Miboba Clear, Colorless and Unflavored Starch Jelly Powder
 
Following the popularity of our traditional starch jelly powder, we developed a colorless, unsweetened version to offer more creative possibilities.
 
Add syrups according to your shop's needs and preferences to make colorful starch jellies in multiple flavors.
 
 
 
This product can also be used to prepare warabi-style mochi and chilled filled jelly desserts.
 
Warabi mochi powder is used for a traditional Japanese dessert with a soft, springy texture and refreshing taste.
 
Liang guo zi, also known as liang gao or liang yuan, is a Taiwanese snack known for its translucent, chewy wrapper and varied fillings.
 
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Explore More Creative Uses for Colorless Starch Jelly Powder
 
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Watch the Reference Video 🎬
 
Make Your Own Dreamy Rainbow Starch Jelly from Scratch
 
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Buy a Tasting Pack Here
 
👉 6× and 12× Yield Starch Jelly Powder
 
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12× Yield Preparation
 
Ratio — starch jelly powder : water = 1:12
 
1. Mix 100 g powder with 1200 g cold water until smooth. Heat over low heat until boiling and the jelly becomes translucent. Longer boiling creates a firmer, chewier texture.
 
2. Add syrup or concentrate for color as desired; sugar can be added separately.
 
3. Allow to cool, then refrigerate. Cut into pieces as desired and serve with brown sugar syrup.
 
 
 
Note: Do not add prepared starch jelly to hot drinks, as it may melt.
 
Prepared starch jelly can be refrigerated for 2–3 days. Consume promptly.