Homemade Tapioca Pearls
Master the art of chewy, delicious bubble tea at home! This recipe teaches you how to create the perfect “QQ” texture using five different flavor profiles, from classic brown sugar to vibrant strawberry and mango.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Cuisine: Taiwanese
Ingredients
Tapioca Starch – 110g (divided)
Liquid (Water or Fruit Puree) – 70 ml
Sugar (Brown or Cane) – 65g or 2 tbsp
Ceremonial Matcha – 1 tbsp (for Matcha flavor)
Food Coloring – 1-2 drops (optional)
Soaking Syrup (Maple or Brown Sugar) – 1/4 cup
Instructions
Heat the liquid and sugar in a small pot over medium heat until it reaches a gentle simmer.
If making Matcha flavor, whisk the matcha into the water before heating.
Add half of the tapioca starch (approx 55g) to the simmering liquid and stir vigorously until a thick paste forms.
Remove from heat immediately and add the remaining starch.
Transfer to a clean surface and knead until a smooth, playdough-like dough forms.
Roll the dough into thin logs (1cm diameter) and cut into 0.5cm pieces.
Roll pieces into balls and toss in extra starch to prevent sticking.
Boil a large pot of water. Add pearls and cook for 20 minutes once they float.
Turn off heat, cover, and let rest for 5 minutes.
Drain and immediately submerge in syrup to maintain texture.
Notes
• If dough is too dry, add 1 tsp of warm water at a time while kneading.
• If dough is too sticky, add 1 tsp of starch at a time.
• Always keep unused dough covered with a damp cloth to prevent drying.
• Store uncooked pearls in an airtight container for up to 3 days or freeze for 3 months.
Find it online: https://pinchofwarmthbakes.com/homemade-tapioca-pearls/