What Is Popping Boba And How Is It Made Recipes

POPPING BOBA RECIPE | DIY AT HOME USING SODIUM ALGINATE

Steps:

• Dissolve calcium lactate in distilled water. Let sit for 4 hours, or overnight. Strain after this time.
• Mix drinking water with sodium alginate. Stir until thickened and smooth. Then mix into fruit juice, add food colouring (optional) and stir until smooth.
• Store the juice in the fridge for up to 2 hours. Prepare a bowl of 2 cups of clean drinking water to rinse the pearls after preparation.
• Using a dropper or a syringe, drop the juice mixture drop by drop into the calcium lactate solution. Let it sit for ten minutes.
• Then rinse the pearls repeatedly in the clean drinking water and they are ready to use.
• Serve your popping boba as bubble tea topping or with a chill dessert!

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.

WHAT IS POPPING BOBA AND HOW IS IT MADE?

Steps:

• Take two cups of water (tap water works fine!) and add in 2 teaspoons of calcium lactate.
• Mix it until the powder all dissolves to form a colorless solution.
• Next, take your fruit juice and add it to the blender. Add in the sodium alginate. The sodium alginate is supposed to be a 1% solution, so if you use 100ml of juice, that will lead you to use 1g of sodium alginate. Don't worry though, a little bit extra won't hurt you much!
• Blend the mixture until it is nice and combined.
• Let the mixture sit for a few hours to let all the air bubbles in the mix disappear.
• Put the mixture in a dropper and slowly drip droplets of this into the calcium lactate solution that we made before.
• Keep making as many popping bobas as you like and once you are done, strain them out of the calcium lactate solution.
• Rinse your popping pearls with water to get rid of the calcium lactate residues.
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