Print

Homemade Boba (Tapioca Pearls) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 63 reviews

Learn how to make homemade boba pearls from scratch using simple ingredients like tapioca starch and muscovado sugar. This recipe guides you through making the dough, shaping the pearls, cooking them to perfection, and caramelizing with a rich brown sugar syrup, perfect for adding to your favorite teas and desserts.

Ingredients

Boba Pearls

  • 65 ml (1/4 cup + 1 tsp) water
  • 45 g (3 tbsp) muscovado sugar or dark brown sugar packed
  • 110 g (3/4 cup) tapioca starch plus more for dusting

Brown Sugar Boba Syrup

  • 240 ml (1 cup) water
  • 100 g (1/2 cup) muscovado sugar or dark brown sugar packed

Instructions

  1. Make the dough: In a mixing bowl, sift the tapioca starch to remove any lumps. In a small pot, combine the water and sugar, dissolve over medium heat, then bring to a boil and cover to retain moisture. When boiling, reduce heat to low and quickly add tapioca starch, stirring firmly until a sticky brown dough forms, about 5-7 seconds. Turn off heat and add remaining starch, mixing swiftly. Remove dough and knead on a tapioca starch-dusted surface until smooth and elastic.
  2. Form the dough into pearls (Option 1): Roll the dough into a 1/4 inch thick disc, then press it through a grid wire rack with a rolling pin to create small squares. Use fingers to push through any stuck dough. Roll these squares into small circular pearls and dust with tapioca starch to prevent sticking.
  3. Form the dough into pearls (Option 2): Divide dough into three portions and cover with plastic wrap. Roll each into long 1/4-inch thick ropes, cut into 1/4-inch pieces with a bench scraper, then roll each piece into mini spheres. Coat with tapioca starch to avoid sticking.
  4. Cook the pearls: Boil a large pot of water and add the tapioca pearls. Keep water at a rolling boil for 20-25 minutes, stirring frequently at first to prevent sticking until pearls float, then stir every few minutes. Once cooked, drain and transfer pearls to an ice water bath to stop cooking and firm up slightly.
  5. Caramelize the pearls: In a small pot, combine water and muscovado sugar and bring to a boil to create syrup. Add chilled tapioca pearls and simmer gently for 20 minutes until the syrup thickens and coats the pearls.
  6. Serve: Use the caramelized boba pearls with your favorite tea or dessert for an authentic homemade bubble tea experience.

Notes

  • Work quickly during dough preparation to prevent it from hardening as it cools.
  • If the dough becomes dry or crumbly, moisten your hands with water to rehydrate while kneading and rolling the pearls.
  • Using a grid wire rack speeds up the pearl shaping process and ensures uniform size.
  • Having a helper is beneficial, as speed is essential to handling the dough before it cools.
  • Choose muscovado sugar for deeper, richer flavor that enhances the taste of your boba pearls.

Find it online: https://deliciousyum.com/homemade-boba-tapioca-pearls-recipe/