Along with a pleasing taste, these syrups will add sugar and calories to your drink, but probably not much of any other nutrients. Your options include a variety of fruity and sweet flavors. But keep in mind that teamakers often sweeten the pearls with sugar, which increases the calories and carbs.īoba teas are usually flavored with sugar-based syrups. The small amount of tapioca in your drink probably won’t provide much of any other nutrients. Other ingredients are often added to the tapioca to give the boba color, flavor, or sweetness.Ī 10 gram serving of plain tapioca pearls offers 35 calories and 9 grams of carbs. The starch comes from the root of the cassava plant. Let’s look at some of these.īoba pearls themselves come in many varieties, but standard boba pearls are made from tapioca starch. We’ve covered milk tea above, but a boba drink often contains other ingredients too. Do this instead: Initially use only 2:1 ratio to make the dough, it might be too soft and sticky then just add a bit more of tapioca starch until you get a play-dough consistency.Because you have so many options with boba tea, the nutritional value of your drink can vary. Like I said it could be that the starch you got absorbs more liquid than others. If the dough is too crumbly and won't form, then water was not enough.This generally works and I have tried it in 3 different brands and had success but I had to adjust the ratio in one of them.
Once the hot water is added to the tapioca starch, it will cook the part it touches that will turn into transparent slime in seconds.
Using room temperature water will not work! It has to be boiling hot, directly from the pot/kettle of boiling water would be best.This recipe was tested using Polar Bear brand. I have some people commented that they are having difficulty using the Bob's Red Mill and I had a success using the same but adding a teaspoon of xanthan gum. Different brands of tapioca starch has varying texture and fineness so they may have varying results.If making a larger batch, just follow the 3:1 ratio of tapioca starch to boiling water.Using a glass bowl or metal bowl is better especially when using food color.The amount of black food color may vary depending on the brand you are using.Just add them to boiling water and reheat for 5 minutes when ready to use. For longer storage, place them in a Ziplock bag and remove as much air as you can, then freeze. To store cooked tapioca pearls, place them on a container with lid and add sugar syrup or water to cover. Then transfer them to a container or jar for future use. To store fresh uncooked tapioca pearls, place the balls on a plate and just leave them on the kitchen counter for a day or two to dry up completely. Bigger scale means bigger dough and if you have nobody helping you to roll them into those tiny balls, the dough will start to dry up and will no longer be as pliable and you might have difficulty forming the balls.īut in case you like to make them ahead or was not able to use them all up at once, here are my tips for storage: Second, working in smaller scale is easier and more manageable. First, because fresh ones cooks faster and has better texture and they are not that difficult to make anyway. You can make a bigger batch, but I will not really recommend it. This recipe will make about a cup of tapioca balls or about 2-3 servings.
You may need to add more water if it starts to get too thick and slimy. Just cook them until there is no longer a white or solid core visible. Cover and cook for several minutes depending on the size of the balls, 15 minutes for the tiny ones and 30 minutes or up to an hour for the bigger ones. If using dried boba pearls, add the balls in a pot of boiling water.
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