Homemade Crystal Boba Recipe
Making crystal boba at home offers a satisfying snap and translucent aesthetic that rivals bubble tea shops. This recipe uses a cold oil spherification method with agar and gelatin for the perfect "Q" texture.
Equipment
- Squeeze bottle
- Pot
- large bowl
- Strainer
Ingredients
- 12 g agar powder
- 10 g unflavored gelatin powder
- 9 g Adagio Peach Bellini tea
- 1 kg coconut water
- 100 g sugar
- 80 ml vegetable oil
- 2 kg water
- 2 trays ice
Instructions
Infuse the coconut water base
- Bring the coconut water up to 212°F, then add the Adagio Peach Bellini tea and let it steep for 10 minutes to bloom the fragrance.
- Strain the liquid well and discard the tea leaves, allowing the base to cool slightly until it is no longer aggressively steaming.
Build the gel mixture and hydrate it
- Combine the agar powder and unflavored gelatin powder thoroughly in a separate vessel before they touch the liquid to prevent clumping.
- Whisk the mixed powders into the warm coconut water tea until no dry pockets remain, then let the pot sit for ten minutes to hydrate.
Activate, then set up the cold oil bath
- Set the pot over low heat and simmer for five minutes, stirring constantly until the mixture looks glossy and uniform.
- Turn off the heat but continue stirring for another five minutes to help the agar fully dissolve and ensure a firm set.
- In a large bowl, combine the water, ice, and vegetable oil to create an icy bath with a clear oil layer floating on top.
Drip, set, rinse
- Pour the warm mixture into a squeeze bottle, then drip it into the cold oil bath one drop at a time so each droplet rounds into a bead.
- Once the pearls sink and set, strain them out and rinse thoroughly until they feel clean and free of any oil film.
Notes
Temperature Control: Maintain the mixture's warmth while dripping; if it cools too much inside the bottle, it will set prematurely.
Cold Oil Method: Ensure the oil and water bath is icy cold to shock the droplets into spheres immediately.
Texture Balance: Agar sets firm while gelatin adds tenderness. For a vegan option with a chewier bounce, substitute Konjac powder for the gelatin.
Storage: Keep the pearls in simple syrup in the refrigerator for up to 48 hours. If they harden, soak them briefly in warm water.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 75kcalCarbohydrates: 18gProtein: 1gSodium: 30mgPotassium: 50mgSugar: 16gVitamin C: 2mgCalcium: 10mg
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