Ingredients & Allergen Statement
Ingredients: Water-milled glutinous rice flour, water, white bean paste, chocolate dairy spread, edible oil product, maltodextrin, roasted coffee, starch, food flavoring, cocoa powder, sorghum red, vegetable oil, lecithin, mono- and diglycerides of fatty acids, guar gum, xanthan gum, edible tapioca starch, konjac powder.
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
Coffee White Kidney Bean Tang Yuan blends roasted Yunnan small-batch coffee through the wrapper and low-temperature-simmered white kidney bean paste in the filling for a morning-friendly dessert.
The wrapper dough is dosed with roasted Yunnan small-batch coffee, so the outer layer carries a gentle roasted aroma as soon as you bite in. The white kidney bean filling is simmered at low temperature to keep its natural grain sweetness and soft mouthfeel. IQF locks in the coffee aroma through storage and transit.
- Winter seasonal menu item for specialty coffee shops - pairs with espresso.
- Morning or midday set menu item for office-building coffee bars.
- Afternoon tea offering for tea rooms and restaurants.
- Breakfast-counter product for office workers.
- Pair with espresso or cold-brew for a dessert bowl; pair with oat milk for a quick breakfast.
- A quick-cooking dessert with a chewy, Q-textured wrapper, ideal for afternoon tea and casual gatherings.
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. Dedicated recipe-tuning keeps coffee extraction precise and avoids harsh bitterness; the white kidney bean filling uses low-temperature simmering to retain the natural grain flavor and a soft sweetness. IQF locks in aroma; a dedicated foreign-trade specialist handles sampling, shipping, and customs end-to-end.
Multi-region import compliance - supports the strict documentation required by overseas coffee shops, light-menu restaurants, and import retailers.
ODM/OEM services available.
Coffee White Kidney Bean Tang Yuan is supported by dedicated foreign-trade documentation, so specialty coffee shops, office pantry programmes, and light-menu restaurants can onboard the SKU without extra compliance work.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Is the caffeine content high?
A: Each ball contains approximately as much caffeine as 5 ml of coffee - much less than a standard cup of coffee. Actual caffeine content may vary depending on the recipe and serving size.
Q: Where is the coffee from?
A: We use roasted Yunnan Baoshan small-batch coffee, ground into the dough. It has a clean, gently bitter flavor with a lingering sweetness, distinct from the flavor profile of Italian-style espresso.
Q: Does white kidney bean really help with weight management?
A: White kidney beans contain α-amylase inhibitors that may affect the digestion of starch. Useful as a dietary support - but this is not a substitute for medication or exercise.
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