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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.

Ingredients

Scale

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

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