Recipes

From refreshing seasonal beverage recipes to indulgent gourmet dessert creations, Hojalicious designs simple yet efficient preparation processes to help you launch on-trend, limited-edition flavors for every season. Whether it’s for new product development in the F&B industry, upgrading a café menu, or creating engaging events for younger audiences, our recipes are designed for versatile application. Each dish comes with complete step-by-step instructions and professional tips, enabling kitchen teams to achieve zero-fail results and scale production with ease. Join Hojalicious today to unlock endless culinary inspiration and elevate your brand’s flavor journey!

Mako Chien 12/9/25 Mako Chien 12/9/25

Sparkling Rose Hibiscus Cream Tea

Limited edition ruby gradient for spring. A refreshing Roselle Rose sparkling tea, topped with cloud-like creamy foam. The ultimate high-aesthetic drink.

Mako Chien 12/8/25 Mako Chien 12/8/25

Hibiscus Plum Wine Peach Oolong Cocktail

A sophisticated cocktail with a plum wine base. It blends the sweet-tartness of roselle (hibiscus), the delicate aroma of peach oolong tea, and the mellow depth of plum wine. The result is a clean, fruity, and refreshing drink with a gentle tea finish—a quality choice for summer or celebratory occasions.

Mako Chien 6/12/25 Mako Chien 6/12/25

Rainbow Ice Cube Sparkler

A fizzy rainbow drink that evolves as it melts—made to steal the spotlight.

Mako Chien 5/15/25 Mako Chien 5/15/25

Crystal Zongzi

Chewy, colorful, and easy to make—these tapioca crystal zongzi bring festive joy to summer desserts.

Nicole Jiang 4/30/25 Nicole Jiang 4/30/25

🌺 Hibiscus Yakult

Sweet, tangy, and picture-perfect—this hibiscus and yakult iced tea hits all the right notes with a dreamy layered look.

Nicole Jiang 4/30/25 Nicole Jiang 4/30/25

🌺 Hibiscus Jasmine Fruit Tea 🌺

Floral, tangy, and vibrant—Hibiscus Syrup Fruit Tea is your seasonal refresh in every glass.

Nicole Jiang 4/2/25 Nicole Jiang 4/2/25

Jelly Sashimi

Jelly Sashimi recreates the visual beauty of Japanese sashimi using a coconut agar base for marbling, orange jelly for salmon, and roselle agar for tuna. Served sliced and chilled, this elegant concept dessert is perfect for sushi bars, modern kaiseki, and visual tasting menus.