Tapioca Pearl Bubble Tea
This basic recipe and the variations that follow are from an August, 2018 issue of the Toronto Star newspaper.
Serves 2. Use within 2 hours of making the pearls.
- 6 cups water
- 1/2 cup (125 ml) large dried dark brown tapioca pearls
- 1/2 cup white granulated sugar
- 4 cups sweetened brewed green or black tea
In a small pot over medium--high heat, bring 4 cups water to a boil.
Add tapioca pearls, stirring constantly to prevent pearls from clumping and sticking to bottom of pot.
When pearls float to top of pot, turn heat down to medium.
Simmer pearls, stirring occasionally, 25 minutes.
Remove from heat.
Let sit 20-25 minutes so pearls soak in water (reduce time if you want harder, chewier pearls).
While pearls soak, in a bowl, whisk together 2 cups water with 1/2 cup sugar until sugar is dissolved.
Strain pearls and add to sugar water.
Let soak 15 minutes in fridge.
Add to chilled black or green tea (or other beverage, see recipes below).
Serve immediately or keep refrigerated in sugar water for up to 2 hours.
Ginger-Peach Bubble Tea for Two
Prepare tapioca pearls as in recipe above.
Bring to a boil in a pot:
- 1 Tbsp grated ginger
- 4 cups water
- 2 Tbsp sugar
Simmer 5 minutes. Remove pot from heat and add:
- 1 Tbsp green tea leaves OR 2 tea bags
Steep 10 minutes. Strain out ginger and tea leaves.
Stir in:
- 1 cup finely diced peaches (about 2)
- Gin or vodka, to taste
Chill at least 1 hour or until cold.
Divide cooked tapioca pearls between two tall glasses.
Pour equal amounts tea and chopped peaches in both.
Serve immediately.
Matcha-Maple Coconut Bubble Tea
- 2 tsp matcha powder
- 2 Tbsp hot water
- 3 Tbsp maple syrup
- 1-1/2 cups unsweetened coconut milk
- 1/2 cup cold water
- 1 cup cooked tapioca pearls
- 1/2 cup finely chopped frozen coconut
In a large bowl, whisk together 2 tsp matcha powder and 2 Tbsp hot water to make a paste.
Add 3 Tbsp maple syrup, 1-1/2 cups coconut milk, 1/2 cup cold water, whisk smooth.
Divide tapioca pearls into 2 tall glasses, pour in matcha mixture.
Add frozen coconut and serve immediately.
Bubble Tea 2 (2 servings)
From the Toronto Star, June 2021 when tapioca pearls were available again after being in short supply during the Covid-19 Pandemic.
Cook tapioca pearls according to package directions or recipe:
- 7 Tbsp (100 grams) tapioca pearls
- 2-1/2 cups boiling water
Add the pearls to boiling water in a pot and stir well.
Lower heat to medium high.
Stirring occasionally to prevent sticking, cook 25 minutes.
Turn off heat. Cover pot.
Let rest 25 minutes.
Pearls are ready when they look bigger, have a chewy texture, aren't too goopy.
Drain.
Rinse off excess starch by rinsing pearls in lukewarm water.
Mix pearls with sweetener:
2 Tbsp brown sugar
Tea 1 serving:
Steep for 5 minutes:
- 1 tsp loose leaf tea
- 1 cup hot boiled water (80-95 degrees C. for black tea)
Assembly:
In a shaker, combine:
- 160 mL steeped tea
- 60 mL milk (whole, half-and-half, other)
- 20 mL honey or liquid cane sugar
- 1 cup ice
Shake well, 10 seconds.
In each serving glass, place:
- 4 Tbsp prepared tapioca pearls
- prepared tea mixture
Variations: Add flavoured powders, aloe vera jelly, or an espresso shot.
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