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Creamy Taro Bubble Tea with Tapioca Pearls Recipe

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4.3 from 3 reviews

This Taiwanese taro bubble tea (芋頭奶茶) recipe features chewy black tapioca pearls simmered to perfection, combined with a smooth, sweet taro milk blend. The drink can be served either cold with ice or hot, offering a creamy and satisfying texture infused with the natural sweetness of taro and a subtle caramel note from brown sugar.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Taiwanese
  • Diet: Vegetarian

Ingredients

Tapioca Pearls

  • ½ cup black tapioca pearls (uncooked, about 2½ ounces / 71 grams)
  • 4 cups water
  • 1 teaspoon light brown sugar

Taro Mix

  • 10 ounces peeled taro, cut into small ¼-inch cubes (can substitute with 1 tablespoon taro powder)
  • ½ cup milk of choice (traditionally whole dairy milk; oat milk can be used)
  • 2 teaspoons sugar
  • 1 tablespoon taro root powder mix (optional; can substitute with 1 teaspoon additional sugar)
  • ¼ cup water

To Serve

  • Ice cubes (for cold version)
  • ¼ cup milk of choice (divided, for topping each glass)

Instructions

  1. Cook the Tapioca Pearls: Bring 4 cups of water to a boil in a small 1.5-quart saucepan. Add the tapioca pearls, stir to prevent sticking, cover, and simmer over medium-low heat for about 45 minutes or until the pearls are no longer opaque in the center. Check halfway through cooking to ensure the water hasn’t evaporated; add more boiling water if necessary.
  2. Prepare Tapioca Pearls for Serving: Drain the cooked pearls through a fine-mesh strainer and rinse with water. Transfer to a small bowl, stir in 1 teaspoon of light brown sugar, and set aside.
  3. Steam the Taro Cubes: Fill a large steamer with water and steam taro cubes over medium-low heat for about 10 minutes or until just tender but not too soft (a cake tester or knife should pierce easily but the taro will hold shape).
  4. Blend the Taro Mix: In a blender, combine 1½ cups of the steamed taro cubes, ½ cup milk of choice, 2 teaspoons sugar, 1 tablespoon taro root powder or an additional teaspoon of sugar if not using powder, and ¼ cup water. Blend until smooth and creamy.
  5. Mash Additional Taro (Optional): Transfer ½ cup of steamed taro cubes to a bowl and mash gently with a fork or potato masher, leaving some texture. Set aside for assembling the drink.
  6. Assemble the Taro Boba Milk Tea: In two large glasses, layer half of the tapioca pearls, remaining steamed taro cubes, and the optional mashed taro. Add ice cubes if serving cold. Pour in the blended taro mixture evenly. Top each glass with the remaining ¼ cup milk of choice. Serve with a boba straw and enjoy immediately.

Notes

  • Cooking time for tapioca pearls can vary depending on brand; follow package instructions if available.
  • You can substitute taro powder for fresh taro cubes, adjusting sweetness accordingly.
  • This drink can be served hot by omitting ice and warming the blended taro milk before serving.
  • Use any milk of choice, including dairy or plant-based options like oat milk for a vegan-friendly version.
  • Keep the cooked tapioca pearls in sugar water to prevent clumping if not serving immediately.

Find it online: https://cheftinaskitchen.com/creamy-taro-bubble-tea-with-tapioca-pearls-recipe/