Boba, bubble tea… whatever you call it, we love it!
We’ll be posting a recipe for a boba drink next, but in the meantime I thought we’d have Shrimpy show you how to turn dried tapioca balls into restaurant-quality boba!
from The Boba Book
- 2 cups filtered water, plus more as needed
- 1/4 cup dried boba balls
- 1 tbsp dark brown sugar, packed
- 1 tbsp white sugar
- 1 tbsp boiling-hot filtered water
- In a medium saucepan, bring the water to a rolling boil over high heat. Add the boba and cook for 30 minutes, stirring frequently during the first 10 minutes of cooking to prevent the boba from sitting at the bottom of the pot and burning. Cover the pot so the water doesn’t evaporate, and stir occasionally for the remainder of the time. Add more hot water if necessary to keep the boba covered.
- After the 30 minutes of cooking, take the pot off the heat and let the boba rest for another 30 minutes. Meanwhile, mix the sugars and hot water in a bowl large enough to hold your cooked boba.
- After the resting time, strain the boba in a colander or a strainer, discarding the water, and pour them into a mixing bowl. Stir in the syrup. After an additional 30 minutes (so 1 1/2 hours total from the time you started cooking), the boba should have absorbed the sweetness; it won’t get any sweeter if it continues to sit longer.
- Now your boba is ready to serve; hold it warm or at room temperature (our preference). When you add it to drinks, scoop some of the balls out with a little strainer to leave the syrup behind. The boba keeps for about 4 hours before it starts to lose its texture.
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