Ingredients
Brown Sugar: ⅓ cup water – 70 mL
Dark brown sugar – 65g
Tapioca starch – 110g
Black food coloring – 2 drops
Matcha: ⅓ cup water – 70 mL
Cane sugar – ⅓ cup
Matcha powder – 1 tbsp
Tapioca starch – 110g
Strawberry: Strawberry puree – 70 mL
Cane sugar – 2 tbsp
Tapioca starch – 110g
Mango: Mango puree – 70 mL
Cane sugar – 2 tbsp
Tapioca starch – 110g
Peach: Peach puree – 70 mL
Cane sugar – 2 tbsp
Tapioca starch – 110g
Syrup: Maple syrup – ¼ cup
Instructions
Prepare liquid by simmering sugar and water or fruit puree in a pot.
Add half the tapioca starch to the simmering liquid and stir into a sticky paste.
Remove from heat and add remaining starch, kneading until a smooth dough forms.
Roll dough into long logs, cut into small pieces, and roll into 1cm balls.
Dust pearls with starch and shake off excess.
Boil in water for 20 minutes until they rise to the surface.
Turn off heat, cover, and let sit for 5 minutes.
Drain and soak in syrup immediately to prevent sticking.
Notes
• If dough is too dry, add 1 tsp water and knead.
• If dough is too sticky, add more starch gradually.
• Work quickly to prevent the starch from drying out.
• Store raw pearls in the freezer; never refrigerate cooked boba.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Cuisine: Taiwanese