Professional Boba Recipes

Crispy, juicy, and full of flavor, Taiwanese Pepper Fried Chicken is a beloved street-food classic. Made with simple ingredients and seasoned with Possmei’s Chicken Pickling Powder, this recipe is easy to prepare and perfect for snack shops, cafés, or foodservice menus. Ingredients: 1000g Fresh Chicken 80g Water 40g Chicken Pickling Powder Fried Chicken Coating Powder (as needed) Coating Options: Dry Fried: Coat the chicken directly with coating powder. Wet Fried: Mix coating powder with water at a 1:1 ratio before coating. Instructions: Cut the fresh chicken into cubes. Mix the chicken with water and Chicken Pickling Powder, then marinate in the refrigerator for at least 4–6 hours. Preheat the fryer to 160°C (320°F). Coat the marinated chicken with Fried Chicken Coating Powder. Fry the chicken at 160°C (320°F) for about 3 minutes, or until golden and crispy. Remove and drain well before serving.

Inside the Sample Box, contains Jasmine green tea,  Strawberry syrup, Mango Syrup, Premium brown sugar syrup, Taro powder, Matcha powder, Original natate coco, Popping boba-Mango, Popping boba-Strawberry.  Here's the preparation instructions for each products below:  Jasmine Green Tea Bag Ingredients: Tea Leaves: 7g Water: 330ml Water Temperature: 167°F (75°C) Steeping Time: 8 minutes Instructions: Cool the hot water to 167°F (75°C), then add 7 g of jasmine green tea leaves. Cover and steep for 8 minutes. After steeping, remove the tea bag. Do not squeeze or press the tea leaves, as this may cause the tea to taste bitter. Strawberry Syrup (500CC Fruit Tea) Ingredients: Jasmine Green Tea or Black Tea: 200cc Strawberry Syrup: 50 g (1bag) Cane Sugar: 15 cc Ice Cubes: Fill the cup with ice Instructions: Mix the tea, strawberry syrup, and cane sugar well.  Add ice cubes until the cup is full. Mango Syrup (500CC Fruit Tea) Ingredients: Jasmine Green Tea or Black Tea: 200cc Mango Syrup: 50 g (1bag) Cane Sugar: 15 cc Ice Cubes: Fill the cup with ice Instructions: Mix the tea, Mango syrup, and cane sugar well.  Add ice cubes until the cup is full. Premium Brown Sugar (700CC Latte) Ingredients: Premium Brown Sugar: 50 g (1bag) Milk: 400ml Ice Cubes: Fill the cup with ice Instructions: Mix the premium brown sugar with milk until well combined.  Add ice cubes until the cup is full. Premium Brown Sugar (700CC Milk Tea) Ingredients: Premium Brown Sugar: 50 g (1bag) Milk Tea: 400ml Ice Cubes: Fill the cup with ice Instructions: Mix the premium brown sugar with milk tea until well combined.  Add ice cubes until the cup is full. Taro Powder (700CC Milk Tea) Ingredients: Taro Powder: 50 g (1bag) Hot Water: 300 cc Creamer: 10g Cane Sugar: 20cc Instructions: Dissolve the taro powder, creamer, and cane sugar in hot water.  Stir well until fully dissolved. *Hot: Add more hot water to reach the desired serving volume and taste. *Iced: Pour over ice and serve. Matcha Powder (700CC Milk Tea) Ingredients: Matcha Powder: 50 g (1bag) Hot Water: 300 cc Creamer: 10g Cane Sugar: 20cc Instructions: Dissolve the matcha powder, creamer, and cane sugar in hot water.  Stir well until fully dissolved. *Hot: Add more hot water to reach the desired serving volume and taste. *Iced: Pour over ice and serve.

Puff Power is available in below flavors and colors: Cake puff powder, Cheese Puff Powder, Cutton Candy Puff powder, Purple Sweet Potato Puff Powder. Colors: White, Pink, Purple and Blue. It can be used to create distinctive beverage layers or smooth flavor bases. Usage Methods: Decorative Wall Gel: Mix 30 g of Puff Powder with 90 cc (3 oz) of water until a thick, gel-like texture forms. Use a spoon to smear and decorate the inner wall of the serving cup. Flavor Base / Drink Mix: Dissolve 30 g of Cotton Candy Powder directly into warm tea or water. Stir until fully dissolved before adding sweetener and ice to create a smooth, colorful drink base. Recipe: Pinky Popping Dream Yield: 1 Serving (500 cc / 16 oz) Ingredients Watermelon Popping Boba: 1 scoop Cotton Candy Puff Powder (White): 30 g Water: 90 cc (3 oz) Cotton Candy Powder (Pink): 30 g Jasmine Green Tea (Warm): 200 cc (7 oz) Liquid Cane Sugar: 15 cc (0.5 oz) Ice Cubes: As needed   Instructions 1.      Prepare the Cup: Place one scoop of watermelon popping boba into the bottom of a 500 cc (16 oz) serving cup. 2.      Decorate the Cup: Mix 30 g of white cotton candy Puff powder with 90 cc (3 oz) of water until a gel-like consistency is reached. Use a spoon to apply and coat the inner wall of the cup. 3.      Mix the Drink: In a shaker, combine 200 cc (7 oz) of warm jasmine green tea and 30 g of pink cotton candy powder. Stir until completely dissolved. Add 15 cc (0.5 oz) of liquid cane sugar, fill the shaker 90% full with ice cubes, and place it into a shaking machine to mix thoroughly. 4.      Serve: Pour the mixed drink into the prepared cup and serve immediately.

Snow Ice Machine & Powder Product Information Snow Ice Powder Standard Packaging: 1 kg / bag (20 bags / carton) Expiration Date: 1.5 years (18 months) Available Flavors: Original, Honeydew, Bubble Tea, Taro, Mango, Green Tea, Strawberry, Thai Tea, Chocolate, Peanut, Coffee, Sesame, Coconut Product Features: Simply add water to the powder. Offers an easy recipe and simple operation to quickly produce standardized snow ice blocks. Snow Ice Block Recipe & Preparation Mixing Ratio Snow Ice Powder : Water = 1 : 5 Ingredients Snow Ice Powder: 1,000 g Hot Water: 1,000 cc Ice Water: 4,000 cc Preparation Method 1.      Dissolve: Add hot water to the Snow Ice Powder and stir until fully dissolved. 2.      Cool Down: Add ice water to rapidly lower the mixture's temperature. 3.      Freeze: Pour the liquid into the ice block mold and place it in a -18°C freezer for approximately 12 hours until solid. 4.      Unmold: Rinse the bottom of the container with water for a few seconds to easily release the snow ice block. 5.      Shave: Place the snow ice block into the machine, and it is ready to shave. Equipment Comparison Comparison Feature Traditional Ice Shaving Machine Quantitative Snow Ice Machine (New Design) Production Capacity Makes large ice blocks in bulk. Prepares single-serving ice blocks per portion. Equipment & Cost Requires multiple machines; higher initial investment. Lightweight, space-saving, and cost-effective. Portion Control Difficult to control exact serving sizes. Precise single-serving portion control. Operation & Maintenance Complex procedures; requires regular refrigerant refills; hard to repair without professional help. Simple operating procedures; easy to disassemble, wash, and repair. Energy Consumption High power consumption. Energy-efficient (only requires a standard freezer). How to Operating the Quantitative Snow Ice Machine Setup & Operation 1.      Container Alignment: The bottom container is made of food-grade plastic. Place the snow ice block inside the container. 2.      Locking Mechanism: Push the container all the way into the machine until you hear a "click" sound, indicating it is securely locked. 3.      Start Shaving: Turn on the power switch to begin operation. Adjusting Ice Thickness Clockwise: Thinner ice flakes Counter-Clockwise: Thicker ice flakes

Milk Cap (Foam) Preparation Guide A. Classic Milk Cap (Using Cream Powder) ·         Ingredients: o    Cream Powder: 2.1 oz (60g) o    Milk: 5 oz (150 ml) — Ratio: 1:2.5 ·         Instructions: 1.      Pour 2.1 oz (60g) of Cream Powder and 5 oz (150 ml) of milk into a blender. 2.      Set to cream mode. If you don't have a dedicated milk cap machine, you can use a handheld stirrer or Handheld electric milk frother for about 80 seconds until a thick, creamy foam forms. B. Cheese Milk Cap (Using Cheese Cream Powder) ·         Ingredients: o    Cheese Cream Powder: 2.1 oz (60g) o    Milk: 5 oz (150 ml) — Ratio: 1:2.5 ·         Instructions: 1.      Pour 2.1 oz (60g) of Cheese Cream Powder and 5 oz (150 ml) of milk into a blender. 2.      Blend on cream mode (or use a handheld stirrer for about 80 seconds) until it achieves a rich, smooth, and savory cheese foam consistency. C. Creme Brulee Milk Cap (Using Creme Brulee Powder) ·         Ingredients: o    Creme Brulee Powder: 2.1 oz (60g) o    Milk: 5 oz (150 ml) — Ratio: 1:2.5 ·         Instructions: 1.      Pour 2.1 oz (60g) of Creme Brulee Powder and 5 oz (150 ml) of milk into a blender. 2.      Set to cream mode or mix with a stirrer for about 80 seconds until a thick, custard-like foam forms. Making Baked Creme Brulee Milk Tea Ingredients: ·         Tapioca pearls (Boba) ·         Premium black sugar (approx. 0.67 oz / 20 cc) ·         Brewed black tea ·         Non-Dairy Creamer ·         Prepared Creme Brulee milk foam (from Step 1C) Instructions: 1.      Place cooked tapioca pearls into the bottom of a serving cup. 2.      Pour 0.67 oz (20 ml) of black sugar slowly along the inner wall of the cup to create a tiger-stripe effect. 3.      Pour in the prepared milk tea (mixed with Non-Dairy Creamer) until the cup is about 80% full, making sure to remove any excess foam on top of the tea. 4.      Gently pour the prepared Creme Brulee milk foam directly onto the top of the milk tea.  

Fruit Milk Tea Drink Recipes Fruit Milk tea  – 24 oz / 700 cc (Cold) Ingredients: 1.      Hot water: 8.3 oz / 250 cc 2.      Fruit powder: 1.4 oz / 40 g (4 scoops) 3.      Creamer: 0.35 oz / 10 g (1 scoop) 4.      Cane liquid sugar: 0.67 oz / 20 cc 5.      Ice Instructions: 1.      Pour 8.3 oz (250 cc) of hot water into a shaker. 2.      Add 1.4 oz (40 g) of fruit powder and 0.35 oz (10 g) of creamer. Stir well with a stirrer until completely dissolved. 3.      Add 0.67 oz (20 cc) of Cane liquid sugar. 4.      Fill the shaker with ice, secure the lid, and shake thoroughly (or use a drink shaker machine). 5.      Pour into a 24 oz cup and the drink is ready to serve. Fruit Milk Tea  – 16 oz / 500 cc (Cold) Ingredients: 1.      Hot water: 7 oz / 200 cc 2.      Fruit powder: 1 oz / 30 g (3 scoops) 3.      Creamer: 0.35 oz / 10 g (1 scoop) 4.      Cane liquid sugar: 0.5 oz / 15 cc 5.      Ice Instructions: 1.      Pour 7 oz (200 cc) of hot water into a shaker. 2.      Add 1 oz (30 g) of fruit powder and 0.35 oz (10 g) of creamer. Stir well with a stirrer until completely dissolved. 3.      Add 0.5 oz (15 cc) of Cane liquid sugar. 4.      Fill the shaker with ice, secure the lid, and shake thoroughly. 6.      Pour into a 16 oz cup and the drink is ready to serve. Fruit milk Tea  – 24 oz / 700 cc (Hot) Ingredients: 1.      Hot water: 8.3 oz / 250 cc (for mixing) + extra hot water (to fill) 2.      Fruit powder: 1.76 oz / 50 g (5 scoops) 3.      Creamer: 0.35 oz / 10 g (1 scoop) 4.      Cane liquid sugar: 0.83 oz / 25 cc Instructions: 1.      Pour 8.3 oz (250 cc) of hot water into a shaker or cup. 2.      Add 1.76 oz (50 g) of fruit powder and 0.35 oz (10 g) of creamer. Stir thoroughly until completely dissolved. 3.      Add 0.83 oz (25 cc) of Cane liquid sugar and stir well. 4.      Fill the remainder of the cup with hot water, stir again, and the drink is ready to serve. Fruit Milk Tea  – 16 oz / 500 cc (Hot) Ingredients: 1.      Hot water: 7 oz / 200 cc (for mixing) + extra hot water (to fill) 2.      Fruit powder: 1.4 oz / 40 g (4 scoops) 3.      Creamer: 0.35 oz / 10 g (1 scoop) 4.      Cane liquid sugar: 0.7 oz / 20 cc Instructions: 1.      Pour 7 oz (200 cc) of hot water into a shaker or cup. 2.      Add 1.4 oz (40 g) of fruit powder and 0.35 oz (10 g) of creamer. Stir thoroughly until completely dissolved. 3.      Add 0.7 oz (20 cc) of Cane liquid sugar and stir well. 4.      Fill the remainder of the cup with hot water, stir again, and the drink is ready to serve.   Flavored Powder Smoothie Recipes Flavored Powder Smoothie – 24 oz / 700 cc Ingredients: Purified water: 3 oz / 90 cc Cane liquid sugar: 0.83 oz / 25 cc Flavored powder: 1.76 oz / 50 g (5 scoops) Creamer: 0.35 oz / 10 g (1 scoop) Ice cubes: 1.5 cups (700 cc) Instructions: Add purified water 3 oz (90 cc), Cane liquid sugar 0.83 oz (25 cc), flavored powder 1.76 oz (50 g), creamer 0.35 oz (10 g), and ice cubes 1.5 cups (700 cc cup ) into the blender. Pulse briefly to crush the ice cubes, then switch to continuous blending until smooth and slushy. Pour into a 24 oz cup and the drink is ready to serve. Flavored Powder Smoothie – 16 oz / 500 cc Ingredients: Purified water: 2.6 oz / 80 cc Cane liquid sugar: 0.7 oz / 20 cc Flavored powder: 1.4 oz / 40 g (4 scoops) Creamer: 0.35 oz / 10 g (1 scoop) Ice cubes: 1.5 cups (500 cc cup ) Instructions: Add purified water 2.6 oz ( 80 cc), Cane liquid sugar 0.7 oz (20 cc), flavored powder 1.4 oz (40g), creamer 0.35 oz (10 g), and ice cubes 1.5 cups ( 500 cc cup) into the blender. Pulse briefly to crush the ice cubes, then switch to continuous blending until smooth and slushy. Pour into a 16 oz cup and the drink is ready to serve.  

Ingredients: 1.      500g Sponge Cake Powder 2.      330g Water 3.      1 Egg 4.      115g Vegetable Oil Instructions: 1.      In a mixing bowl, combine the sponge cake powder, water, egg, and vegetable oil. Whisk thoroughly until a smooth batter forms. 2.      Preheat the bubble waffle maker to 340–350°F (170–180°C). 3.      Lightly brush the waffle grids with butter. 4.      Tilt the mold with one hand to hold it steady, and use the other hand to pour the batter evenly into the mold. 5.      Close the lid immediately and flip the waffle maker over. 6.      Set a timer for 5 minutes. While cooking, you can trim off any excess batter along the edges. When the timer goes off, flip back, open the lid, and remove the waffle. 7.      Place the freshly baked waffle directly in front of a fan to cool for about 1 minute. This ensures a crisp exterior and a soft interior.

Requires a Teapresso machine and shaker attachment (or a standalone shaker machine). Ingredients 1 tea bag (9 g) 100 ml (3.5 oz) hot water + 150 ml (5 oz) cold water  (Almost 58°C) 25 ml (0.85 oz) cane liquid sugar Ice Brewing Reference Guide Green Tea: Brew Program 2 (40 seconds) Oolong Tea / Four Seasons Oolong: Brew Program 3 (60 seconds) Black Tea: Brew Program 4 (80 seconds) Instructions Option A: With Shaker Attachment (Using the Teapresso Machine) Place 1 tea bag (9 g) into the tea brewing cup and pour in 250 ml (8.5 oz) of water. Place the cup onto the Teapresso machine, select the program (Brew 2, 3, or 4) based on the tea variety, and press start. Pour the brewed tea into the shaker cup, then add ice and 25 ml (0.85 oz) of cane liquid sugar. Place the shaker cup onto the Teapresso machine, set it to Shaker Mode, and start the cycle. Pour into a glass and enjoy! Option B: Without Shaker Attachment (Using a Standalone Shaker Machine) Place 1 tea bag (9 g) into the tea brewing cup and pour in 250 ml (8.5 oz) of water. Place the cup onto the Teapresso machine, select the program (Brew 2, 3, or 4) based on the tea variety, and press start. Pour the brewed tea into a standard shaker cup, then add ice and 25 ml (0.85 oz) of cane liquid sugar. Place the shaker cup onto the standalone shaker machine and start the mixing process. Pour into a glass and enjoy!

Want to add delicious toppings to your bubble tea? Here are the official, easy-to-follow recipes for making classic Egg Pudding and traditional Grass Jelly (both hot and chilled versions) using Possmei powders. Check out the English recipe guide below: Egg Pudding Recipe Weight Ratio: Pudding powder : Hot water : Sugar = 1 : 12 : 1 Ingredients: Pudding powder: 7.1 oz (200g) Hot water: 81 oz (2,400 ml) Sugar: 7.1 oz (200g) Instructions: Bring water to a boil in a pot, then add sugar and pudding powder, stirring continuously until well mixed. Reduce heat to low after boiling, continue stirring, and simmer for about 3 to 4 minutes until fully cooked. Pour the cooked pudding into a container to cool. Once cooled, place it in the refrigerator until set, and it's ready to serve. Grass Jelly Recipes A. Chilled Grass Jelly (Firm Topping) Weight Ratio:  Grass jelly powder : Water = 1 : 16  Ingredients: Grass jelly powder : 7.1 oz (200g) Cold water : 33.33 oz (1,000 ml) Hot water: 73.33 oz (2,200 ml) Instructions: Dissolve the grass jelly powder in cold water. Add hot water and stir until well combined. Bring the mixture to a boil. Pour the grass jelly liquid into a container, let it cool, then refrigerate until it solidifies before consuming. B. Hot Grass Jelly (Warm Dessert / Drink Base) Weight Ratio: Grass jelly powder : Water = 1 : 20 Ingredients: Grass jelly powder : 7.1 oz (200g) Cold water : 33.33 oz (1,000 ml) Hot water: 10 oz (3,000 ml)  Instructions: Dissolve the grass jelly powder in cold water. Add hot water and stir until well combined. Bring the mixture to a boil. To maintain the liquid state of the finished grass jelly, it needs to be kept warm. This can be achieved by placing it over a double boiler to maintain the temperature.  

 Classic Milk Tea Series Iced Milk Tea   24 oz (700 cc) 16 oz (500 cc) Ingredients •Based Tea: 8.3 oz (250 mL)Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea • Non-Dairy Creamer: 4 scoops (40 g/1.41 oz)• Cane Liquid Sugar: 1 oz (30 mL) • Ice •Based Tea: 7 oz (200 mL)Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea • Non-Dairy Creamer: 3 scoops (30 g/1.00 oz)• Cane Liquid Sugar: 0.8 oz (25 mL) • Ice Instructions: 1. Pour the tea into a shaker, add non-dairy creamer, and stir until completely dissolved. 2. Add cane sugar syrup, then fill the shaker with ice. 3. Secure the lid, mix using a shaker machine, and pour into a serving cup to serve.   Iced Milk Tea with Topping Category 24 oz (700 cc) 16 oz (500 cc) Ingredients •Based Tea: 8.3 oz (250 mL)Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea• Non-Dairy Creamer: 4 scoops (40 g/1.41 oz)• Cane Liquid Sugar: 0.8 oz (25 mL)• Topping: 1 scoop •Based Tea: 7 oz (200 mL)Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea• Non-Dairy Creamer: 3 scoops (30 g/1.00 oz)• Cane Liquid Sugar: 0.67 oz (20 mL)• Topping: 1 scoop Instructions: 1. Add one scoop of topping (boba, nata de coco, jelly, etc.) to the bottom of the serving cup. 2. Pour the tea into a shaker, add non-dairy creamer, and stir until completely dissolved. 3. Add Cane Liquid Sugar, fill the shaker with ice, secure the lid, and shake using a shaker machine. 4. Pour over the toppings in the serving cup to serve.   Hot Milk Tea   24 oz (700 cc) 16 oz (500 cc) Ingredients • Hot Based Tea: 10oz (300 mL) Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea• Non-Dairy Creamer: 4 scoops (40 g/1.41 oz)• Cane Liquid Sugar: 1.2 oz (35 mL)• Hot Water: To fill cup • Hot Based Tea: 8.3oz (250 mL) Black tea(Milk tea formula)/Jasmine Green Tea/Oolong Tea• Non-Dairy Creamer: 3 scoops (30 g/1.00 oz)• Cane Liquid Sugar: 1 oz (30 mL)• Hot Water: To fill cup Instructions: 1. Pour hot tea into a shaker, add non-dairy creamer, and stir until thoroughly mixed. 2. Add Cane Liquid Sugar, then top off with hot water to fill the cup. 3. Stir well and pour into a hot beverage cup to serve. Safety Caution: Do NOT use a shaking machine for hot drinks to prevent pressure buildup. Brown Sugar Boba Latte   24 oz (700 cc) 16 oz (500 cc) Ingredients • Brown Sugar Boba: 1.5 scoops• Premium Brown Sugar Syrup: 1.17 oz (35 mL)• Fresh Milk: 10 oz (300 mL) • Brown Sugar Boba: 1 scoop• Premium Brown Sugar Syrup: 0.83 oz (25 mL)• Fresh Milk: 8.3 oz (250 mL) Instructions: 1.Add warm brown sugar boba into the bottom of the cup. 2. Drizzle the premium brown sugar syrup along the inner wall of the cup to create a marbled effect. 3. Fill the cup with ice up to the rim. 4. Pour fresh milk into the cup until full and serve.   Black Tea Latte   24 oz (700 cc) 16 oz (500 cc) Ingredients • Fresh Milk: 6.67oz (200 mL)• Cane Liquid Sugar: 0.83oz (25 mL)• Black Tea(Milk tea formula): 10 oz (300 mL) • Ice • Fresh Milk: 5oz (150 mL)• Cane Liquid Sugar: 0.67oz (20 mL)• Black Tea(Milk tea formula): 8.3oz (250 mL) • Ice Instructions: 1. Pour fresh milk and Cane Liquid Sugar into the serving cup, stir well, and add ice. 2. In a separate shaker, add black tea and ice, then shake well to chill. 3. Gently pour the chilled black tea over the milk mixture to create a layered effect, then serve.