Popping Boba Recipe | Making Juicy Pearls for Bubble Tea

[@honestfoodtalks]

If you found our recipe useful, please like the video 😊 it helps us out! Thank you ❤

[@suraiyaalam3812]

You know I love boba😊😊😊😊

[@honestfoodtalks]

You're at the right place then 😊❤

[@juliec124]

Or you can just do gelatin and fruit juice. Mixed together, bring to a boil and then let cool for 20 minutes. Using a syringe like in this video, you drop little pearls of the gelatin juice mixture into ice cold water!!

[@honestfoodtalks]

We'll give it a try 😊

[@mollyobrien4360]

Does the length of time you leave them in the liquid matter... Does it form a thicker 'skin' the longer their there?

[@cjcurrell1416]

100% it does. It would completely solidify if left too long.

[@honestfoodtalks]

Yep, we wouldn’t recommend leaving it in the calcium alginate for too long. Once you’ve made all the pearls, remove and rinse them with clean water.

[@xykarijehywat0814]

​@@honestfoodtalks about how long would you say to leave them in there?

[@ryanb6582]

@@xykarijehywat0814 @honestfoodtalks The question nobody seems to want to answer. Would be nice to even have a ballpark. 5 minutes or 1 hour? Does the type of juice make a difference in how long they need to soak? (Acidity, sugar level, carbonation, etc)

[@juliah4359]

Thank you so much for the recipe! How long can the bobas be stored and under which conditions?

[@honestfoodtalks]

After you rinse them with water, store them in an airtight container in the fridge. It should last at least a week. Though, the shape might not hold perfectly over time. The undersides might start to flatten slightly as they sit in the container. Taste-wise should still be the same 😊 thanks for your question!

[@juliah4359]

@@honestfoodtalks thank you!

[@ananthram2091]

Loved this boba looked so good

[@ashleekeibella5267]

Thank you for sharing

[@rydercoony]

I know this is a stupid question but how much sodium alginate and calcium lactate did you use. In the recipe it says you use 6g of calcium lactate, but in the video it looks like you used like the whole tub. I’m sorry just a lil confused this may seem dumb

[@EdPorteous]

We liked your video 😊

[@drrahilakurdi5943]

Very nice ❤

[@xykarijehywat0814]

I'd love to try this with Chai tea and add them to soy milk!!! ❤

[@tyl3rrrdurd3nnn48]

not chai tea, it is either chai or tea.

[@AnviPokharkar]

yes person . as an indian it is disgrace to say chai tea

[@christinetong5085]

I noticed!

[@ronin8667]

👍🏻

[@NorthernLights16]

Question! Do you think a Cranberry Mango drink would work for the boba?

[@honestfoodtalks]

Sounds like a wonderful flavour 😊

[@Yunemia]

Hello :) I want to try this and am confused about the recipe. In the text it says that 1 litre of tap water with the calcium lactate but in the video you say with distilled water. Is the distilled water for the mix with calcium lactate or for the mix with sodium alginate? Thanks in advance!

[@honestfoodtalks]

Ideally use distiller water to mix both calcium lactate, and sodium alginate… But, if you had to choose, then: 1) Sodium alginate + Distilled water (or low-calcium water) 2) Calcium lactate + Tap water If you use tap water (with high calcium content) to mix sodium alginate, it will cause clumping and the sodium alginate will not dissolve into the water. Dissolving calcium lactate in distilled water works best, but we’ve also dissolved it in tap water. Hope this helps! 😊

[@Yunemia]

@@honestfoodtalks thank you so much!!

[@coffeeteaandkhat]

Lovely video. How many grams roughly can you make in each recipe?

[@honestfoodtalks]

From our experience, between 200-250 grams of popping boba (about 1 cup)

[@happyrelaxation2602]

Thank you very much!

[@MegaHickmans]

I don't know if anyone else noticed this, but the recipe you put on the screen at the beginning does not reflect the recipe that you verbally state. The written recipe calls for a liter of tap water, and in the video you say to use a leader of distilled water. The written recipe says the distilled water is to be used with the fruit juice, but in the video you say to use tap water for that. I assume the tap water is supposed to be the one liter measurement, and the distilled water should be used for the boba as they will be consumed, but I would love some clarification on this

[@honestfoodtalks]

🙏 Please allow me to clarify: Ideally use distilled water to mix both calcium lactate, and sodium alginate… But, if you had to choose, then: 1) Sodium alginate + Distilled water (or low-calcium water) 2) Calcium lactate + Tap water If you use tap water (with high calcium content) to mix sodium alginate, it will cause clumping and the sodium alginate will not dissolve into the water. Dissolving calcium lactate in distilled water works best, but we’ve tried dissolving it in tap water and it worked just fine. Hope this helps! 😀

[@Coobly]

Hi, just wondering what is the point of leaving the calcium alginate to cool in the fridge… does it affect how well the bubbles turn out.. Thanks

[@staceyroth6098]

It allows bubbles to evaporate so the balls are clear and don't float

[@Titomolnar]

Curious to know why you do the opposite of what the molecular gastronomy book says about reverse spherification. They say to put calcium lactate in the flavored pearls and then a bath of sodium alginate to dip in. Why is it that you do the opposite?

[@BreakingBloom]

What if i want the juice inside looks the spear thinner looks too thick for my liking

[@Hypn4tic]

I left the juice mixture in the fridge overnight and I used strawberry juice which was watery and not thick so could any of those two have messed it up because at the end it turned out to be jelly and didn’t have a ball form.

[@MrAlFalce]

Ciustè!

[@nithipraveen9838]

Havr tried a lot but it does noe work i use purimo sodium alginate and urban paltter calsium lactate pls help me

[@shelleywatson6228]

💋❤️💯

[@jhonathanmarquez9987]

How do I make boba in a big scale if you could direct me pls and thank you

[@honestfoodtalks]

With popping boba you can try using a syringe and dropping them directly into the bowl. Although it's much faster, we don't think the results are as round and uniformed. Out of regular tapioca pearls, popping boba and crystal boba, the last one is the easiest to make in large batches using a mold. You can check out our recipe video on crystal boba here: kzbin.info/www/bejne/mKCslKCYYs2Jirsfeature=shared

[@Catknapsack]

One I put the calcium alginate with the water, it solidifies within seconds. Why is that?

[@honestfoodtalks]

May I know what type of water you’re using? Distilled or tap water? We’re not 100% sure as it’s not happened to us before… but it may be the calcium alginate reacting with your water. For us, the calcium alginate does not completely dissolve immediately, so we have to stir for a few minutes to dissolve them. However as they soak in the water, over time they completely dissolve.

[@somchoki5507]

hello i tried making boba wd strawberry syrup but it doesn’t work…it get dissolve in the calcium lactate…i tried multiple times still😭😭😭help plzzz

[@honestfoodtalks]

Im sorry to hear that, let me try and help troubleshoot your issue. May I know what type of water are you using to dissolve your sodium alginate, and your calcium lactate powders? Are you using the measurements as mentioned in the video?

[@somchoki5507]

@@honestfoodtalks yeah i did the measurements same as video…i used normal tap water…i tried so many times still it doesn’t work ..i gave up😭🤣

[@fireblaster2906]

When making mine everything was going well until the taste test it tastes un edible any tips on getting the mixture sweeter or more flavor without messing up the chemical reaction?

[@honestfoodtalks]

We’d recommend making a stronger/richer filling in this case (if making tea, brew it for much longer and add more sugar. If making juice, use a more concentrated version). Just in case, make sure you rinse the pearls with clear drinking water before adding them to your drink. Also, don’t leave your popping pearls in the calcium solution for too long after you make them. Over time, the ‘skin’ formed will become thicker, making it taste less nice.

[@fireblaster2906]

@@honestfoodtalks thanks for the tips I’ll try them out and update!!

[@anna_gavriluk]

Добрый день. Я взяла указанные ингредиенты в указанных пропорциях. Но моя смесь получила ь очень густой и даже не набиралась в ложку. А шарики не лопались и через час после удаления из кальция стали полностью как желе без жидкости внутри. Что я сделал не так?

[@Spicymage_fn]

You May have put tap water with the sodium alginate instead of distilled or low calcium water, you can use tap water with the calcium lactate only (she answered that to someone else)

[@proh4718]

Hey, i don't know why, but my bobas only taste of the alginate and I can't taste the mangoes. please help

[@honestfoodtalks]

We’d recommend tasting the juice + sodium alginate mixture before you start the spherification process. Thatll allow you to adjust the amount of juice extract or sugar to add. Generally, you’d want the filling juice to be stronger/more concentrated that what you’d usually make for a drink. For example, we have tried making popping boba with plain tea before, but the first time we did it, the taste of tea was too mild. So, we decided to brew the tea for longer to get a stronger tea flavour. Hope that helps 🙏😊

[@fakadej2127]

Hi I used your proportions but my popping boba after a night in the fridge are hard as jelly. I used calcium chloride as a solution for soaking the balls the rest of the proportions. instead of juice I used syrup. I used water with low calcium content. What did I do wrong?

[@sarret1]

Hello! After a few hours, the juice inside the balls becomes hard. Don't know why this happens?

[@honestfoodtalks]

May I know what juice you used, and how you’re storing the popping pearls?

[@sarret1]

@@honestfoodtalks I used concentrated strawberry, lemon, lime juice, mint extract, potassium sorbate preservative. Stored pearls in the refrigerator with and without water

[@honestfoodtalks]

@@sarret1 Thanks for sharing. From what we know, some fruits have naturally high calcium which may react with the sodium alginate and cause the coagulation, hence hardening of the liquid. For example, mint naturally has high calcium content, as well as orange, kiwi, and rhubarb. That might be the reason for the juice becoming hard 🧐 Hope this helps 🙏

[@sarret1]

@@honestfoodtalks thanks, I'll experiment

[@mychief]

When it hardened, did it become chewy?

[@TuomasHamalainen-dw5if]

I am following the recipes but the 5g sodium alginate dissolves every bit of water, and when I mix in the actual liquid, its so thick that the sodium just wont mix, I have lumps of sodium all around this almost jelly, that is supposed to be the actual product.

[@honestfoodtalks]

I suspect it could be because of the calcium content in the water you’re using to mix the sodium alginate. Ideally, use distilled water or low-calcium content water. In some areas, the regular tap water contains relatively high calcium content that makes the sodium alginate clump up… making it very hard to dissolve. Hope this helps 🙏

[@TuomasHamalainen-dw5if]

@@honestfoodtalks thanks for the tip, i'l give this a try

[@TheLoversFancy]

What to do if there is no sodium to make boba Recipes without sodium pls

[@duosquad2011]

Can you eat it ?

[@honestfoodtalks]

Yes you can 😃

[@swathitvr2398]

Madam somany quiesentions.are in coments Please clarify all.in one video please. Idont know engilsh . Video was downloaded quistions ansers in coments in youtube howto clarify myself. Iam sending facebook whatsapp yourvideo . Healthly safe. Or not claryfy in video why?? You are using chemicals.Replyme.