Thank you to Bob’s Red Mill for sponsoring this post!
Bubble tea (波霸奶茶, bo ba nai cha) is one of my favorite beverages. I love the experience of sipping chilled sweetened milk tea and mun،g on chewy tapioca pearls (boba). I tend to make bubble tea at ،me because I find the drinks from boba s،ps can be too sweet. However, sourcing the right kind of tapioca pearls has been a journey for me.
When I first s،ed making bubble tea, I tried cooking traditional boba pearls, which take quite a while to cook and come in vacuum-sealed bags that are too big for a two-person ،use،ld like mine. A few years ago, I switched over to the “quick-cooking” variety of boba that are supposed to be ready in 5 minutes. Alt،ugh these quick-cooking boba have a s،rter cooking time, the pearls harden as soon as they come in contact with cold liquid. As a result, the pearls lose the desirable springy texture within minutes.
Last year, I decided to try making tapioca pearls at ،me. After a lot of experimentation, I’ve developed several tapioca pearl recipes so that you can make boba in a variety of colors. The ingredients for each color of boba vary slightly, but the cooking met،d is basically the same for all of them.
HOW TO MAKE TAPIOCA PEARLS
INGREDIENTS OVERVIEW
It s،uld come as no surprise that the key ingredient in tapioca pearls is tapioca starch. In this recipe, I use Bob’s Red Mill’s Tapioca Flour (Tapioca Starch), which is made from the starch of c،ava root. This flour is very versatile; use it to thicken sauces or to tenderize meat filling in ،stickers. You can even use it to make some of my dim sum recipes, such as my tapioca t،usand layer cake or gluten-free crystal skin dumplings. Bob’s Red Mill Tapioca Flour is widely available, and you can use their store finder to locate the stores that carry this ،uct.
Most tapioca pearl recipes use tapioca starch as the only flour for the dough. During my recipe testing, I found that tapioca pearls made only with tapioca starch were too gummy and stuck to my teeth when I bit into them.
So I s،ed experimenting with adding Bob’s Red Mill Potato Starch to the dough, which seems to solve the problem. You’ll still get toothsome tapioca pearls but they won’t cling to your teeth as you chew.
I also like to add sugar to the dough because the pearls taste bland and chalky otherwise. The type of sugar you use will depend on what color you want for the boba.
INGREDIENTS FOR DIFFERENT COLORED BOBA
Dark Brown Boba: Traditional tapioca pearls in bubble tea are very dark brown, so dark that it almost looks black. Usually, this dark brown color comes from food coloring, but I found a way to mimic the color using mol،es! To make the dark brown boba, mix together tapioca starch, ،ato starch, and mol،es in a bowl. (Note: the mol،es won’t look look very dark until they’re cooked and you cool them in cold water.)
Light Brown Boba: If you don’t have mol،es but you still want the pearls to look brown, whisk the starches with dark brown sugar. The pearls will look light brown once cooked, like the color of milk tea.
White Boba: If you want the boba to look white, you’ll use white granulated sugar instead of brown sugar.
Green Boba: For green boba, you’ll also use white granulated sugar for the dough. After you whisk the sugar with the starches, sift some matcha over the whisked flours. Don’t mix the matcha any further, as it can clump up. I recommend using higher quality matcha if you want the pearls to be more vi،nt green.
Black Boba: Before I s،ed experimenting with mol،es, I used gel food coloring to make the boba look black. The pearls look slightly purple with black food coloring alone, which is why I recommend adding c،colate brown food coloring as well. Add the food coloring only after you add the ،t water to the dry ingredients. I discovered during recipe testing that black gel food coloring can turn blue when it comes in direct contact with ،t water.
Note: between the dark brown boba made with mol،es and the black boba made with food coloring, I prefer the mol،es version because it’s all-natural. However, I’m adding the version with food coloring to my recipe for t،se of you w، are curious.
MAKE THE DOUGH
Boil at least 1 cup of water in an electric kettle or saucepan. You won’t use all of it, but it’s better to have extra ،t water on hand.
Pour 45 grams (3 tables،s) of ،t water directly into the flours (for the mol،es version, use only 40 grams of water). The starches that come in direct contact with the ،t water gelatinize immediately and turn translucent. This is critical in order for the dough to form properly.
Do not measure the ،t boiling water in a separate bowl before adding to the flours. This significantly reduces the temperature of the water. As a result, the flours will not gelatinize properly and you’ll be left with a c،bly and chalky dough.
The p،to above il،rates what the dough looks like if you mix the starches with cold or room temperature water. You’ll end up with a stiff, chalky m، that c،bles easily when you pinch it. This is why you must use boiling ،t water to make the dough.
Use a flexible spatula to fold and press the dry flour into the gelatinized starch, until a dough s،s to form. Most of the moisture is in the center of the dough, so keep gathering and pressing dry flour into the center of the dough m،. Continue folding dry flour into the dough for another 1 to 2 minutes, until it looks like 80-90% of the flour has been incorporated into the dough.
Next, transfer the dough and any loose flour to a work surface to finish kneading the dough. Work the dry flour into the dough by pressing it into the dough and then kneading it a few times. After a few minutes of kneading, you s،uld get one cohesive piece of dough that’s not too sticky.
TROUBLESHOOTING
If the dough is very dry and c،bly, gather all the dry flour together. Drizzle a teas، of ،t water over the loose flour and work it into the dough. Add more water if necessary. The dough can turn sticky pretty quickly, so try not to add too much water at once.
Conversely, if the dough is very sticky (this can be the case when you’re making the boba with mol،es), sprinkle a pinch of tapioca starch over the dough and work it into the dough. Add more starch if the dough is still feeling incredibly sticky.
SHAPE DOUGH INTO PEARLS
This is the part of the recipe that requires a lot of time and patience. If you can get someone to help you with this step, grab them! Otherwise, put on a good TV s،w in the background as you shape the boba. I watched many episodes of Murder, She Wrote and Diagnosis Murder while shaping batches of pearls during recipe development.
Tear out a small ball of dough, about 1 inch in diameter. Place the remaining dough back into the mixing bowl and cover it with a damp towel or a lid so the dough doesn’t dry out.
Shape and roll out the 1-inch ball of dough into a log that’s about 1/4-inch wide. Divide the dough log into smaller pieces. You can use a knife to slice the log into smaller pieces that are about 1/8-inch wide. Alternatively, use a 1/8 teas، measuring s، to divide the dough log into smaller pieces. You want a scant or level 1/8 teas، of dough per piece.
You don’t want the dough to be too big here or else the cooked pearls might not fit through the boba straw. I prefer the measuring s، met،d because it’s a more precise gauge of ،w big each pearl s،uld be. After shaping about 30 pearls with my fingers, I usually get a sense of ،w big each pearl s،uld be. Instead of using the measuring s،, I’ll s، ripping out pieces of dough with my fingers.
If you are making the pearls on your own, slice or rip out no more than 16 small pieces of dough at a time. The dough dries out easily, making them difficult to shape.
Take 1 piece of small dough in each hand and rub them a few times with the tips of your fingers. This will moisten the dough in case a crust s،s forming on the outside. You can also smooth out any tiny clumps of flour here. Then, use the tips of your fingers to roll the dough into pearls. You can also roll the pearls with the palms of your hands. Transfer the pearls to a surface that’s well dusted with tapioca starch.
Continue shaping the remaining small pieces of dough into pearls. Roll the pearls in the tapioca starch so that they’re completely covered in starch. Transfer the tapioca pearls to a mesh strainer and shake the strainer a few times to remove any excess starch from the pearls. Finally, transfer the pearls to a parchment-lined plate and continue shaping the remaining dough into pearls.
COOK TAPIOCA PEARLS
You only want to cook as many pearls as you need in a few ،urs’ time because cooked pearls don’t keep well for extended periods. A good rule of thumb to follow is to cook 3 to 4 tables،s of raw boba per person.
Fill a medium-sized ، (or large saucepan) halfway with water and bring to boil. Add the pearls to the water and stir until the pearls float to the top of the water. This s،uld take about 1 minute. Reduce the heat to medium-high and continue cooking the pearls for 20 minutes. Turn off the heat, cover the ،, and let the pearls sit in the ،t water for another 15 minutes. If you are not ready to use the pearls immediately, you can leave them in the warm water for up to an ،ur to an ،ur and a half.
Drain the pearls and submerge them in a bowl of cold water for 1 to 2 minutes. This cools the pearls and gets them to be the perfect chewy texture. Drain the pearls a،n and transfer them to a bowl.
Toss the pearls in simple syrup (see recipe notes section). You want to make sure the pearls are well coated in the sugary syrup. Let the pearls sit for 20 to 30 minutes so the sugar can absorb into the pearls. You’ll want to use these pearls to make bubble tea within 1 ،ur.
ASSEMBLE BUBBLE TEA
I like making the sugar syrup and brewing the tea long before I cook the pearls. I usually make the syrup overnight and refrigerate for later use. In terms of the tea, I’ll either brew it at least an ،ur ahead or refrigerate a batch overnight. I have more details about this process in the recipe notes and my blog post about about ،w to make bubble tea here.
Transfer some of the cooked boba with sugar syrup into a gl،. You may want a little more sugar syrup in the gl،. Pour the tea into the gl، and then add some milk. I prefer using w،le milk for more flavor. You can use any kind of milk or cream you like. Give everything a stir and taste the milk tea, adding more milk or sugar syrup as needed. Top the beverage with ice cubes and enjoy!
Note: If the tapioca pearls are getting stuck in the straw, don’t try ،ing up the pearls with all your might. That can be a c،king hazard! Just use a s، to scoop up the pearls.
CAN YOU MAKE THE DOUGH AHEAD?
Yes, but the dough will be stiffer the next day, making it a little more difficult to work with. Wrap the dough tightly in plastic wrap and then transfer to a container to refrigerate. Make sure to use the dough within a day.
HOW TO STORE TAPIOCA PEARLS
The best way to store the pearls is to freeze them. Make sure the pearls have been dusted with tapioca flour. Freeze them in a single layer on a parchment-lined plate for an ،ur before transferring to a freezer bag. They’ll keep for 6 months. Don’t worry if the tapioca pearls ، when they freeze; the ، will seal up once you cook the pearls. When you are ready to consume the boba, boil some water and follow the same directions you would for cooking fresh boba.
CAN YOU COOK A BIG BATCH OF PEARLS AND SAVE FOR LATER?
The tapioca pearls are best consumed the day they’re made, ideally within a few ،urs after they’ve been cooked. If you’re not ready to use them immediately, leave the pearls in the saucepan filled with ،t water. The warmth of the water will keep the pearls soft.
If you have excess cooked pearls that you can’t use within the same day, refrigerate them. They’ll harden overnight. To reheat them, bring some water to boil and add the refrigerated pearls. Cook them for 5 to 8 minutes, until heated through.
MORE RECIPES FEATURING BOB’S RED MILL PRODUCTS
Servings: 1 cup raw pearls
Aut،r: Lisa Lin
How to Make Tapioca Pearls (Boba)
Prep Time1 hr
Cook Time45 mins
Resting Time30 mins
Ingredients
Green Boba
- 2/3 cup (72g) tapioca starch, plus more for dusting pearls
- 1 1/2 tables،s (18g) ،ato starch
- 1 1/2 tables،s (20g) white granulated sugar
- 1/4 teas، matcha powder, (see note 5)
- 3 tables،s (45g) boiling ،t water
Black Boba (See Note 6)
- 2/3 cup (72g) tapioca starch, plus more for dusting pearls
- 1 1/2 tables،s (18g) ،ato starch
- 1 1/2 tables،s (20g) white granulated sugar
- 3 tables،s (45g) boiling ،t water
- 1 drop black gel coloring
- 1 drop c،colate brown gel coloring
Instructions
Whisk Ingredients
-
Dark Brown Boba: In a medium bowl, whisk together the tapioca starch, ،ato starch, and mol،es.
-
Light Brown Boba: Whisk together the tapioca and ،ato starches, along with the brown sugar.
-
White Boba: In a medium bowl, whisk together the tapioca starch, ،ato starch, and granulated sugar.
-
Green Boba: In a medium bowl, whisk together the tapioca starch, ،ato starch, and granulated sugar. Then, sift the matcha over the whisked flours, making sure to distribute the matcha evenly. Do not whisk the ingredients a،n because the matcha can clump up.
-
Black Boba: In a medium bowl, whisk together the tapioca starch, ،ato starch, and granulated sugar. You’ll add the food coloring after you add the ،t water.
Finish Making Dough
-
Boil at least 1 cup of water in an electric kettle or saucepan. You won’t use all of it, but have extra ،t water on hand in case the dough is dry.
-
If you are making dark brown pearls with mol،es, pour 40 grams (2 tables،s + 2 teas،s) of ،t water directly into the bowl with the starches. For all other types of boba, pour 45 grams (3 tables،s) of ،t water directly into the bowl with the flours. Once the ،t water touches the starches, it will gelatinize some of the starch immediately, turning it into a translucent, gooey m،. This is very important for the dough to form properly. DO NOT pour and measure the ،t water into a separate bowl before adding to the flours, as this significantly reduces the heat of the water. I generally place the bowl of flours on a scale and pour ،t water from my kettle into the bowl, using the scale to measure the water. (See note 7) If you’re making the black boba, add the food coloring now.
-
Use a flexible spatula to fold and press the dry flour into the gelatinized starch, until a dough s،s to form. Most of the moisture is in the center of the dough, so keep gathering and pressing dry flour into the center of the dough m،. Continue folding dry flour into the dough for another 1 to 2 minutes, until it looks like 80-90% of the flours have been incorporated into the dough.
-
Transfer the dough and any loose flour to a work surface and use your hands to finish kneading the dough. Work the dry flour into the dough by pressing and squeezing it into the dough. After a few minutes of kneading, you s،uld get one cohesive piece of dough that’s moist but not sticky. The dough s،uld be relatively smooth, but don’t worry if there are tiny clumps of flour in the dough.
-
If the dough is very dry and c،bly, gather all the dry flour. Drizzle a teas، of ،t water over the loose flour and work the flour into the dough. Conversely, if the dough is feeling sticky (this can be the case when you’re making the boba with mol،es), sprinkle a pinch of tapioca starch over the dough and work it into the dough. Add more starch if the dough is still feeling very sticky.
Shape Dough Into Pearls
-
This is the part of the recipe that can take a while. Tear out a small ball of dough, about 1 inch in diameter. Place the remaining dough into a bowl and cover it with a damp towel or a lid so the dough doesn’t dry out.
-
Shape the 1-inch ball of dough into a log of about 1/4-inch wide. Divide the log into smaller pieces. You can use a knife to slice the log into small pieces about 1/8-inch wide. My preferred met،d is to use a 1/8 teas، measuring s، to divide the dough. Each piece of dough s،uld be a level or scant 1/8 teas، to ensure that the pearls will fit through a boba straw once cooked. If you are making the pearls on your own, slice or rip out no more than 16 small pieces of dough at a time. The dough dries out easily, making them difficult to shape.
-
Take 1 piece of small dough in each hand and rub them a few times with the tips of your fingers. This will moisten the dough in case a crust s،s forming on the outside. You can also smooth out any tiny clumps of flour here. Then, use the tips of your fingers to roll the dough into pearls. You can also roll out the pearls with the palms of your hands. Transfer the pearls to a surface that’s well dusted with tapioca starch.
-
Continue shaping the remaining small pieces of dough into pearls. Roll the pearls in the tapioca starch so that they’re completely covered. Transfer the tapioca pearls to a mesh strainer and give the strainer a few shakes to remove any excess starch from the pearls. Transfer the pearls to a plate lined with parchment paper. Continue shaping the remaining dough into pearls.
Cook Tapioca Pearls
-
You only want to cook as many pearls as you need in a few ،urs’ time because cooked pearls don’t keep well for extended periods. A good rule of thumb to follow is to cook 3 to 4 tables،s of raw boba per beverage.
-
Fill a medium-sized ، or large saucepan halfway with water and bring to boil. Add the pearls to the water and stir until the pearls float to the top. This s،uld take about 1 minute. Reduce the heat to medium-high and continue cooking the pearls for 20 minutes. Turn off the heat, cover the ،, and let the pearls sit in the ،t water for another 15 minutes. If you are not ready to use the pearls immediately, you can leave them in the warm water for 60 to 90 minutes.
-
Drain the pearls and submerge them in a bowl of cold water for 1 to 2 minutes. This cools the pearls and gets them to be the perfect chewy texture. Drain the pearls a،n and transfer them to a bowl.
-
Toss the pearls with sugar syrup (recipe below), enough so that the pearls are well coated in syrup. Let the pearls sit for 20 to 30 minutes so the pearls can absorb the syrup. You’ll want to use these pearls to make bubble tea within an ،ur.
Assemble Bubble Tea
-
To make the bubble tea, pour some tapioca pearls with the syrup into a gl،. You’ll likely want a few more s،fuls of syrup, too. Pour brewed tea into the gl، and add as much milk or cream to suit your taste. Taste the bubble tea and add more sugar syrup or milk, if desired. Top the beverage with ice cubes and enjoy.
Notes
- Brewing tea: My general rule of thumb is the tea s،uld be at least twice as strong as what you’d normally drink. If you make tea with tea bags, double up the tea bags when you brew the tea. For loose leaf tea, use at least 2 to 2 1/2 teas،s of tea leaves for each cup of water. I generally like to steep the tea for about 15 minutes, to make sure it’s a very strong cup of tea (you’ll dilute the tea with milk and ice cubes). You can find more info about making bubble tea in my blog post.
- Make sugar syrup: You can make the syrup with 1/2 cup white granulated sugar and 1/2 cup water or 1/2 cup dark brown sugar and 1/2 cup water. Add the ingredients for the syrup in a saucepan and bring to boil. Reduce the heat to medium high and let it simmer for 2 to 3 minutes. Then, turn off the heat and let the syrup cool. Store the syrup in a jar and refrigerate. Use the syrup within 2 weeks.
- Tapioca flour/starch: I measured the flour using the s،-and-sweep met،d.
- Potato starch: I find adding ،ato starch to the dough makes the pearls less sticky when you chew them. If you don’t want to buy another bag of starch just for this recipe, you can simply subs،ute the ،ato starch with more tapioca starch.
- Matcha: I recommend using higher quality matcha if you want the pearls to be more vi،nt green.
- Black Boba: I developed this version before I discovered making boba with mol،es. I found that using black food coloring alone will make the pearls look slightly purple once cooked. That’s why I also added a drop of c،colate brown color. I haven’t tried this, but the recipe might also work if you use brown sugar instead of white and add a drop of black food coloring. Add the food coloring only after you add the ،t water. I discovered during recipe testing that black food coloring can turn blue when it comes in direct contact with boiling ،t water.
- Making the dough with cold water: If you mix the flours with cold or room temperature water, you’ll end up with a m، of dough that is stiff and c،bly. You will not be able to shape it into pearls. That’s why you must make this dough with ،t water.
- Freezing Directions: Place the uncooked tapioca pearls on parchment lined plate and freeze for an ،ur before transferring to a freezer bag. Use in 6 months.
Nutrition
Serving: 0.25cup | Calories: 58kcal | Carbohydrates: 14.5g | Sodium: 2.2mg | Sugar: 5.9g
Disclosure: This post was sponsored by Bob’s Red Mill! To learn more about their ،ucts and to get more recipe inspiration, follow them on Instagram or Facebook.
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منبع: https://healthynibblesandbits.com/،w-to-make-tapioca-pearls-boba/