Homemade Brown Sugar Boba Milk
Translated from Chinese, the language of the video.
味味小厨 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Hand-rolled tapioca pearls are gently simmered in brown sugar until soft and chewy, then combined with milk to make brown sugar boba milk. The pearls can be cut into small cubes instead of rolled into balls; the video suggests making them small enough to suck up through a straw.
- Time
- 40 minutes
- Cuisine
- East Asian
Ingredients
Weights are estimates. Together, the ingredients weigh about 195 g before cooking, which is about 100 g per serving.
Steps
Put 100 g of tapioca starch in a bowl and prepare 60 g of piping-hot water. The water must be hot enough; the video notes that pearls made with water that is not hot enough tend to fall apart.
Pour the boiling water into the tapioca starch and mix quickly while hot, until the mixture is crumbly.
Once the dough is cool enough to handle, knead it by hand into a ball, gradually working the dry flour on the surface into the dough. Knead until no dry flour remains on the surface and the dough is pliable.
Lightly dust the work surface with tapioca starch to prevent sticking, and dust both sides of the dough.
Use a rolling pin to flatten and roll the dough evenly. Fold and shape it into a rectangle, then roll it out again. The sheet should be thinner than the diameter of a drinking straw.
Cut the dough into thin strips, then cut the strips into evenly sized small pieces. Dust the cut edges and pieces with tapioca starch to keep them from sticking together. The pieces can remain square; there is no need to roll them into balls. Make them small enough to suck up through a straw.
To cook the pearls, bring the water to a rolling boil first. Use about twice the volume of water as pearls.
Add the pearls to the boiling water and stir immediately to separate them. Cook until they float.
Once the pearls float, add 35 g of brown sugar. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally to prevent sticking, so the pearls absorb the brown sugar flavor.
When the pearls have taken on color and the syrup is thick and sticky, turn off the heat. Do not cook until all the syrup has evaporated, as it will thicken further as it cools.
Let the pearls cool slightly and absorb the flavor.
Add a generous spoonful of brown sugar pearls to a glass. Tilt the glass so the syrup coats the inside; add more pearls if desired.
Pour in the milk and serve.
Notes
If making a larger batch, the pearls can be frozen for storage; the video says they should keep for up to one month. The source does not specify the exact amount of milk, water for cooking the pearls, or extra tapioca starch needed for kneading and dusting.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 246
- Protein
- 0 g
- Carbs
- 61 g
- Fat
- 0 g
- Fiber
- 0 g
Where the calories come from
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