Brown Sugar Boba Pearls are my favorite part of any bubble tea. I love their soft, chewy texture and deep sweetness. It’s not that hard to make. Let me show you how easy and fun it can be!
Contents
Brown Sugar Boba Pearls Recipe
Brown sugar boba pearls are a popular topping for bubble tea. They are made from tapioca starch and brown sugar for a rich, caramel-like sweetness. However, you can still make them with wheat flour.
These pearls have a chewy, fun texture and a sweet flavor. They are a classic addition to bubble tea. But you can add them to fruit tea, milk, or specialty beverages.
You can mix them into yogurt, pudding, or ice cream for extra texture. They can also be layered into popsicles or ice cream bars for a fun, chewy surprise. They also work well as a topping for custard tards, like egg tarts.
I’ll make these balls in 2 ways: one with all-purpose flour and one with tapioca starch. Here’s how to make the brown sugar boba pearls:
Brown Sugar Boba Pearls
Nutrition
Ingredients
Using All-Purpose Flour
- 1 ⅔ cup all-purpose flour
- 1/4 cup instant coffee powder for flavor & color
- 1/4 cup brown sugar
- 1 tsp cocoa powder optional – enhances color
- 250 ml boiling water
- Extra brown sugar for coating pearls
- Water for boiling
Using Tapioca Starch
- 15 tbsp tapioca starch
- 7.5 tbsp cocoa powder
- 5 tbsp sugar
- 15 tbsp boiling water plus more as needed
- Extra tapioca starch for dusting
- 1.5 liters water for boiling
Instructions
Using All-Purpose Flour
- In a small saucepan, dissolve 50g brown sugar with a bit of water. Bring to a boil over high heat until fully melted. Set aside.
- In a large mixing bowl, combine flour, coffee powder, cocoa powder, and warm brown sugar syrup in step 1.
- Gradually pour in 250ml boiling water, stirring constantly until a rough dough forms.
- Let it cool slightly, then knead until smooth and pliable.
- Roll the dough into small, even-sized balls (boba pearls).
- Bring a pot of water to a rolling boil. Add boba pearls and boil for 20–30 minutes, stirring occasionally to prevent sticking.
- When pearls float to the top, remove from heat, cover, and let rest for 20–30 more minutes for extra chewiness.
- Drain and transfer the pearls into ice water for 5–7 minutes to firm them up.
- Drain the chilled pearls and serve in your favorite milk tea or dessert.
Using Tapioca Starch
- In a large bowl, mix tapioca starch, cocoa powder, and sugar.
- Add 15 tbsp boiling water, mixing quickly to avoid clumps.
- When cool enough to handle, knead until smooth. Add more boiling water 1 tbsp at a time if too dry.
- Roll dough into small boba-sized balls.
- Dust with tapioca starch to prevent sticking.
- In a large pot, bring 1.5L water to a boil.
- Add pearls and cook until they float, then simmer for 3–4 more minutes.
- Transfer to cold water for 30 seconds, then drain.
- Use immediately or coat in brown sugar syrup before serving.
Notes
- The flour-based pearls are firmer than tapioca pearls, but soften beautifully after resting.
- Always use boiling hot water when mixing the dough. Lukewarm or cold water will ruin the texture.
- For better chewiness, don’t skip the resting step after boiling.
- Minimize sugar in the dough to prevent excess moisture and soggy pearls.
- Stir frequently while boiling to prevent sticking to the pot’s bottom.
- Pears with tapioca starch has lower calories (120 kcal).
How to store
To store the boba pearls:
- Place the cooked boba pearls in a food-safe container and store them in a cool, dry place. This method keeps the boba fresh for up to 1 day.
- If you want to store them longer, keep them in the fridge. When ready to use, reheat them in the microwave for about 3–5 minutes to soften. This method only preserves the boba for about 3–4 days.
- You can make a large batch of uncooked boba pearls and freeze them. When needed, just take out a portion and boil it in hot water. This method allows you to store boba for up to 1 month.