The « pearls » (also called boba) in bubble tea have a chewy texture and are mainly made from tapioca starch. They can be easily recreated at home. Here’s a detailed recipe, including a basic version and common variations, which even beginners can master: - 100g tapioca starch (key ingredient for the chewy texture)
- 80-90ml hot water (must be boiling water to gelatinize the tapioca starch)
- 10g sugar (optional, to add a subtle sweetness)
Mix the powderPour tapioca starch and sugar into a large bowl, and stir evenly with chopsticks. Scald the dough
Slowly pour in boiling water while stirring quickly with chopsticks until the tapioca starch forms flocculent lumps with no dry powder left (be careful not to burn yourself).
Principle: Boiling water quickly gelatinizes the starch in tapioca flour, making it easier to knead into a dough without falling apart later.
Knead into a smooth dough
When the dough is cool enough to touch, knead it into a smooth, moderately soft dough (similar to the texture of earlobe). If it’s too dry, add 1-2ml of warm water; if it’s too sticky, add a little more tapioca starch.
Roll and cut
Divide the dough into several small portions. Take one portion and roll it into a long strip about 0.8-1cm in diameter (adjust thickness as preferred), then cut into 1cm-long pieces.
Shape into balls and prevent sticking
Roll each small piece into a ball one by one. Put them into a bowl with dry tapioca starch, roll them around, and shake off excess powder (to prevent sticking during cooking).
Cook the pearls
- Add enough water to a pot (5-10 times the volume of the pearls), bring to a boil over high heat, then add the pearls. Gently stir with a spoon to prevent them from sinking and sticking to the bottom.
- Once the water boils again, reduce to medium-low heat and cook for 15-20 minutes (adjust based on size; larger pearls need longer cooking). Keep the water gently boiling during this time.
- Turn off the heat, cover the pot, and let them sit for 10-15 minutes (to ensure the inside is fully cooked and avoid a raw center).
Rinse with cold water
Remove the cooked pearls, rinse them 2-3 times with ice water or cold boiled water, and drain (this step is key for chewiness, making the surface smoother).
Add flavor (optional)
Mix with a little sugar or honey, or soak in milk tea or syrup to prevent drying out.
- Replace part of the hot water with 50ml brown sugar water (made by melting brown sugar in water), add it when kneading the dough. They’ll have a deep red color and a natural sweetness.
- Steam purple sweet potato or pumpkin, mash into a puree. Use 30g of the puree to replace part of the tapioca starch (e.g., 70g tapioca starch + 30g puree), then add an appropriate amount of hot water to knead the dough. They’ll have a naturally fresh color.
- Add 5-10g matcha powder or cocoa powder when kneading the dough. They pair perfectly with milk tea of the same flavor.
- Tapioca starch selection: Use pure tapioca starch (not mixed starch). « Boba-specific tapioca starch » bought online is more reliable.
- Water temperature control: Must use boiling water to scald the dough; otherwise, the dough will easily fall apart. However, don’t use too much water, as it will make the dough too sticky.
- Cooking time: Larger pearls require longer cooking and resting times (e.g., 1cm pearls need 20 minutes of cooking + 15 minutes of resting).
- Storage method: Uncooked pearls can be frozen (not refrigerated, as they’ll harden) in a sealed bag for up to 3 months. Cooked pearls can be refrigerated for 1-2 days; soak them in hot water to soften before eating.
Pearls made this way are chewy and delicious, pairing perfectly with milk tea, coconut milk, or brown sugar. Give it a try!
