Learn how to make tapioca pearls (boba) at home for bubble tea with this easy 3 ingredient recipe. The best part about making tapioca pearls from scratch is that you get to customise the size, texture, and flavour. Let’s get boba making! Serves 2 people.
Once it is well incorporated and bubbling, turn the heat off. Add 40g of the tapioca starch and mix well.
While the mixture is still hot, add the rest of the starch flour and mix well again. Allow the mixture to slightly cool before proceeding to the next step.
On a flat surface, knead the dough. Sprinkle some of the flour and roll out the mixture to about 1-1.5cm thick.
Using a knife, cut these into 1.5cm by 1.5cm squares.
Roll these in your hand into small ball shapes. Cover in some dry tapioca starch to avoid the balls from sticking to each other.
Boil 8 cups of water and add the dry tapioca pearls. Allow this to cook on for 6-8 minutes on medium-high heat.
Turn to low heat and allow this to cook for another 5-10 minutes. Remove the tapioca pearls from the boiling water once these begin to float to the surface.
In another pot, boil 60ml of water and 80g of brown sugar for 5 minutes and reduce to a syrup.
Add the black boba immediately to an ice bath for 1 minute.
Put the tapioca pearls into the prepared brown sugar syrup on low heat. Allow this to steep for at least 6-8 minutes or until the syrup thickens to a desired consistency. Stir occasionally. This can be immediately added to hot drinks. For cold drinks, allow the mixture to rest for 10-15 minutes before assembling.
You need to act fast to incorporate the second batch of flour. Otherwise, it will not become dough. We recommend wearing gloves while mixing this together as it can be quite hot. Watch out for the consistency of the brown sugar syrup. We suggest adding the tapioca pearls into the syrup mixture only after the syrup reaches a slightly runny but thick consistency. This should be able to coat a spatula without dripping off immediately. Varying tapioca starch or flour brands may give different consistencies. If it is not forming a dough, add tapioca starch in 1 tsp increment and mix well. If it is too dry, add more water in 1 tsp increments and mix well. Reduce or increase the time the boba is cooked depending on the consistency you prefer. For boba that is soft on the outside and slightly resistant on the inside, keep the heat at medium-high to cook the outer layer of the tapioca pearls. Then on stew the small spheres on low heat to cook the centre.