*Processed in a facility that also processes nuts and peanuts.

More Info

Ingredient: GLUCOSE, NON-DAIRY CREAMER (TAPIOCA SYRUP, HYDROGENATED PALM KERNEL OIL, SODIUM CASEINATE – MILK DERIVATIVE, DIPOTASSIUM PHOSPHATE, MONO AND DYGLYCERIDE, SODIUM ALUMINIUM SILICATE.), LOCUST BEAN GUM, ARTIFICIAL EGG FLAVOR, SILICON DIOXIDE, ARTIFICIAL MAPLE FLAVOR, FD&C RED #40, FD&C YELLOW #6.

 

Storage & Care:

– Seal the bag after opening.

– Avoid excessive heat or moisture.

– Avoid constant exposure to light.

– Expiration date as marked on the package.

 

Shelf Life: 18 months

 

Country of Origin: Taiwan

 

Net Weight: 2.2 lbs per bag, 44 lbs per case

Recipes

How to Make Egg Pudding

Suggested Serving Size: 100 – 120 g.

 

What:

100 g egg pudding powder

1000 ml water

100 g sugar

How:   

1. Ratio of powder:sugar:water is 1:1:10.
3. In a pot, bring water to boil.
5. Turn to mid-low heat, add sugar, stir until dissolved.
7. While stirring, slowly add powder mix, make sure it is fully dissolved.
9. Wait for 2 minutes, turn off the heat, let cool at room temperature.
11. After the mixture cools down, refrigerate for 1-3 hours before serving.

12.  

    *The measurement of oz is by volume (fl. oz).*

    *Yields 1200 g egg pudding 8 – 10 servings.*

    *Good to use for 1 week but recommended to serve within 4 days.*

    *Keep refrigerated. Do not freeze.*