Brown Sugar Bubble Milk Tea
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Brown Sugar Bubble Milk Tea

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Level

moderate

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Cooking

60 min

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Preparation

80 min

Ingredients

Servings

4
Milk Tea
Milk
1.5 l
Black Tea
4 bags
Light Brown Sugar
50 g
Ice Cubes
Tapioca Pearls
Brown sugar
or muscovado sugar
45 g
Tapioca Starch
sifted, prepare more for dusting
110 g
Water
65 ml
Braising Syrup
Brown Sugar
or muscovado sugar
12 cup
Water
240 ml

How to cook

Prepare the milk tea

  • Add the milk, tea bags and light brown sugar into a pot then heat it up until the milk starts to steam.
  • Let the tea bags steep in the hot milk for 15-20 minutes before taking them out.
  • When the milk tea is cool enough, transfer it into a jug or bottle, and keep it in the refrigerator until it is cold.

Prepare the tapioca pearls

  • Pour the water and brown sugar into a small pot or saucepan, and bring it to a boil.
  • Stir and make sure all the sugar has melted, turn down the heat to low, then pour the tapioca starch into the pot all at once.
  • Stir the pot until everything is evenly mixed and a sticky brown dough forms.
  • Cook the dough over very low heat for 3-5 minutes, stirring constantly to prevent the bottom from burning.
  • Scrape the dough out onto a clean work surface, and split it into 2 or 3 roughly equal portions.
  • Take 1 of the dough portions, and cover the rest with a cloth or kitchen towel to prevent them from drying out.
  • Roll out the dough portion into a long string (roughly ¼-inch thick) and cut it into ¼-inch pieces.
  • Roll each 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.
  • Repeat until you have rolled out all the dough.

Start cooking

  • 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 consistently in the beginning to prevent the pearls from sticking.
  • Once the pearls start to float, only stir the pot once every few minutes.
  • Once the pearls are cooked, transfer them into a bowl of ice water to stop the cooking process and firm up slightly.

Prepare the braising syrup

  • Add the water and brown 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 the braising syrup warm after it’s done cooking.

Assemble and serve

  • Tilt the glass or cup at a 45° angle, and place the tapioca pearls close to the lip of the glass, letting them slide down to the base.
  • Repeat this on all sides to get a tiger stripe-like ripple effect, then add the ice cubes and milk tea.
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