Topping

Jelly Cake Powder (Hun Kue Powder)

Product introduction
Gorgeous and delicious taste.
Easy to use with any food.
Suitable for beverages, ice products, desserts, and other food preparations
Shelf Life: Up to 1 Year
Storage: Place in a cool, dry, and clean environment. Avoid direct sunlight.
1 kg *20 Bag/Carton

Description

Jelly cake is the mostly common topping from Taiwan.
I always remember Grandma holding my hand and took me to the side of park and have a bow of ice within Jelly Cake!fruit-infused simple syrup that’s quick and easy to make and can give pure mango flavor to drinks and cocktails, dress fruit salads, moisten layer cakes, or even drizzle over pancakes and waffles. This luscious fruit-flavored syrup adds a tropical vibe to everything.

Application of Jelly Cake Powder

Jelly cake powder can be used in various beverages, frozen desserts, sweets, and savory dishes. For instance: Brown sugar jelly cake, jelly cake milk tea, jelly cake matcha red bean shaved ice, jelly cake mung bean soup, coconut-flavored jelly cake sweet soup, fresh milk mochi, rice noodles, toppings for tofu pudding, savory jelly cake, bubble tea toppings, popsicle ingredients, fruit jelly cake, and more.

 

Preparation of Jelly Cake Powder

When preparing the jelly cake flour, you can add ingredients such as brown sugar or gardenia to achieve a diverse range of flavors. This allows the resulting jelly cake to possess a greater variety and uniqueness in taste. Currently, the most common flavor variations include the original flavor and brown sugar jelly cake.

 

Original Jelly Cake

Ingredients Directions
100g jelly cake powder
600ml hot water
3~4 gardenia
Step 1: Start by boiling gardenia in water until the water turns yellow.
Step 2: Add jelly cake powder to hot water and stir it evenly.
Step 3: Heat and stir the mixture until it slightly simmers, then turn off the heat and pour in the gardenia water and stir evenly.
Step 4: Pour the mixture into a suitable container and store it in a fridge after it is cooled.

 

Brown Sugar Jelly Cake

Brown Sugar Jelly Cake

 
Ingredients Directions
100g jelly cake powder
550ml hot water
50ml brown sugar syrup
Step 1: Start by adding the jelly cake powder to hot water and stirring it evenly.
Step 2: Heat and stir the mixture until it boils and cook until it becomes semi-transparent.
Step 3: Turn off the heat after it starts to bubble, then pour in the black sugar syrup and stir evenly.
Step 4: Pour the mixture into a suitable container and store it in a fridge after it is cooled.
 

Recommended product>> Brown Sugar Syrup

 

Jelly Cake Recipe Ideas

Warabi Mochi (Bracken Rice Cake)

Warabi Mochi (Bracken Rice Cake)

 

Warabi mochi has a chewy and refreshing texture that pairs wonderfully with warm tea, making it a must-have dessert in many Japanese-style tea house. Wondering how to make warabi mochi? Using traditional jelly cake powder to create " Warabi Mochi " is as easy as three simple and quick steps. Follow the instructions below to try it out!

 
Ingredients Directions
100g brown sugar jelly cake
20ml brown sugar syrup
10g soybean powder
Step 1: Evenly mix the soybean powder with the brown sugar jelly cake.
Step 2: Drizzle brown sugar syrup over them.
Step 3: Sprinkle soybean powder on top for decoration and enjoy!
 

Tips

The level of chewiness of the warabi mochi depends on the jelly cake powder. If you prefer a chewier texture, you can use slightly less water when mixing the jelly cake powder. For a softer texture, you can use a bit more water than the recommended amount of jelly cake powder.

 

Storage

Warabi mochi made with jelly cake powder tend to lose their soft and chewy texture when stored in the refrigerator for an extended period. Therefore, it's recommended to consume them within 48 hours in the refrigerator or 5-6 hours at room temperature.

 

Peach Jelly Cake

Peach Jelly Cake

 
Ingredients Directions
100g jelly cake powder
500ml hot water
50ml peach syrup
A small amount diced peach
Step 1: Dice the peaches and set aside.
Step 2: Dissolve the jelly cake powder evenly in hot water.
Step 3: Add the peach syrup and mix evenly.
Step 4: Pour the mixture into a suitable container and spread it to the desired thickness.
Step 5: Scatter the diced peaches evenly .
Step 6: Let it cool at room temperature before placing it in the refrigerator.
 

Tips

For making peach jelly cake, it's recommended to follow the proportions: jelly powder : water : peach syrup = 1 : 5.5 : 0.5. If you prefer a softer texture, you can increase the amount of water.

Recommended product>> Peach Syrup

 

Storage

It is recommended to consume the jelly cake within 48 hours after making, and to avoid refrigerating it for too long to prevent the texture from becoming hard. Enjoy it within its best-before date.

 

Peach Cream Jelly Oolong

Peach Cream Jelly Oolong

 

Peach cream jelly oolong features tea as its base with a layer of milk foam on top, along with peach syrup, peach jelly cake and peach fruit added inside. The combination of sweet and tart peaches, the sweetness of the tea, the texture of jelly cake, and the fruit pulp creates a multi-layered and satisfying taste sensation.

 
Ingredients Directions
100g peach jelly cake
250ml oolong tea
20ml peach syrup
200g ice cubes
Milk foam
Step 1: Prepare plain milk foam by mixing milk foam powder with water and set aside.
Step 2: Pour the peach syrup in a container.
Step 3: Scoop peach jelly cake into the container.
Step 4: Pour in oolong tea and add ice cubes until the container is about 80% full. Pour the milk foam on top and decorate with diced peach.
 

Tips

You can replace oolong tea with black tea or green tea for varied flavors. The tea and ice cubes are recommended to be filled to about 80% of the glass, and then add an appropriate amount of milk foam. When making the jelly cake, the recommended ratio is jelly cake powder : water : peach syrup = 1 : 5.5 : 0.5. If you prefer a chewier texture for the jelly cake, you can decrease the amount of water.

Recommended product>> Peach Syrup & Milk Foam Powder

 

Storage

It's recommended to refrigerate the milk foam in advance to avoid any issues with whipping it. If you need to quickly cool down the jelly cake, you can seal it and place it in the refrigerator for at least 4 hours.

 

Mango Jelly Cake with Grapefruit (Mango Sago)

Mango Jelly Cake with Grapefruit (Mango Sago)

 

Mango Sago is a refreshing dessert originating from Hong Kong that can be prepared using the sago cooking method or transformed into various forms such as beverages or ice cream. The Mango Sago beverage involves blending mango and green tea into a slush, adding coconut milk, and pairing it with chewy mango jelly cake. It offers a delightful balance of sweetness and tartness, making it an essential drink for the summer!

 
Ingredients Directions
100g mango jelly cake
100ml green tea
300g ice cubes
60ml coconut milk
40ml mango syrup
Amount mango plup
Step 1: Blend green tea, mango syrup, and ice cubes into a slush and set aside.
Step 2: Layer the bottom of the glass with mango jelly cake.
Step 3: Pour the slush into the glass.
Step 4: Along the rim of the glass, pour in the coconut milk.
Step 5: Place mango jelly cake and mango pulp on top as decorations.
 

Tips

To enhance the layers of flavor, you can replace green tea with milk or sago pearls, and switch the green tea slush with mango slush. Adding diced mango can also create a richer and more flavorful beverage. Additionally, for making mango jelly cake, the recommended ratio is jelly cake powder : water : mango syrup = 1 : 5.5 : 0.5.

Recommended product>> Mango Syrup

 ► Mango Jelly Cake Recipe
 

Storage

It's recommended to consume the beverage within 48 hours after preparation to prevent the jelly cake from becoming too hard due to refrigeration. You can use airtight containers or sealed bags to isolate the ingredients from the outside air, storing them in a cool, room temperature environment.

 

Honey Jelly Cake

Honey Jelly Cake

 
Ingredients Directions
100g jelly cake powder
500ml hot water
50ml honey syrup
Step 1: Mix 50ml of hot water with honey syrup evenly.
Step 2: Stir the jelly cake powder into hot water thoroughly.
Step 3: Add the honey syrup and mix evenly.
Step 4: Pour the mixture into a container, spreading it evenly to the desired thickness.
Step 5: Let it cool at room temperature before placing it in the refrigerator.
 

Tips

For honey jelly cake, it's recommended to follow the ratios: jelly cake powder : water : honey syrup= 1 : 5 : 0.5. If you prefer a softer texture, you can add more water. Honey jelly cake can be enjoyed with other beverages, such as Honey Jelly Cake with Osmanthus and Lemon, where the tangy-sweet osmanthus lemon enhances both the taste and visual experience.

Recommended product>> Osmanthus SyrupLemon Syrup

 

Storage

It is advised to consume the jelly cake within 48 hours after preparation, to avoid it becoming too firm in texture due to prolonged refrigeration. If intending to pair it with a beverage, it's best to consume them together as soon.

 

Black Tea Jelly Cake

Black Tea Jelly Cake

 
Ingredients Directions
100g jelly cake powder
500ml hot water
50ml black tea syrup
Step 1: Stir the jelly cake powder in hot water thoroughly.
Step 2: Add the black tea syrup and mix evenly.
Step 3: Pour the mixture into a container, spreading it evenly to the desired thickness.
Step 4: Let it cool at room temperature before placing it in the refrigerator.
 

Tips

For black tea jelly cake, it's recommended to follow the ratios: jelly cake powder : water : black tea syrup = 1 : 5 : 0.5. If you prefer a softer texture, you can add more water. Black tea jelly cake can be enjoyed with other beverages, such as Black Tea Jelly Cake with Milk or Black Tea Jelly Cake with Bubble Tea. Pairing it with the rich and creamy texture of milk tea enhances the flavor of the black tea jelly cake, creating a beverage with multi-layered textures.

 

Storage

It is advised to consume the jelly cake within 48 hours after preparation, to avoid it becoming too firm in texture due to prolonged refrigeration. If intending to pair it with dairy-based beverages, it's best to consume them together promptly to prevent the milk from spoiling.

 

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