Long-Lasting Chewy Boba for Boba/Bubble Tea
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Adapted from thekitchn.com recipe. Cooking the tapioca pearls this way supposedly keeps them from getting hard so quickly.
- Ready In:
- Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
- Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
- While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
- Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.
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