I cannot remember at what age for the first time that I drank these delicious delicacies called bubble tea. One thing is for sure I love some Boba tea taro, that is for sure my favorite one.
What is Boba tea, you may ask? Let me throw you some history knowledge into you boys and girls.
The pearls or tapioca marbles are made from tapioca starch that extracted from a South American cassava plant. They brought to Taiwan from Brazil via Southeast Asia during the Japanese rule between 1895 and 1945.
Boba tea, Bubble tea, or Pearl milk tea are the many names around the world. The real name is “Zhenzhu naicha” which originated in Taiwan that came out of the light to be a popular drink during the 1980s.
Bubble tea consists of a pure shaken ice that creates the looks of bubbles with a foamy layer on top of the drink. Apart from the Ice-blended version, they also add chewy tapioca balls (Which, in my opinion, is the best part).
In other words, are the most basic form of a drink of black tea, milk ice, and chewy tapioca pearl with a fat straw to accommodate the marble of tapioca clustered at the bottom of the cup. Simple as that.
But what if I tell you can make it from scratch the tapioca balls?
Yes, I know, I know, breath my dude or dudette do not lose your mind, ok?
Are we good? Ok, let us continue.
Of course, there is the question of why I did not buy instead of cooking. Well, for one the tapioca balls do not sell it where I live (In the city of Quito, Ecuador) and two I like to cook as you can see.
The trick on this recipe is the dough because, for my part, it tricky for me to get the texture as I follow the instruction. When I was looking into the recipe of the tapioca balls, I realized that I was not getting the surface I wanted. That is the only thing that you have to be careful when you do this recipe; the rest is smooth like a Sunday morning.
When I was making these black pearls, I thought it was equal to make an impossible poison from Hogwarts or something like that. In the end, making the balls and the tea itself are super easy to craft.
Without further due, let me tell you how I did it.
- Ball of Tapioca:
- 1/3 cup of Water
- 1/4 of muscovado sugar or brown sugar
- 3/4 of tapioca flour
- Brown syrup:
- 1 cup of water
- 1 cup of muscovado sugar or brown sugar
How to make the tapioca balls:
- In a saucepan filled with water, add Muscovado sugar and cook it on high medium heat.
- Stir it to a point it dissolves
- Once it boils, add the tapioca flour little by little until you get the texture of a sticky dough.
- Let it cool it and transfer to a clean counter (If you feel that your dough is too dry, you can add water or is too wet, you can add more tapioca flour).
- With your hands rolled into a shape of a potato, cut it in half, and those pieces cut I half two. Those pieces rolled in thins lines, and you should have four thins lines of dough. Then cut it in parts but try to make them as even in size as possible. It should be small enough to pass through your straw.
- Once they are cut, roll them up into a small ball, and once they are made into a little ball, throw them in a bowl full of tapioca flour.
- In a large pot of water to a boil, add all the bobas and stir it, so they do not stick. Leave it there unbothered for 20 min.
- Drain it and rinse it with cold water.
- Poured in a bowl full of brown syrup and leave it from 30 min or 1 hour.
How to make the brown syrup:
- In a saucepan, add water and muscovado sugar and let it reduce it just a little bit.
- Transferred into a bowl and let it cool it off.
I hope you like this recipe and tag me see how it went in all my social media how it goes.
Recipe inspired by Tasty
Have you ever got nostalgic remembering your favorite dessert from childhood? Maybe cookies from grandma, brownies from your mother, or even the candy from your neighborhood’s corner store. Mine of the many desserts of my childhood is the local fruit of my country, babaco. Continue reading “Dulce de Babaco” a healthy dessert from Ecuador
I didn’t know this was a thing to make even I didn’t think it was possible. I mean, of course, there was flavored pasta, but that was my limit of possibilities. Continue reading Multicolor Tortellinis taste the rainbow
Batata mahshiyeh, a.k.a “Arabian stuffed potatoes” is the recipe that you want to try. Just a warning it is a lot of work and challenging to master the perfection of this recipe, but the process and the waiting are worth it. Almost every version of stuffed potatoes in the middle east is the same. This … Continue reading Batata Mahshiyeh, the stuffed potato of happiness