Brown Sugar Boba Pearls from Scratch
Quick answerBoba pearls need only tapioca flour, dark brown sugar and water. Melt the sugar in boiling water, stir in the tapioca flour and cook it on low heat into a dough, then knead it and roll it into 1 cm balls. Simmer the pearls for 15 minutes and braise them in brown sugar syrup. Allow about 90 minutes. Also called tapioca pearls, tapioca balls or brown sugar boba (黑糖珍珠).
Due to the ongoing Brown Sugar Boba Pearls trends, I though of why don’t I make my own Boba Pearls at home rather than spending so much for a cup of Brown Sugar Boba Pearls drinks? Boba pearls drinks has become easily available everywhere. From night markets to shop-lots to shopping malls. Brown Sugar Boba Pearls is the improve version of the original boba pearls, read on to learn how to make boba pearls at home!
The Latest Drink Trend is the Boba Milk Tea! Squishy, Super Chewy Boba Pearls!
Boba Pearls also known as tapioca balls, they are translucent chewy spheres made from semi-cooked tapioca, a type of starch that are extracted from the cassave root. How do they got their name boba pearls?
Boba rose to fame in Taiwan – Here is what happened
In Chinese, the word “波巴” pronounced as boba, is a combination of bubble and big which is a Taiwanese sland for “big breasts” or “buxom lady”.
It all started from one small tea shop owner in an attemtp to make his tea stall stands out than the rest, so he made his tapioca pearls double in size to as what we enjoyed, now everywhere, naming his pearls boba. Out of the blue, this become a common term used to desribe the drink, hence, Boba Pearls Milk Tea was created.
Homemade Boba Pearls VS Commercial Boba Pearls
The commercially produce boba pearls for chain businesses contain a lots of additives, to name a few;
- Sulfuric Acid – a blenching agent and helps in speeding up the process of making flour.
- Aluminium Sulfate – to increase the viscosity of the flour.
- Sulfur Dioxide – to separate the starch from unwanted substances and also regulate the microbial and enzymatic reactions.
- Chlorine – to disinfect the flour for a purer form of flour as well as bleaching properties.
Why add additives to boba pearls?
- Be able to have a long shelf-life
- Keep in room temperature enviroment
- Stable, quick and easy to be use
- Lower the risk of food contamination
Whereas Homemade Boba Pearls Recipe are made with just a few simple ingredients
They are sugar and tapioca starch. Yes, only these two. Imagine a lot lesser addictive (which also means toxic) into your body. The only single reason and also the valid reason that everyone should make their own Boba Pearls at home!
Author have a say…
Now it comes the era of Boba Pearl Milk drink after the Cheese Tea craze in China. Boba simply stands for the pearls that are made with dark brown sugar and what makes it differ than the regular pearls is that they are much chewier and the sweetness kicks from the dark brown sugar make them really addictive! And guys, here is how you can make your own boba pearls at home! Super super easy!
There is also Colorful Boba Pearls made of Fruits!
Source : Wiki
The recipe
Brown Sugar Boba Pearls from Scratch
Homemade Boba Pearls Recipe are made with just a few simple ingredients. They are sugar and tapioca starch . Imagine a lot lesser addictive (which also means toxic) into your body. The valid reason that everyone should make their own Boba Pearls at home!
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Course
- Beverages, Drinks
- Cuisine
- Chinese
- Keywords
- Boba Fresh Milk, Boba Pearls, Boba Pearls Milk, Boba Pearls Milk Drink, Boba Pearls Milk Tea, Brown Sugar Boba
Ingredients
Raw Boba Pearls Dough
To Braise Boba Pearls
Instructions
Make Raw Boba Pearls
With a clean pot, add boiling water and dark brown sugar in.
Melt the dark brown sugar by stirring the mixture.
Once it is melted, add tapioca starch and mix it until there is no more lump.
Then over a low heat, cook the mixture. Continuously stir it with a spatula to prevent bottom from stick and burn.
Cook until the mixture all stick together forming sort of like a dough.
Transfer the dough onto a clean working surface and scrap all the sticky bits on the pot and spatula.
The dough would be quite warm but still workable with your hands.
Knead the dough as you fold it those tiny bits. Knead until the dough is smooth.
Thoroughly roll the into an elongated shape.
Cut it into a few pieces. Cover them with a damp cloth.
Take a piece of dough and roll it into 1cm diameter.
Then cut it into 1cm in length.
Roll them between your palms into round shape and you have raw boba pearls.
Generously sprinkle tapioca starch into a clean container, transfer all the raw boba pearls into the container and coat the boba pearls with tapioca starch.
Repeat step (11) to step (14) until all the dough pieces is done.
Cooking Boba Pearls
Bring a pot of 4 liters water to a boil.
Add raw boba pearls into boiling water and bring it back to a boil then reduce to a simmer.
Simmer for 15 minutes.
After 15 minutes, transfer the cooked boba pearls into an ice water.
Braising Boba Pearls
In a pot, add boiling water and dark brown sugar.
Bring to a boil and stir occasionally to prevent bottom from sticking and burn.
As it is being boiled add all the cooked boba pearls into the sugar mixture.
Once its reached a full boil, reduce to a simmer and simmer for 20 minutes.
Then remove from heat and let it chill for 15 minutes.
Serve with your preferred drinks.
Watch how it's made
Notes
**please note the measurement of ingredients are in ratio portioning, you can use smaller cup/measurement to yield lesser boba pearls
Tapioca is gluten-free, commonly uses as wheat substitute for a gluten-free diet
Nutrition per serving
- Calories
- 309 kcal
- Carbohydrates
- 80 g
- Protein
- 1 g
- Sodium
- 21 mg
- Sugar
- 53 g
Estimates only.
Questions
What are boba pearls made of?
Tapioca starch and sugar. This recipe uses 1 cup water, 1 cup dark brown sugar and 2.5 cups tapioca flour, as a ratio.
Are boba pearls gluten-free?
Tapioca is gluten-free and is often used in place of wheat.
Why are they called boba?
A Taiwanese tea shop owner made his pearls double the usual size so that his stall would stand out, and he named them boba.
How long does it take?
About 90 minutes. Simmer the pearls for 15 minutes, then for 20 minutes in the brown sugar syrup. It makes about 10 cups.
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42 comments
Nur Hafizah · 18 Feb 2019
Can i store the raw boba pearls?
Ethan WongEthan · 18 Feb 2019
Yes, I believe u can freeze them. And simply blanch them whenever u want to cook them
Nz · 17 May 2019
Do we need to braise again after blanching?
Ethan WongEthan · 17 May 2019
Yes need to braise
Emily · 31 Mar 2019
I’m so happy! These came out so well! I think I used the wrong kind of sugar because the boba pearls came out a light brown in the end but these are delicious! I like them more than the prepackaged kind! I absolutely will be making these again! It was kind of difficult to make the dough since it was very sticky for me ?. Rolling the boba pearls also took a bit but it was worth every minute. I ended up braising the boba in a honey water sugar mixture instead and they were delicious! Thank you so much for this recipe!
Ethan WongEthan · 31 Mar 2019
I m happy to know about this! ??
Cecille · 1 Apr 2019
Hi. I’m wanting to sell uncooked boba pearls in packet. How can I keep its shape? Any suggestion?
Ethan WongEthan · 1 Apr 2019
Just roll it into the shape that u want. And to packed them and selling it would require more extensive research to find out the moisture composition of the pearls. Since they are uncooked and kept in room temperature, they are more prone to spoilage.
You will need to do more research and test to find out on this.
Nurliza Suzlina Binti Ismail · 19 Jun 2019
Hi, im student from food technology and we just make an experiment about the uncooked bobba. you just need to put the bobba in freezer after you finish make a bobba. Before you put in a freezer, make sure you coated the bobba with the tapioca starch so the bobba will not stick to each other. We have been frozen the bobba for a two weeks and when we want to boil it, it turned out very well and chewable like original.
SamKL · 1 Oct 2019
how about putting them at room temperature? any suggestion it will not rotten/spoilt?
thanks
Ethan WongEthan · 9 Oct 2019
they will spoil quicker in room temp, at least keep them in the fridge
Nana · 4 Apr 2019
Can i use white sugar instead of brown sugar?
Ethan WongEthan · 9 Apr 2019
Yes u may, but the taste wouldn’t be good
Renee · 22 Apr 2019
Hi! Am i able to use palm sugar instead of brown sugar? Thanks! 🙂
Ethan WongEthan · 22 Apr 2019
Hey Renee! Yes, you can do so. But i am not very sure about the sweetness. You will need to find out yourself.
not only sugar, you also can use fresh fruits to make boba. I tried it, work like a charm, and here is the link for you;
https://3thanwong.com/colorful-boba-pearl-from-scratch-failsafe-revised-recipe/
Ethan WongEthan · 10 May 2019
Hey! Yes of course.
pau mari · 10 May 2019
can i use cornstarch instead of tapioca flour? thanks!
Ethan WongEthan · 10 May 2019
Hey, unfortunately no. Only tapioca flour can produce such texture.
Nadine · 19 Nov 2019
Hello! I did test this out with glutinous rice flour, and it worked like a charm! It tasted a bit stale, but it cooked very quickly and wasn’t too bad.
Nz · 17 May 2019
Hey
How long will the braised boba pearls lasted if keep in the fridge?
Does it need to be braised?
Many thanks
Ethan WongEthan · 17 May 2019
Braised boba pearls can last about 5 days in yr fridge. Uncooked boba pearls if kept frozen can last a few months
Nohj · 24 May 2019
How do I apply this if I plan on using them for commercial purposes? And can I use muscovado sugar for this? Thanks!
Ethan WongEthan · 24 May 2019
Hey! U can use any sort of sugar to substitute the brown sugar. As to commercialize them, is either u reduce their moisture content to 5% which allow you to store them in room temperature conditions or you add preservative to prevent mould growth.
Another way is to freeze those uncooked boba pearl but frozen products will require most cost in storage and delivery.
If you’re gonna ask next how to reduce the moisture content or which preservatives to use, I have not idea on that, that would require a great deal of research and test to find out.
I hope what I know could give u a head start to your plans.
Laura · 24 Jul 2019
Hi Ethan! I tried this Recipe and I find it the best ever tried for boba! I think that if some have to sticky dough that they haven’t let the mixture long enough on the heat. Mine was a little bit sticky but with some starch on my working place and hands the dough became beautiful. Never had such an amazing consistency before. Unfortunately the dark brown sugar sold here in Italy doesn’t leave my pearls black but brown instead. But the taste and texture is amazing. Now I’ll try the fruity ones next time!
Thank you so much for this recipe
Ethan WongEthan · 24 Jul 2019
Good to know!
Lilith · 9 Aug 2019
hello! I have a problem with my boba dough. The dough would not form, instead it starts hardening and crumble. What have I done wrong? D:
Nadine · 19 Nov 2019
Hello! I believe this is because the dough was left out for too long. If it is exposed to air with no water for too long it will dry up. I suggest covering the dough with a slightly wet cloth when you aren’t working with it. If it’s already crumbling, add a bit of water and reshape the balls.
Jelly · 30 Sept 2019
After it is cooked, should it be put in a bowl filled with ice? Can i just put in a water without ice?
Ethan WongEthan · 9 Oct 2019
yes, you can. you can change the water a few times to reduce the temperature
Bruce · 7 Oct 2019
Hi Ethan, which ingredients determine the chewiness texture of the boba? is it the amount of the tapioca flour or the water?
Bruce · 7 Oct 2019
thanks!!
Ethan WongEthan · 9 Oct 2019
Hi Bruce,
Tapioca flour it is
Lorraine khoo Ting neng · 13 Oct 2019
Hi good day Chef Ethan..
I do follow ur recipe n step 2make tis boba ,i facing a difficulty
1st..tapioca flour is difficult 2form a dough like urs video
2nd..my boba hv middle part hard aft cooling or aft adding cold milk n ice? could u plssss advise wat i did wrong n btw wat brand of tapioca flour 2use???
Ethan WongEthan · 18 Apr 2020
To answer your questions;
1) tapioca flour not forming is due to not cooked enough to form into a dough
2) the middle part still raw is due to not braising enough, you can braise longer to make sure the middle part is cooked through
Apologies for the much late reply
Alex · 28 Oct 2019
This is an incredible article!! For those that have the same problem, I overcooked the dough the first time (thought it had to be cooked until it was no longer runny at all) and got a weird consistency that was both wet, yet powdery and broke apart with touch. Not really a good dough, but I forced them into balls and cooked them anyway and its still worked!
Made another batch taking the dough out when it was still sticky, and it made a MUCH BETTER dough- the taste was similar both methods, although my girlfriend says she can taste the difference haha.
Ethan WongEthan · 22 Dec 2019
Very nice!
May · 31 Mar 2020
Can you share the brand of tapioca flour you used? I tried one from the chinese market and the dough texture didn’t turn out right? it was too dry and crumbly :/
Ethan WongEthan · 3 Apr 2020
erm, Malaysia’s brand
Cap Kapal ABC
Tepung Ubi Kayu
Kalvin · 6 Apr 2020
Did you ever have an issue where the boba lost its shape once it went back into the hot water to cook? Mine flattened once I threw them in the boiling water
Ethan WongEthan · 6 Apr 2020
Never happened to mine before.
I think that you didn’t cook then enough for the dough to hold their shape.
Amy · 8 May 2020
Hello.. Can the boba be stored? For how long and at which stage can it be stored(eg rolled into 1cm balls and coated with flour, cooked and braised etc)?
Ethan WongEthan · 11 May 2020
Hey Amy, yes the boba can be stored, coated with flour.
you can freeze them and probably keep them for months.
When u wanna use them, simply boil them and then braise.