The most time consuming process of making bubble tea is waiting for the ‘boba’ to cook.
Here are our tips on how to cook and store tapioca so you can have boba on demand at home.
How to cook ‘Boba Chef’s’ tapioca:
In large pot, boil about 7 cups of water for every 1 cup of dried tapioca
Once you have a rolling boil, add your dried tapioca pearls into the pot and wait for the boba to float. Stir frequently to avoid tapioca from sticking to each other.
Once all the boba float to the top, lower the heat to medium and keep a simmer. Continue to cook for 30 -40 minutes uncovered. Stir occasionally. Taste at the 30 min mark for desired firmness.
After 30-40 minutes, strain the boba and run them under cold water to remove the excess starch around them.
Put boba back into the same pot and add 2-4 tbsp of sweetener ( brown sugar, simple syrup, honey) and let sit for 10-15 mins on the warm stove top. Then serve.
Tip #1 - Cook all of your tapioca at one time. You may need to do this in 2 batches depending on how large of a pot you own.
Tip #2 - For any unused portions of tapioca, freeze them using ice cube trays or single sized portions in zip lock bags. Do not add any additional liquids when freezing.
When ready to use - simply add frozen boba to a small pot of 3-5 tbsp of boiling water. Boil for 5-10 mins, then strain and run under cold water. Put boba back into the pot and add 1 tbsp of sweetener (brown sugar, honey, simple syrup). Let sit for 5 - 10 mins and then serve.