Traditional Boba Pearls

Traditional Boba Pearls - Trân Châu Đen

By Helen Le Published: November 26, 2021

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

  • Yield: 2 - 3

After many trials, I finally come up with this recipe that makes boba with the most pleasant textures. It can be kept in the refrigerator until the next day. Before serving, you can microwave for about 30 seconds and they are nice to eat again.

Print
Ingredients
Instructions
  • In a small bowl, combine brown sugar with warm water. Stir well to dissolve the sugar.
  • In a large mixing bowl, combine tapioca starch, rice flour, and cacao powder. Mix well.
  • Gradually add in the sugar syrup (make sure that it is heated to about 70 to 80 degrees celsius). Knead well until the dough comes together and form an elastic piece of dough.
  • Pinch a piece of dough and roll into thin sticks, then cut into small pieces. Try to make them as even as possible. Roll each piece between your palms into little small tapioca pearls. Drop them into a bowl of tapioca starch and shake to coat, so they won’t stick to each other. Then, strain off the excess starch.
  • Bring a saucepan of water to a boil. Cook the boba pearls until they float to the surface. After cooking for about 15 minutes, you cover the lid, turn off the heat, and leave to sit for about 30 minutes.
  • Transfer the cooked pearls to a bowl of ice-cold water, and rinse well about three to four times to remove the sticky layers of starch outside each pearl.
  • Mix the boba pearls with a tablespoon of sugar to give them some taste and also to prevent sticking.

Traditional Boba Pearls – Trân Châu Đen – Watch how to make it on Youtube