TEH BUNGA TELANG LEMON

Recipes incorporating both bunga telang (butterfly pea flower) and lemon can be refreshing and visually appealing. Here are a couple of ideas:



  1. Blue Lemonade with Bunga Telang:

Ingredients:

  • 1 tablespoon dried bunga telang flowers
  • 2 cups water
  • Juice of 2-3 lemons
  • Honey or sugar to taste
  • Ice cubes
  • Lemon slices and fresh bunga telang flowers for garnish (optional)

Instructions:

  1. Bring the water to a boil in a small saucepan. Remove from heat and add the dried bunga telang flowers.
  2. Let the flowers steep for about 10-15 minutes until the water turns a deep blue color. Strain the mixture to remove the flowers, then let the blue water cool down.
  3. In a pitcher, combine the blue bunga telang water with the lemon juice.
  4. Sweeten the lemonade with honey or sugar to taste, stirring until dissolved.
  5. Fill glasses with ice cubes and pour the blue lemonade over the ice.
  6. Garnish each glass with a slice of lemon and a fresh bunga telang flower if desired.
  7. Stir before serving to combine the flavors.

This blue lemonade not only looks stunning but also offers a refreshing and tangy taste with a hint of floral sweetness.

  1. Bunga Telang Lemon Bars:

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup bunga telang-infused water (made by steeping dried bunga telang flowers in hot water and straining)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • Powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a mixing bowl, combine 1 cup of flour and 1/2 cup of powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Press the mixture into the bottom of the prepared baking pan and bake for 15-20 minutes until lightly golden.
  4. In another bowl, beat together the eggs, lemon juice, lemon zest, bunga telang-infused water, granulated sugar, 2 tablespoons of flour, and baking powder until well combined.
  5. Pour the lemon mixture over the baked crust and return it to the oven. Bake for an additional 20-25 minutes until set.
  6. Allow the bars to cool completely in the pan before slicing into squares.
  7. Dust the tops of the bars with powdered sugar before serving.

These bunga telang lemon bars offer a delightful combination of tangy lemon flavor with a beautiful blue hue from the bunga telang infusion, making them a unique and eye-catching dessert option.

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