Authorfoodistisch
RatingDifficultyBeginner

Brown sugar milk tea is a popular twist on bubble tea that's easy to recreate at home. The tapioca pearls requiere only 3 ingredients!

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Brown Sugar Tapioca Bubble Tea

Yields4 Servings

Tapioca Pearl Dry Mixture
Tapioca Pearl Wet Mixture
Syrup
Milk Tea

Tea
1

Steep the tea bags or leaves with 500ml of freshly boiled water. Add sugar or condensed milk to your liking. Let the tea sit in water until it cools completely.

Tapioca Pearl
2

Mix 125g flour with 10g cocoa powder and 60g Brown Sugar in a bowl and set aside.

3

Add 70ml water and 50g dark brown sugar in a pan on low heat and stir until sugar dissolves.
.
Once sugar and water starts to boil add the tapioca flour mixture ,stir until it thickens. Remove from the heat

4

Scrape the dough out onto a clean work surface, and split it into three roughly equal portions. The dough will be a little hot to start with, but should get easier to handle as it cools slightly. (If it’s still super sticky, knead in a tablespoon or two of fresh tapioca starch.) Then, roll out the pieces into a long string, roughly. Using a bench scraper, cut the string into ¼-inch pieces. Roll each little piece of dough in between the palms of your hands and shape it into little spherical balls. After you roll each ball, dust it in some tapioca starch to prevent it from sticking.

Braising the pearls
5

Ready a large pot of water, and bring it to a boil. Add in the tapioca pearls, and keep the water on a rolling boil for 20 minutes until the pearls are cooked through. Stir vigorously in the beginning to prevent the pearls from sticking, but once they start to float, you only need to stir the pot once every few minutes. Once the pearls are cooked (all are floating), transfer them into a bowl of ice water to stop the cooking process and firm up slightly.

6

To make the braising syrup, add the water and muscovado sugar in a small pot, and bring to a boil. Add in the chilled tapioca pearls, and turn the heat down to a slow simmer. Let the pearls braise for 20-25 minutes, until the braising liquid turns thick and syrupy. Keep it warm after it’s done cooking.

Serving
7

Divide the cooked tapioca pearls with syrup into 4 large glasses. Twirl the pearls and syrup around in the glass to achieve a marbled look on the glass.

8

Next, add a few ice cubes to each glass. Pour 1 cup of the tea into each glass. Add 1 1/2 tablespoons of milk and 1 1/2 tablespoons of simple syrup into each glass. Stir and taste the milk tea. Add more milk or simple syrup to your taste.

9

Add the ice cubes and milk tea. It’s best to drink it with a wide straw so you can get at the pearls as you drink the tea.

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Ingredients

Tapioca Pearl Dry Mixture
Tapioca Pearl Wet Mixture
Syrup
Milk Tea

Directions

Tea
1

Steep the tea bags or leaves with 500ml of freshly boiled water. Add sugar or condensed milk to your liking. Let the tea sit in water until it cools completely.

Tapioca Pearl
2

Mix 125g flour with 10g cocoa powder and 60g Brown Sugar in a bowl and set aside.

3

Add 70ml water and 50g dark brown sugar in a pan on low heat and stir until sugar dissolves.
.
Once sugar and water starts to boil add the tapioca flour mixture ,stir until it thickens. Remove from the heat

4

Scrape the dough out onto a clean work surface, and split it into three roughly equal portions. The dough will be a little hot to start with, but should get easier to handle as it cools slightly. (If it’s still super sticky, knead in a tablespoon or two of fresh tapioca starch.) Then, roll out the pieces into a long string, roughly. Using a bench scraper, cut the string into ¼-inch pieces. Roll each little piece of dough in between the palms of your hands and shape it into little spherical balls. After you roll each ball, dust it in some tapioca starch to prevent it from sticking.

Braising the pearls
5

Ready a large pot of water, and bring it to a boil. Add in the tapioca pearls, and keep the water on a rolling boil for 20 minutes until the pearls are cooked through. Stir vigorously in the beginning to prevent the pearls from sticking, but once they start to float, you only need to stir the pot once every few minutes. Once the pearls are cooked (all are floating), transfer them into a bowl of ice water to stop the cooking process and firm up slightly.

6

To make the braising syrup, add the water and muscovado sugar in a small pot, and bring to a boil. Add in the chilled tapioca pearls, and turn the heat down to a slow simmer. Let the pearls braise for 20-25 minutes, until the braising liquid turns thick and syrupy. Keep it warm after it’s done cooking.

Serving
7

Divide the cooked tapioca pearls with syrup into 4 large glasses. Twirl the pearls and syrup around in the glass to achieve a marbled look on the glass.

8

Next, add a few ice cubes to each glass. Pour 1 cup of the tea into each glass. Add 1 1/2 tablespoons of milk and 1 1/2 tablespoons of simple syrup into each glass. Stir and taste the milk tea. Add more milk or simple syrup to your taste.

9

Add the ice cubes and milk tea. It’s best to drink it with a wide straw so you can get at the pearls as you drink the tea.

Brown Sugar Bubble Tea (珍珠奶茶)
IngredientsDirections