- 1 cup tapioca pearls (boba)
- 10 cups (2.3l) water
- 2 Tbsp Maple syrup
- 160 ml your preferred milk
- 1 matcha
- 40 ml hot water
- Ice cubes to serve
- In a pan, add the water, bring it to boil over high heat
- Add your tapioca pearls and wait until the pearls begin to float at the surface, then lower the heat to medium and continue to simmer uncovered for 30 minutes to 1hour depending on the manufacturer’s instructions (you can taste for chewiness from 30minutes onwards)
- Once cooked remove the pan from the heat, cover with a lid and let rest for another 30minutes
- Strain the tapioca pearls and rinse under cold water
- To sweeten your boba (tapioca pearls) add 2 Tablespoons of maple syrup, stir and let sit for an additional 10 minutes
- make your matcha shot: sieve the matcha over a bowl, add 40 ml of hot water (70 to 80c – not boiling) and whisk the matcha in an M motion with a bamboo whisk.
- Add 2 tablespoons of boba to a tall glass, pour the milk, add some ice cubes and top it with your matcha shot
- With a large straw you can stir to combine all the layers
The name boba was used in Hong Kong for tapioca pearls added into milk tea. They are made of tapioca flour and water, they should be chewy and do not have much taste, this is why you can either sweeten them with brown sugar or alternatively maple syrup.
Quick cooking tapioca pearls are available and will require only a few minutes to cook. Once cooked the tapioca pearls can be stored for a few hours in the fridge. The longer you keep them out the gummier they become due to tapioca starch.