Bursting Boba Tea Food

HOW TO MAKE POPPING BOBA AT HOME

Steps:

• Pour 1 cup vegetable oil into a glass and place in the freezer for 40-minutes.
• In a medium saucepan, combine Gatorade and agar powder.
• Over medium-high heat, bring Gatorade and agar powder mixture to a boil while stirring.
• Pour Gatorade mixtures into a heatproof bowl and cool for 20-minutes.
• Take the oil out of the freezer.
• Fill a dropper with the Gatorade mixture and squirt it into the oil.
• As soon as the juice hits, it will form a ball and sink.
• Using a slotted spoon, transfer the beads to a bowl of cold water to rinse.
• Drain beads in a mesh strainer.
• Eat the beads or use them as an ice cream topping or stir into iced tea.

POPPING BOBA RECIPE | DIY AT HOME USING SODIUM ALGINATE

Steps:

• Dissolve calcium lactate in distilled water. Let sit for 4 hours, or overnight. Strain after this time.
• Mix drinking water with sodium alginate. Stir until thickened and smooth. Then mix into fruit juice, add food colouring (optional) and stir until smooth.
• Store the juice in the fridge for up to 2 hours. Prepare a bowl of 2 cups of clean drinking water to rinse the pearls after preparation.
• Using a dropper or a syringe, drop the juice mixture drop by drop into the calcium lactate solution. Let it sit for ten minutes.
• Then rinse the pearls repeatedly in the clean drinking water and they are ready to use.
• Serve your popping boba as bubble tea topping or with a chill dessert!

HOW TO MAKE BUBBLE TEA

Steps:

• Put the teabags or tea leaves in 100ml boiling water and leave to brew for 10-15 mins. Discard the teabags or tea leaves, then set the tea aside to cool to room temperature.
• Bring 500ml water to a rolling boil in a small saucepan set over a medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the balls, or boba, are not sticking to the side of the pan. Turn the heat up to reach a rolling boil for 2 mins, then turn off the heat, but keep the pan on the stove with a lid on for another 2 mins. Drain the boba in a sieve under gentle running tap water for about 20 seconds to slow down the cooking. Using the same spatula, gently push the boba around in the mesh to make sure they don't stick and are cooling down evenly. Once they're cool to the touch, set in a mixing bowl, add the 1 tsp dark brown sugar and mix in thoroughly.
• To make the sugar syrup, add the 50g dark sugar to 60ml water in the same pan set over a medium heat. Slowly stir and let it come to a boil, making sure all the sugar has dissolved. Turn off the heat and leave to cool down. It will thicken as it cools. This will make approx. 80ml syrup, about 2½ servings. Any leftover syrup will keep in a jar in the fridge for up to a month. A dd the cooked boba and mix until thoroughly coated. The boba can be left covered for up to three hours. Do not refrigerate as they will harden.
• Assemble the bubble tea. Put the sweetened boba in a 485ml drinking glass, or two smaller glasses if you want to share. Swirl the boba to create a marble effect on the wall of the glass. Pour in the brewed tea and 1 tbsp of sugar syrup. Add ½ cup of ice and, using a metal spoon, stir the glass so the syrup and the tea are thoroughly mixed but make sure you don't scrape off the sticky marbling effect on the wall of the glass. Top up with 200ml of cold milk and serve with a boba straw.