Bubble Tea
Taiwan's gift to the world! Chewy tapioca pearls in rich, creamy milk tea. Now you can make it perfect at home.
Prep Time
30 min
Cook Time
30 min
Difficulty
Medium
Servings
2 servings
Allergen Warning
This recipe contains: Dairy
Ingredients (7 items)
- Tapioca starch80 g
- Brown sugar40 g
- Water40 ml
- Black tea leaves10 g
- Fresh milk200 ml
- Sugar20 g
- Hot water300 ml
Instructions
- 1
Dissolve brown sugar in 40 ml of boiling water. While scorching hot, pour into tapioca starch and mix quickly.
The water must be boiling hot for the starch to come together.
- 2
Knead into a smooth dough, then roll into small balls. Keep them in sugar water to prevent sticking.
- 3
Boil a pot of water and cook the pearls over high heat for 15 minutes.
High Heat - 4
Turn off the heat, cover, and let sit for 15 minutes. Drain and soak in brown sugar syrup.
The resting step is what makes the pearls extra chewy.
- 5
Steep black tea leaves in 300 ml of hot water for 5 minutes. Strain.
- 6
Place pearls in a glass, pour in tea and milk. Stir and enjoy.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
How do I make the tapioca pearls extra chewy?▾
Boil them in rolling water for 15-20 minutes, then turn off the heat and let them sit covered for 15 minutes. Immediately soak in sugar syrup — this is the key to that perfect QQ texture.
How long do cooked pearls last?▾
Enjoy within 4 hours at room temperature. Refrigeration makes them hard. For longer storage, freeze for up to 1 week and re-boil before serving.
What kind of tea is best for bubble tea?▾
Assam or Ceylon black tea is traditional. Brew it strong since the milk and sugar will dilute the flavor.