Boba bubble tea white tapioca balls are a key ingredient in Taiwanese bubble tea. Made with premium tapioca powder, the cooked pearls have a chewy, bouncy texture and neutral flavour. You’ll often see black tapioca pearls in a classic bubble tea, however these white tapioca pearls are a wonderful alternative.
Boba tea is a milk-based drink with a handful of the pearl balls at the bottom of the glass – sucked up through an extra-wide straw. Tapioca pearls are also used in South Asian desserts. Boil them with coconut milk until they take on a jelly baby-like consistency, or simply mix with sugar and honey.
Here’s everything you need to know about bubble tea.
Follow these instructions to cook the tapioca balls:
- Recommended cooking ratio: 1g of tapioca ball to 7ml of water (minimum)
- Cook the tapioca balls in boiled water with high heat. Stir the balls gently.
- When the balls are floating, cook them with medium heat for 20 minutes. Stir the balls occasionally to prevent sticking to the pot and to each other.
- Turn off the heat, cover the lid, and leave the balls in the pot for 25 minutes.
- Put the pearls in a sieve, rinse them with cold water until the cores of the balls are cooled down.
- Filter the balls, put them in a bowl, and fully soak them with hazelnut or brown sugar syrup.
- Leave the whole bowl of tapioca balls for 30 minutes, and wait to experience the greatest taste and chewiest texture.
The cooked tapioca balls are suggested to be consumed within 4-6 hours.
This 3kg bag contains approximately 120 drinks worth of tapioca balls.
Ingredients: Tapioca Starch, (contain sulphites) (42.95%), water, modified starch (hydroxypropyl starch, oxidised starch, distarch phosphate, acetylated distarch adipate, starch sodium octenyl succinate), potato starch, sodium carboxymethyl, cellulose, benzoic acid-S, flavour, antifoam.
Allergy advice: For allergens see ingredients listed in bold.
Storage: Store in a cool, dry place. Once opened, consume within 2 days.
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