Brown Sugar Boba Ice Cream Pops Recipes

BROWN SUGAR BOBA MILK TEA

Steps:

• For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
• Place the boba in a fine sieve and shake off any excess cornstarch.
• Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
• Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
• For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.

BROWN SUGAR BOBA ICE CREAM (BOBA POPSICLES)

Steps:

• In a saucepan, combine 3/4 cup brown sugar and water and stir quickly to combine. Cook over medium-high heat until the water boils and the sugar has dissolved fully.
• Combine the cornstarch and water in a saucepan and stir to combine. Cook until the sauce has thickened. (Don't taste it because it'll be really hot.)
• Remove the pot from the heat and set aside to cool the brown sugar syrup. Fill a squeeze bottle halfway with the syrup and leave it aside.
• In a large mixing bowl, combine glutinous rice flour and 1/2 cup brown sugar.
• Slowly drizzle in the boiling water, stirring constantly with a spatula until everything is well blended. (Don't worry if your dough isn't completely smooth at this point.)
• Knead the dough on a flat surface until it forms a spongy dough that is soft and sticky.
• More glutinous rice should be sprinkled on a big baking sheet.
• Pinch off a piece of dough and roll it into a small ball, about 1/4 inch in diameter. Place the finished balls onto the baking sheet. Repeat the process for the rest of the dough. Sprinkle more glutinous rice on top.Bring about 4 cups of water to boil in a medium pot
• Add the balls to the pot (try to dust off the extra flour).Cook for about 2-3 minutes until they float to the top and become soft.Use a slotted spoon to remove the pearls from the hot water.
• In a medium-large skillet,add 1/4 cup of brown sugar, and add the cooked pearls immediately. Stir constantly until the sugar is caramelized and the pearls are evenly coated. Transfer to a flat plate and set aside.
• Pinch out a piece of dough and roll it into a little ball with a diameter of about 1/4 inch. Place the completed balls on the prepared baking sheet. Carry on with the rest of the dough in the same manner. Add more glutinous rice on top. In a medium pot, bring about 4 cups of water to a boil.
• Cook for about 2-3 minutes, until the pearls float to the top and become soft. Remove the pearls from the hot water with a slotted spoon.
• 1/4 cup brown sugar in a medium-large skillet; immediately add the cooked pearls. Continuously stir until the sugar has caramelized and the pearls have been equally covered. Place on a dish with a flat bottom and set aside.
• Heavy cream should be whisked until soft peaks form in a large mixing basin.
• Continue to beat in the condensed milk until everything is properly blended. (Be careful not to overmix the mixture.)
• Mix the Boba pearls carefully into the ice cream until they are well dispersed.
• Combine the ingredients in a big zip-top bag. At the 1/2-inch mark, cut the bag's tip off.
• Using a squeeze bottle, squirt the brown sugar syrup into the popsicle form. Squeeze from the top to prevent the syrup from accumulating at the bottom.
• Fill the ice cream mold halfway with the ice cream mixture. To remove bubbles, tap the mold on the counter several times. (This is a critical step; else, your bars would develop holes.)
• Place the ice cream bars in the freezer for at least 6 hours, preferably overnight.
• Fill a dish or container halfway with warm water. (The bowl must be the same height as the mold.)
• Take the mold out of the freezer. Dip the mold into the water for a few seconds (20-30 seconds.)
• Take the bars out of the mold. Serve and enjoy right away.
• Popsicle Molds
• Mixing Bowl
• Baking Sheet
• Ziplock Bags

BROWN SUGAR OATMEAL CREAM PIES

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter and sugars together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
• Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
• Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
• Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the extracts, powdered sugar and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
• To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.

HOMEMADE BROWN SUGAR BOBA

Steps:

• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.