Boba
Boba sommelier Bea Kun’s favorite house milk tea is the traditionally brewed Thai tea, and her favorite fruit-forward play is the Tropical Paradise with guava and a jasmine tea base. As Bea and her team observe the quantity of artificially flavored syrup- and powder-based boba on the market, they take another tack. “We want to serve things that are authentic, without shortcuts, that we would want to feed our families,” Kun says.
Ingredients
- 1 cup brown sugar, divided
- 1 cup water
- 3 cups tapioca flour, divided
Instructions
- Melt ½ cup of brown sugar over medium high heat. Add water and simmer until well incorporated.
- Remove from heat. Add 2 cups of tapioca flour and mix with spatula in a bowl thoroughly. Let cool to warm temperature.
- Scoop up a pea size of the mixture, roll with your hands and set aside. Repeat with rest of the mixture. Dust balls with remaining 1 cup of tapioca flour.
- To cook, boil hot water then add the boba balls. Let boil for 20 minutes then simmer for 10 minutes.
- Drain the boba, set aside. Add remaining ½ cup of brown sugar to a saucepan, turn on high heat and add boba. Cook until sugar dissolves. Turn heat off and set boba aside until ready to serve.
- Serve with your favorite boba drink flavor and enjoy!
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
