Craving a delicious bubble tea drink or a punchbowl full of boba drink, but want to skip the trip to the café? Making homemade boba balls is easier than you might think! With just a few ingredients, you can create chewy, delicious tapioca pearls that elevate your bubble tea experience. This boba balls recipe is an easy guide to your next boba adventure and you’ll be on your way to make boba pearls from scratch.
Table of contents
What Are Boba Balls?
Boba balls, also known as tapioca pearls, are the gluten free, chewy, sweet treats found at the bottom of bubble tea (or boba tea)originating from Taiwan .
Now, these drinks are so popular for everyone and seen everywhere from malls to stand along boba shops. Boba drinks are loved by the after school crowd and everyone else.
Made from tapioca starch derived from the cassava root, these small spheres add a fun texture to drinks and desserts.
Mostly, the boba in these cafe drinks is imported. So boba balls from scratch are really great because you can feel good saving some of that carbon footprint. Plus, you know exactly what is in these boba pearlsfrom scratch.
Why Make Boba at Home?
While it’s easy to buy pre-made boba, making them from scratch allows you to customize the size, sweetness, and texture. Like I mentioned, you also get to know every single ingredient which is peace of mind for some individuals.
Plus, there’s something incredibly satisfying about crafting your own tapioca pearls from start to finish! It is a work of art and the finished product…so much better because of the hand-crafted love.
Ingredients
For this homemade boba balls recipe, you’ll need the following ingredients:
- 1 cup of tapioca starch (also known as tapioca flour)
- 1 tbsp potato starch
- ½ cup of boiling water (add a little extra water when boiling)
- 3 tbsp of molasses – for sweetening the boba and adding color (optional or use less per your preference in sweetness)
- A pinch of natural food coloring (optional, for other colors)
- Water – to boil the boba pearls; 1:10 ratio
These ingredients are all you need to create boba balls from scratch that’s fresh, flavorful, and free from artificial additives.
Equipment for Making Homemade Boba Balls
- Mixing Bowl: For combining the tapioca starch and boiling water to create the dough.
- Pot: To boil the water and cook the boba balls.
- Heat safe measuring cup (borosilicate): To measure the hot water.
- Wooden Spoon or Spatula: For stirring the dough and boba balls while cooking.
- Knife or Pizza Cutter: To cut the dough into small, equal-sized pieces for shaping.
- Glass or Container: To store any leftover boba balls in a simple syrup solution.
- Boba Serving Glassware
- Storing Jar that is airtight
These are my favorite stock pots and stainless steel pans here.
Instructions
1. Prepare the Dough
- Begin by boiling enough water. Ensure it’s very boiling hot, as the temperature is crucial for the right texture.
- In a mixing bowl, add ½ cup of tapioca starch, potato starch, and the molasses. Mix and then slowly pour in the boiling water while stirring continuously. Use a heat safe measuring cup.
- Use the wooden spoon to mix and get the dough going and be sure not to burn your finger. Use the spoon or spatula until you can handle the dough.
- Add the remaining tapioca starch and knead until a smooth, pliable dough forms. If the dough is too sticky, add more starch; if it’s too dry, add a bit more hot water. Be patient, keep kneading and rolling until your dough is soft and smooth.
- If you want to color your boba differently you can use simple syrup for sweetness and add a few drops of food coloring to the dough before shaping.
2. Shape the Boba Balls
- Once your dough is ready, divide it into smaller pieces and roll each piece into a long, thin rope (like a thick worm) (about ¼ inch in diameter).
- Cut the rope into small, equal-sized pieces using the knife or pizza cutter. Roll each piece between your palms to form small balls. The size should be like a very small marble. Try a few before cutting everything.
3. Cook the Boba
- Bring a pot of water to a rolling boil (really vigorous boil). Add the boba balls and stir gently to prevent sticking.
- Cook the boba until they float to the surface (30 minutes but depends on the size of the boba balls), then reduce the heat to medium and continue cooking for an additional 15 minutes.
- Remove the boba from the heat and let them sit in the hot water for another 15 minutes to soften and cook through.
4. Sweeten the Boba (Optional)
- If you prefer sweet boba, dissolve ¼ cup of brown sugar in a small amount of hot water to create a syrup.
- Drain the cooked boba and transfer them to the syrup. Let them sit for a few minutes to absorb the sweetness.
- For non sweet, you can use plain water.
5. Serve Your Boba
- Your homemade boba balls from scratch are now ready to be added to your favorite drinks! Simply spoon the boba into a glass, add ice, and pour in your desired tea, milk, or juice.
- Serve with a boba straw or spoon for added enjoyment.
- Fresh boba pearls from scratch are best the day of and then stored in an airtight mason jar for a day, or freeze them after they are shaped.
Notes
- Use Boiling Water: The water must be boiling hot to ensure the starch gelatinizes properly, giving your boba the right chewy texture.
- Use the wooden spoon to mix and get the dough going and be sure not to burn your finger.
- Knead Well: Kneading the dough thoroughly helps to achieve a smooth consistency, making it easier to shape and less likely to fall apart during cooking. Keep kneading and kneading till the dough is really smooth.
- Dust with Tapioca Starch to prevent the balls from sticking as you are making the boba pearls from scratch.
Add Ins and Variations
- Experiment with Flavors: You can infuse the dough with different flavors or colors by adding natural extracts or food coloring. Try matcha powder for green boba, coffee, or cocoa powder for a chocolate twist!
How to Store Homemade Boba Balls
After cooking tapioca pearls, follow these steps to store them properly:
- Refrigeration: If you have leftover cooked tapioca pearls, refrigerate them in a simple syrup solution. Keep in mind that the texture may harden, change, and expand if stored for over 24 hours.
- Consume Promptly: For best results, consume the homemade tapioca pearls within 24 hours of cooking. It’s important to store them in an airtight jar to maintain freshness and texture.
- Freeze: After shaping the pearls, place them on a baking sheet lined with parchment paper, making sure they don’t touch each other. Freeze them for a few hours until solid, then transfer them to an airtight container or zip-lock bag. They can be stored in the freezer for up to 2 months. Cook them directly from frozen when ready to use.
Serving Ideas
- Strawberry Boba Drink: This is so so good. Use the boba balls from scratch in a strawberry sago recipe for an epic dessert drink.
- Classic Milk Tea: Add your homemade boba to a glass of cold black tea mixed with milk and a sweetener of your choice.
- Fruit Teas: Pair your boba with a refreshing fruit tea made from your favorite fruits like mango, strawberry, or lychee.
- Dessert Toppings: Boba also makes a great topping for desserts like ice cream, shaved ice, or even pancakes!
Helpful Questions
Why is my boba dough too sticky?
If your boba dough is too sticky, add more tapioca starch, a little at a time, until the dough is smooth and less sticky. Make sure the water you add to the starch is boiling hot; lukewarm water can result in a stickier, unmanageable dough.
Why are my boba pearls falling apart and exploding when cooking?
If boba pearls from scratch are not kneaded well enough or if the dough is too dry they are going to fall apart. Ensure the dough is smooth and cohesive before shaping the pearls. Additionally, make sure the water is rolling boiling when you add the pearls, and stir gently to prevent them from sticking to the pot or each other.
How can I make my boba pearls chewier?
The chewiness of boba pearls comes from the correct ratio of tapioca starch to water and proper cooking time. Using boiling water and kneading the dough thoroughly helps achieve the right texture. Also, allowing the cooked pearls to steep in hot water after boiling (for about 15 minutes) before rinsing them can enhance their chewiness.
Can I store uncooked boba pearls?
Yes, you can store uncooked boba pearls. Place shaped boba balls on a baking sheet lined with parchment paper. Make sure they do not touch. Freeze them for a few hours until solid, then transfer them to an airtight container or zip-lock bag. They can be stored in the freezer for up to 2 months. Cook them directly from frozen.
Why do my boba pearls turn hard after cooking?
Boba pearls can turn hard if they are overcooked or if they sit for too long without being kept warm. To keep them soft and chewy, don’t overcook them, and after cooking, keep them in a simple syrup solution or warm water until you’re ready to use them. Boba pearls are best consumed within a few hours of cooking.
What should I do if my boba pearls stick together during cooking?
Stir the boba pearls gently but continuously for the first few minutes of cooking to prevent them from sticking together. Additionally, make sure the water is at a rolling boil when you add the pearls, as this helps keep them separate.
Can I use alternative sweeteners instead of molasses?
Yes, you can use alternative sweeteners like white sugar, monkfruit, coconut sugar, or honey to sweeten your boba pearls. However, keep in mind that using a different sugar may change the color and flavor of the boba.
How do I know when my boba pearls are fully cooked?
Boba pearls are fully cooked when they float to the surface and have a translucent appearance. They need to be steeped for an additional 10-15 minutes to allow through cooking.
Can I reuse the water used to cook boba pearls?
It’s best not to reuse the water used to cook boba pearls. The water becomes starchy and may develop an unpleasant taste after cooking the pearls. Always use fresh water for each batch of boba.
Master the art of making homemade boba pearls from scratch and get creative with some party punchbowl recipes, fun drinks for a gathering, and more dessert drink fun. If you make any masterpieces, be sure to show them off and tag @jackielikesrice on IG or comment below.
Homemade Boba Balls
Equipment
- mixing bowl
- large pot
- Heat safe measuring cup (borosilicate)
- Wooden spoon or spatula
- Knife or Pizza Cutter
- Glass or Container
- Boba Serving Glassware
- Storing Jar that is airtight
Ingredients
- 1 cup tapioca starch also known as tapioca flour
- 1 tbsp potato starch
- ½ cup boiling water add a little extra water when boiling
- 3 tbsp molasses for sweetening the boba and adding color; optional or use less per your preference in sweetness
- A pinch of natural food coloring optional, for other colors
- Water to boil the boba pearls; 1:10 ratio
Instructions
Prepare the Dough
- Begin by boiling enough water. Ensure it’s very boiling hot, as the temperature is crucial for the right texture.½ cup boiling water
- In a mixing bowl, add ½ cup of tapioca starch, potato starch, and the molasses. Mix and then slowly pour in the boiling water while stirring continuously. Use a heat safe measuring cup.1 cup tapioca starch, 1 tbsp potato starch, 3 tbsp molasses
- Use the wooden spoon to mix and get the dough going and be sure not to burn your finger. Use the spoon or spatula until you can handle the dough.
- Add the remaining tapioca starch and knead until a smooth, pliable dough forms. If the dough is too sticky, add more starch; if it’s too dry, add a bit more hot water. Be patient, keep kneading and rolling until your dough is soft and smooth.
- If you want to color your boba differently you can use simple syrup for sweetness and add a few drops of food coloring to the dough before shaping.A pinch of natural food coloring
Shape the Boba Balls
- Once your dough is ready, divide it into smaller pieces and roll each piece into a long, thin rope (like a thick worm) (about ¼ inch in diameter).
- Cut the rope into small, equal-sized pieces using the knife or pizza cutter. Roll each piece between your palms to form small balls. The size should be like a very small marble. Try rolling a few for size before cutting everything.
Cook the Boba
- Bring a pot of water to a rolling boil (really vigorous boil). Add the boba balls and stir gently to prevent sticking.Water
- Cook the boba until they float to the surface (30 minutes but depends on the size of the boba balls), then reduce the heat to medium and continue cooking for an additional 15 minutes.
- Remove the boba from the heat and let them sit in the hot water for another 15 minutes to soften and cook through.
Sweeten the Boba (Optional)
- If you prefer sweet boba, dissolve ¼ cup of brown sugar in a small amount of hot water to create a syrup.
- Drain the warm, cooked boba and transfer them to the syrup. Let them sit for a few minutes to absorb the sweetness. For non sweet, you can use warm, plain water. The water must be warm.
Serve Your Boba
- Your homemade boba balls from scratch are now ready to be added to your favorite drinks! Simply spoon the boba into a glass, add ice, and pour in your desired tea, milk, or juice. Fresh boba pearls from scratch are best the day of and then stored in an airtight mason jar for a day, or freeze them after they are shaped. See notes how to freeze them for storing.
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