Ingredients & Allergen Statement
Ingredients: Water-milled glutinous rice flour, water, edible oil product, chocolate sauce, white sugar, walnut kernels, oat crisp pearls, peanut kernels, glucose powder, maltodextrin, cocoa powder, guar gum, xanthan gum, edible tapioca starch, konjac powder, lecithin, mono- and diglycerides of fatty acids, sorghum red.
Allergens: Manufactured on a line that also processes dairy, egg, peanut, tree nut, wheat, and soy products.
Technical Parameters
|
Category |
Frozen flour-and-rice product, raw, not ready-to-eat, filling ≥25% |
|
Unit Weight |
10 g / 20 g / 27 g (custom sizes available) |
|
Pack Options |
400 g × 20 / carton, 300 g × 20 / carton, custom retail packs available upon request |
|
Shelf Life |
18 months from production date |
|
Storage |
Keep frozen at ≤ -18°C. Temperature fluctuations may affect texture and flavor. |
|
Cooking Methods |
Boil, deep-fry, air-fry |
|
MOQ |
500 kg for standard recipe; private-label retail packs available from 1 ton |
Highlights & Use Scenarios
Chocolate Bean Filled Glutinous Rice Tang Yuan combines smooth cocoa paste, baked oat crisp pearls, and walnut pieces inside a cocoa dough for a textural, not just flavorful, dessert ball.
The wrapper uses cocoa blended into the dough for a deep chocolate look. The filling is a layered construction: a smooth chocolate paste, oat crisp pearls that add crunch after cooking, plus walnut bits for nut depth. The contrast between molten and crispy makes this a textural SKU rather than just a flavor SKU.
- Specialty coffee shop afternoon-tea platter.
- Independent bakery studio signature item.
- Fitness-and-light-food store better-for-you dessert option.
- Snack e-commerce flagship SKU.
- Pair with espresso latte for afternoon tea; pair with Greek yogurt and cocoa nibs for a high-protein brunch bowl.
- Modern family party dessert; social-media-friendly dessert-bar presentation; East-meets-West restaurant dessert platter.
- Asian supermarket festival fun zone - creative dessert option for children's parties.
Cooking Instructions
Boil: Bring water to a rolling boil, drop in the frozen balls, push gently with the back of a spoon to avoid sticking. Once water returns to a boil, lower to medium and simmer 2–3 minutes until balls float and puff.
Deep-Fry: No thawing required. Drop frozen balls into 160–170°C oil and fry 7–8 minutes until golden.
Why Choose Us
12,000 m² IQF facility, 500-ton monthly capacity, 8 automated forming lines. Scale keeps cost competitive; export-grade QC at every step; a dedicated foreign-trade specialist handles customization, shipping, and customs end-to-end. The chocolate filling recipe has been optimized through product development testing so the cold-and-hot textural contrast stays consistent.
Quality and certifications
Certifications: HACCP, FDA, BRC, HALAL, EAC.
Factory capacity
ODM/OEM supported. The playful product concept supports themed retail packaging - suitable for dessert platters and party menus.
Chocolate Bean Filled Glutinous Rice Tang Yuan runs on the same IQF-forming infrastructure, so the crunch-to-melt contrast is maintained during frozen storage and transportation for coffee chains, fitness dessert bars, and e-commerce flagship stores.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Do the oat crisp pearls go soft after heating?
A: No. The oat pearls are baked at low temperature to lock in their shape. They keep a crunchy bite through boiling, which is what creates the contrast with the molten chocolate.
Q: Does it contain gluten?
A: Yes. This product contains wheat. Consumers with gluten intolerance or those who need to avoid gluten should check the full allergen information on the package.
Q: Is it suitable for fitness diets?
A: The product combines oats, chocolate, and glutinous rice for a satisfying snack option. Nutritional values should be checked according to the product specification.
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