![]() If the dough is too dry and difficult to shape, lightly dampen your hands first. Roll each cube between the palms of your hands to form small balls. ![]() Dust the logs with tapioca flour and cut the dough evenly, into cubes slightly less than 1/4-inch wide. Separate the paste into three equal pieces, and roll each piece into logs slightly less than 1/4-inch wide. The paste should spring back when gently poked with a finger. If it’s too wet, add more flour, 1 teaspoon at a time. If the paste is too dry and crusty, add cold water, 1 teaspoon at a time. Work out as many of the lumps as possible. The paste will be very sticky, so keep it well floured. Knead the paste until dough-like and form it into a ball. (The easiest way to do this is by scooping the paste with a metal spoon and using a silicone spatula to push the paste onto the counter.) Let the paste cool until it can be handled, about 5 minutes. Sprinkle some tapioca flour onto a clean, dry counter and transfer the paste onto the floured surface. Remove from the heat and stir in the remaining tapioca flour, until thoroughly combined. Add the food coloring, if using, and stir to combine, then add 1/4 cup (35 grams) of tapioca flour and stir vigorously with a large metal spoon until a very sticky paste forms. Make the tapioca balls: In a medium saucepan over medium-high heat, combine the brown sugar and water and, stirring constantly, bring to a rolling boil. Transfer the syrup to a 2-cup plastic or glass container, cover and refrigerate at least 1 hour, or until thoroughly chilled. Remove from the heat and let cool to room temperature. Remove the boba balls from the saucepan into a deep bowl, then pour the simple syrup over them to cover completely.Īdd two tablespoons of boba balls into a long glass, pour chilled black tea and cold coconut milk over them, add ice and enjoy cold.Make the syrup: In a small saucepan over medium heat, combine the water with the granulated and brown sugars and stir until the mixture dissolves.Place the boba dough balls into a saucepan filled with water, bring to a boil, then cover and simmer for further 10 minutes.Next, form the medium dough pieces into smaller logs, then cut them to form small balls. Roll the dough into a log, then cut into medium pieces.Sprinkle some tapioca flour onto a work surface, then transfer the boba dough onto it.Add in the tapioca flour and stir until it forms a soft, sticky dough. Place the coconut sugar and water in a small saucepan over medium-high heat, stir until all the sugar is dissolved.Bring to a boil, then remove from the heat and set aside.In a medium saucepan, place the water and coconut sugar, stir until all the sugar dissolves.Remove the tea bags and refrigerate the tea to chill. Tea is optional for this recipe, but I really enjoy the mix of tea, tapioca pearls, and sweet coconut milk! Boil 4 cups of water and seep eight black tea bags in the water for 3-5 minutes. To make the simple syrup, you will boil water and sugar together and remove them from the heat. I used coconut sugar to make the syrup, but other granulated sweeteners like organic white sugar, brown sugar, and maple sugar will work. The first step in making bubble tea is the simple syrup. Coconut milk, cold (you can also make your own coconut milk at home).1/2 cup tapioca flour + extra for rolling the boba.8 tea bags of black tea, oolong tea, or jasmine tea or various green teas (each offer different flavors).I’ve linked out to buying guides for some of the less common ingredients. There are a lot of moving parts here, but fortunately most of the ingredients are readily available (like water, ice, and tea). This drink is eye-catching, but it’s delicious too!īelow, I will share how to make this recipe from scratch, but if you’d like to use store-bought tapioca pearls, you can! I wanted to offer a from-scratch recipe for the adventurous cook or those who need to avoid specific ingredients. Boba team, also known as bubble tea, is a sweet milk tea with soft tapioca pearls (bubbles).
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