Pandan Oatmeal

1 cup rolled oats
3 cups water
Pandan powder
Your favorite topping: dessicated coconut, chia seeds, almond, anything!


  1. Put the rolled oats and water into a saucepan. Put on low heat and keep stirring to avoid lumps until it changes consistency into a porridge.
  2. Turn off the heat, add some milk and adjust the consistency. Season with a pinch of salt. Add the pandan powder to your liking.
  3. Serve in a bowl, drizzle with honey and top with your favorite seeds.

Moringa Popsicle Recipe

Need a cure for the warm weather? We got Moringa Popsicle recipe for you! The best things about these popsicles are they taste refreshing and you don’t need fancy tools to make them!

Moringa Popsicle

Moringa Layer
1 tsp Blueboots Farm moringa powder
⅔ cup Coconut milk
2-3 tsp Honey

Mango Layer
1 cup Fresh mango
¼ cup Coconut milk
½ Juice of lemon


  1. Add Blueboots Farm moringa powder, coconut milk and honey into a blender and mix until smooth. Divide it into the popsicle molds evenly. Freeze.
  2. Same thing for the mango layer. Add mangoes, coconut milk and lemon juice into a blender and mix them. Check if the moringa layer is set enough by pressing into the surface. If it is still quite wobbly, freeze a bit more. If it is quite firm, then you can pour the mango mixture in. Freeze for few hours until they are fully set.
  3. Take the popsicles out of their molds and enjoy!

Mulled Wine

Christmas time is the perfect excuse to have Mulled Wine. We’re sharing with you a recipe that we love to make Mulled Wine with local spices. Enjoy!

Mulled Wine
Adapted from Jamie Oliver Magazine

2 bottles of red wine
2 bay leaves
1 cinnamon
6 cloves
2 star anise
1 orange juice + zest
1 lemon juice + zest
1 nutmeg


  1. Pour wine and all spices and juice except nutmeg into a small saucepan.
  2. Boil for 5 minutes then reduce heat. Continue cooking for 10 minutes.
  3. Pour the mulled wine into your favourite cup, grate some nutmeg on top.

Local-Spiced Speculaas


Speculaas is a type of crunchy, caramelized shortcrust biscuit commonly found in the Netherlands and Germany. It is rather popular around Christmas time and surprisingly some of the spices used are native to Indonesia. We would love to share with you a Speculaas recipe that we have in the family for you to try at home this Christmas time.

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
1 1/2 sticks unsalted butter, softened
3/4 cup light-brown sugar
1 tablespoon molasses
1/3 cup water
Confectioners’ sugar


  1. Mix together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, nutmeg, white pepper, and cloves in a large bowl.
  2. Cream butter and brown sugar until light and fluffy. Mix together half of the flour mixture. Add water, then remaining flour mixture. Divide into 3 balls and flatten into 2cm, wrap in cling wrap and keep in refrigerator.
  3. Dust surface with confectioners’ sugar. Roll out dough to 5mm thickness and cut the shape out with your favourite holiday cookie cutter. We are using our tree cutter. Continue until all dough is cut and keep in refrigerator for 1 hour.
  4. Preheat oven to 160C. Place cookies in oven and immediately reduce temperature to 120C. Bake until cookies are set and just beginning to turn light gold for around 55 to 65 minutes. Let cool on wire racks.

Peanut Skinny Dip

There are some days we feel like it’s a good day for something healthy. Especially after a guilty day eating those greasy oily street food. This recipe is a simple cure for something refreshing in the morning or a fresh snack in the afternoon. It’s a nutritious dip with some apples, celery stick, carrots or pretzels, we’d like to call Peanut Skinny Dip.
1 cup plain yogurt
3 tbsp Blueboots Farm peanut butter
1 tsp honey / maple syrup (skip if you use vanilla yogurt instead)
Choice of veggies or fruits, cut
Combine and mix all three ingredients (the easiest way is in a blender, or you can merely mix in a bowl)
Dunk your favourite veggies or fruits into the dip!

Pandan Latte

What’s a better way to accompany your rainy afternoon rather than a cup of warm pandan latte. We recommend trying it out with different kinds of milk to get different experiences. You can get Pandan Powder from our Shop as well. 

1.5 cup of milk of your choice (coconut milk, soy milk, or fresh milk)
1 tsp of Blueboots pandan powder
1 tbsp of honey or coconut palm sugar


  1. Bring the milk to simmer, take it off the stove
  2. Add the pandan powder, mix with a whisk to get some texture
  3. Lastly add the sweetener to season

Farm-style Peanut Butter Pancake

250 ml (130 gr) all purpose flour
1,5 tsp baking powder
85 gr light brown sugar
275 ml soy milk (or regular)
25 ml coconut oil
75 ml Blueboots creamy peanut butter



  1. Mix all the dry ingredients in a bowl (flour, baking powder, sugar)
  2. In another bowl, mix the milk, peanut butter and oil together.
  3. Combine both the dry and wet ingredients together.
  4. Heat the pan and coat lightly with coconut oil. Pour a scoop of batter, turn when bubbles appear in the center or if the rim looks dry. Serve while warm.

Kimchi Daikon Radish

At Blueboots Farm, we have just harvested some beautiful radish. We handed some of them over to our Korean friends and they turned them into these tasty kimchi daikon radish. We would love to share this authentic Korean recipe for you to try at home!

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1kg of daikon radish
1 handful of sea salt
1 cup hot pepper flakes
10 cloves of garlic
1 tsp shrimp sauce
4 tsp fish sauce
1 chopped onion
1 pc of apple/pear/pineapple
Chopped green onions to taste
Ginger to taste


  1. Diced the daikon radish into cubes and soak it in water with sea salt for about 1 hour.
  2. While soaking the daikon radish, we can start chopping the condiments and preparing the sauce.
  3. Minced the garlic, apple/pear/pineapple and ginger to fine pastes. Chopped the onions and green onions.
  4. In a bowl, mix the hot pepper flakes, garlic, shrimp sauce, fish sauce, apple/pear/pineapple and ginger. Add to taste.
  5. After about an hour, rinse the daikon radish with cold water for about 2 to 3 times and drip the water out of the radish.
  6. In a large bowl, mix the rinsed daikon radish with the sauce and green onions and onions. Add toasted sesame if desired.
  7. After mixing it well together, place the mix into a glass or stainless steel container for storage.
  8. Leave the container at room temperature for about a day before moving it to the refrigerator (half a day for temperature above 27c)
  9. You can start eating the radish kimchi before storing it in the fridge or keeping it in the fridge until needed.

Watermelon Pizza

This time of the year, it is the best season to enjoy this fresh fruit, the watermelon! Blueboots Farm have come up with a special recipe to enjoy watermelon at its best, while keeping its freshness and adding it with a bit of a crunch for your homemade cocktail party. So here goes the recipe.


Watermelon Pizza

Nuts of your choice such as cashew, almond or macadamia
Chocolate nibs
Blueboots Farm micro basil


  1. Cut watermelon into bite-size triangle pieces about 1.5-2 cm thick.
  2. Chop your choice of nuts roughly.
  3. Sprinkle some creamy nuts such as cashews/almonds/macadamia and chocolate bits on top of the pizza.
  4. Lastly, we add Blueboots Farm micro basil on top of each pizza to give aroma and freshness to each bite.


Gooey Peanut Butter Cookies

Been wanting to try a gluten free cookies? Try it with our flourless peanut butter cookie recipe! We recommend dipping it in hot milk if you need some midnight snack.
1 cup Blueboots Farm Peanut Butter
¼ cup mix of brown & white sugar
1 egg
1 tsp baking soda
½ tsp salt
1 tsp vanilla

Yield: ~ 1 kg cookie dough

Preheat oven to 180oC
Cream peanut butter, vanilla, eggs and all sugar until smooth
Add baking soda and salt, mix thoroughly
Scoop the dough according to prefered size
Bake for 10 minutes, rotate in between.