One of the food trends that doesn’t seem like it’s going anywhere soon is bubble tea. Aromatic brewed tea with creamy milk and chewy boba pearls – it’s a treat for anyone, anywhere. Over the past few years, boba has almost become synonymous with the Asian identity, and restaurateurs and dessert makers all around are looking at more and more ways to incorporate their favourite beverage into their goodies.
We’re jumping on the bandwagon here, and are going to show you just how creative you can get with your boba adventures.
Milk Tea Boba Cupcake
Some say a cupcake is only as good as its toppings, flavour and presentation. This recipe takes the cake (pun intended) with its tea flavoured cake base, milk tea buttercream and brown sugar boba pearls adorned at the top.
Easy, beautiful and delicious.
For the cupcakes
- 12g black tea
- 207g whole milk
- 170g unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup honey
- ½ tsp vanilla extracts
- 2 cups cake flour or all-purpose
- 1 ½ tsp baking powder
- ½ tsp salt
For the frosting
- 2 sticks butter, room temperature
- 3/4 cup sweetened condensed milk
- 1/2 + 1/3 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup dried tapioca balls
- 1/2 cup dark brown sugar
- Preheat oven to 175C.
- Add grinded tea leaves into the milk and heat over medium-high on a small saucepan. Bring mixture to a simmer and remove from the heat. Once the milk has cooled completely, transfer to a small bowl.
- Use a Kenwood stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add in each egg one at a time, beating well between each addition until the batter is smooth again. Add in the honey and vanilla extract until combined.
- Whisk the cake flour, baking powder, and salt together, and add the dry ingredients in batches. Mix until smooth and evenly combined.
- Pour mixture into muffin tins and bake for about 20-25 minutes.
- To make the frosting, beat the butter on high till for 1 minute. Decrease the speed to low and pour in the condensed milk slowly. Mix for another minute.
- Add half of the sifted powdered sugar. Starting on a low speed and increasing to medium-high, beat for 2-3 minutes. Add in the rest of the powdered sugar and beat for another 2-3 minutes. Add in the vanilla extract and beat for one more minute.
- Fill a heavy-bottomed saucepot with 5 cups water. Bring to a boil. Add in 1 cup dried tapioca pearls. Stir to combine and distribute pearls. Allow mixture to continue boiling for about 35-40 minutes until pearls look gelatinous.
- Reduce heat to a gentle simmer and cook for another 15 minutes until pearls are soft and chewy. Add brown sugar and continue to simmer until sugar has dissolved. Remove from heat and allow to slightly cool.
- Top off the cupcake with the boba and you’re done!
Bubble Tea Cookies
Chocolate chip cookies are so yesterday. Shake things up (pun intended, again!) with some boba inside your cookies. Get treated to a surprising chewy twist in a crunchy cookie and delight guests during tea time.
This recipe shows you just how to make them perfect, chewy and delicious.
- 1 cup boba (more, if you wish to top your baked cookies off with more boba-goodness!)
- 4 packs of instant milk tea
- 300g all-purpose flour
- 6oz unsalted butter
- 1 egg + 1 yolk
- 100g white granulated sugar
- 160g brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- Cook your boba just how you would normally! (Pop them into boiling water, simmer for 15 minutes, and drawn with brown sugar!)
- Place milk tea powder, sugar, salt, baking soda, and baking powder in a large mixing bowl. Add in melted butter and mix to combine.
- Add in flour, and mix in the boba at the same time.
- Portion our your dough onto a cookie tray and freeze until you are ready to bake (this maintains the texture of your boba!)
- Preheat your oven at 180-degree celsius and bake the cookies for 13-16 minutes.
- Wait for it to cool, and enjoy!
Milk Tea Boba Bread
You’ve heard of milk bread, but have you heard of milk tea boba bread? This recipe takes it up a notch and throws in heaps full of delicious chewy boba into the midst of fluffy milky bread.
Eat it as it is for a sweet breakfast snack, or top it off with sweet cream and more boba for a dessert!
- 2 ½ cups bread flour
- ¼ cup of sugar
- 1 tsp salt
- 1 tbsp instant yeast
- ¾ cup full cream milk
- 1 large egg
- ¼ cup 2 tbsp butter
- ¼ cup brown sugar milk tea mix
- ½ cup tapioca pearls
- Combine all the dough ingredients in your Kenwood stand mixer, and mix until a smooth elastic dough forms.
- Shape the dough into a ball, let it rest in a lightly greased bowl for 60 to 90 minutes until it puffs up.
- In the meantime, prepare the milk tea filling by mixing the brown sugar milk tea mix with 2 tbsp butter and add in cooled cooked tapioca pearls.
- Once the dough is ready, fold in the milk tea filling and pop it into a loaf pan. Cover the load and allow it to rise for up to an hour.
- Brush the loaf with egg wash and bake at 180-degree celsius for 30 minutes until golden brown.
- Top the cooled loaf with your preferred filling and decorate with more boba! Enjoy!
Bubble Tea Ice Cream
Think bubble tea, but frozen. This creamilicious recipe from delicious not gorgeous teaches you how to churn yummy milk tea flavoured ice cream that is perfect to be paired with soft, chewy fresh boba pearls!
- 4 black tea bags
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 4 egg yolks
- 1/2 cup raw tapioca balls
- 6 T brown sugar
- 1/2 cup water
- In a medium pot, simmer the cream, milk, sugar, salt and tea until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk the yolks until they’re broken up.
- Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).
- Cool to room temperature. Strain through a fine-mesh sieve into a bowl and discard the tea bags and any scrambled egg bits that get caught in the sieve.
- Press out any liquid that might be held in the tea bags back into the custard.
- Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions; it’ll look like really thick whipped cream when it’s done churning. Transfer to a container (I like to use a long, shallow container because it helps me get better scoops than a pint container), smooth the top and cover. Freeze until solid.
- Cook the boba like how you normally do, cool slightly, then spoon the warm boba and brown sugar syrup over scoops of the milk tea ice cream. Serve.
Boba tea snow skin mooncake
Nobody said that mooncake was only for mid-autumn festival. If you love mooncakes, especially those of snow skin variety – these boba tea snow skin mooncakes are a treat you can make for yourself any time of the year!
Check out our recipe here.