How To Make Boba Poppers Recipes

HOW TO MAKE POPPING BOBA AT HOME

Steps:

• Pour 1 cup vegetable oil into a glass and place in the freezer for 40-minutes.
• In a medium saucepan, combine Gatorade and agar powder.
• Over medium-high heat, bring Gatorade and agar powder mixture to a boil while stirring.
• Pour Gatorade mixtures into a heatproof bowl and cool for 20-minutes.
• Take the oil out of the freezer.
• Fill a dropper with the Gatorade mixture and squirt it into the oil.
• As soon as the juice hits, it will form a ball and sink.
• Using a slotted spoon, transfer the beads to a bowl of cold water to rinse.
• Drain beads in a mesh strainer.
• Eat the beads or use them as an ice cream topping or stir into iced tea.

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

POPPING BOBA RECIPE | DIY AT HOME USING SODIUM ALGINATE

Steps:

• Dissolve calcium lactate in distilled water. Let sit for 4 hours, or overnight. Strain after this time.
• Mix drinking water with sodium alginate. Stir until thickened and smooth. Then mix into fruit juice, add food colouring (optional) and stir until smooth.
• Store the juice in the fridge for up to 2 hours. Prepare a bowl of 2 cups of clean drinking water to rinse the pearls after preparation.
• Using a dropper or a syringe, drop the juice mixture drop by drop into the calcium lactate solution. Let it sit for ten minutes.
• Then rinse the pearls repeatedly in the clean drinking water and they are ready to use.
• Serve your popping boba as bubble tea topping or with a chill dessert!

BOBA MILK TEA RECIPE BY TASTY

Steps:

• Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
• Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
• Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
• Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
• Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
• Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
• Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
• Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
• Enjoy!