Taro, matcha, brown sugar and Hong Kong milk tea are flavour systems, not just drinks. The same range that builds a bubble tea menu will build a dessert counter — sponge cakes, layered jars, frostings, swirls and glazes. Here is what we manufacture for it, and the dosages published on each product page.
A dessert menu built on boba flavours rests on three ranges we manufacture, each with its own published dosage. Nothing below is a substitute for a bakery’s own craft — it is the flavour and colour system underneath it, in one step instead of three.
Sponge Cake Base Mix — a complete base. Mix 100 g of powder with 100 ml of milk or water to a smooth batter, bake at 170–180°C for 25–30 minutes, cool fully before layering. The 1:1 powder-to-liquid ratio scales to any batch.
Whip Flavour Powder — add 5–8% to chilled dairy or non-dairy cream at the final whipping stage, whip 3–5 minutes to soft or firm peaks. Flavour and colour in one step.
Cheese Foamer — dissolve 10–12 g in 30–40 ml hot water at 80–90°C and whisk to a thick cap.
The whip powders are the versatile one, because a single tin does five different jobs on a dessert counter. Think of taro or matcha whip not as a topping but as a flavour layer you can put anywhere.
1. Filling layer. Pipe between sponge layers. It holds its shape against a vanilla sponge and plays hard against a chocolate one.
2. Frosting or outer coat. Use as a full frosting on a premium cake, or half-frost it and marble the rest with plain vanilla whip.
3. Swirl and marble. Fold lightly — not fully — into white whipped cream. Taro gives a lavender swirl that photographs well, which is most of why a dessert sells twice.
4. Drip and ripple accent. Let it down with milk to a pourable glaze and drizzle over cheesecakes and mousse cakes.
5. Dessert integration. Tres leches, jar cakes, Swiss rolls, cheese cups — anywhere a flavoured cream is structural rather than decorative.
A dessert counter and a bubble tea counter share a stock list, which is the commercial point: the taro tin that makes a taro milk tea also makes the taro cake beside it. Formats that work on both:
The three toppings that go into a drink go into a dessert unchanged, and two of them need no cooking at all. Popping boba and nata de coco are drain-and-add — straight onto a jar or a cup. Tapioca pearls need their usual boil and steam and are best used the same day; see the pearl method. Konjac pearls behave like nata: cold, chewy, no prep.
Tapioca pearls firm up under refrigeration. On a chilled dessert they are best added at service rather than built in the morning — or use nata de coco or popping boba, which hold their texture cold all day.
A dessert built on the same tins you already stock adds a second menu line with no second supply chain: no new vendor, no new minimum order, no new training beyond a dosage. The flavour also carries across the two menus, so a taro cake sells the taro milk tea and the milk tea sells the cake.
Everything named on this page is manufactured by us in Hyderabad at an FSSC 22000 certified facility. For pricing, case packs and samples, talk to us — or start with the sponge cake bases and whip flavour powders.
Finished dessert photography for this range is in production. We would rather publish the dosages and the method now, and the pictures when they are genuinely ours to show.
Yes. We manufacture Sponge Cake Base Mixes in matcha, black tea, jasmine green tea, Earl Grey and spiced chai, and Whip Flavour Powders in taro, matcha, brown sugar latte, Hong Kong milk tea and more. The sponge base is complete — mix 100 g of powder with 100 ml of milk or water, bake at 170–180°C for 25–30 minutes. The whip powder flavours and colours cream in one step at 5–8% dosage.
Add 5–8% of the whip flavour powder to chilled dairy or non-dairy cream at the final whipping stage, then whip for about 3 to 5 minutes until soft or firm peaks form. Increase the dose for a bolder flavour and colour. The same tin works as a filling, a frosting, a marble swirl, a pourable glaze or a drink topping.
The Sponge Cake Base Mix is a complete base. You add only milk or water at a 1:1 powder-to-liquid ratio, whisk to a smooth batter and bake — no separate flour, egg or sugar recipe is needed. Scale the ratio to any batch size.
Yes, and two of the three need no cooking. Popping boba and nata de coco are drain-and-add straight from the pack and hold their texture cold all day, which makes them the safer choice for a jar dessert built ahead of service. Tapioca pearls need their usual boil and steam and firm up under refrigeration, so add them at service rather than in the morning.
Yes — it is the same catalogue, the same case packs and the same order. That is the commercial argument for a boba dessert menu: a second menu line with no second supply chain, no new vendor and no new minimum order. For wholesale pricing and case packs, contact our sales team.
Boba premixes, syrups, tapioca pearls and popping boba, made in India since 2011 and shipped to cafés, cloud kitchens and importers. Tell us what you want to serve and your volumes.
Outside India? See export & international. Or email sales@theteaplanet.com.