• Taiwanese Style Jelly Cake Powder

  • Spec
    1kg/bag
  • Box
    20 bags/carton
  • Flavor
    in proportion to added fruit juice, with acid characteristics can be made various jelly
  • How to cook
    applicable Add to drinks, ice, desserts or eat directly.
  • Shelf life
    temperature for 15 months, the temperature difference is too large and non-sun, the unsealing
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Flavor Profile

Tachungho’s exclusive product, allows you to create a variety of flavored Taiwanese Style Jelly Cake with a unique taste and a chewy and resilient texture by adding juices, syrups, powder or other liquids according to your personal recipe ratios.



    Instructions

    1. Prepare the mixture according to the 1(g) jelly cake powder: 5-6(cc) hot water ratio. Boil 5000-6000 cc water and add the 1 kg Jelly Cake Powder, stirring until dissolved. Turn off the heat. Pour the mixture into molds and let it cool. Refrigerate for 6-8 hours before use.

    2. Suggested ratios for the flavor jelly cake: Prepare the mixture according to the 1(g) any syrup or drink powder: 1(g) jelly cake powder: 5-6(cc) hot water ratio. 

    * Adding flavoring powder: Boil 5000-6000 cc water; add 1 kg the Jelly Cake Powder and flavoring powder. Stir until dissolved, and then turn off the heat. 

    * Adding flavoring syrup: Boil 5000-6000 cc water, add 1 kg the Jelly Cake Powder. Stir until dissolved, and then turn off the heat. Add flavoring syrup and mix well.

    3. The ratio is for reference only, please contact our sales for more recipes!

    4. It is recommended to consume within 2 days.


      Recommended Applications

      Suitable for adding to beverages, ice products, desserts, it can also be consumed directly.

      Example

      Sweetened red bean smoothie with brown sugar jelly cake, Oolong green fruit tea with lychee jelly cake, Oolong milk tea with Matcha jelly cake