Homemade Tapioca Boba Pearls Recipe by Bianca Mwale
 Bianca Mwale @bianca_eatsy Zomba, Malawi I have been meaning to share this for days, but a pesky illness got the best of me, s this post is coming a little later than planned. #CA2025 l did not forget about you. These homemade boba pearls are soft, chewy, and very satisfying. They are perfect for milk tea, fruit drinks, or iced tea (a personal favorite). If you’ve never made tapioca pearls at home before, you will be surprised how easy and calming the process can be. I have been meaning to share this for days, but a pesky illness got the best of me, s this post is coming a little later than planned. #CA2025 l did not forget about you. These homemade boba pearls are soft, chewy, and very satisfying. They are perfect for milk tea, fruit drinks, or iced tea (a personal favorite). If you’ve never made tapioca pearls at home before, you will be surprised how easy and calming the process can be. Homemade Tapioca Boba Pearls Share its first Cooksnap! I have been meaning to share this for days, but a pesky illness got the best of me, s this post is coming a little later than planned. #CA2025 l did not forget about you. These homemade boba pearls are soft, chewy, and very satisfying. They are perfect for milk tea, fruit drinks, or iced tea (a personal favorite). If you’ve never made tapioca pearls at home before, you will be surprised how easy and calming the process can be. I have been meaning to share this for days, but a pesky illness got the best of me, s this post is coming a little later than planned. #CA2025 l did not forget about you. These homemade boba pearls are soft, chewy, and very satisfying. They are perfect for milk tea, fruit drinks, or iced tea (a personal favorite). If you’ve never made tapioca pearls at home before, you will be surprised how easy and calming the process can be. Ingredients 30 minutes 6-8 servings 1 c tapioca flour 1/3 c water 1/4 c brown sugar Black food dye (optional) 1 c tapioca flour 1/3 c water 1/4 c brown sugar Black food dye (optional) Cooking Instructions 30 minutes 1 Place water in a pan over medium heat. Add brown sugar and dye 2 Cook until boiling then mix in half of the tapioca flour until sit forms a sticky goopy mixture 3 Take off heat add the remaining flour. Transfer onto a counter and knead into smooth and pliable dough 4 Roll the dough into two logs and then into small balls to form pearls 5 Boil the pearls in water until they float and become translucent (about 15 minutes) 6 Drain and rinse with cold water before serving 1 Place water in a pan over medium heat. Add brown sugar and dye 1 Place water in a pan over medium heat. Add brown sugar and dye 2 Cook until boiling then mix in half of the tapioca flour until sit forms a sticky goopy mixture 2 Cook until boiling then mix in half of the tapioca flour until sit forms a sticky goopy mixture 3 Take off heat add the remaining flour. Transfer onto a counter and knead into smooth and pliable dough 3 Take off heat add the remaining flour. Transfer onto a counter and knead into smooth and pliable dough 4 Roll the dough into two logs and then into small balls to form pearls 4 Roll the dough into two logs and then into small balls to form pearls 5 Boil the pearls in water until they float and become translucent (about 15 minutes) 5 Boil the pearls in water until they float and become translucent (about 15 minutes) 6 Drain and rinse with cold water before serving 6 Drain and rinse with cold water before serving Tips Ensure the water is hot enough to help the dough come together smoothly. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 08, 2025 05:40 Zomba, Malawi Sharing homestyle recipes is just as good as sharing meals with family and friends. And the joy of someone trying out my recipe is truly impeccable! Comments (2) Similar Recipes Seven-Colored Tapioca Pearls and Lychee Compote Seven-Colored Tapioca Pearls and Lychee Compote I was able to get my hands on fresh lychees, which I love, so I decided to make compote out of them. Canned lychee are also delicious, but they are too sweet, and the preservatives that are used concern me... but I am using artificially colored tapioca pearls. I recalculated the ingredient amounts by referring to a homemade canned peach style recipe that I made 2 years ago. I wasn't quite sure how to use the seven-colored tapioca pearls, which are different from the popular black tapioca pearls. I came up with this summery dessert by pairing the seven-colored tapioca pearls and the lychee compote. If you add the tapioca pearls while the lychee compote syrup is still hot, the flavor sinks in and it tastes even more delicious. This will be the key point of this recipe. It's delicious chilled well, but if it's chilled for too long, the tapioca pearls will harden and the texture will not be as good. Calculate when to start chilling them in the refrigerator, so you will be able to serve them at your desired time. Recipe by Munchkin's Mom cookpad.japan Iced Cafe au Lait with Black Tapioca Iced Cafe au Lait with Black Tapioca I was thinking of a nice chilled dessert, and came up with the idea of using tapioca. Ordinary iced cafe au lait is transformed into a little dessert! There are many ways to rehydrate tapioca, but it's summer and I didn't want to stand over a hot stove, so I tried putting them in an electric hot water pot a thermal keep-warm function. The ratio of iced coffee to milk is 1:1. If you make the coffee strong, you'll end up with a nice cafe au lait which won't be overwhelmed by the milk. Recipe by drip coffee cookpad.japan Chewy Sesame Bread with Tapioca Flour Chewy Sesame Bread with Tapioca Flour I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any. I tried making this recipe with margarine rather than butter. The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221 cookpad.japan 10 Minute Tapioca Flour Warabi Mochi! 10 Minute Tapioca Flour Warabi Mochi! Because warabi mochi can be made with katakuriko, I wondered if it could be made with tapioca starch as well, so I gave it a try and it worked! If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces. Once the dough develops an elastic consistency and forms into a ball, keep cooking and kneading until it becomes translucent. It can still be eaten if it is not very transparent, but if you would like to enhance the transparency, place them in boiling water for 30 seconds to 1 minute (any longer and they will melt) after shaping them into bite-sized pieces. This will make them more transparent. Then, place into ice water. For 2 servings. Recipe by Jerucchi cookpad.japan Homemade Playdough Homemade Playdough I made all type of playdough but this is the best ever. great for building and after you cook the drought you can bake at 250 with white dough so kids can paint the hard dough. :excited mamalovepapabear67 Watermelon & Kiwi Slush with Tapioca Pearls Watermelon & Kiwi Slush with Tapioca Pearls I like black pearl tapioca, so I make this drink with different fruits. I used peach liqueur this time. If you are making this for kids or people who don't like alcohol, you can omit it. The watermelon and kiwi are frozen, so they shouldn't mix. However, anything with a high sugar content will sink to the bottom, so don't add any sweetener to the kiwi. This will ensure clean layers of each ingredient. Recipe by Yukirinrin cookpad.japan Brazilian Tapioca Crepes Brazilian Tapioca Crepes This is a standard Brazilian snack. It's sold on the roadside. This time, I made a sandwich with condensed milk and coconut, but the dough isn't sweet, so you can make it savory as well. I recommend scrambled eggs and melted cheese! Try to make the crepes as thin as possible without making holes so that they'll be soft. If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin cookpad.japan Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked sago pudding is a classic Chinese dim-sum dessert. Equipment - 4 X 5 oz ramekins Notes - I used tapioca pearls for this pudding - I also used cornstarch for this recipe. If you use custard powder, the pudding will look more yellow in the end. Inspired by - mrspskitchen.net/baked-sago-pudding-%E7%84%97%E8%A5%BF%E7%B1%B3%E5%B8%83%E7%94%B8/ WH Chan Homemade Gluten Free Udon Noodles Homemade Gluten Free Udon Noodles It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour. Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days. Julie - Mrs. Lin's Kitchen Seven-Colored Tapioca Pearls and Lychee Compote Seven-Colored Tapioca Pearls and Lychee Compote I was able to get my hands on fresh lychees, which I love, so I decided to make compote out of them. Canned lychee are also delicious, but they are too sweet, and the preservatives that are used concern me... but I am using artificially colored tapioca pearls. I recalculated the ingredient amounts by referring to a homemade canned peach style recipe that I made 2 years ago. I wasn't quite sure how to use the seven-colored tapioca pearls, which are different from the popular black tapioca pearls. I came up with this summery dessert by pairing the seven-colored tapioca pearls and the lychee compote. If you add the tapioca pearls while the lychee compote syrup is still hot, the flavor sinks in and it tastes even more delicious. This will be the key point of this recipe. It's delicious chilled well, but if it's chilled for too long, the tapioca pearls will harden and the texture will not be as good. Calculate when to start chilling them in the refrigerator, so you will be able to serve them at your desired time. Recipe by Munchkin's Mom cookpad.japan Seven-Colored Tapioca Pearls and Lychee Compote Seven-Colored Tapioca Pearls and Lychee Compote I was able to get my hands on fresh lychees, which I love, so I decided to make compote out of them. Canned lychee are also delicious, but they are too sweet, and the preservatives that are used concern me... but I am using artificially colored tapioca pearls. I recalculated the ingredient amounts by referring to a homemade canned peach style recipe that I made 2 years ago. I wasn't quite sure how to use the seven-colored tapioca pearls, which are different from the popular black tapioca pearls. I came up with this summery dessert by pairing the seven-colored tapioca pearls and the lychee compote. If you add the tapioca pearls while the lychee compote syrup is still hot, the flavor sinks in and it tastes even more delicious. This will be the key point of this recipe. It's delicious chilled well, but if it's chilled for too long, the tapioca pearls will harden and the texture will not be as good. Calculate when to start chilling them in the refrigerator, so you will be able to serve them at your desired time. Recipe by Munchkin's Mom cookpad.japan Iced Cafe au Lait with Black Tapioca Iced Cafe au Lait with Black Tapioca I was thinking of a nice chilled dessert, and came up with the idea of using tapioca. Ordinary iced cafe au lait is transformed into a little dessert! There are many ways to rehydrate tapioca, but it's summer and I didn't want to stand over a hot stove, so I tried putting them in an electric hot water pot a thermal keep-warm function. The ratio of iced coffee to milk is 1:1. If you make the coffee strong, you'll end up with a nice cafe au lait which won't be overwhelmed by the milk. Recipe by drip coffee cookpad.japan Iced Cafe au Lait with Black Tapioca Iced Cafe au Lait with Black Tapioca I was thinking of a nice chilled dessert, and came up with the idea of using tapioca. Ordinary iced cafe au lait is transformed into a little dessert! There are many ways to rehydrate tapioca, but it's summer and I didn't want to stand over a hot stove, so I tried putting them in an electric hot water pot a thermal keep-warm function. The ratio of iced coffee to milk is 1:1. If you make the coffee strong, you'll end up with a nice cafe au lait which won't be overwhelmed by the milk. Recipe by drip coffee cookpad.japan Chewy Sesame Bread with Tapioca Flour Chewy Sesame Bread with Tapioca Flour I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any. I tried making this recipe with margarine rather than butter. The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221 cookpad.japan Chewy Sesame Bread with Tapioca Flour Chewy Sesame Bread with Tapioca Flour I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any. I tried making this recipe with margarine rather than butter. The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221 cookpad.japan 10 Minute Tapioca Flour Warabi Mochi! 10 Minute Tapioca Flour Warabi Mochi! Because warabi mochi can be made with katakuriko, I wondered if it could be made with tapioca starch as well, so I gave it a try and it worked! If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces. Once the dough develops an elastic consistency and forms into a ball, keep cooking and kneading until it becomes translucent. It can still be eaten if it is not very transparent, but if you would like to enhance the transparency, place them in boiling water for 30 seconds to 1 minute (any longer and they will melt) after shaping them into bite-sized pieces. This will make them more transparent. Then, place into ice water. For 2 servings. Recipe by Jerucchi cookpad.japan 10 Minute Tapioca Flour Warabi Mochi! 10 Minute Tapioca Flour Warabi Mochi! Because warabi mochi can be made with katakuriko, I wondered if it could be made with tapioca starch as well, so I gave it a try and it worked! If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces. Once the dough develops an elastic consistency and forms into a ball, keep cooking and kneading until it becomes translucent. It can still be eaten if it is not very transparent, but if you would like to enhance the transparency, place them in boiling water for 30 seconds to 1 minute (any longer and they will melt) after shaping them into bite-sized pieces. This will make them more transparent. Then, place into ice water. For 2 servings. Recipe by Jerucchi cookpad.japan Homemade Playdough Homemade Playdough I made all type of playdough but this is the best ever. great for building and after you cook the drought you can bake at 250 with white dough so kids can paint the hard dough. :excited mamalovepapabear67 Homemade Playdough Homemade Playdough I made all type of playdough but this is the best ever. great for building and after you cook the drought you can bake at 250 with white dough so kids can paint the hard dough. :excited mamalovepapabear67 Watermelon & Kiwi Slush with Tapioca Pearls Watermelon & Kiwi Slush with Tapioca Pearls I like black pearl tapioca, so I make this drink with different fruits. I used peach liqueur this time. If you are making this for kids or people who don't like alcohol, you can omit it. The watermelon and kiwi are frozen, so they shouldn't mix. However, anything with a high sugar content will sink to the bottom, so don't add any sweetener to the kiwi. This will ensure clean layers of each ingredient. Recipe by Yukirinrin cookpad.japan Watermelon & Kiwi Slush with Tapioca Pearls Watermelon & Kiwi Slush with Tapioca Pearls I like black pearl tapioca, so I make this drink with different fruits. I used peach liqueur this time. If you are making this for kids or people who don't like alcohol, you can omit it. The watermelon and kiwi are frozen, so they shouldn't mix. However, anything with a high sugar content will sink to the bottom, so don't add any sweetener to the kiwi. This will ensure clean layers of each ingredient. Recipe by Yukirinrin cookpad.japan Brazilian Tapioca Crepes Brazilian Tapioca Crepes This is a standard Brazilian snack. It's sold on the roadside. This time, I made a sandwich with condensed milk and coconut, but the dough isn't sweet, so you can make it savory as well. I recommend scrambled eggs and melted cheese! Try to make the crepes as thin as possible without making holes so that they'll be soft. If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin cookpad.japan Brazilian Tapioca Crepes Brazilian Tapioca Crepes This is a standard Brazilian snack. It's sold on the roadside. This time, I made a sandwich with condensed milk and coconut, but the dough isn't sweet, so you can make it savory as well. I recommend scrambled eggs and melted cheese! Try to make the crepes as thin as possible without making holes so that they'll be soft. If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin cookpad.japan Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked sago pudding is a classic Chinese dim-sum dessert. Equipment - 4 X 5 oz ramekins Notes - I used tapioca pearls for this pudding - I also used cornstarch for this recipe. If you use custard powder, the pudding will look more yellow in the end. Inspired by - mrspskitchen.net/baked-sago-pudding-%E7%84%97%E8%A5%BF%E7%B1%B3%E5%B8%83%E7%94%B8/ WH Chan Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked Sago/Tapioca Pudding(Chinese Dimsum) Baked sago pudding is a classic Chinese dim-sum dessert. Equipment - 4 X 5 oz ramekins Notes - I used tapioca pearls for this pudding - I also used cornstarch for this recipe. If you use custard powder, the pudding will look more yellow in the end. Inspired by - mrspskitchen.net/baked-sago-pudding-%E7%84%97%E8%A5%BF%E7%B1%B3%E5%B8%83%E7%94%B8/ WH Chan Homemade Gluten Free Udon Noodles Homemade Gluten Free Udon Noodles It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour. Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days. Julie - Mrs. Lin's Kitchen Homemade Gluten Free Udon Noodles Homemade Gluten Free Udon Noodles It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour. Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days. 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