Michelin-Level Taiwanese Boba

Ingredients

• Tapioca starch (Divided use; used for the cooked starter and for incorporating into the final dough)
• Water (Used to cook the starch starter)
• Brown sugar (Optional, for color and sweetness (implied by traditional Taiwanese boba preparation))

Steps

1. 1

   Combine a portion of the tapioca starch with water in a pot.

2. 2

   Cook the mixture over heat, stirring constantly, until it reaches exactly 75°C (167°F).

3. 3

   Remove from heat and let the mixture rest for two minutes. At this stage, it should be translucent and thick enough to hold onto a spatula when lifted.

4. 4

   Incorporate the remaining dry tapioca starch into the cooked mixture. The texture will initially appear sticky and uneven.

5. 5

   Knead the dough using a dimpling technique (similar to focaccia) to gradually work in more starch until the dough is dry to the touch but retains a tiny bit of humidity when punctured.

6. 6

   Test the dough by lifting it; it is ready when it falls very slowly from your hand.

7. 7

   Wrap the dough immediately to prevent it from drying out, especially if working in batches.

8. 8

   Shape the boba by either using a machine to extrude tubes and cut them into spheres, or by hand-rolling the dough into long ropes, cutting them into small pieces, and rolling them into smooth, round balls.

Notes

The creator emphasizes the 'Q' texture (bouncy/chewy). While the video uses a commercial machine for 3,000 pearls, the process is easily adapted for home use by hand-rolling. The recipe quantities were not explicitly listed in the video as they are hosted on a separate Substack, but the technique and temperature targets are definitive.

Nutrition per serving

• boba
• tapioca pearls
• taiwanese
• dessert
• tea topping
• vegetarian
• gluten-free
• handmade