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A Nostalgic Treat Turned Modern Favorite
If you grew up in Taiwan, you probably remember hot summer days with a bowl of shaved ice piled high with colorful toppings. And among those toppings, the bright yellow one always stands out — yes, we’re talking about 粉粿, or Taiwanese Jelly Cake.
Originally from Zhangzhou in Fujian, this chewy jelly used to be served in sweet soups or as part of icy treats like popsicles and traditional shaved ice. But lately, it's found a new stage — in bubble tea! With its unique texture that’s both soft and bouncy, Taiwanese Jelly Cake is quickly becoming a go-to topping for “chewy” drink lovers, adding a whole new mouthfeel that’s both fun and satisfying.
Taiwan’s bubble tea market is highly competitive, so offering something unique is key to standing out.
While Taiwanese Jelly Cake has been around for years as a dessert ingredient, it only recently started showing up in drinks. Why? Because customers are getting bored of the usual pearls and coconut jelly. So what did innovative brands do? They tossed jelly cake into their drinks — and it blew up!
Take A Nice Holiday (一沐日), for example — their brown sugar jelly cake drinks went viral thanks to the perfect mix of rich syrup and chewy texture. The hype even led to a limited-edition collab with 8 yo tea (八曜和茶), drawing long lines and tons of social media buzz.
Since then, other brands have followed suit, adding their own twists:
In true Taiwanese style, the creativity just keeps flowing!
Now you might be wondering — how does jelly cake compare to other toppings?
Unlike pearls (super chewy) or regular jelly (soft and bouncy), Taiwanese Jelly Cake hits the sweet spot in between. It’s smooth with just enough bite — not sticky like mochi, but still fun to chew. It’s a whole new texture that opens up fresh possibilities for your menu.
*Comparison of bubble tea toppings
Another reason this topping is getting so popular? It’s incredibly versatile. Because it starts off neutral in flavor, you can infuse it with all sorts of syrups or powders — from fruity and floral to classic tea or brown sugar.
But here’s the catch: traditional jelly cake recipes are a hassle. You’d have to mix mung bean starch and sweet potato starch in just the right ratio, then add gardenia juice or brown sugar for color and taste. Mess up the measurements, and you’ve got inconsistent results — and more time wasted.
That’s where Ta Chung Ho’s Taiwanese Style Jelly Cake Powder comes in.
With over 40 years in the beverage game, we know what shops need: stable quality, easy prep, and room for creativity. So we developed a smart shortcut that solves the usual pain points of making jelly cake.
With our Taiwanese Style Jelly Cake Powder:
Easy prep: Just follow the 1:6 powder-to-water ratio, heat it up, let it cool — and you’re done.
Full flavor freedom: Since the base has no added flavor, you can mix in any syrup or flavoring you want. Create your own signature jelly cake! - and for sure we have everything you need!
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Brown Sugar Jelly Cake – Viral Hit
Flavored Jelly Cake – DIY Your Own Twist
Q: How long can I store the finished jelly cake?
Store it sealed and refrigerated at 4°C — best enjoyed within 3 days.
Q: Can I prep it the night before?
Absolutely. Our formula holds up well for at least 8 hours in the fridge, so you can prep ahead and save time. Just be sure to consume it within 3 days to keep the texture just right.
Q: How should I store the powder itself?
Unopened: Keep at room temp, dry and cool place, shelf life 18 months
Opened: Reseal tightly, store in a dry, cool place, and use as soon as possible
Flavor + Application Tips
Q: Can I sweeten or flavor it myself?
A: Yes! The powder is unflavored, so you can add your own syrups or flavor powders (like cane sugar, brown sugar, fruit syrup) to match your drink lineup.
Q: Can jelly cake goes into hot drinks?
A: Not recommended — it gets too soft when heated. Cold drinks work best for the perfect texture.
Q: How much jelly cake does one bag make?
A: One 1kg bag of powder makes about 7,000g of finished jelly cake.
