How to Make Boba Pearls (Tapioca Pearls) Recipe

Introduction

Boba pearls, also known as tapioca pearls, are a delightful chewy addition to bubble tea and other sweet beverages. Making them at home allows you to customize flavors and colors while enjoying the fresh texture that store-bought pearls often lack.

Ingredients

• Brown sugar boba pearls (1 batch): 50 g dark brown sugar (¼ cup), 60 g water (¼ cup), 100 g sifted tapioca starch
• Black boba pearls (1 batch): 50 g dark brown sugar (¼ cup), 60 g water (¼ cup), 5 g dark cocoa powder, 95 g sifted tapioca starch
• Matcha or butterfly pea boba pearls (1 batch): 50 g white sugar (¼ cup), 60 g water (¼ cup), 5 g culinary grade matcha or butterfly pea powder, 95 g sifted tapioca starch
• Brown sugar syrup (1 batch): 240 g water (1 cup), 150 g dark brown sugar (¾ cup) – can substitute with white sugar for a clear syrup
• To serve: Cold milk or plant-based milk, ice

Instructions

1. Step 1: In a small saucepan, combine the sugar and water for your chosen pearl type. Heat over medium heat, stirring until sugar dissolves, then bring to a boil. Add food coloring if desired.
2. Step 2: While the liquid heats, mix the cocoa powder, matcha, or butterfly pea powder with the tapioca starch if making black or colored pearls.
3. Step 3: Remove the boiling liquid from heat. Quickly whisk in 3–4 tablespoons of tapioca starch mixture until fully dissolved.
4. Step 4: Return the saucepan to medium-low heat; whisk constantly. The mixture will thicken and form a gelatinous starter dough in 2–3 minutes.
5. Step 5: Add the remaining tapioca starch and fold it into the dough as much as possible. Turn the dough onto a smooth surface, kneading while hot until smooth, soft, and tacky.
6. Step 6: Roll out the dough to about ¼ inch thick. Cut into 1 cm strips in two directions to form small squares.
7. Step 7: Roll each square into a small ball, coating in tapioca starch to prevent sticking. Keep unfinished dough covered to avoid drying.
8. Step 8: Place the pearls on a sheet pan to dry for 4 hours, rolling them lightly every hour to keep them round. Store dried pearls airtight or freeze for later use.
9. Step 9: To cook, boil at least 4 cups of water per 1 cup of pearls. Add pearls to boiling water and stir immediately.
10. Step 10: Cook pearls for 30–40 minutes until they float and edges become translucent. Remove from heat, cover, and let sit 15–25 minutes.
11. Step 11: Drain pearls in cold water for a few minutes, then transfer to your brown sugar syrup.
12. Step 12: Make the syrup by boiling water and brown sugar until thickened. Add pearls and simmer for 2–3 minutes until pearls turn fully translucent. Remove from heat.
13. Step 13: To serve, spoon 2–4 tablespoons of the boba with syrup into a glass. Add ice and top with milk or a plant-based alternative. Serve immediately with a wide straw and stir before drinking.

Tips & Variations

• Moisten dry dough pieces with a bit of cold water to make rolling easier and prevent cracking.
• Use different powders like matcha or butterfly pea to create naturally colored pearls.
• Drying pearls improves texture and shelf life; if short on time, cook fresh pearls directly after making dough.
• For a vegan option, substitute regular milk with almond, oat, or soy milk.

Storage

Dried boba pearls can be stored in airtight containers at room temperature or vacuum sealed and frozen for longer storage. Cooked pearls are best served warm but can be refrigerated in syrup for up to 2 days. Reheat briefly by boiling or microwaving with a bit of syrup to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make boba pearls without food coloring or powders?

Yes, plain boba pearls can be made using just sugar, water, and tapioca starch for a classic translucent look and flavor.

How long does it take to cook boba pearls?

Cooking time varies but generally takes 30–40 minutes of boiling plus 15–25 minutes resting covered to achieve the perfect chewy texture.

How to Make Boba Pearls (Tapioca Pearls) Recipe

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Learn how to make classic boba pearls (tapioca pearls) from scratch with three delicious variations: brown sugar, black cocoa, and matcha. This recipe guides you through preparing the chewy tapioca dough, shaping the pearls, cooking them to perfection, and finally serving with a rich brown sugar syrup and milk for a perfect homemade bubble tea experience.

• Author: Isla
• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: About 1 cup cooked boba pearls (enough for 6 drinks) 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Taiwanese

Ingredients

Scale 1x2x3x

Brown Sugar Boba Pearls (1 batch)

• 50 g dark brown sugar (¼ cup)
• 60 g water (¼ cup)
• 100 g tapioca starch, sifted

Black Boba Pearls (1 batch)

• 50 g dark brown sugar (¼ cup)
• 60 g water (¼ cup)
• 5 g dark cocoa powder
• 95 g tapioca starch, sifted

Matcha Boba Pearls or Butterfly Pea Pearls (1 batch)

• 50 g white sugar (¼ cup)
• 60 g water (¼ cup)
• 5 g culinary grade matcha powder or butterfly pea powder
• 95 g tapioca starch, sifted

Brown Sugar Syrup (1 batch)

• 240 g water (1 cup)
• 150 g dark brown sugar (¾ cup) – combination of dark brown sugar and muscovado recommended, or substitute with white sugar for a clear syrup

To Serve

• Cold milk (plant-based milk is an option to keep it vegan)
• Ice cubes

Instructions

1. Prepare Sugar Syrup Base: Place the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves. Use dark brown sugar for brown sugar or black versions, and white sugar for matcha pearls.
2. Boil Sugar Mixture: Bring the sugar-water mixture to a rolling boil. If using colorings like cocoa powder, matcha, or butterfly pea powder, add them to the tapioca starch and mix well while the water heats.
3. Create Starter Dough: Remove the boiling mixture from heat and quickly whisk in 3-4 tablespoons of the tapioca starch mixture until fully dissolved.
4. Cook Dough: Return the mixture to medium-low heat and whisk constantly to thicken into a gelatinous dough over 2-3 minutes. Temporarily remove from heat as needed to control temperature.
5. Incorporate Remaining Starch: Add the rest of the tapioca starch to the thickened dough and fold it in well.
6. Knead Dough: Turn the hot dough onto a clean surface and knead carefully until a smooth, slightly tacky dough forms. Work quickly before it cools and hardens.
7. Optional Rest: Wrap dough tightly in plastic wrap and allow it to come to room temperature, or work with it warm.
8. Roll and Cut Dough: Lightly dust work surface with tapioca starch and roll dough to ¼ inch thickness. Cut into 1 cm strips, then cross-cut to make 1 cm squares.
9. Shape Pearls: Cover dough squares with plastic wrap to prevent drying. Roll each square into a small ball and coat lightly with tapioca starch. Use cold water to moisten dough pieces if they crack.
10. Dry Pearls: Place the formed pearls on a baking sheet and let dry for 4 hours, rolling lightly every hour to maintain shape and firmness.
11. Store Pearls: Store dried pearls in airtight containers or vacuum seal and freeze for later use.
12. Cook Boba Pearls: For each cup of dried pearls, boil at least 4 cups of water. Add pearls to boiling water and stir immediately to prevent sticking. Boil for 30-40 minutes until pearls float and edges are translucent. Cover and let sit off heat for 15-25 minutes until fully translucent.
13. Cool Pearls: Transfer cooked pears to cold water to rest and rehydrate, then drain.
14. Make Brown Sugar Syrup: In a clean saucepan, cook the brown sugar and water until sugar dissolves and syrup thickens slightly. Add the cooked pearls and simmer together for 2-3 minutes until syrup thickens and pearls become fully translucent.
15. Assemble Bubble Tea: Place 2-4 tablespoons of boba pearls with syrup into a glass. Optionally drizzle syrup along the glass for aesthetic streaks. Add ice cubes and cold milk. Serve immediately with a wide boba straw and stir before drinking.

Notes

• Keep the dough warm while working to maintain pliability, as it hardens upon cooling.
• Roll pearls on the baking tray every hour during drying to maintain round shapes and prevent sticking.
• Cooking time for pearls varies based on size and dryness; longer soaking off heat ensures chewy texture.
• Use plenty of water to prevent the pearls from sticking and cooking unevenly.
• The brown sugar syrup can be substituted with white sugar syrup for a clearer bubble tea appearance.
• Plant-based milks are recommended for a vegan-friendly bubble tea.
• Dipping dough squares briefly in cold water before rolling helps prevent cracking.
• Store dried pearls frozen for up to several months; cook directly from frozen, extending cooking time slightly.

Keywords: boba pearls, tapioca pearls recipe, bubble tea pearls, homemade boba, brown sugar boba, tapioca starch pearls, matcha boba, black cocoa boba, bubble tea syrup