You can use this homemade boba pearl to make a traditional chinese style boba milk tea. My ma constantly complains milk tea brings her insomnia because of the tea included. And this is her new direction of enjoying boba in milk — only using brown sugar syrup for flavoring. This is besides a new star Chinese boba drink on street .
Cook’s Note
- Tapioca starch is the most commonly used option for chewy boba pearls. In Chinese, it is called as “木薯淀粉”. You can get is from amazon. Currently I have never tried other type.
- Making part of the tapioca starch gelatinization is the best way of holding all the flour together and form a dough for further steps. I get several failure report for this one, mainly caused by the over gelatinization or lack of gelatinization.
- If the starch is added directly to the boiling water or cold water, then we get a thing named as non-Newtonian fluid and can’t from a dough. So we add part of the starch in for the gelatinization. However if the starch is over heated or cooked, the pearls can’t hold the round shape and chewy texture after cooked. Becomes quite soft and shapeless. So please follow the steps exactly. I highly suggest watching the video and reading the recipe before starting since we do’t get too much time for thinking during the process.
- The cooked pearls should be used within hours. If you want to use next time, freeze them after the shaping.
Steps
In a small pot, slightly warm the water and dissolve brown boodle ( or dark brown sugar ). Let the liquid boil wholly over slowest fuel. Adding a cover can help to avoid excessively a lot water lost. Add ½ of the tapioca starch in and mix well ( count : 6-7 seconds ). Remove from heat for electric stave or turn off burn, then add the remaining tapioca starch and continue mixing until gathered. Be quick during this process.
Place the remaining flour on an operation display panel. Transfer the fluent paste in and knead into a boodle with the avail of a scraper blade. At first, it might be slightly sticky. slenderly dust the control panel during the kneading action until it becomes legato, not muggy any more but silent voiced. Divide the boodle into four parts and then shape one part into thin and farseeing log. Cut into little cubes.
Reading: How to Make Boba Pearls at Home
Round each small squares to small balls ( be patient and do not require prefect roundness ). You can simple skip this process and save your self lots of time if you get no prerequisite for the human body. Longer shaping will make the balls more stable after boiled.
In a large plate, spread some flour and coat each ball with enough flour to avoid sticking to each other. then shift the extra starch off. You can now package in airtight bags and freeze for later use .
How to make a brown sugar boba drink| in a little pot, melt 1 slice of brown carbohydrate slab and 1cup brown university sugar with 100ml body of water in a little potentiometer. Simmer until melted. Set aside to cool down .
How to cook the boba pearls| bring a bombastic pot of water ( at least 6 times of the volume of the bone ) and cook the pears for 20 to 30 minutes. then transfer the balls into a cold water ( they shrink to master size immediately ). Drain and mix with 2 tablespoons of brown sugar syrup or beloved to avoid awkward together .
How to assemble| drizzle some brown boodle syrup in serving cup, rotate the cup so the syrup can form marbles on the cup wall. Place boba drop in. Pour in milk. Shake or stirring before enjoy .
How to Make Boba Pearls at Home
Homemade boba pearls
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Prep Time:
1
day
40
minutes
Cook Time:
30
minutes
Total Time:
1
hour
10
minutes
Servings:
6
Calories:
393
kcal
Ingredients
For boba pearls
- 1 cup around 135g tapioca starch, + 2 tbsp. more for adjust and coat
- 6 tbsp. water 90ml
- 60 gravitational constant embrown sugar
Serving
- 4 cups milk
Brown sugar syrup
- 1 cup brown sugar
- 1 brown boodle slab , around 70g ( can be replaced by brown university sugar excessively )
- 100 milliliter water system ⅓ cup + 1.5 tbsp .
Instructions
Make boba pearls
-
In a small pot, slightly heat the water and dissolve brown sugar over slowest fire (to avoid too much water lost). Make sure the sugar is dissolved. Heat the liquid to a boiling and then use slowest fire. Now, add ½ of the tapioca starch in and mix quickly (Count 6 to 7seconds). Turn off the fire or remove from fire and add the remaining ½ of the tapioca starch. Mix until gathered. Quick during the process.
-
Place the remaining flour on an operation board. Transfer the smooth paste in and knead into a dough with the help of a scraper blade. At first, it might be slightly sticky. Continue kneading until smooth. Be quick during the process. The dough becomes hard to control when cool down completely.
-
Divide the dough into 4 portions. Remember to cover the other three with plastic bag. Then shape one portion into a long log (around 1.5 cm in diameter), cut the log into small cubes.
- Round each minor squares to humble balls ( be patient and do not require prefect plumpness ) .
-
In a large plate, spread some flour and coat each ball with enough flour to avoid sticking to each other. After finish all of the pearls, shift the extra flour off. You can now package in air-tight bags and freeze for later use.
Sugar Syrup
-
In a small pot, melt 2 slices of brown sugar slab and 1cup brown sugar with 100ml water in a small pot. Heat until there are large bubbles. Or you can simply use brown sugar syrup.
How to cook the boba pearls
-
Bring a large pot of water (at least 6 times of the volume of the pearls) and cook the pears for 20 to 30 minutes. Then transfer the balls into a cold water (they shrink to original size immediately). Wash under running water. Drain and mix with 2 tablespoons of brown sugar syrup or honey (or sugar) to avoid sticky together.
How to assemble
-
Drizzle some brown sugar syrup in serving cup, rotate the cup so the syrup can form marbles on the cup wall. Place boba pearls in. Pour in milk. Shake or stirring before enjoy.
Video
Notes
Recipe firstly published in 2019 and updated with video in 2020.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
75
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
120
mg
|
Potassium:
384
mg
|
Sugar:
58
g
|
Vitamin A:
395
IU
|
Calcium:
314
mg
|
Iron:
0.6
mg
