How To Make Popping Boba At Home Recipes

HOW TO MAKE POPPING BOBA AT HOME

Steps:

• Pour 1 cup vegetable oil into a glass and place in the freezer for 40-minutes.
• In a medium saucepan, combine Gatorade and agar powder.
• Over medium-high heat, bring Gatorade and agar powder mixture to a boil while stirring.
• Pour Gatorade mixtures into a heatproof bowl and cool for 20-minutes.
• Take the oil out of the freezer.
• Fill a dropper with the Gatorade mixture and squirt it into the oil.
• As soon as the juice hits, it will form a ball and sink.
• Using a slotted spoon, transfer the beads to a bowl of cold water to rinse.
• Drain beads in a mesh strainer.
• Eat the beads or use them as an ice cream topping or stir into iced tea.

STRAWBERRY PB&J BUBBLE TEA RECIPE

Steps:

• Fill a large pot halfway with water and bring to a boil. If desired, add ~10 drops liquid sweetener to infuse some sweetness. (I like to use stevia or monk fruit drops.)
• Add uncooked boba tapioca pearls to boiling water. Lightly stir unto boba begin to float, then cover and boil for 3 minutes.
• Remove pot from heat and carefully drain boba pearls. Transfer to a bowl and cover with water until ready to use. (Otherwise they'll stick together!)
• In a blender, combine strawberries, milk, peanut butter, vanilla, and sweetener (if desired) and blend until smooth.
• Add cooked tapioca pearls to desired boba tea cups, pour in blended milk tea, serve with a boba straw, and enjoy!

HOMEMADE BROWN SUGAR BOBA

Steps:

• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.