Brown Sugar Pearl Fresh Milk Recipe: Cheap Homemade Boba Tea That’s Just As Good

For starters, the pearls have to be painstakingly stirred to prevent them from sticking. The first is cooking the tapioca pearls in water, making sure they’re cooked through without being mushy.

The second stage involves gently simmering pearls in brown sugar and water. This process is essential for the pearls to soak up every drop of the rich and nectary sugar syrup. This ensures there’s enough water to cook and cover the pearls.

The tapioca pearls in this recipe are from Phoon Huat. Gently stir the pearls from time to time to prevent them from sticking together. It’s key to gently cook the pearls on low heat and incorporate loads of stirring.

If they’re too watery, put them back on the stove and cook for another five minutes. Scoop a generous portion of the brown sugar pearls into a tall glass and tilt it at a 30-degree angle.

This coats the cup nicely with thick brown sugar syrup, giving it an attractive appearance. Leave the glass to cool for one to two minutes before filling it with very cold milk. It’s key to wait for a minute or two so that the brown sugar gets to harden around the glass.

Brown Sugar Pearl Fresh Milk recipe Yield : 3 glasses Cooking time: 60 minutes Ingredients: Tapioca pearls: 100g tapioca pearls (can be found at Phoon Huat stores) 700ml water Brown sugar syrup: 200g brown sugar 150ml water Milk to taste Directions: Boil the tapioca pearls with water for 40 minutes. Stir constantly to prevent the pearls from sticking.

To cook the syrup, combine water and sugar in a saucepan on low heat. Add the cooked pearls into the syrup and cook over low heat for 20 minutes.

Stir constantly to prevent the pearls from sticking. The pearls are ready to be served when they’re thick and syrupy. Pour the brown sugar and pearl mixture into a tall glass and swirl the sugar syrup around the cup.