tapioca pearls

Learn how to make black tapioca pearls (boba pearls) from scratch with this simple tutorial. It is so easy and fun to make and much better than using the dried one.

How To Make Black Tapioca Pearls (Boba) From Scratch.

tapioca flour

water

black food color

How to make Black Tapioca Pearls (Boba) from scratch.

Place tapioca flour or starch in a bowl.&nbsp;Place black food color in a separate bowl and add a tablespoon of hot water to the food color.&nbsp;Add the rest of the water directly to the tapioca flour and pour the colored water to the bowl as well.

Mix tapioca flour and water with a fork until they start to stick together.&nbsp;Transfer to a flat surface and knead until the dough becomes smooth.

Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Try to make them as even in size as possible and should be small enough to pass through your straw.&nbsp;Roll each piece in between your palms to turn them into small balls.&nbsp;

Bring 2 cups of water to a rolling boil in a small pot or saucepan.&nbsp;Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved. They will also become darker as they cook.

Remove from heat and let it rest for a few minutes. They will shrink back to the original size and will turn black at this point.&nbsp;

Transfer tapioca pearls into a sugar syrup or a bowl with a little water to prevent them from sticking together.

https://www.youtube.com/watch?v=QykDqFDRjak

Tapioca pearls of Boba pearls are chewy, translucent spheres made from tapioca starch, and are usually added to desserts and drinks such as milk tea.
They can be made to vary in color, but black is the more commonly used for boba pearls.
Learn how to make black tapioca pearls (boba pearls) from scratch with this simple tutorial. It is so easy and fun to make and much better than using the dried ones.

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The balls can be made ahead and dried if not yet to be used.

INGREDIENTS
▢6 tablespoon tapioca flour
▢2 tablespoons freshly boiled water
▢black food color

RECIPE NOTES
ABOUT THE VIDEO: The recipe on the video:  9 Tbsp Tapioca Starch = 3 Tbsp boiling water
The amount of black food color may vary depending on the brand you are using. I used liquid food color and used about 1/4 teaspoons.
I find that using a glass bowl or metal bowl is better especially when using food color.
If making a larger batch, just follow the 3:1 ratio of tapioca flour to hot water.

You can use it to enjoy making your own Buble (Milk) Tea at home!
Check out our Homemade Buble (Milk) Tea recipe as well 👇
www.foxyfolksy.com/how-to-make-bubble-tea

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HOMEMADE BLACK TAPIOCA/BOBA PEARLS | FOXY FOLKSY - Modern Filipino Kitchen

Detailed instructions on how to cook tapioca pearls for use in bubble tea and desserts. These instructions are for dried tapioca pearls, not the quick cooking kind!

How to Cook Tapioca Pearls

tapioca pearls ((160 grams))

sugar ((plus 1 cup water))

Bring 6 cups water to a boil in a deep pot, and add the tapioca. Bring it to a boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.

  Drain the tapioca pearls and rinse under cold water.

If the tapioca pearls still have opaque white centers, repeat STEP 1 and STEP 2 until all the tapioca balls are translucent. You may have to repeat a few times depending on their size.

In the meantime, dissolve 3 tablespoons sugar into 1 cup warm water.

Once the tapioca pearls are cooked, drain and rinse under cold water one more time. Then put them into the sugar water to prevent them from sticking together.

A simple DIY for 3-ingredient homemade tapioca pearls (aka boba) - including how to cook tapioca pearls and a delicious brown sugar bubble milk tea recipe.

Homemade Boba 'Tapioca Pearls' Bubble Milk Tea

tapioca flour (plus a bit more for dusting)

tbsp brown sugar (use Taiwanese brown sugar AKA 'black sugar', if possible)

tBsp water

tBsp brown sugar (soft)

almond milk (or any other milk

Heat up the water and sugar over medium heat. Stir until all the sugar has dissolved. Then turn off the heat.

Add about 1 tablespoon of the tapioca flour and stir until well combined. Make sure there are no lumps.

Turn the heat on again and stir the mixture until it starts thickening. Once it becomes thicker, remove from the heat.

Add the rest of the tapioca flour and mix well until you obtain a sticky dough.

On a lightly floured surface (floured with tapioca flour), knead the dough until it becomes uniform, soft and elastic. Tapioca dough can be very sticky, so add some extra flour, if needed.

Roll the dough* into thin long rod-like pieces. Each roll needs to be quite thin, as the tapioca pearls will expand when cooked later on.

Cut the rolls into small pieces. Then quickly roll each into a ball. **Repeat with the rest of the dough. Now you have your dried tapioca pearls ready. ***

DIY Tapioca Pearls (Boba)

In a large saucepan, boil enough water to cover your boba. Then add the tapioca pearls to the boiling water (carefully, so you don't splash yourself). Stir well, so they don’t stick to the bottom of the or each other.

Cover the pot with a lid. Boil for 20 minutes, then let them rest for another 20 minutes. Finally, drain the boba.You can now either add them to your favourite tea or milk drink or first make a sugar syrup for an extra special treat. I definitely suggest going for the extra next step though, as this takes the pearls from being 'nice' to 'more please' - adding a caramel-like flavour and softening the texture. 

How To Cook Tapioca Pearls

For a traditional boba, then a black tea base is the norm. However, you can also use a variety of herbal teas, flavoured milks and even juices/smoothies as your drink base. If making a tea then simply steep the tea bags/tea leaves in warm milk (alternatively, make a tea as you would typically in the water, adding milk to dilute) and leave this to chill in the fridge until you want to use it. For my recipe, I decided to use Bantha Milk AKA &#039;Blue Milk&#039;, as my base. This drink is a sweet butterfly pea flower and lavender coconut milk (inspired by the Star Wars blue milk) and the combination of flavours with the pearls is delicious. 

How To Make Bubble Milk Tea:

To make the tapioca peals with brown sugar syrup, warm up the brown sugar over medium heat for a couple of minutes. The sugar only needs to be warmed up, not completely melted.

Add the boba and stir well to coat all the pearls with the sugar.

Add the warm sugary boba to a cup or glass (use a glass for a great visual effect) and roll the cup/glass to coat the walls with melted sugar.

Then add ice cubes (optional) and your liquid - the cold brew tea/ iced tea, flavoured milk, juice or smoothie. You can also top it with some whipped cream and then serve.

DIY Brown Sugar Boba Drink

https://content.jwplatform.com/videos/vc30m3WI.mp4

Bubble Milk Tea is such a fun and refreshing drink. This simple 3-ingredient recipe shows how to make tapioca pearls (aka boba), how to cook them and how to make a delicious brown sugar bubble milk tea.

Homemade Boba &#39;Tapioca Pearls&#39; Bubble Milk Tea

This tapioca pearl recipe will help teach you how to make tapioca pearls (boba) from scratch! Soon, you&#039;ll have extra chewy and fresh boba at home.

How to Make Boba from Scratch (aka Tapioca Pearls) for Bubble Tea

g dark brown sugar

60 ml or ¼ c water

95 g or ¾ c tapioca starch or flour

g sugar

In a saucepan over medium-high heat, add 40 grams of dark brown sugar and 60 milliliters of water and stir until the sugar is fully dissolved. Remove the pan from heat and make sure there are no bubbles any longer.

Add about 1 tablespoon of tapioca starch and mix in quickly before it gets too lumpy. Add the pan back onto the stove on medium-low heat and stir constantly until it begins to thicken. Once you start seeing the mixture thicken on the bottom of the pan, remove it from the stove and begin to stir until the entire mixture thickens.

Add the rest of the tapioca starch into the pan and continue to stir constantly until you incorporate all the starch into the mixture. It should become slightly sticky and thicker to stir.

Sprinkle tapioca starch onto a clean surface and transfer your dough. Sprinkle more tapioca starch on top of the dough and carefully knead until it&#039;s smooth and you get a less sticky texture. I knead for about two minutes and add more tapioca starch if the dough still feels too sticky. Pull the dough apart and if it snaps in the middle, then your dough is done kneading.

Cut the dough into quarters and place three of the quarters under cling wrap to prevent them from drying out.

Take one quarter and roll it into a long rope with ¼ of an inch diameter. Cut small pieces of about ¼ of an inch sections along the rope. Take one piece and roll it between the palm of your hands to form small balls. Add some tapioca starch into a bowl or sheet pan to prevent the balls from sticking. You want to move pretty quickly because you don’t want to dry out the dough. Repeat until you have formed all the boba balls.

Once you have enough balls you can start to cook them.

Making dough

Boil 10 cups of water in a large pot. Once it hits a boil, add ½ cup of boba. Wait for the boba to float and then lower to medium heat. Continue to cook on a simmer for 20 minutes.

Then move the pot off the stove, cover with a lid, and rest on the counter for an additional 20 minutes.

Strain the pearls and run them under cold water to stop the cooking process and remove the starchy outer layer.

If you want to sweeten your boba, put them in a bowl and mix in two tablespoons of dark brown sugar. Marinate for 10 minutes and serve with your favorite milk tea!

Cooking boba

This method works for tapioca pearls from Bossen &amp; Tea Zone and is not meant for &quot;quick cooking&quot; pearls. It can also work as a starting point for tapioca pearls that don’t come with instructions.

30 & 30 Cooking Method for Brown Boba

c tapioca pearls

c filtered water

tbsp sugar

In a large pot, add 10 cups of water and bring to a boil.

When it hits a rolling boil, add the tapioca pearls and wait for them to float to the top of the water. Once the boba is floating, lower to medium heat.

Continue to simmer for 30 minutes uncovered. Stir occasionally to prevent the pearls from sticking.

After 30 minutes, remove the pot from the stove, cover with lid, and let rest another 30 minutes.

Strain the boba and rinse under cold running water to stop the cooking and remove the starchy outer layer.

Taste-test the tapioca pearls and test if they&#039;re fully cooked through. They should be soft and chewy, but not crumble when you eat it. Note that just because the centers may look opaque it doesn&#039;t mean it&#039;s raw. They can still be cooked fully, so you need to taste test to make sure they’re cooked.

If the pearls are still not cooked throughout or have hard centers, repeat steps 2-6 with a new batch of water.

To sweeten your boba after they are finished cooking, add about two tablespoons of sugar or honey on top and let sit for an additional 10 minutes.

Sabudana khichdi, which loosely translates to “tapioca mixture,” is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted peanuts, creamy bits of potato, and the occasional cumin seed. A hit of sweetness is balanced with salt, lemon and the alternating flames of ginger and green chile, and then everything is showered with a generous amount of chopped cilantro. The result is seductive in both texture and flavor. The key to this simple dish is to thoroughly soak the sabudana, or medium-sized tapioca pearls, until you can easily smash one between your thumb and forefinger. Then, use a microwave to cook the sabudana, stopping to check for doneness in 15-second increments. As soon as the pearls are translucent and chewy, they’re done.

Sabudana Khichdi (Maharashtrian Tapioca Pilaf)

tapioca pearls (look

small-medium yellow potatoes (about 8 ounces),

salt

peanuts

ginger,

neutral oil,

cumin seeds

sugar

lemon juice

cilantro,

Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.

Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.

Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.

In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don’t have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.

Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.

Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.

Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.

This beverage is like a cool breeze on a hot day! So refreshing and more than just a drink – it’s sippable dessert. 

This recipe will yield about 5 servings if portioned into 12 oz. glasses. Simple syrup, butterfly pea flower tea, and sweet coconut cream can all be made one day ahead and chilled, if desired. Boba pearls are best eaten the same day they are made.

Coconut Butterfly Pea Flower Boba Tea

coconut extract

8.8 oz. dried boba tapioca pearls quick cooking (5-minute type)

butterfly pea flower buds

coconut milk (13.5 oz.) (well shaken)

sweetened condensed milk

Make the simple syrup: Combine the water and sugar in a medium microwave-safe bowl. Heat in the microwave for 2 minutes at 100% power. Stir until the sugar is dissolved. If granules remain, heat at full power in 1-minute intervals thereafter until the sugar is melted. Stir in the coconut extract. Transfer the bowl to the refrigerator to cool. If you don’t have a microwave, the simple syrup can be made in a saucepan on the stove top.

Simple syrup

Bring the water to a boil in a large pot over high heat. Add the boba and cook for 7 minutes, stirring gently until the pearls float to the surface of the water. Cover the pot with a lid and cook for 3 more minutes. Remove the pot from the heat source and let it stand for 5 minutes. Drain the boba with a colander, and rinse them in cool water for 20 seconds. Remove the simple syrup from the refrigerator and transfer the boba to the simple syrup. Let stand until completely cool, about 1 hour. Or, speed cooling in the refrigerator, about 30 minutes.

Boba

Place the buds in a large glass bowl or container and pour over the boiling water. Stir the buds around and then let steep uncovered for 10-15 minutes. When the liquid is deep sapphire blue, strain out the buds using a sieve and transfer the tea to the refrigerator to cool.

Butterfly pea flower tea

Combine the coconut milk and sweetened condensed milk in a large glass measure. Whisk until completely smooth.

Sweet coconut cream

Put as little or as much boba as you like in the bottom of a 12-ounce glass (I used about 1/4 cup per glass).  Pour sweet coconut cream about 1/3 of the way up the glass. Add crushed ice and fill to the top. Pour the butterfly pea flower tea over the ice to fill to the top of the glass. Serve immediately with bubble tea straws or with spoons. Stir together before enjoying. Assemble more glasses as needed. Store the boba tea in its syrup in the refrigerator. Also store the coconut cream and butterfly pea flower in the refrigerator until ready to use.

Assemble

Why use plain boba pearls when you can use mango boba in your next mango bubble tea. All you need is 3 ingredients, including fresh mango, to create fruity mango tapioca pearls at home!

How to Make Mango Boba (Mango Tapioca Pearls)

mango

tapioca starch (plus some more for dusting)

Tbsp sugar

mango coconut milk (or plain milk of your choice)

date syrup

Extract the flesh from your ripe mango.

Blend the mango into a smooth consistency. It must be as lump-free as possible for smooth tapioca pearls.

Give the mango a taste and if you think it needs it, add the powdered sugar, along with one tablespoon of tapioca starch and the warm water.

Step 1: Prepare the mango

Tapioca starch needs heat to ‘activate’ and work the way we need it to create mango boba pearls. In fact, most ‘mistakes’ made when making homemade tapioca pearls have to do with temperature.You can heat the mango tapioca mixture in one of two ways, microwave or stovetop.Stovetop: Transfer the mixture to a medium pan and heat over medium heat, stirring constantly.Microwave: Heat the mixture in 20-second bursts, stirring in between. You’ll need to do this for around 1:30 minutes or so.

Step 2: Heat the mixture

Allow the mixture to cool for just a couple of minutes before adding the remainder of the tapioca starch. Add it a little bit at a time, mixing vigorously in-between.

Keep adding tapioca until a shiny, non-sticky dough forms. It may be easier towards the end to knead it with your hands on a kitchen surface dusted with extra starch, but be careful as it is hot.As soon as it’s ready, wrap the dough with plastic wrap.

Step 3: Add the remaining tapioca

Pull off a little of the dough at a time, keeping the rest wrapped tightly to stop it from drying out.

Dust your countertop with tapioca starch and roll the dough out into a long rope/snake that’s around 3/8 inch/1 cm in thickness.

Then cut the rope into pieces every 3/8 inch/1 cm apart or slightly more if you want bigger pearls. Keep in mind the pearls will expand when cooking.

Roll each piece into a ball, then dust them with tapioca starch to stop them from sticking together. Repeat this with the remaining dough.At this point, you could freeze any pearls you don’t plan to use immediately or go ahead with cooking them.

Step 4: Shape the mango boba pearls

Place the pearls in a pot with boiling water and simmer at a lower temperature for 20 minutes with a lid on. Then remove the pan from the heat, keep the lid on, and allow them to steam for a further 20 minutes.At this point, the mango tapioca balls should be slightly translucent with a slightly ‘bouncy’ texture.

Drain the pearls through a sieve and rinse with cold water to stop the cooking process and rinse off excess starch.Alternatively, you could place the pearls into an ice bath – depending on which is easiest for you.

Step 5: Cook the mango boba

Add the date syrup to the bottom of your glass – feel free to swirl it around the inside of the glass, too, to coat the walls.

Then add the pearls, ice cubes (if using), and the mango coconut milk. Enjoy immediately!

Step 6: Prepare the mango boba drink

Learn how to make tapioca pearls (boba) at home for bubble tea with this easy 3 ingredient recipe. The best part about making tapioca pearls from scratch is that you get to customise the size, texture, flavour and colouring. For our boba pearl recipe, no food colouring is used. Therefore the pearls will come out white. Let’s get boba making! Serves 2 people.

How to Make Tapioca Pearls (Boba) | Bubble Tea

100 g tapioca starch

brown sugar

Boil 60ml of water and add 30g of brown sugar.

Once it is well incorporated and bubbling, turn the heat off. Add half of the tapioca starch and mix well.

While the mixture is still hot, slowly add the rest of the starch flour in increments and mix well again. A slightly sticky dough should form. Allow the mixture to slightly cool before proceeding to the next step.

On a flat surface, knead the dough. Sprinkle some of the flour and roll out the mixture to about 1-1.5cm thick.

Using a knife, cut these into 1.5cm by 1.5cm squares.

Roll these in your hand into small ball shapes. Cover in some dry tapioca starch to avoid the balls from sticking to each other.

Preparation

Boil 8 cups of water and add the dry tapioca pearls. Allow this to cook on for 6-8 minutes on medium-high heat.

Turn to low heat and allow this to cook for another 5-10 minutes. Remove the tapioca pearls from the boiling water once these begin to float to the surface.

In another pot, boil 20ml of water and 20g of brown sugar for 5 minutes and reduce to a syrup.

Add the boba immediately to an ice bath for 1 minute.

Put the tapioca pearls into the prepared brown sugar syrup on low heat. Allow this to steep for at least 6-8 minutes or until the syrup thickens to a desired consistency. Stir occasionally. This can be immediately added to hot drinks. For cold drinks, allow the mixture to rest for 10-15 minutes before assembling.

Cooking Boba

Boba Milk Tea mochi is so easy to make at home. If you&#039;re in love with both boba and mochi, then this is one that you have to try! It only takes 10 minutes to prepare and 15 minutes to cook.

Boba Milk Tea Mochi Recipe

milk tea powder

g glutinous rice flour

tbsp white bean paste

Cornstarch ((for dusting))

Mix water or milk, brown sugar and glutinous rice flour. Cover tightly with plastic and microwave for 1 minute.

Remove

Remove from the microwave and mix the mixture. Cover and microwave at 30s intervals. Take it out to mix, then pop it back into the microwave again. Mix after each interval until a thick mixture forms. The total microwave time is about 2.5 minutes. Then remove and let the steam vent.

Cook

Cook tapioca pearls per instructions on the package. When the tapioca pearls are ready, strain and mix them in a bowl with brown sugar, and let them soak in the sugar mixture.

Stir

Heat white bean paste over medium heat. Add tea powder and stir to mix. Stir with a wooden spoon so the paste thickens again.

Adjust

Taste and adjust sweetness by adding more tea or sugar. Let it cool and harden.

Check

Check that your flour mixture from Step 2 has formed a smooth dough. Take a tablespoon of the mixture to make a flat dough. Then, place a tablespoon of cooked white paste into the centre of the dough. Put the tapioca pearl inside the paste before sealing it to form a sphere.

Dust

Finally, dust your boba milk tea mochi with cornstarch, so it does not stick to your hands.

Bubur cha cha is a classic Malaysian delicacy made from a mixture of colourful sweet potatoes, taro, chewy tapioca jellies and sago pearls. This Chinese tapioca dessert soup also consists of a sweet, creamy, filling coconut broth. Learn how to cook bubur cha cha when you need a quick, hearty and filling dessert.

Bubur Cha Cha Recipe

taro

sweet potato

orange potato

200 g gula melaka

70 g sago (or ½ cup (dry))

coconut milk (380 ml)

pandan leaf ((knotted))

First, make your tapioca jelly. Mix tapioca starch with 80 ml of boiling water. Stir everything quickly until you get a thick, pliable dough. Knead and roll into ½ inch cubes. Boil the jelly cubes in 500ml until they float. Transfer to a bowl of cold water and set aside. Drain the jellies before use.

Cut taro and sweet potatoes into 1 cm cubes. Steam the taro cubes for about 15 minutes until it becomes fork-tender. Then, set aside for later.

Boil sago in 500ml of water for 10 minutes until they turn translucent. Then, turn the heat off and let them simmer with residual heat for 10 minutes.

Then, add the sweet potato cubes to a pot with 2 litres of water. Boil everything for 10 to 12 mins. Then, set aside to cool down.

Cook a can of coconut milk over medium heat in another pot for 5 min. Add three knotted pandan leaves. Meanwhile, mix gula melaka with 100 ml of boiling water and stir to get a thick brown mixture. Afterwards, add the gula melaka mixture to the heated coconut milk and stir until fully combined.

Finally, add the steamed taro, sweet potatoes, tapioca jelly, and sago. Ensure that you sieve the sago pearls beforehand to remove excess water. Stir well and let everything simmer for another 3 to 4 minutes. Afterwards, transfer your Malaysian dessert into a bowl and serve.

This taro bubble tea recipe features two ways to make the iconic drink - with fresh cooked taro root (or taro paste) and taro powder. It&#39;s really easy to prepare both of them!

Taro Milk Tea 2 Ways (with Fresh Taro or Powder)

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