Recipe by Kat Lieu

DIY Boba Adventure

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

My first homemade boba was a disaster. I added too much water and made unsalvageable Newtonian fluid! Then I added less water and got a dusty, crumbly mess! Tapioca flour can be so finicky. Luckily, I’ve discovered two surprisingly easy ways to make boba at home. Choose either way and have a fun boba adventure!   Yield – Boba for 4 Boba Drinks


For Boba- The First Way

  • about 1/2 to 3/4 cup (64 to 90 grams) Gefen Tapioca Starch or other tapioca flour, plus extra for dusting

  • 2 tablespoons (30 grams) packed dark brown sugar

  • about 1/4 cup (62 grams) silken tofu

  • 1 tablespoon (15 grams) water

For Boba- The Second Way

  • 1/4 cup (60 grams) packed dark brown sugar

  • 1 and 1/4 cups (160 grams) Gefen Tapioca Starch or other tapioca flour, plus more for dusting, divided

  • about 1/3 cup (78 grams) water

For The Brown Sugar–Water Mixture

  • 3/4 cup (170 grams) packed dark brown sugar

  • 1 and 1/2 cups (355 grams) water

For The Boba Tea

  • milk of choice, such as Gefen Almond Milk or milk tea (tea with any milk)

  • ice cubes (optional)


Prepare the DIY Boba Adventure


Make boba, the first way. Add the tapioca flour, dark brown sugar, tofu, and water to a medium bowl. Knead until a well-incorporated and smooth dough forms. This takes a little time and patience. Shape into a ball before rolling it into a long, thin log.


Make boba, the second way. In a large bowl, add the dark brown sugar, 1/4 cup (32 grams) tapioca flour, and water and mix until incorporated. Microwave on high power for one minute. Then, add the sticky dough to a stand mixer fitted with the dough hook attachment. Slowly add one cup (128 grams) tapioca flour and mix for about one minute at low speed. Wear food-safe gloves. When cool enough to touch, hand knead and stretch the dough until smooth and elastic, incorporating the remaining tapioca flour. Roll it into a long, thin log.


Shape and boil the boba. In a medium bowl, spread tapioca flour and set aside. This will be used to coat the uncooked boba so they won’t stick to each other.


Cut the boba dough log into small equal squares (about 1/4 inch [six millimeters] each). Round each square into a ball and drop into the prepared bowl. Roll the boba around to coat with tapioca flour. Transfer the coated boba to a fine-mesh strainer to sift off the extra tapioca flour.


Fill a large pot halfway with water and bring to a boil. Drop in the boba, reduce to medium heat, and cook for 15 minutes. Your boba will puff up in size as it absorbs water. Strain the boba.


Make the brown sugar water mixture. In a large pot, add the ingredients and mix. Bring to a boil, while mixing continuously, and then reduce the heat to low. Add the boba and simmer for about 15 minutes while continuously stirring.


Use a slotted spoon to add your desired amount of boba into serving glasses. Add ice and milk or milk tea to make boba tea!


You can freeze leftover uncooked boba for up to three months.


Recipe excerpted from Modern Asian Baking at Home : Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community (Quarto 2022). Purchase on Amazon.

DIY Boba Adventure

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