Description
Taiwan Dessert Bubble Milk Tea Mochi 210g is a soft, chewy mochi-style rice cake snack in a bubble milk tea flavor, packed as small bite-size pieces in a resealable bag. Each piece has that springy, stretchy mochi bite with a mellow milky tea taste that is sweet but easy to keep eating.
- Brand: Taiwan Dessert
- Type: Asian sweet snack, mochi rice cake
- Size: 210g
- Great for: tea time and coffee breaks, sharing on a snack tray with friends, a small sweet bite after dinner or in a lunchbox
How to use: Ready to eat straight from the pack, no preparation needed. Take out one piece at a time and eat it in one or two bites. Some people like to chill the bag for 20 to 30 minutes first for a firmer, cooler chew, or serve the pieces alongside hot tea.
Storage: Keep in a cool, dry place away from direct sunlight and heat. After opening, reseal the bag tightly or move the pieces into an airtight container and finish them within a few days so they stay soft.
Please refer to the printed label on the package for the full ingredient list, allergen and nutrition information.
Banh Mochi Vi Tra Sua Taiwan Dessert 210g - Banh mochi mem deo, vi tra sua thom nhe, chia thanh tung vien nho vua mieng trong tui 210g. Khi an co do dai dac trung cua mochi, vi ngot diu chu khong gat. Rat hop de nham cung tra nong hoac ca phe, hoac de dai khach trong cac buoi gap mat.
Do I need to cook or heat it? / Co can nau hay ham nong khong?
No, it is a ready-to-eat snack. Just open the pack and enjoy. Khong can nau, day la banh an lien, chi can mo goi la an duoc ngay.
What does the texture feel like? / Banh co ket cau the nao?
Soft and springy with a chewy, stretchy bite that is typical of mochi-style snacks. Banh mem, deo va hoi dai, dung kieu ket cau quen thuoc cua mochi.
How do I keep it soft after opening? / Lam sao giu banh mem sau khi mo goi?
Reseal the bag or use an airtight container, keep it away from heat, and eat within a few days. Buoc kin lai mieng tui hoac cho vao hop kin, de noi mat, tranh anh nang va nen an trong vai ngay.
