Think positive, Be grateful and kind, Worry less, Volunteer freely, Take risk, Love always, Live passionately, Build faith, Laugh often, Remain strong, Grow bolder
My sister bought me Malaysian coffee, and my brother in law bought me blue pea flowers. My other sister invited my parents, me, my sister and brother in law whom gave me the coffee and blue pea flowers for dinner at her home. I volunteer freely to bake this cake using the ingredients I have been given.
“Blue pea flowers, the blossoms of the Clitoria ternatea plant, offer various health benefits due to their antioxidant content. They support brain health, reduce inflammation, and enhance skin and hair vitality. The flowers make a caffeine-free herbal tea, promoting calmness and potentially aiding in weight management. Rich in compounds like anthocyanins and ternatins, they protect against oxidative stress and cell damage. Antioxidants in the flowers also improve memory and focus while nourishing skin and hair. The calming properties of these flowers help alleviate stress and enhance sleep quality, and they may assist in weight loss by blocking fat cell formation. Additionally, they are used as a natural food dye, changing colour with acidic ingredients.”
I trusted God by building faith, be grateful to God’s Glory Gift for me, and be kind to share with my family equal to live passionately. Think positive, worry less, take risk by combining the ingredients and using my new pan, love pour out always into the cake, remain strong, and grow bolder: for the love of God and his Presence always with and all around me. Then laugh often rejoice in God for this cake turned out well. My family enjoyed it, saying it was moist, delicious, and colourful. Let’s bake!!!
Ingredients
250 g butter, melted
250 g plain flour
200 g castor sugar
4 eggs
120 ml pouring vanilla custard
2 Tbs Malaysian coffee powder
1/4-1/2 c boiling hot water
1 Tbs dried blue pea flower
1 1/2 Tbs hot boiling water
1 1/2 Tsp bicarb soda
1 Tsp baking powder
2 Tsp vanilla extract
2 drops blue food colouring
pinch of salt
Garnish
M & M smarties
colourful sprinkles
Method
Preheat oven 180 degrees C. Grease my new pan. Set aside.
Brewed Malaysian coffee 30 minutes in advance
Put kettle on. Scoop 2 Tbs Malaysian coffee powder into Vietnamese brewer equipment. Once boiled, pour 1/2 c hot boiling water over the coffee powder in the brewer equipment. Leave it to slowly drips the coffee powder into the cup. Set aside to cool completely.
Prepare blue pea flowers water
In a small bowl, steep blue pea flowers in hot boiling water for 5 minutes. Strain and discard blue pea flowers. Set aside to cool.
Continued method
Meantime, in a deep plate mix flour, baking powder, bicarb soda, and salt well. Set aside.
Beat butter until creamy about 5 minutes. Add in castor sugar, and beat until light and fluffy about 5-7 minutes.
Add in egg one at a time, beating well each addition. Fold in flour mixture with a big metal spoon, alternate folding in pouring vanilla custard. Mix until well combined.
Spoon some batter into a small metal bowl. Using a fine strainer, strain the blue pea flowers into the metal bowl with batter, stir well to get blue colour. Then add 2 drops of blue food colouring into the pea flowers batter. Stirs to coat well the batter. Set aside.
Spoon some batter into another small metal bowl. Using another fine strainer, strain 1/4 c of brewed cool coffee first into the metal bowl with batter, stir well, and taste the batter for coffee flavour. If needed stronger flavour add the remaining brewed cool coffee. I like the strong flavour; I have added 1/2 c coffee liquid.
The remaining batter in mixing bowl, add vanilla extract, stir to mixed well.
Continued method
Using separate metal spoon for each batter. Spoon some blue pea flowers batter into one curve design of the prepared pan. Next spoon Malaysian coffee batter into the next curve design of the prepared pan. Followed by vanilla extract batter, placed next to Malaysian coffee batter. Making it looks like 3 spoonful colours on the curve design in the pan.
Repeat the process for each curve in the prepared pan; keep going until batter finished.
Gently smooth the top and give a couple of gentle knocks on the bench top. Bake for 60 minutes or until skewer out clean. When I check, there were a bit liquid.
I cover the pan with a bigger metal bowl and put back in the oven for 10 minutes more.
Test again after 10 minutes time up. I prick 5 different places to make sure it’s cooked. Switched off oven, leaving cake in oven for 35 minutes with door closed.
Once time up, removed from oven onto wire rack to cool further 20 minutes. Then flip the cake out of pan onto the cake plate mat with container.
Just before leaving to go to my sister’s home. Decorate with M & M smarties and colourful sprinkles.
Transfer to container. Enjoy with dessert wine, tea, and coffee!!!
Note: While generally safe, consuming large amounts blue pea flowers might lead to nausea or stomach upset, so pregnant women should consult a healthcare professional before use.
Oven temperatures may vary. Start with 160 degrees C first. If still liquid (batter on skewer); increase temperatures to 175 -180 degrees C. I read in one of the recipes can add a few drops of blue food colouring. The 3 recipes I browsed they have different temperatures: ranging from 160-180 degrees C. I tried using 160 degrees C, for my blue pea flowers chocolate marble cake. It is very liquid; not cooked yet. So, for this recipe I tried 180 degrees C. It’s not as liquid as at 160 degrees C. Perhaps, I had added 1/4 c extra of cold brewed coffee.
For my Blue pea flowers chocolate marble cake:
https://helenscchin.com/2025/07/11/blue-pea-flowers-chocolate-marble-cake/
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