These tapioca pearls (aka boba) are made with only 3 ingredients. Save your money and skip a trip to the bubble tea shop with a little time and effort, you can make warm sugar boba that are soft and chewy from scratch!
Brown sugar boba pearls
1/2 dark brown sugar
1/3 cup water
1 Cup tapioca starch sifted
Black food colouring (optional)
Brown sugar syrup
6 cups water
1 1/2 cup dark brown sugar
In a small heavy bottomed sauce pot, combine water and brown sugar. Set over medium high heat and bring to a boil.
Reduce heat to low. Add half of tapioca starch. Use a sturdy spatula to quickly incorporate starch into hot liquid. Add remaining half of tapioca starch. Stir and fold mixture together in pot until dough forms
On a clean surface roll out the dough into an even thickness using a pizza cutter cut strips in both directions to form squares.
Place the small pieces from the dough and then ball them up in your palm. Repeat until you’re finished with all of the dough.
Place balls in tapioca flour to get them coated then using a sifter. Let them dry for 4 hours.
The second part is to cook the boba pearls in a sugar syrup.
In a clean saucepan, add the brown sugar/s and water. Cook over medium heat while stirring with a spoon to dissolve the sugar, and then bring it to a boil
Add the tapioca pearls to the boiling sugary water and let it cook for 8-10 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.
Transfer tapioca pearls into a bowl with a little water to prevent them from sticking together.
The tapioca pearls are best used while warm.
Mango slush with tapioca pearls
1 cup frozen mango
1 cup water
1 tablespoon sugar
⅓ cup tapioca pearls
Spoon warm brown sugar boba into serving glass.
Add the mango, water, and sugar to a blender. Blend on high speed until smooth.
Pour mango smoothie into the boba cup, Stir with a wide-opening straw and enjoy!
Cover the cut up pieces with plastic wrap, and take one portion out at a time and roll it into little balls.
Store them in air-tight containers, and freeze for later. Dried and frozen can be stored in the freezer for up 6 months
Cooked boba pearls can also be stored in the fridge for a few days. Just store them in the sugar syrup in a glass jar to prevent them from sticking to each other.
The texture of the dough should be smooth, and not too sticky. If it’s a very wet dough, you can sprinkle some extra tapioca starch to make it.