6 quick desserts that you must learn in the catering industry, delicious and popular, simple and easy to make

Do you like desserts?

As a foodie,

desserts are a taste that can make you forget all your worries.

Desserts bring happiness to people with their sweetness.

All unhappy things can be relieved by eating,

which means we gain energy.

Refreshing fruit ice jelly, soft and chewy coconut milk taro grass jelly, mango sago balls with mango fragrance...

The dazzling array of desserts, with attractive colors, gradually brings back the taste of memory.

The finishing touch on the table, the key marketing focus to attract diners

As the finishing touch on the table, desserts are not a must-order item, but they are one of the key points for restaurants to create differentiation and attract diners as well as marketing traffic.

It is not difficult to find on major platforms that restaurants are constantly innovating and updating their dessert categories, and making them the top priority for recommendation and traffic, and even promoting them more vigorously than their mainstream products.

The "sweetness" of desserts can make people happy just by looking at them, attracting the attention of diners. As an efficient means of publicity and attracting customers, store merchants want to add such products one after another. However, the production methods and techniques of desserts are not easy. So, what kind of desserts are suitable for staple food restaurants?

There are many kinds of desserts.

How can businesses that are not good at making desserts overcome the difficulties?

As a staple food catering store that is not good at making desserts, most dessert operations are not simple. The complicated proportions and different production techniques are all major difficulties for staple food catering stores.

In order to cope with these difficulties, Vonive has specially prepared 6 desserts in this dessert series that do not require too much operation, are low in difficulty, have a high success rate, and are very popular for your reference and selection.

Coconut Milk Osmanthus Jelly

Coconut milk osmanthus jelly is a refreshing and pleasant traditional Chinese dessert, with coconut milk, osmanthus and crystal jelly as the main ingredients. It is loved by people for its elegant fragrance and smooth taste. The finished product is crystal clear, and the fragrance of osmanthus and the mellowness of coconut milk are perfectly combined. It melts in the mouth and brings a fresh and sweet enjoyment. Whether it is a summer cooler or an everyday dessert, coconut milk osmanthus jelly is a good choice.

Vonive's no-cooking osmanthus jelly does not require steaming. You only need to add a fixed proportion of boiling water, stir and cool it to form. It is very simple and convenient, and even easy for beginners.

Vonive No-cook Osmanthus Jelly

50g No-cook Osmanthus Jelly Powder: 300ml water, boiling water: 2g crushed osmanthus, stir and set aside

Vonive Coconut Powder

20g coconut powder: 60ml hot water: 60g ice cubes, stir and set aside

Preparation method:

1. Pour 300g of osmanthus jelly into the serving bowl, then pour 100ml of coconut milk on it

2. Finally, put a bunch of pepper wood on the osmanthus jelly.

Reference video:

Boba Caramel Brûlée

Vonive carefully selected high-quality grass jelly raw materials to make the non-cooking grass jelly powder, which has a light and elegant fragrance and is refreshing. The same feature of non-cooking can save the process of steaming and cooking, and it can be made by stirring, which is simple and quick.

Vonive cake bud powder is rich and mellow, and the finished product is extremely tender and melts in the mouth.

Vonvie no-cooking grass jelly powder

50g grass jelly powder: 300ml boiling water, stir evenly and condense for later use

Vonive cake pudding powder

40g cake pudding powder: 140g milk: 60g whipped cream, boil and condense for later use

Preparation method:

1. Pour 200g of cake pudding into the serving bowl, and spread the grass jelly all over the edge of the bowl

Sprinkle 2.1g of caramel powder on the cake pudding, and then put a bunch of pepper wood

Reference video:

Matcha Snow Mountain

The two unique flavors are cleverly combined to bring a different dessert experience.

Vonive selects the finest matcha powder and blends it into a light tofu base, presenting a touch of elegant green. The fragrance of matcha and the silkiness of tofu are perfectly combined to bring a multi-level enjoyment of taste. Every bite of matcha pudding is like tasting a cup of elegant matcha, fresh and natural, with endless aftertaste.

Vonive Matcha Tofu Powder

30g Matcha Tofu Powder: boil 120ml water and condense for later use

The top layer is a specially prepared sea salt milk cap, which adds a unique salty flavor to this dessert. The light milk cap covers the matcha pudding like a cloud, and the slight saltiness of the sea salt and the sweetness of the milk cap form a wonderful contrast, enhancing the overall taste experience.

Vonive sea salt milk powder

20g sea salt milk powder: 20ml ice water to beat and set aside

Preparation method:

1. Pour 120g of matcha tofu into the serving bowl, then pour 20g of sea salt milk cap on it

2. Sprinkle 1g of matcha powder on the sea salt milk cap, and place three jasmine flowers on the top.

Reference video:

Mango Sago Crystal Jelly

Every sip of the mango sago liquid made with Vonive mango sago powder is filled with the rich fruity aroma of mango, the smooth taste of coconut milk, and the slightly sour and refreshing taste of grapefruit. It feels like being in a tropical fruit garden, feeling the coolness and sweetness of summer.

Vonive Mango Sago Powder

20g Mango Sago Powder: 60ml Hot Water: 60g Ice Cubes Stir well and set aside

Crystal jelly is a clear and refreshing dessert. The jelly is crystal clear and chewy. Paired with mango sago, it is a sweet collision of freshness and crystal clearness.

Vonive no-cooking crystal jelly powder

20g no-cooking crystal jelly powder: 160ml boiling water, stir and set aside

Preparation method:

1. Pour 120g crystal jelly into the serving bowl and pour 100ml mango sago on it

2. Put 2g grapefruit pulp on the crystal jelly and a bunch of pepper wood.

Reference video:

Oatmeal Mochi

Oatmeal mochi is an innovative dessert that is both healthy and delicious. It perfectly combines traditional mochi with nutritious oats to create a unique taste and flavor.

The crispy oatmeal skin is wrapped with soft and glutinous mochi. Vonive's no-cooking mochi powder is made from high-quality glutinous rice flour. It has a soft and tender texture and a silky feel. The moderate elasticity and fragrance are intertwined, leaving a long aftertaste.

Vonive no-cooking mochi powder

50g no-cooking mochi: 200ml boiling water, stir evenly and set aside

Preparation method:

1. Use a piping bag to squeeze four mochi of about 20g and roll them in the oatmeal

2. Put four mochi wrapped in oatmeal in the serving dish and put a panda marshmallow in the middle.

Reference video:

Taro Paste Glazed Roll

The traditional sweetness of taro paste and modern crystal jelly are cleverly combined and innovated to create another unique dessert.

The taro paste made by Vonive taro paste powder retains the natural aroma and delicate taste of taro in every bite, which is sweet but not greasy, dense and sweet.

Vonive taro paste powder

20g taro paste: 40ml hot water, stir evenly

The outer layer of crystal jelly skin adds a crystal clear visual effect and a chewy and smooth taste to the dessert. The chewy jelly skin and the soft taro paste form a perfect contrast, with a rich taste that makes people unforgettable.

Vonive no-cooking crystal jelly powder

30g no-cooking crystal jelly: stir with 180ml boiling water and set aside

Preparation method:

1. Roll 30g taro paste into a ball and cut the crystal jelly into a shape with a mold

2. Put a piece of crystal jelly on the serving plate, put the 30g taro paste ball on it, and then cover it with half of the crystal jelly

3. Finally, sprinkle four jasmine flowers on top

Reference video:

Discover the Vonive 6 quick desserts, part of our sugar dessert series. With ingredients like matcha tofu, osmanthus jelly, mango sago, and brulee powder, these desserts are easy to prepare with a high success rate. They are the perfect finishing touch for your table, creating differentiation and attracting diners. Choose from Matcha Snow Mountain, Coconut Milk Osmanthus Jelly, Taro Paste Glazed Roll, Mango Sago Crystal Jelly, Oatmeal Mochi, and Boba Caramel Brulee. Elevate your dining experience with these delectable treats.

Vonive food and drink, one stop supply of milk tea, bubble tea, boba tea,coffee ingredients and recipes. Complete category, one-stop supply. The company is committed to providing a complete set of higher-quality beverage solutions  and product customization services to catering channel customers, and welcomes colleagues from all walks of life to cooperate wholeheartedly.