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Janet VS Kate! Boba Pearls!
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Homemade Brown Sugar Boba Pearls Recipe
Ingredients:
Brown sugar boba pearls:
50 g dark brown sugar
60 g water
100 g tapioca starch sifted
Black boba pearls:
50 g dark brown sugar
60 g water
5 g dark cocoa powder
95 g tapioca starch sifted
Brown sugar syrup:
240 g water
150 g dark brown sugar
Instructions:
Tapioca starch dough:
1. Place the brown sugar and water in a saucepan. Heat over medium heat, and stir to dissolve the sugar.
2. Bring the water and sugar mixture to a boil.
3. As soon as the liquid comes to a proper boil, remove the pan from the heat.
4. Add roughly 3 - 4 tablespoons of the tapioca starch (or tapioca starch + cocoa mix for black boba pearls), into the mixture. Whisk well, to completely dissolve the starch in the mixture.
5. Return the mixture back to the stove, and heat over medium low heat while whisking quickly and constantly. If the dough is heating too quickly, you can momentarily remove it from the heat to whisk the dough to temper the heat.
6. The mixture will start to thicken and form a gelatinous mass within 2 - 3 minutes. This is your starter dough.
7. Add the rest of the tapioca starch to this, and fold it in to mix it as well as possible.
8. Turn the dough out onto a clean, smooth work surface. It is normal to have some dry spots of tapioca starch, and you may have a few lumps as well. These will disappear when you knead the dough.
9. The dough will be hot, so be careful when handling the dough. Knead the dough while it’s hot until you get a nice, smooth dough, that is still soft while warm, and a little tacky. Knead quickly, as the dough will harden as it cools down and become hard to knead.
10. Dust your work surface very lighty, and roll out the tapioca dough until it’s about ¼ inch thick.
Cut 1 cm strips in one direction first. Then, cut 1 cm strips in the perpendicular direction. This will create small squares.
10. Cover the cut up squares in plastic wrap. Also, add some tapioca starch to a bowl and set aside.
11. Start rolling the small dough squares into balls, a little at a time (keep the rest of the squares covered in plastic wrap, as the dough can dry out quickly if exposed). Place each ball in the bowl with tapioca starch, and move it around to coat the ball.
12. Repeat with all the square pieces of dough. This is the time consuming step of the recipe.
If a piece of dough feels dry and doesn’t form into a smooth ball (and develops cracks), you can dip a finger in a little cold water and use it to moisten the piece of dough. This will make it easier to roll it up again.
Cooking the boba pearls:
1. Bring at least 6 cups of water to a boil ( at least 4 times the volume of the boba pearls).
2. When the water has come to a boil, add the boba pearls. Immediately start stirring to prevent the pearls from sticking to each other.
3. After the boba pearls float to the surface, let them cook for about 30 - 40 minutes, stirring occasionally, until they are mostly translucent at the edges. Remove the pot from the heat. Cover the pot, and let the boba pearls sit for about 15 - 25 more minutes, until completely translucent or almost translucent.
4. The cooking time will vary depending on how big and how dry the tapioca pearls are.
5. The cooking liquid might be thick at this stage, and this is natural.
6. Remove the tapioca pearls with a slotted spoon, and transfer them into a bowl with cold water.
Let them sit in the cold water for a few minutes to rest.
Making the brown sugar syrup:
1. In a clean saucepan, add the brown sugar and water.
2. Cook over medium heat while stirring with a spatula to dissolve the sugar, and then bring it to a boil.
3. Boil the mixture until it reaches the desired thickness and consistency.
4. Using a slotted spoon, remove the tapioca pearls from the cold water and transfer them into the saucepan.
5. Bring the sugar syrup back to a boil. Cook the syrup a little longer to thicken it. About 2 - 3 minutes. Cooking them further in the syrup will also turn the boba pearls completely translucent (if they weren't before). Then remove the saucepan from the heat. Transfer to a glass jar.
6. The boba pearls are best used while warm (since they harden as they cool down).
Use the boba with milk tea or coffee, ENJOY!
My TikTok: @faylu9
My Instagram: @faylu99
Kate's TikTok: @kate9007
Janet's TikTok: @janetyt
Ingredients:
Brown sugar boba pearls:
50 g dark brown sugar
60 g water
100 g tapioca starch sifted
Black boba pearls:
50 g dark brown sugar
60 g water
5 g dark cocoa powder
95 g tapioca starch sifted
Brown sugar syrup:
240 g water
150 g dark brown sugar
Instructions:
Tapioca starch dough:
1. Place the brown sugar and water in a saucepan. Heat over medium heat, and stir to dissolve the sugar.
2. Bring the water and sugar mixture to a boil.
3. As soon as the liquid comes to a proper boil, remove the pan from the heat.
4. Add roughly 3 - 4 tablespoons of the tapioca starch (or tapioca starch + cocoa mix for black boba pearls), into the mixture. Whisk well, to completely dissolve the starch in the mixture.
5. Return the mixture back to the stove, and heat over medium low heat while whisking quickly and constantly. If the dough is heating too quickly, you can momentarily remove it from the heat to whisk the dough to temper the heat.
6. The mixture will start to thicken and form a gelatinous mass within 2 - 3 minutes. This is your starter dough.
7. Add the rest of the tapioca starch to this, and fold it in to mix it as well as possible.
8. Turn the dough out onto a clean, smooth work surface. It is normal to have some dry spots of tapioca starch, and you may have a few lumps as well. These will disappear when you knead the dough.
9. The dough will be hot, so be careful when handling the dough. Knead the dough while it’s hot until you get a nice, smooth dough, that is still soft while warm, and a little tacky. Knead quickly, as the dough will harden as it cools down and become hard to knead.
10. Dust your work surface very lighty, and roll out the tapioca dough until it’s about ¼ inch thick.
Cut 1 cm strips in one direction first. Then, cut 1 cm strips in the perpendicular direction. This will create small squares.
10. Cover the cut up squares in plastic wrap. Also, add some tapioca starch to a bowl and set aside.
11. Start rolling the small dough squares into balls, a little at a time (keep the rest of the squares covered in plastic wrap, as the dough can dry out quickly if exposed). Place each ball in the bowl with tapioca starch, and move it around to coat the ball.
12. Repeat with all the square pieces of dough. This is the time consuming step of the recipe.
If a piece of dough feels dry and doesn’t form into a smooth ball (and develops cracks), you can dip a finger in a little cold water and use it to moisten the piece of dough. This will make it easier to roll it up again.
Cooking the boba pearls:
1. Bring at least 6 cups of water to a boil ( at least 4 times the volume of the boba pearls).
2. When the water has come to a boil, add the boba pearls. Immediately start stirring to prevent the pearls from sticking to each other.
3. After the boba pearls float to the surface, let them cook for about 30 - 40 minutes, stirring occasionally, until they are mostly translucent at the edges. Remove the pot from the heat. Cover the pot, and let the boba pearls sit for about 15 - 25 more minutes, until completely translucent or almost translucent.
4. The cooking time will vary depending on how big and how dry the tapioca pearls are.
5. The cooking liquid might be thick at this stage, and this is natural.
6. Remove the tapioca pearls with a slotted spoon, and transfer them into a bowl with cold water.
Let them sit in the cold water for a few minutes to rest.
Making the brown sugar syrup:
1. In a clean saucepan, add the brown sugar and water.
2. Cook over medium heat while stirring with a spatula to dissolve the sugar, and then bring it to a boil.
3. Boil the mixture until it reaches the desired thickness and consistency.
4. Using a slotted spoon, remove the tapioca pearls from the cold water and transfer them into the saucepan.
5. Bring the sugar syrup back to a boil. Cook the syrup a little longer to thicken it. About 2 - 3 minutes. Cooking them further in the syrup will also turn the boba pearls completely translucent (if they weren't before). Then remove the saucepan from the heat. Transfer to a glass jar.
6. The boba pearls are best used while warm (since they harden as they cool down).
Use the boba with milk tea or coffee, ENJOY!
My TikTok: @faylu9
My Instagram: @faylu99
Kate's TikTok: @kate9007
Janet's TikTok: @janetyt
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