Pandan Orange Mojito (2) Pandan Tea with lemongrass and ginger + sweetener of your choice (optional) (3) Pandan + Lemon + Soda water + a pinch of salt NEW & Trending in Taiwan & China Or marry Bubble Tea with Pudding Eaze - Toppings include “pudding” with our instant Pudding Eaze, a coconut inspired dessert base. 2 Pudding Eaze + Bubble Tea recipes coming up so stay tuned. (1) Blue Butterfly Pudding with blueberries + rambutans in Butterfly Pea milk tea and (2) Milo Pudding + Black Boba with Cocoa powder Bubble tea or on top of Coconut Pudding Cold Comfort with Coconut Shake Or take a step further with an "Ice blended Coconut Shake with or without toppings" and there are a few recipes on our various social media handles below which can help you to start practicing and enjoy in the comfort of your own home using our DIY Coconut Shake Homekit. SUSBCRIBE & follow us on : WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: TIK TOK: https://www.tiktok.com/@alexx_blue_tea What’s your favourite tea to drink in summer? Reference :- AustTeaCulture

Enter the Dragon 2024 - Eat your Zodiac Kuih first Is Dragon the luckiest Chinese zodiac? There are typically marked spikes in the birth rates of countries that use the Chinese zodiac or places with substantial Overseas Chinese populations during the year of the Dragon because such "Dragon babies" are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes. Chatswood - Year of the Dragon Festival Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there in Chatswood CBD on Saturday, 10.00am to 8.00pm, 3rd February 2024. The most difficult Kuih in this case a cake, to make a "Thousand Layered Cake" known as "Kek Lapis Sarawak" and it's been bestowed to the mighty Dragons for the theme Kuih for every zodiac this Lunar New Year 2024. Enter the Dragon! There were 1,500 drone dragons that danced in the Shenzhen sky - Around 1,500 drones lit up the night sky over the Chinese city of Shenzhen on 22 June 2023, with imagery of a flying dragon to mark the start of the country’s Dragon Boat Festival. The personality traits of people born in the year of the dragon are: charismatic, intelligent, confident, powerful and they are naturally lucky and gifted. In everything that they do, they tend to do it to the best of their ability with high standards. References: "Dragon zodiac". Let's continue with our Kuih for every Zodiac this Lunar New Year Enter the Dragon with this delectable Thousand Layered Cake also known as "Sarawak Kek Lapis. The Sarawak layer cake has its origin in the form of layer cake with various spices found in Indonesia called lapis legit or kek lapis Betawi (Betawi refers to Batavia, the old name of Jakarta). This spiced Betawi cake is thought to have been derived from a form of European spit cake, which was made by the wives of Dutch administrators in Batavia during the colonial period and served during evening tea. It is believed that this type of spiced layer cake was introduced to Sarawak in the 1970s and 1980s by Betawis from Jakarta. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake being introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s, later modern designs to the traditional layer cake, along with new flavours were introduced. Kuih Kapit or Love Letters and Sweet Rita Nyonya Kueh has "blue butterfly it" - Kueh Kapit is for those born in the Year of the Dog. Out of all the Lunar New Year goodies, the love letter is one of the most poetic. Back in the day, these romantic pastries were often used by lovers to relay messages of affection and the consumption of the pastry would mean that the message is taken to heart. Also known as kuih kapit, they are rumoured to have served as a means of communication for lovers in the past. Eating the heartfelt message was also seen as a sign that the lover's words were taken to heart. The message's edible quality ensured the absence of proof. As the story goes, these letters were rolled into the wafers as a way for secret lovers to communicate in the past. Consuming the wafers also represents the idea that the lover’s words were taken to heart. Kuih Rose or Kueh Loyang or simply "Honeycomb Cookies" for those born in the year of Monkey. Now that we know how the names and what it means, let’s look at the other names that kuih rose is known as in Singapore, Malaysia, Indonesia and Brunei. In Hong Kong, they called it 糖环 or literally translated as sugar rings. kuih loyang – because it uses a mould which is called loyang in Malay and Indonesian. kembang goyang in Indonesia, because we shake the mould (goyang) to release the cookie, which resembles a flower (kembang). Fyi, bunga is another name for flower. kuih goyang – reason above flower cookies beehive cookies – as the pattern resembles the pattern on a beehive A basket of Kuih Rose by @minmay kitchen and "Beautiful colour and flavour mix from @my.blue.tea They are blue pea, rosella, dragonfruit and Pandan. I just used a bit of the food colouring to achieve my desired colour palette. It's like making art with food" Calling all Kuih lovers and bakers There is Kuih for all seasons and occasions and there is Kuih kuih for every zodiac only the last 2 zodiacs posed a bit of a challenge........ ie "Ribbon Cookie" for the Goats and "Teng Teng Kacang" for the Roosters. How about your call ie which of our products would you like to use to create these two Kueh Kuih or Cookies? Send us the recipe and photos and we will send you a hundred (AUD$100.00) worth of MyBlueTea products for each recipe. Please email your interest to participate to Amy at info@mybluetea.com.au - maximum 3 passionate cooks and recipe developers. And, don't forget some of the savoury food that we have shared ie all auspicious food to eat during the Lunar New Year. From left all must-have auspicious food by @ipohgirl is this beautiful Blue Butterfly Dumplings - read about dumplings in the Long-life previous blog. (2) Prawns is "Har Har Siew" and this new recipe, Roselle Sweet Sour Prawns will be published soon. (3) Long-life noodles are a must during Lunar New Year and here's our version of Singapore Sing Chow Mai with Sambal Tumis by @grazialim and (4) "Har Har Siew" - Spicy Buttered Prawns with Meat Curry base powder by Imelia @mel.s_food

What's your favourite Kueh/Cake and let's see if we have the recipe for you? What an amazing "Kuih Chart" and we might have quite a few Kuih-muih ie Asian steamed cake recipes that you will need to use our natural plant-based colours and flavours to create and let's start with Nian Gao and we have Pandan'd it - Eat Kuih first Kuih for every Zodiac this Lunar New Year 2024 we kick off with - those born in the Year of the Ox - Nian Gao is your Kueh. In Chinese, the name of the glutinous rice cake sounds like "getting higher year by year" - “年年高 (niánnián gāo /nyen-nyen gaoww/)- lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one´s studies, promotions at work, the more prosperous your business will be etc." . The main ingredients of niangao are sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves. Pandan is optional and recommended as the flavour and fragrance are out of this world. . Kuih for every Zodiac in the Lunar New Year Purple Sweet Potato Angku by Catherine Ang and perfect colour for those born in the year of Snake. "The use of Ang Koo is usually associated with the worship of Chinese deities, particularly the Jade Emperor. Ang Koo also features prominently in the Baby's Full Moon Celebration (Muah Goay), an offering made by parents after their newborn child has passed a full month of age. The Baby's Full Moon is a thanksgiving celebration to the gods for giving them the child. It is also a proclamation to friends, relatives, as well as to the deities and long-departed ancestors, that a new member has been added to the household. Very lucky the Horse zodiac - they get to savour Kueh Bangkit and we've got them made by Catherine Ang who gave us Pandan Bangkit and Dragonfruit Bangkit. Like most Nonya dishes, the Kueh Bangkit is one fastidious cookie to crumble. Meaning "to rise," the name was derived from how the cookies would rise during the baking process. Perfect for the Lunar New Year. Kuih Bangkit with Pandan, Dragonfruit and Coconut flavours by the amazing Catherine Ang. Yes, we will be at the Chatswood Year of the Dragon Festival on Saturday, 3 February 2024. Watch our for My Blue Tea and our Coconut Shake flags at the event. Come over and grab your favourite ingredients ie PANDAN, Dragon fruit powder auspicious in the Dragon year and Sambal Tumis for savoury cookies. All you need to make and create all these delicious food and drinks. See you there............. Kueh Baulu for those born in the year of the Rat. Kuih Bahulu is usually referred to as the Nyonya version of Madeleines. It is either shaped as a scallop, a cermai fruit, or a fish which represents abundance. In the past, these miniature traditional cakes were hard to cook over hot charcoal, so since then, it has been regarded as a precious snack for CNY. So, let's make Fish shape Kueh Baulu as Fish (pronounced as 'yu' in Chinese) signifies abundance, and is a sign of prosperity. For the Rabbit zodiac, we give you "Peanuts" an auspicious ingredient to create this Kuih for those born with this zodiac sign. Peanuts, also named "longevity nuts", symbolize vitality, longevity, riches, and honour. As a Chinese New Year snack, peanuts are always served unshelled. There are many ways to cook peanuts, such as boiling them with water or salt water and stir-frying them. We have for the outgoing Rabbit year friends Sambal Peanut cookies using our Sambal Tumis and Nasi Lemak premix. Pineapples are called “ong lai” in Hokkien and Cantonese, which translates to “fortune come,” hence their popularity during the Lunar celebrations. It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolises good fortune and luck. We have Chef Catherine Teo with Purple Sweet Potato-based Pineapple tarts. They not only look pretty they're yummy too. Purple and silver are good colours for the Lunar New Year as it's called "Ngan Chee" - money or prosperity. The 12 Zodiac signs in the Lunar Calendar Chinese New Year 2024 is a Year of the Dragon, more specifically, Wood Dragon, starting from February 10th, 2024, and lasting until January 28th, 2025. Huat Kueh is for the Tigers - maybe to tame the Tiger zodiac people with something sweet. 𝗛𝘂𝗮𝘁 𝗸𝘂𝗲𝗵 is a traditional Southern Chinese steamed glutinous rice flour cake used for prayer offerings and also as a gift to family & friends and for the Chinese New Year. “Huat” means “to grow” in Hokkien/Fujianese dialect, but it also sounds like “to prosper”, hence the auspiciousness attached to 𝗵𝘂𝗮𝘁 𝗸𝘂𝗲𝗵. We have Pandan'd or rather Chef Merv in Singapore has PANDAN'd the Huat Kueh and when you make this cake, you must be cheerful and happy. If you are in doubt, frustrated or angry with someone, the Huat Kueh will not "Huat". Don't forget to check out our previous blogs on savoury auspicious food to eat during the 15 days of the Lunar New Year.

How to make the yummiest Margarita this Christmas with Coconut ? 2 sleeps to Christmas and here's a brand new Christmas cocktail recipe for you to chill in this very hot summer and for those who have bought our Coconut Shake. Coconut Shake powder (now comes in 100 grams pack) and also our regular 1 kg for food service i.e. cafes and restaurants. And for our overseas friends, do not fear as we have a section for DIY Coconut Shake bundle with accessories such as our portable blender, thermos and toppings which we can ship worldwide. Christmas cocktails come in a great variety of styles. From fruity martinis to comforting drinks with seasonal accents, there is a fantastic cocktail that's sure to put anyone in the festive spirit and impress all of your holiday guests, but this is a first "frozen" Coconut shake cocktail ever! Frozen Coconut Shake Margarita Serves 3 Ingredients: *60 ml Reposado Tequila *60 ml Licor 43 or Vanilla Liqueur *60-80grams @my.blue.tea Coconut Shake Powder *15 ml Lime Juice *225 grams ice cubes *Toasted coated to coat the rim of glass *Mint & Rosemary to garnish Method: 1) Combine ingredients in MBT Portable Blender. 2) Whizz away for about 1 min. 3) Pour into a coupe or margarita glass. 4) Garnish with toasted shredded coconut & dehydrated lime wheel and mint leaves. Stay tuned for another beautiful festive drink - frozen Blue Butterfly Rum + Coconut Shake! Look at the colour. It's gorgeous! Did you know we now have Butterfly Pea tea in our largest bag at 300 grams? According to various studies, Butterfly Pea tea is packed with anthocyanins and is good for your immune system. Anthocyanins i.e. antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. It's also a lot more fun with a rainbow of colours in your tea, cooking and baking! Health can have a touch of fun too. It is good to have a balance and moderation in everything.

Have a Pandanamas Christmas. Here's a Versatile Pandan Christmas Cake and Pandan Gin Recipe. Learn this trick, replace your Vanilla with Pandan - a better healthy fragrance tending everywhere! Wherever you find Vanilla being used, guess what? You can replace that with PANDAN. Pandan is so flexible. You can use it in your baking, cooking savoury food and in cocktails! More and more cooks are now adding Pandan to savoury food, such as Pandan Chicken curry or Braised Pandan drumsticks. Our friends have tried Pandan in cocktails such as Pandan Gin and Pandan Beer and as shared previously on our social channels, they turn out brilliant! Now for the Pandan Christmas Cake - Pandanamas This recipe is from our Kiwi brand ambassador, Lynn. Pandanamas has all the ingredients like nuts and fruits which are perfect for Christmas. PANDANAMAS RECIPE Serves 6-8 persons Ingredients :- *250g Butter *2             Eggs *3/4 cup  Almond milk *1 tspn     Ground cinnamon *1 tspn    Ground nutmeg *1 tspn      Vanilla essence *3/4 C      @my.blue.tea Toasted Coconut Chips (optiona Toasted desiccated coconut) *3/4 C      Sultanas *2 C          Candied citrus peels (shop bought or homemade) *3/4 C      Dried cranberries *3/4 C      Glazed cherries *1/2 C      Slivered almonds *1/3 C      Honey *1 C          Castor sugar *2 1/2 cup Self raising flour *2 Tbsp    @my.blue.tea Pandan powder *handful Mint leaves You have a choice to enjoy Pandanamas cake with our new Pandan Tea or with our Pandan Gin recipe below. Method :- 1. Pre - heat oven to 170°C fan bake. 2. Melt butter in a large mixing bowl either on the stove on low heat or simply place inside the preheating oven (which ever way suits best). 3. Toast dessicated coconut and sift flour whilst butter is melting. 4. Once butter melted, stir in the castor sugar and the honey to dissolve then add in the vanilla essence, sultanas, candied fruit peels, dried cranberries, glazed cherries, toasted coconut, slivered almonds, pandan powder, ground nutmeg and cinnamon then let the mixture sit and soaked up some flavour and moisture for about 30 minutes. 5. You can prepare your 26cm spring form cake tin in 2 different ways: 1) simply cut baking paper/parchment paper to fit the shape and size of your cake tin or 2) grease base and sides with margarine then coat with a thin layer of flour base and sides also - remove all excess flour. 6. Now add almond milk onto the mixture and mix well then beat eggs in one at a time and lastly mix the flour in - half first until mix through then the other half and mix thoroughly. 7. Then turn cake batter into cake tin prepared earlier, don't bang filled cake tin on bench or sides to even out batter in the tin but instead use a spatula to spread (banging filled cake tin on bench or sides will remove the aeration necessary for the cake to raise in the oven). 8. Bake for approx. 45 minutes to an hour then reduced heat to 150°C for another 15 to 20 minutes depending on your oven. Use a skewer to check if need be for readiness. 9. Don't release the catch on your cake tin until cake has cooled and will hold its shape. PANDAN GIN RECIPE For this festive season you might like to try this new recipe PANDAN GIN cocktail. Watch video for the full recipe. We recommend to use Pandan Liquid extract for a quick cocktail or you will need to make simple syrup using Pandan Powder + sugar + water. And if you know of any Distillery or Brewery who would like to add a new flavour to their GIN range Or Pandan Beer - please help fill up this Trade Enquiry form. Or if your are a private home brewer talk to us --> info@mybluetea.com.au About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian You might like to follow Lynn via her Instagram ie the nutty food chemist below are some nutty creations by Lynn. From left you will find and so many more recipes to be published over time. . Roll over Shrek Cinnamon rolls using Dragonfruit Powder Rendang Lavosh Crackers which is really yummy with dipping sauce or as is.

Another yummy winning recipe with our Pudding Eaze, a coconut inspired dessert base So easy and yummy, Gluten free. Great for the summer and quick easy dessert to whip up to impress your guess. In both 100 grams and 1 Kg packs - so convenient great for light travellers and dessert lovers. Can you believe this silky smooth caramel custard pudding is made without eggs. Everyone loves caramel pudding and this recipe is made with just 5 ingredients, Pudding Eaze powder (a coconut inspired dessert base), milk, sugar and custard powder. Japanese Caramel Custard Pudding Makes 6 180ml mould Ingredients :- Custard Base *400 ml hot water *3 large spoon @my.blue.tea Pudding Eaze Powder *60g custard powder Some ideas to serve your home made Caramel Custard Pudding top up with seasonal fruits or with our toppings such as Black Boba, White Boba, Coconut Chips, Red bead and Coconut Jelly. Caramel Sauce *70 g sugar *50 ml water Method: MAKING the CARAMEL 1) This a wet caramel. Take sugar in a sauce pan for making caramel. Add in water and mix till sugar is melted completely. 2) Heat this on medium high heat till the colour of the caramel changes to amber colour. Don't stir at this point, as the caramel cooks just swirl the pan. 3) The caramel has now gone darker shade. This is the stage, we are going to pour this caramel into the moulds. 4) Layer the bottom of your mould or cups with the Caramel sauce and let it cool. Making Custard for Eggless Japanese Caramel Pudding Let's watch our video on how to make this simply delish Eggless Japanese Caramel Pudding custard base via MyBlueTea Youtube Channel - Instructions: 1. Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2. Pour the pudding mix into the mould that has caramel lined, while still hot. 3. Let it set in the fridge and till it set. 4. Garnish with Butterfly tea flower petals or fruits (photo above) and serve.

Blue or Purple or normal Sushi ? Sashimi, Sushi & Sake Blue Sushi Rice exists and here's How You Can Make It at Home...... and Blue Rice is nothing new as it's available in Nasi Kerabu and Malaysian/Asian steamed cakes........ but here's a sexy twist which we have Chef Kumiko to make "Blue Sushi Rice". Chef Kumiko makes the most delectable and yummy Inari. It's not sweet and she makes them from scratch. Will have to order some more. What are the main ingredients in sushi? Traditional sushi recipes are made with relatively few ingredients including vinegared rice, fresh salmon and nori sheets. The type of rice commonly used in sushi is koshihikari rice, a short-grain rice that has a soft, sticky texture when cooked. We learned from Kumiko that add cream cheese to your sushi it is so yummy. Blue Sushi Rice recipe Ingredients :- * 2 cups uncooked medium grain white rice (sushi rice) * 2 cups water for cook rice * ½ cup rice vinegar * ¼ cup white sugar * 1 teaspoon salt * 1/2 tspn @my.blue.tea - Butterfly Pea Powder (mix in the 2 cups water) Differences between Japanese Sushi Rice and Korean Kimbap Sushi. The difference between Korean and Japanese food often comes into focus when comparing Japanese Sushi to Korean Kimbap. Korean kimbap doesn't use wasabi as you would use for sushi, but instead, gochujang is used as an alternative. Kimbap also doesn't contain any raw fish as sushi does. But most distinct difference is Sushi uses rice vinegar so when you use Butterfly Pea it will change colour to "purply". Kimbap uses sesame oil and the Blue Rice stays "BLUE" (2) There is NO vegetable oil or OIL in Japanese Sushi seaweed unlike in Kimbab with sesame oil or any Korean oil and salt. Hence, Japanese women are not slim in one of the trending blog and book "Japanese Women Don't Get Fat or Oil" (3) The 3rd distint difference which not many would let you know or "KNOW" is that the Japanese sushi uses "plain seaweed" vs "Korean Kimbap" which use their own flavourful seaweed that contains oil and it is salted. For the purpose of this exercise we have both types of Sushi with and without vinegar as you can see the differences Blue Sushi and Purple Sushi. You can create 50 shades of Blue rice by changing the intensity of the Blue colour and types of water used. Step 1 : Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan and "PUT THE LID ON AND DON'T OPEN TILL IT'S READY TO MIX WITH SUSHI VINEGER". Leave it for 10~15minits. Bring to a boil, then reduce the heat to lowest, cook for 13 minutes. Rice should be tender and water should be absorbed. Wait for 10 mins. (Still don't open the lid). Then mix with cooled sushi vinegar. . Step 2 : In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool it down, then stir into the cooked rice . When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools. . Step 3 : Once ready wrap/roll your Blue Sushi rice with any ingredients you like ie cucumber, salmon, avocadoes, unagi, carrots etc and Serve with soy sauce & wasabi. Yum! Enjoy a Sushi Night! Enjoy your Blue Sushi with a bottle Kurosawa Sake or create Blue Sake as seen in our photos here. Optional - Marble Sushi Rice or maybe Pandan Sushi Rice? (1) If you wish to have it marble; mix @my.blue.tea Butterfly Pea Powder into the cooked sushi rice and stir evenly (half of it - leaving the other portion untouched until when you need to roll). (2) Optional to Step 2 - you may purchase Sushi Seasoning but making it from scratch is more fun and keeps tradition alive. Note - there is no right or wrong for "Blue Rice" you can create your own 50 Shades of Blue Rice otherwise use this as a general guide - 1 teaspoon of @my.blue.tea Butterfly Pea Powder to 1 Kg of Rice. About Chef Kumiko Kumiko is a private person and she loves her 3 rabbits very much. She's the Chef in Sushiko, Port Macquarie NSW and do come over for lunch when you're traveling this way up in the beautiful Mid North Coast NSW. The best way to know Kumiko is to love her pet rabbits....... and they're 6 years old this year.......... 2 male rabbits ie the grey one is called Musashi, white is Kum Kum and the black beauty is Luffy, a girl. Kumiko love them to bits.

Roselle Hibiscus, the "prodigal child" that we have not publish much recipes.... but watch this space........ Roselle Hibiscus produces attractive foliage and flowers and will reach a height of about 7 feet. Many parts of the plant, including the seeds, leaves, fruits, and roots, are used medicinally or in foods. The leaves are lobed and reddish-green and can be used as a cooked green or added raw for a nice "zing" to a salad. Roselle has a little "sourish" flavour and it is great as a "sauce" for salads and as spread. It's very pretty too It's OFFICIALLY Summer 2023 and given the heat of the summer, Salads are such an easy way to eat light, energizing food that gives our bodies a hit of all the nutrients it needs to thrive. Roselle is a little "sour" and maybe able to substitute for if you would like some vinegar, vinaigrette, lemons etc which is why we are giving you this Roselle Hibiscus salad dressing recipe with a tinge of beautiful pink colour but you create your 50 Shades of Pink or "Black Pink" with added black garlic. How to make Roselle Hibiscus Salad dressing? Ingredients *2 tspn @my.blue.tea Roselle powder (dilute in a bit of water) *300g Mayonnaise *90g Sweetened Condensed Milk or honey (adjust sweetness to your taste) Method (1) Mix all ingredients (2) Spoon into a cleaned jar and store in the fridge. (3) Serve as salad dressing or sandwich spread Roselle Hibiscus is packed with Vitamin C. It's organic from our factory and farms by Doku Bio-technology and sister's farming company, Doku in Sarawak. We have been busy harvesting all these all pure natural farming with no pesticide , no synthetic fertiliser but using biochar, vermicompost. Stay tuned for new recipes and new products that we will be sharing with you in time. Roselle Hibiscus Salad Dressing Roselle Hibiscus salad dressing is perfect on prawns and on your platter of cold meat or on your potato salad, the pink colour is beautiful. Or if you are daring try as follows :- Flavourful Fried Chicken If you’re making a batch of fried chicken, marinate the chicken pieces in a mixture of buttermilk and and Roselle Hibiscus salad dressing sauce before coating them in flour, or breadcrumbs. The chicken will not only be juicy, but flavourful too. Flavourful Stir Fry Roselle Hibiscus salad dressing is also great to make a quick stir fry with sesame and ginger. This Pink dressing salad dressing great to keep on hand for a simple toss in drizzling into the wok to coat the and add a final flavourful finish. ROSELLE: SCIENTIFIC NAME: HIBISCUS SABDARIFFA Roselle, also known as Hibiscus tea has a long tradition of use as a health supporting drink and food ingredient. Roselle is well known and widely used around the planet. Keep in mind that in the case of My Blue Tea Freeze Dry’s Roselle powder we have ellimated the water which is approximately 85% of the total weight. It is, thereby, naturally concentrated six to seven times. Roselle tea is a mild infusion. You drink the mild infusion and throw the flower (calyse) away. In the case of Roselle powder from My Blue Tea, you are actually drinking the entire calyse. All benefits, nutritional and otherwise are highly concentrated. Have you tried our Coconut Shake and Pudding Eaze for Summer? Roselle is great in both cocktails Roselle Gin Fizz and our Lady in Red Roselle tea.

Food for the Brain - ANTHOCYANINS What is Cognitive? What to eat and drink for better "brain"? Anthocyanins are a group of deep red, purple & blue pigments bound in plant-based foods. The best fruit for the brain has to be blueberries and the best tea should be Butterfly Pea Tea looking at the anthocyanin chart below - Butterfly Pea contains 541mg/100grams and Blueberries contains 487mg/100grams. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. d more fun with a rainbow of colours in your tea, cooking and baking. It is good to have both ie have a balance and moderation in everything. They're part of a larger category called flavonoids. These are largely found in fruits like blueberries, raspberries, and blackberries. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. Anthocyanins are so powerful that tests have shown that they contain twice the antioxidant power of vitamin C! A collection of 13 studies found that dietary levels of anthocyanins correlated with better processing speed while improving the quality of life in older adults (1) Another meta-analysis found that anthocyanins ie antioxidants were correlated with better focus, memory, reaction time, and overall improved cognitive function (2) Other foods that contain high amounts of anthocyanins are cherries, pomegranates, black and red grapes, red cabbage, red onions, and the skin of a purple eggplant. Want a better brain? Start adding blueberries & Butterfly Pea tea and the other foods mentioned above to your next grocery run. Why is Butterfly Pea Tea is so Powerful? Let's watch to this video why is Butterfly Pea tea good for you ? And he recommend that you drink it daily - Christian Drapeau, he is a stem cell scientists and herbalist. This is the 3rd scientist who recommends drinking Butterfly Pea tea besides our brand ambassador, Vanessa who happens to be a stem cell scientist in Sydney. BETACYANIN is Antioxidants benefits found in Dragonfruit You can also the antioxidants benefits in our Dragonfruit Powder. The antioxidants in dragonfruit is known as "Betacyanins". Red dragonfruit (25 mL/g) has a higher content of betacyanins VS Beetroot (10 mL/g). Dragon fruit extract powder fruit grows on the Hylocereus cactus, whose flowers only open at night. The plant is native to southern Mexico and Central America. Today, it is grown all over the world. It is also known as pitaya or pitahaya. In Malaysia, the most widely available variety is the red dragon fruit (Hylocereus polyrhizus) which has red purplish color pulp with black edible seeds. It is slightly sweet and able to stain our hands in red due to the presence of natural colorant & betacyanins. The attractive colour of the fruit make it an excellent ingredient to turn into ice-cream, juice, cocktails, jellies and smoothies. Apart from that, it is a rich source of nutrition such as vitamin C, calcium, phosphorus and possesses a great antioxidant activity. Also it is known to have beneficial effects in carbohydrate metabolism, strengthening of teeth and bones, strengthening the immune system and is also used in the treatment of diabetes, heart diseases, promoting the growth of healthy gut bacteria, and maintaining healthy body weight-Dragon fruit extract. powder. Lastly, as Butterfly Pea flower tea has not much flavour which many of our clients do not mind, some of you might like to look at some of our other varieties Blue Tea blends ie Goodnight Sweet Dreams is always a best seller and sleep is important. Purple Rain tea is perfect in this hot weather and for Christmas ie a healthy mocktail and for kids. Sources: 1. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789… 2. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789 3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/betacyanin 4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991513/ 5. https://twitter.com/FitFounder/status/1692196306775892125 6. https://www.wildblueberries.com/blog/anthocyanins-in-wild-blueberries

Have a last minute Christmas gathering and would like to whip out an amazing dessert for your friends and family? Look NO further we've got your covered with this easy peasy yummy pudding base - a coconut inspired dessert ie Pudding Eaze. Pandan Christmas Pudding Recipe (makes about 12 pcs) Ingredients for Cooking Pudding *100g @my.blue.tea Pudding Eaze *150 ml Hot water (-90 C) *1 tbsp @my.blue.tea Pandan Powder *10-12 Pastry tart shells (store bought) Serving Instructions 1. Add Coconut Pudding Base to hot water and stir evenly. 2. Add Pandan Powder and whisk a bit more until it mixes well. 3. Pour the pudding mix into the pastry tart shells while still hot/warm. 4. Let it cool, then chill in the refrigerator and viola serve. Tips (1) Adjust water to your requirement as some may like it softer ie the instructions call for 345 ml hot water but Candy only use about 150ml to have a firmer pudding or tart. (2) Candy said it took about 2 hours in the fridge for it to set. Whereas the Pumpkin Pudding by Vyen took about 15 mins to set quickly - about 345ml water was used. (3) You may use Pandan Liquid extract for this recipe. Vegan Series by Candy Here are some vegan creations by Candy. From left: Roselle bites, Pandan Smoothie, Dragonfruit Chocolate bowl, Rainbow Donuts with Pandan, Dragonfruit + Blue Butterfly and Pandan Chocolate bites and we think these are all perfect as Christmas bites. Good to know Pandan cake with tofu frosting - did you know you can use Tofu to make your cake frosting? Try these natural flavours for a more exciting frosting. 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.