Look at the two batches of dough. How are they similar? How are they different? One of your doughs is likely clumped together whereas the other one has not. Why do you think this happens? Which one is clumped—the hot water or cool water one? Set aside the dough that is not clumping. Knead the clumping dough with your hands to make a ball. The dough should feel like playdough. Add a tiny amount of hot water if the dough is too dry or a little flour if it is too sticky.
While you are kneading the dough ask an adult to heat up two cups of the sugar-and-water syrup solution you made earlier. Leave one cup in a cool place—you will use it later. While the syrup heats, transfer the dough to a cutting board, and use your hands to roll it into cylinders with the thickness of a pencil about five millimeters. Cut each long cylinder into short pieces that are about as long as they are wide.
Roll each little piece into a ball. These are your homemade tapioca boba balls! Once the syrup is boiling, have an adult add the balls to the boiling syrup carefully so as not to splash the hot liquid and cook them.
Do the balls initially sink or float? Does that change as the cooking process takes place? Why would that happen? Check the progress of the cooking balls every five minutes to see if your bubbles are soft and gooey. It often takes about 20 minutes for the tapioca balls to cook sometimes smaller balls cook faster and larger ones take longer. The balls will become more translucent, and bubbles will appear in the balls as they cook.
Carefully check one or two balls for doneness. Once you feel the texture is just right, let them cook just a little bit longer. Have an adult scoop the boba out of the boiling syrup with a slotted spoon and place them into the leftover cold syrup to cool. Let the boba cool and then have a bite! Extra: Make a cup of uncaffinated tea, let it cool, and add milk and some of the brown sugar syrup if desired. Add boba, and enjoy your homemade cup of boba tea! Extra: Try making boba with the dough that did not clump.
What happens? How does it behave differently from the dough made with the hot water? Extra: Leave the cup of your first dough the one made with cold water out for a day or two, stirring occasionally.
How does it change? Why would this happen? Would the same happen with the dough made with boiling water if that dough was left out for several days? Give it a try. Extra: The bubbles tapioca pearls get harder when they cool and when they are left out. Explore what happens when you reheat them. The texture is chewy and bouncy, with an almost licorice flavor to it. While the brown sugar in black boba gives a hint of extra sweetness, clear boba is straight starch from the cassava root.
Clear boba is relatively tasteless on its own, which is why it's used in most milk-based bubble teas. The tapioca pearls are able to absorb the milk and flavor of the tea, thus becoming one with the flavor of your tea.
Therefore, if you order a chai bubble tea, the black or clear boba pearls will taste like chai too. Flavored boba is traditional boba pearls that have been cooked in or coated with a flavored syrup. The flavors can range from fruity flavors, such as mango and strawberry, to exotic flavors, such as coconut and aloe. Note that flavored tapioca pearls are also called jelly pearls at some cafes. These pearls are used in smoothies and classic brewed teas black or green tea.
Flavored boba is also known to be an ice cream or fro-yo topper. Similar to the Gushers fruit snacks we all wanted in our lunch boxes back in the day, popping boba is infused with a flavored surprise. This type of boba also called juice balls is created through molecular gastronomy. This type of cooking involves taking flavored fruit juices and mixing them with powered sodium alginate. The mixture is put into a bowl filled with a cold calcium chloride.
Add spoonfuls of water, and you'll see bubbles that will soon become boba balls. The jelly is usually steeped in brown sugar for a slightly sweet, herbaceous taste.
Grass jelly comes cut in cubes and texturally is firmer than pudding. It also goes well with coffee-based drinks. Aloe Vera Aloe vera is rich in antioxidants and said to be beneficial for your skin, so why not add it to your drink order?
These clear, cubed jellies are soaked in a syrup and taste refreshing and sweet. Because the flavor is a bit subdued, aloe vera jelly goes nicely with bolder, tropical flavors.
The texture is chewy and spongy, but with much more give than a tapioca pearl. These delicate, mini pearls makes appearances in many traditional Asian desserts, and pairs nicely with coconut, red bean, and matcha flavors. Taro balls Unlike boba pearls, which have a springy texture that bounces back mid-chew, taro balls have a more gentle melt-in-your-mouth feel to them.
These add-ons are made from taro, mashed with sweet potato or tapioca flour and water to form misshapen spheres of deliciousness. In Taiwan, taro balls are often eaten in a bowl as a dessert, both iced and hot. Add it to your taro milk tea for a double dose of taro, or pair it with oolong milk tea for a dessert-drink hybrid. Red bean also commonly known as the azuki bean is prepared by boiling the legume in sugar, resulting in a fragrant, soft mixture.
Ranging from tiramisu crema, to sea salt cream, these thick, glossy foams are gently layered on top of teas and sipped on delicately. The texture is similar to a fluffy mousse and provides an awesome foam mustache when enjoyed correctly. When your boba drink is ordered—customized with ice levels, sweetness, and toppings galore—your creation typically goes through a special sealing machine.
Boba straws are larger than typical straws to accommodate the chunks of tapioca, fruit chunks, or whatever else you have in your beverage, and come with a pointed tip to pierce through the sealed top of your drink just make sure you have your thumb pressed firmly over the top hole of your straw before you drive it through the film of plastic covering your drink, or else your drink will explode everywhere. These days, there are even metal and glass boba straws available for purchase to reduce the need for single-use plastic boba straws.
Some boba shops have shorter, stouter cups filled with their sweet milk-tea nectars. Other shops skip the sealing machine and serve their drinks with plastic tops similar to those of drinks at Starbucks. Hot drinks usually come in your typical to-go coffee cups, with an attached spoon if your hot beverage contains toppings. Regardless of what container your beverage arrives in, the next best thing at boba shops are the snacks.
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