And oh, did it turn me around! While I don’t think the recipe actually altered the flow of traffic in Subang, it would be a real shame not to share this one on the blog too, because I honestly think this beats XFT’s overly milky, over-hyped drink. I went from boba basher to boba believer. The secret, I discovered, was to err on the side of caution and use more tapioca starch than most recipes would call for. Plus, it’s Instagram worthy. Scrape the dough out onto a clean work surface, and split it into two or three roughly equal portions. (If it’s still super sticky, knead in a tablespoon or two of fresh tapioca starch.) Milk tea: Add the milk, tea leaves, and sugar into a pot, and heat it up until the milk starts to steam. Or at least, I used to. Just continue stirring and it will melt. I first developed this recipe for Food52, and wrote about on the site, in hopes that people would be encouraged to make their own bubble tea at home. So of course people want to try it out. For bubble tea lovers out there, we highly recommend you to try out this brown sugar bubble tea recipe! Add in the tapioca pearls, and keep the water on a rolling boil for 20 minutes until the pearls are cooked through. Just continue stirring and it will melt. Then, roll out the piece you have into a long string, roughly ¼-inch thick. (Working in grams instead of cups is important to get the right consistency for the dough.) Cook the brown sugar while draining. Kaya lang parang pur, Happy Birthday Purple( @lifeindreamland_ )! Brown Sugar Boba Milk Tea Recipe or Tiger Sugar Milk Tea - This recipe is about the newest variation of milk tea that's been the talk of the town - Brown Sugar Tapioca Pearl Milk. Once brown sugar is melted, add the drained pearls and stir. So call it due diligence, culinary research, or an Asian bias for boba, but I decided to give it one more try, by making my own at home. Cook Time 30 mins. Ingredients. (Trust me, it’s just a matter of time before this trend hits American shores.). Keyword: boba, brown sugar boba, bubble tea, tapioca pearl. Using a bench scraper, cut the string into ¼-inch pieces. 5 from 1 vote. Cook this dough over very low heat for 3-5 minutes, stirring constantly to prevent the bottom from burning. After many failed attempts that left overly sticky tapioca residue all over my countertop, I found a ratio that works perfectly every time. Stir lightly and let the pearls float to the top. Keep it warm after it’s done cooking. Serving: To serve, tilt the glass or cup at a 45° angle, and place the tapioca pearls close to the lip of the glass, letting them slide down to the base. At most boba shops, the process ends here and the pearls are then simply plonked into milk tea and served immediately. Put the tapioca flour in a heat proof mixing bowl. It starts off as a dough, which then gets portioned and rolled into little balls. Anyway, here’s how you make bubble tea at home: The tapioca pearls in a typical boba are made of just three ingredients—tapioca starch, sugar, and water. Plus, it’s Instagram worthy. Not only does the braise add exponentially more sweet complexity and caramel-like flavor to the pearls (and by extension the drink itself), it also alters their texture. (Some places put tapioca pearls in fruit juice and smoothies, which is all kinds of heretical.) You may add water ½ cup at a time if it's too thick or if there's sugar that has hardened. Learn how easy it is to make boba at … Add the brown sugar and water in a small pan and bring to a rolling boil. Add ice and pour your favorite cold milk. May chika ako sa inyo! Now, don’t get me wrong—I love my Asian milk teas, from lactose-rich Hong Kong lai chas, to foamy hōjicha lattes, to super floral Thai cha yens, to local Malaysian hawker stall teh susus. Ingredients. Each pearl is packed with flavor as they are boiled down in a tea-infused brown sugar syrup, to be enjoyed with a cup of fresh milk. . So here it is. After rolling, the tapioca pearls are cooked in a pot of boiling water for around 15 minutes, while being constantly stirred to prevent them from sticking to each other. Brown sugar boba and its beautiful looking “tiger stripe” aesthetic attracts a lot of people. Once brown sugar is melted, add the drained pearls and stir. As they slide, the pearls will leave a streaks of caramel, creating this trippy, tiger stripe–like ripple that makes regular servings of boba seem boring. But to me, that defeats the whole purpose of a homemade boba. FYI, this recipe will yield between 2 and 2 ½ cups of brown sugar syrup. Bread Banana / Baonana). Some say it’s the most popular boba or bubble tea flavor right now! Well, if … So enough talking. For this boba, on top of boiling the pearls, they’re cooked a second time—simmered in a thick syrup of aromatic, molasses-y brown sugar. Easy and fun to make, you can even include the kids, and great for parties. Cook for 30 minutes on low heat with cover on, stirring from time to time to prevent sticking. Drain. You may have seen our Brown Sugar Boba Ice Cream Bars video and know that we tried many times making the perfect boba for the ice cream only to find that tapioca freezes rock hard. And it’s a lot simpler than we thought. Sure, you could simply dump the pearls into the bottom of a cup, and fill it up the rest of the way with milk tea. So instead of pesky little starch-balls, the pearls are softened into supple spheres oozing with syrup. We lov, Nagdaan na ba ang suki nyong magtataho ngayon? Banana Bao (a.k.a. This results in a much more amicable dough, which makes rolling it out into little pearls a breeze. Whichever way you choose, you’ll still end up with a creamy, concentrated cup of tea, enriched by the sultry sweetness of the brown sugar caramel, along with an extra textural dimension from homemade tapioca pearls, which are soft, sweet, syrupy, and this time around, actually enhance the milk tea experience itself. So of course people want to try it out. There are many flavorings for boba or bubble tea, but brown sugar milk is an all-time favorite. Your email address will not be published. So I added an extra step to the process, one that’s very much inspired by the latest boba trend coming out of the heartland of boba, Taiwan: braised brown sugar boba. Take one of the dough portions, and cover the rest with a cloth or kitchen towel to prevent them from drying out. After 30 minutes, turn off heat and steep the pearls for 30 more minutes. Brown sugar pearl milk tea, tiger milk tea, or brown sugar milk tea looks like this for those missing out. A part of me also hoped that Malaysians would stop bloody queuing up at Xing Fu Tang (幸福堂), The Alley, DaBoba, or the dozen other boba shops in Subang SS15, and stop clogging up the streets. Only after several attempts and countless recipe guides to make brown sugar syrup for bubble tea. But this doesn’t solve the problem of that typical, lackluster, flavorless pearl. Or you could lean into the Taiwanese trend and add a whole lot more to the finished aesthetic of your glass. Brown sugar pearl milk tea, tiger milk tea, or brown sugar milk tea looks like this for those missing out. And boy was this a game changer. There was a part of me that refused to believe that all bobas were bad. . At Taiwanese brown sugar boba shops like Xing Fu Tang and Tiger Sugar, they place the syrupy pearls close to the lip of a tilted cup and let the pearls slide to the bottom. Here’s an unpopular opinion: I hate bubble tea. 1 cup Tapioca Flour Taiwanese brand; ½ cup Water; ¼ cup Brown Sugar; Brown Sugar for coating or caramelization; Instructions. This homemade Brown Sugar Boba Recipe is deliciously tasty and softly chewy. Add in the chilled tapioca pearls, and turn the heat down to a slow simmer. The dough will be a little sticky to start with, but should get easier to handle as it cools slightly. Originating in Taiwan, boba is a refreshing sweet tea beverage with dairy and chewy tapioca pearls , whose flavors range from coconut and taro to fruit-forward ones infused with passionfruit or peach. The pearls are often gloopy, flavorless, incessantly chewy, and stick to your incisors like gum under a shoe. Keep on stirring until it's combined. Let the tea leaves steep in the hot milk for 15-20 minutes, then strain out the tea leaves. When the milk tea is cool enough, transfer it into a jug or bottle, and keep it in the refrigerator until it’s cold.