As someone who’s run a Malaysian food business for decades, I’m always trying to strike a balance between maintaining “authentic” flavours while cutting down on time spent in the kitchen (thanks to labour costs and staff shortage issues). My friends at MyBlueTea.com.au recently sent me some samples of their natural pandan powder (made from pure pandan leaves with no artificial colouring) so I decided to give them a try in my cooking.

Just to clarify in case you’ve no idea what pandan is, I’ve always described it as “Asian vanilla” – it’s subtle and it’s used as a flavouring agent in both sweet and savoury dishes in Southeast Asia. If you come across green-looking snacks, it’s a good bet they’re pandan-flavoured, though to be fair, a lot of the pandan essence you see is “enhanced” with artificial colouring.

Typically I’d use fresh (or frozen) pandan leaves, and either blend them with water, then strain, or when cooking rice or curries, I would bruise the leaves, tie them into a knot and add them to my cooking.

The pandan powder supplied by My Blue Tea saves me having to hunt down pandan leaves in my corner of Sydney (no mean feat), and it saves me having to blend them etc. – I just use it straight from the packet, as you’ll see in the video here >>

Pandan Coconut Rice

INGREDIENTS:

2 cups jasmine rice

2 cups water (approx)

1.5  tsps pandan powder

1/2 tsp salt

2 TBSP coconut milk powder

METHOD:

1. Combine all ingredients except for the coconut milk powder in a saucepan or rice cooker; cook until rice is done.
2. Sprinkle coconut milk powder over the surface of the rice, stir with a rice paddle and mix well. Serve.

Pandan Chicken Curry

INGREDIENTS:

1.2 kg chicken drumsticks

2 brown onions, peeled and quartered
6 cloves garlic, peeled
2 stalks lemongrass
1-inch knob ginger
4 Tbsps Malaysian curry powder
1/2 cup oil

1 TBSP pandan powder

2 stalks curry leaves (optional)
1.5 Tbsp chicken powder
1 tsp sugar
1.5 tsp salt
3 cups water + 1/4 cup coconut milk powder

METHOD:

1. Coat chicken drumsticks with Malaysian curry powder.
2. Combine onions, garlic & ginger in a food processor; blend.
3. Transfer into a saucepan and fry until most of the moisture has evaporated.
4. Add oil, and cook further until lightly browned.
5. Add chicken and sear.
6. Add all other ingredients, cover and simmer until chicken is cooked through (about 15 minutes), stirring occasionally.
7. Remove from heat; serve hot with pandan coconut rice.

The post How To Cook Pandan Chicken Curry & Pandan Rice first appeared on Jackie M..

Vegan Tropical Ice Popsicles – A super easy recipe that even kids can attempt; I’m using coconut cream (although in the video I only had coconut milk) and natural plant extract food colouring courtesy of My Blue Tea.

Watch the video here >>

Vegan Ice Popsicles

INGREDIENTS:

400ml coconut cream
⅓ cup shredded coconut
5-6 TBSP sugar or honey
1 tsp vanilla extract (optional)
Food colouring – eg. blue pea flower powder and roselle powder

METHOD:

1. Combine coconut cream, shredded coconut and sugar and mix well.
2. Divide into equal portions according to the food colourings you’re using.
3. Add food colouring, stir until well-mixed, then transfer into ice popsicle moulds.
4. Freeze for about 3 hours or until solid.

This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide

The post How to Make Vegan Tropical Ice Popsicles first appeared on Jackie M..

I generally frown on any recipe that’s tagged as “healthy” or “vegan” because my brain translates those words respectively as “fad” and “taste-free”. However, this smoothie bowl is pretty tasty in spite of being healthy and vegan, so definitely give it a try if you have some fruit sitting around at home.

The coconut milk/cream bit comes into play because if you’re Malaysian like me you always have coconut milk/cream sitting around as opposed to fresh milk. (My generation of Malaysians did not grow up with fresh milk so we don’t see the point in having it take up valuable fridge space.)

The pretty blue colour is achieved through blue butterfly aka blue pea flower powder, a natural and antioxidant-rich plant extract by My Blue Tea.

Vegan Blue Smoothie Bowl

INGREDIENTS:

1 ¾ bananas

⅓ cup mango

2 strawberries

½ cup coconut cream

½ cup coconut water

1 Tbsp honey

1 tsp blue butterfly powder

To decorate:

¼ banana, sliced

1 strawberry, sliced

2 Tbsps pineapple or mango, cut in chunks

2 Tbsps granola

2 tsps chia seeds

1 tsp coconut flakes

METHOD:

1. Combine fruit, coconut cream, coconut water, honey and blue butterfly powder in a blender. Blend until smooth.
2. Transfer into a serving bowl, decorate with fruit, granola, chia seeds and coconut flakes, then serve.

This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide

Video shot on my Lenovo Thinkpad X1 Yoga using a Rode microphone.

The post How to Make Vegan Blue Smoothie Bowl first appeared on Jackie M..

Coconut candy is one of my favourite memories of Deepavali (aka Diwali, though not in Malaysia), the Indian Festival of Lights. During this public holiday, our Indian friends would hold “open houses” where they served up a culinary extravaganza to feed the friends from all ethnic backgrounds who dropped in to visit. (The cycle repeated itself year-long with all the different races/religions and their respective festivals. But I digress.)

For me, coconut candy was the highlight of all the sweet and savoury Deepavali offerings, and it was traditionally made with freshly grated coconut and artificial colouring. In this recipe tweak, I use desiccated coconut since it’s more readily available (I know, I know, not the same etc. but feel free to get your own fresh coconut if you’re lucky enough to find some). Also, I’m using natural plant extract sent out to me by My Blue Tea to produce the colours. (Clearly, should you choose to do so, you can use whatever food colouring you have on hand; using natural plant extract is simply a healthy take on a frankly decadent snack.)

BTW this recipe is roughly based on one by Roti & Rice, but it with some significant changes including the use of coconut cream in lieu of fresh milk, since I don’t drink or keep milk in my fridge.

It’s important to note that the blue flower and roselle powders are both flavour neutral; however, My Blue Tea also carries other plant extracts such as kaffir lime leaf and pandan which do carry the natural flavour of said ingredients.

Watch the video here >>

Coconut Candy

INGREDIENTS:

2 ⅔ cups desiccated coconut
½ cup white sugar
½ cup condensed milk
½ cup coconut cream
3 Tbsps butter
1 ½ tsps blue pea flower powder
2 tsps roselle flower powder

METHOD:

1. Combine desiccated coconut, sugar, condensed milk, coconut cream and butter in a saucepan.
2. Cook on low to medium heat until ingredients are well-blended and hold together like dough.
3. Split into two halves if using two colours like I did; mix one half with blue pea flower powder and the other half with roselle powder.
4. Transfer into a tray lined with baking paper, then allow to cool completely.
5. Cut into squares and serve.

This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide

The post How to Make Coconut Candy first appeared on Jackie M..

I got into this “food thing” because of my determination to recreate the food of my Malaysian childhood, so it’s always a bit frustrating when my efforts are hampered by the non-availability of critical ingredients in Australia. For 20 years, one such ingredient was something called bunga telang, aka blue pea or blue butterfly flower, which gives a beautiful blue hue to select Malaysian and Southeast Asian dishes.

Now that natural blue pea flower extract is available in powder form courtesy of My Blue Tea, I’m experimenting (in collaboration with the company) with different ways to use them, not just within the realm of traditional Asian cooking but also in everyday recipes.

This is one such example; a simple 3-ingredient ice cream that doesn’t require an ice cream machine.

Watch the video here >>

Blue Pea Flower Ice Cream

INGREDIENTS:

600ml thickened cream
1 can condensed milk (397g)
2 tsps blue butterfly powder

METHOD:

Whip cream until thickened.
Add condensed milk and blue pea powder and continue to mix until combined.
Transfer into a container and freeze until solid.
Serve on its own or with fruit or other toppings.

Recipe adapted from Stay At Home Mum

This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide

Video shot on my Lenovo Thinkpad X1 Yoga using a Rode microphone.

The post How to Make Easy Blue Pea Flower Ice Cream first appeared on Jackie M..

Phone in one hand, luggage and baby Noah in the other, I typed those words and hit Send from the immigration line at Kuala Lumpur International Airport. Almost immediately my Note 8 started ringing in response.  

All around me were signs that said “No Phone Use Allowed”, but desperate times called for desperate measures. I picked up.

I’d just flown in from Siem Reap and I was frantic. With my Wok Around Asia filming commitments wrapped up, I had been looking forward to my last 2 nights of R&R in KL before heading back to Sydney.

It now looked like my dreams of chilling by the poolside and eating up a storm in KL were going to be dashed and for that, I blamed Alexx, my good friend and founder of blue flower products store MyBlueTea.com.au.

A post shared by My Blue Tea (@my.blue.tea) on Jan 22, 2018 at 7:56pm PST

Alexx is a remarkable entrepreneur who has found success in numerous and diverse real world businesses, but when it came to building brand awareness for her latest venture of blue flower products, she needed help to link up with influencers.

That’s how it all started.

Alexx wanted to throw a party showcasing dishes that incorporated blue flower extract, but apart from yours truly, she didn’t know who to invite. I gave her some pointers on how to weed out the fake influencers that proliferate social media, but Alexx being Alexx, she decided the party would happen in a matter of days, not weeks. There just wasn’t enough time for her to build up a list.

A post shared by Red Pork Press (@redporkpress) on Jan 30, 2018 at 1:30pm PST

In a momentary lapse of judgement, I agreed to invite some influencers on her behalf.

Now, I’m usually on the receiving end of such invitations, not the one trying to entice people to attend. Still, I put my ego on the line and fired off a bunch of messages while travelling and filming in Siem Reap.

After much back-and-forth, I received about 12-15 RSVPs about this blue-themed dinner party to be held at 5pm in Chatswood, 17 hours after I was to get back to Sydney.

Not too shabby, I thought, in view of the short notice. One of the guests, Tammi Matrouh, would not be able to get there until 7pm, and I relayed that to Alexx. No drama.

While waiting for my plane at Siem Reap airport, I received another RSVP, this time from an influencer who came highly recommended by another one of my contacts. This would be a perfect fit, he said; Chatswood was just a short distance from him, plus he was looking forward to catching up with his old friend, Tammi.

This was almost too easy. I prematurely patted myself on the back.

Two hours later I landed at KL airport, turned my phone back on and was immediately flooded with incoming messages from Alexx. A family emergency had come up, and the caterer had had to drop out.  Alexx thought we should cancel.

I was not happy (to put it mildly); after all my hustling to get all these RSVPs, hell would have to freeze over before I told everyone it wasn’t happening after all.

Well, how about YOU do the cooking, she suggested. That was like a man telling an angry woman to calm down.

I wasn’t about to land at Sydney airport after a gruelling 3 weeks of travel, run to get supplies, then spend hours toiling in the kitchen for an event where I was originally invited as a guest, then roped in as organiser, and now expected to cook. Plus I’m frankly sick of being the designated caterer at everyone’s special occasion.

So I started talking on the phone to my restaurateur friend in Sydney while waiting in line at immigration, half expecting to get pulled aside by Malaysian authorities for blatantly breaking the law.

Could you, or anyone you know, step in and cook with 2 days’ notice, at your busiest time of the year with Chinese New Year right around the corner, for no reward besides collaborative exposure? The answer was a firm “No”.

Then, just when it looked like a lost cause, Alexx responded that she’d found someone – Sue Zaleha, an up-and-coming Sydney-based Malaysian caterer at Dapur Ibu Catering.

Hallelujah.

The location had to be changed to Sue’s backyard in Parramatta, which led to some dropouts, including by the influencer I’d talked to while waiting at Siem Reap airport. Still, at least it was going ahead.

That wasn’t the end of the drama, however.

Sue Zaleha was horrified when a large group of influencers showed up at her door at 5pm. I was equally horrified when I got a call from one of the group to say they had all been turned away and told to come back in 2 hours.

As it turned out,  Alexx had changed the start time to 7pm without my realisation – she thought my mentioning Tammi couldn’t make it until 7pm meant I wanted the event moved to a later timeslot. I pondered at the prospect of featuring in a future episode of Women Who Murder.

I didn’t think anyone would return but to my amazement, they all did.

As is typical of Alexx, she pulled out all the stops to make sure everything was exquisitely presented.

We spent the evening under a beautiful marquee indulging in a vast array of traditional Malaysian food courtesy of MyBlueTea.com.au and Dapur Ibu’s Sue Zaleha, not to mention a gorgeous jelly cake by Siew Heng Boon of Jelly Alchemy, as we caught up with friends new and old.

All’s well that ends well, as some English playwright once said.

Blue Gula Melaka (sago with palm sugar syrup and coconut sauce) from the blue pea flower-themed dinner party hosted by @my.blue.tea and Dapur Ibu Catering on the weekend. Folks, I’m livestreaming on Twitch at 12pm Sydney time today. See you at www.JackieM.Live shortly! #malaysiancuisine #malaysianfood #twitchcreative #streetfood #asianfood #foodblogger #instafood #instadaily #foodie #foodporn #sydneyfoodshare #mealformeal #sydney #foodstagram #instagood #sydneyfoodies #foodiegram #sydneyeats #travellingfoodie

A post shared by Jackie M (@jackiemsydney) on Jan 28, 2018 at 3:50pm PST

Pulut Inti – sticky rice with palm sugar-infused coconut – from last night’s blue flower-themed dinner hosted by @my.blue.tea and Dapur Ibu catering. #malaysianfood #malaysiancuisine #streetfood #asianfood #foodblogger #instafood #instadaily #foodie #foodporn #sydneyfoodshare #mealformeal #sydney #foodstagram #instagood #sydneyfoodies #foodiegram #sydneyeats #bluepeaflower #bluebutterflyflower

A post shared by Jackie M (@jackiemsydney) on Jan 27, 2018 at 7:00pm PST

The hunt for the Perfect BLUE colourant is over – its here “Blue Butterfly Pea Powder” and its so versatile you can make a Blue, Purple and even Green colour from our Blue Butterfly Pea Powder in this 3D-Jellycake by @siewheng83. Vegan natural plant based. It’s very light, very appetising and so healthy. Recipe on the website link soon. Jelly artisan @siewheng83 . . #mybluetea #foodporn #foodie #huffposttaste #buzzfeedfood #love #instafood #foodstagram #onthetable #foodblogger #foodcoma #foodstyling #vegan #liveauthentic #eeeeeats #tea #jellyart #barista #tea#australia #melbourne #sydney #teashop #bakery #bread #indonesia#birthdaycake #europe

A post shared by My Blue Tea (@my.blue.tea) on Mar 7, 2018 at 4:58pm PST

Blue pea flower extract magically turns purple when lemon juice is added From the blue pea flower-themed dinner hosted by @my.blue.tea and Dapur Ibu Catering on the weekend. #malaysianfood #bluepea #bluepeaflower #malaysiancuisine #streetfood #asianfood #foodblogger #instafood #instadaily #foodie #foodporn #sydneyfoodshare #mealformeal #sydney #foodstagram #instagood #sydneyfoodies #foodiegram #sydneyeats #travellingfoodie

A post shared by Jackie M (@jackiemsydney) on Jan 29, 2018 at 1:48am PST

For more information about Sue Zaleha’s Dapur Ibu Catering Service, contact her on Facebook >> https://www.facebook.com/dapuribusydney/

And to learn more about blue pea flower and other superfoods carried by Alexx, visit https://www.mybluetea.com.au/

Check out Siew Heng Boon’s Jelly Cake creations at https://www.facebook.com/jellyalchemy/

In case you’re wondering, yes Alexx and I are still on speaking terms; in fact I’m going to be producing a series of blue flower-themed recipe videos for her in the near future. Evidently I like living on the edge.

The post The Blue Flower Party That Almost Wasn’t first appeared on Jackie M..

I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs. The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this Live Asian Kitchen session despite it being my first attempt at the dish, and despite using chicken as a substitute.

I know this sounds like a cop-out, but nobody I know actually makes Bak Kut Teh using their own mix of spices; they buy pre-made BKT packs, either from their local Asian grocery store, or from their Chinese herb shop. You will see why when you read the ingredients listed on the packs, further down in this post.

I managed to pick up two different brands of BKT spice mixes during my recent Wok Around Asia trip; one was made in Johor (A1 Brand) which is the southernmost state in the Malaysian Peninsula, and the other was made in Penang (CKC Brand), up north.

This gave me the perfect opportunity to test both out in front of my Live online audience, and along the way, I found out there are different versions of BKT floating around; for instance, the Singaporean version is meant to be lighter and more peppery, whereas in Malaysia it’s darker and richer.

I had been told prior to the broadcast by KL native Alexx Lee of MyBlueTea.com.au that eating BKT with fried crullers (yow char kway) is a uniquely Kuala Lumpur-thing. During the live video, however, Lisa Lee Allerton of AussieTrendHandicrafts.com, who’s from Penang herself, insisted she did in fact enjoy hers with crullers, so there you have it. A mass of culinary confusion all round, the lesson here being that even we Malaysians don’t see eye-to-eye regarding our own food.

Further research tells me that some typical sides that work well with BKT are –

• Crullers (as mentioned previously)
• Lettuce
• Yam rice
• Meat floss (this sounds odd even to me, but apparently it’s the done thing at some stalls in Penang)
• Steamed rice

I found from testing both brands of spices, that they are worlds apart in flavour, cooking instructions and even in what’s in them; the A1 brand BKT pack contained what looked like a couple of mega-sized teabags, while the CKC brand had a combination of whole herbs and a smaller teabag of powdered spices.

I’m reposting the cooking instructions for both brands, and I’ve also added below, what I used in mine (along with splitting the difference between the two sets of instructions).

Watch the full replay to see how I tackled these recipes, along with their outcomes >>

A1 Bak Kut Teh Spice Pack (made in Johor, Malaysia)

Contents –

Cinnamon, angelica pepper, aralia cordata, sinensis, star anise, paurantii, cigusticum, radix rehmanniae, rhisoma atraclylodis, radix glycyrrhizae, rhizoma lingustic

Cooking instructions –

Combine meat, 1 garlic bulb, thick soya sauce, light soya sauce, oyster sauce, salt, msg, water and spices; simmer for 30 minutes, add pepper before serving.

CKC Bak Kut Teh Spice Pack (made in Penang, Malaysia)

Contents –

Fructus jujubae, polygonatum odoratum, codonopsis pilosula, rehmania glutinosa, fructus lycii, rhizoma linguistici, angelica sinensis and spices

Cooking instructions –

Combine water, bak kut teh spices, meat, 3 garlic bulbs, salt & soya sauce; simmer for an hour.

Tldr; the A1 version produced a very dark BKT, and the CKC version produced a light, very aromatic soup.

Ingredients I used, along with what was specified on the packs –

1 whole chicken, about 1.6kg
8 dried mushrooms, soaked in hot water, drained
8 tofu puffs, halved
1 Tbsp chicken powder for every 1 cup of water

Let me know if you have a favourite brand of BKT spices, and also what your favourite side dishes are; as mentioned at the start, this is all very new to me, and I’ll admit I’m still trying to wrap my head around its popularity

Finally, a shoutout to AussieTrendHandicrafts.com, the Australian distributor of Diamond Dotz facet art, for sponsoring the Giveaway for this broadcast; Karen Khoo of Melbourne won this Flower Mandala Diamond Dotz kit just by tuning in to my Live Asian Kitchen >>

If you know anyone who’s interested in sponsoring Giveaways for my Live Asian Kitchen shows, just get them to drop me a line

The post How to Cook Chicken Bak Kut Teh (Chik Kut Teh) first appeared on Jackie M..

I have a confession to make – I don’t spend a lot of time browsing through pretty pictures on Instagram; it’s just not how I consume content. No surprise then, that I missed the recent trend in blue butterfly (aka blue pea) flower-infused images of food and drink on social media. Apparently a clever cocktail trick is to add citrus to a blue-coloured drink and watch it magically turn purple or pink. Who knew?

I’m really loving this blue pea trend at the moment! My mum would grow these when I was growing up, and we used to have them in our kaya and glutinous rice kuehs. Reminds me of home have you tried blue pea? Do you like it? #invite #coohalexandria #smoothies

A post shared by Tammi Kwok (@teafortammi) on Nov 19, 2017 at 2:50am PST

It’s the last day of our Australian winter and I’m sending it off with blue sushi coloured with butterfly pea tea. #vegan #plantbased #veganofig #cleaneating #detox #healthy #eathealthy #healthyfood #healthylifestyle #healthyeating #healthykids #lovefood #weightloss #detoxfood #fitnessfood #fitnessmeals #japanese #butterflypea #TheWeekOnInstagram #eatyourveggies #babyshower #sushi #blue #bluefood #veganfood #rainbow #veganrecipes #heresmyfood #lunch

A post shared by F I O N A S H E P P A R D (@rawcrush) on Aug 31, 2017 at 2:40am PDT

When the founder of MyBlueTea.com.au sent me some sachets of natural blue butterfly flower extract in powder form, I got right down to integrating it into my Live Asian Kitchen broadcasts via traditional Malaysian recipes such as Nasi Kerabu, Onde-Onde and Kaya in, completely oblivious to the snazzy new ways Australian cafes and nightclubs are using the product.

Blue onde-onde made using blue butterfly flower powder gifted by My Blue Tea. I have been drawing Giveaways for My Blue Tea products on my Twitch channel all week; make sure you Follow me at Twitch.tv/JackieMFood for your chance to win. #twitch #twitchcreative #asianfood #asiancooking #liveasiankitchen #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #homecooking

A post shared by Jackie M (@jackiemsydney) on Sep 16, 2017 at 6:02pm PDT

Call me old school if you like, but these live videos did stir up great excitement among my audience of overseas Malaysians because blue butterfly flower – known as bunga telang in Malaysia – was one of those ingredients that nobody really knew where to buy outside of Malaysia. Frustrated Malaysian expats could finally rejoice at the prospect of enjoying Pulut Tai Tai and Nyonya Chang without doling out for return flights to Malaysia.

The truth of the matter is, blue butterfly flower was hard to find because its use even in its native setting is relatively limited. While the Peranakans in Malaysia have been using blue flower extract since the 1500s, it remains to this day a niche product within the realm of Southeast Asian cooking.

In fact, the first time I ate Nasi Kerabu in Kuala Lumpur, the signature blue rice was actually made using artificial colouring. As it turned out, even in Malaysia, they couldn’t find fresh blue butterfly flower in a big, urban city like KL.

Soon Kueh aka Chai Kueh with a blue twist (dumplings filled with yam bean/sengkuang/jicama and dried shrimp) from my latest Twitch Live Asian Kitchen. Congratulations to all 10 winners of my Blue Flower Products Giveaways courtesy of My Blue Tea Replays under Past Broadcasts at Twitch.tv/JackieMFood #gifted #twitch #twitchcreative #asianfood #asiancooking #liveasiankitchen #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #homecooking

A post shared by Jackie M (@jackiemsydney) on Sep 18, 2017 at 1:59pm PDT

So why use a natural extract when you could achieve similar effects with artificial colouring? Quite simple – studies have shown that the blue butterfly flower holds antioxidant properties and is useful for memory enhancement and the treatment of a wide range of health issues from depression to weight control. It’s been widely used in Ayurvedic and Chinese medicine for centuries.

In any case, I’m all for cultural appropriation if it means, as in this instance, easy accessibility to a rare cooking ingredient thanks to increased marketplace demand. You can try to hunt down dried blue butterfly flowers in specialty stores, or you can order them online in powder form (made from 100% blue butterfly flowers) from MyBlueTea.com.au

Special broadcast on my Twitch channel tonight, where I’ll be using Blue Butterfly Flower (Bunga Telang) Powder in my cooking AND drawing some Giveaways of this exclusive product. See you at Twitch.tv/JackieMFood at 5pm Sydney time (GMT+10) today #gifted #twitch #twitchcreative #asianfood #asiancooking #liveasiankitchen #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #homecooking

A post shared by Jackie M (@jackiemsydney) on Sep 12, 2017 at 8:51pm PDT

Another winner with our Blue Butterfly Pea Powder – 3D Jellycake – the ocean so surreal. Enquire – WWW.MYBLUETEA.COM.AU Thanks Siew. #3djellyart #mybluetea #bungatelang #clitoriaternatea #foodporn #bakery #masterchef #australia #bluefood #melbourne #jellycake #trendyfoods #foodie #instafood#foodstagram #love #natural #healthyfood #bluefoods #desserts

A post shared by My Blue Tea (@my.blue.tea) on Nov 27, 2017 at 9:50pm PST

To find out more about Blue Butter Flower Powder, visit www.mybluetea.com.au or www.facebook.com/myblueteaAU/

The post Blue Flower Power And The Case For Cultural Appropriation first appeared on Jackie M..

Onde-Onde Recipe

INGREDIENTS:

• 2 cups glutinous rice flour
• Water to make a soft, non-tacky dough
• 1 tsp each blue butterfly powder, rosella powder and matcha powder
• 1 cup desiccated coconut
• 100g dark brown palm sugar, grated
• Water for boiling the dumplings

METHOD:

1. Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture.
2. Split into 3 batches, fold in the blue butterfly powder, rosella powder and matcha powder respectively, and knead for a minute or two.
3. Start heating up some water in a pot.
4. Roll up the grated palm sugar into marble-sized balls.
5. Pinch the dough and roll into balls about 2cm in diameter.
6. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
7. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
8. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
9. Transfer into bowl with desiccated coconut and toss.
10. Remove and allow to cool slightly before serving.

The post How to Make Colourful Onde-Onde first appeared on Jackie M..