Bubble Tea Recipe
Boba or bubble tea is a drink that has come out of Taiwanese cuisine and has become worldwide famous. At first glance, it makes you say what a nonsense thing it is, who will deal with it. At least that's what I said at first. But it's really fun to drink.
For example, lemonade is served, you drink it and it's gone. Bubble tea is not like that. You mix it, you eat the pearls, you look at how many pearls are left, you are surprised every time you eat a pearl...
As with any beverage recipes, you can make bubble tea with any amount of sugar you want. I drink tea and coffee without sugar, and drinks like hot chocolate with less sugar. Although one is hot and the other is cold, bubble tea is also in the hot chocolate category for me. In other words, it is in the category of drinks that you do not drink every day, but drink for pleasure once in a while. That's why I also prepare bubble tea with less sugar. For 6 people, 2 tablespoons of sugar is ideal for me. But if you wish, you can make it without sugar or with more sugar. You can do this by increasing the amount of sugar in the sherbet or by using sweetened tea.
How to Use Tea for Bubble Tea?
Normally, they brew tea bags for bubble tea, but in Turkish cuisine we have good brewed tea, there is no need to deal with bags. But if you don't brew Turkish tea at home, you can brew the tea with teabags as well.
The consistency of bubble pearls is like jelly beans soaked in water. The amount of sugar is felt, but it is not suffocating.
For Tapioca Pearls;
- 1/2 cup of brown sugar,
- 1/4 cup of water,
- 3/4 cup tapioca starch.
- 1 cup of water,
- 2 tablespoons of brown sugar.
- 3 cups of cold milk,
- 6 cups of brewed cold tea,
- Ice cubes.
- For tapioca pearls, take the water and sugar in a saucepan and boil on the stove until the sugar dissolves,
- Add half of the tapioca starch and mix for 5-6 seconds,
- Turn off the heat and add as much as necessary from the remaining half and knead until you get a non-sticky, play dough-like mixture,
- Cut off small pieces in size of lentils from the mixture and roll them,
- Dip the rounds in tapioca starch,
- Boil two cups of water in a saucepan, add the tapioca pearls and simmer for 15-20 minutes,
- Strain the water and put the pearls in cold water,
- For the syrup, boil two tablespoons of sugar and a cup of water in a saucepan until the sugar dissolves,
- Add the pearls you have drained and boil for a minute, remove from heat, wait until it cools down,
- Divide the pearls into glasses for serving,
- Add four ice cubes on top,
- Add a cup of tea to each glass,
- Add half a cup of milk,
- Serve with thick straws.