recipe reviews for:

Very Popular Bubble Tea

“Bubble tea is very popular, especially to Asians, but now, more and more people from different backgrounds like the taste of it. I'm no expert at this, but I do know how to make it. It's simple but some of the ingredients may be a little tough to find. Just be patient and look for them in Chinese grocery stores. It is worth the trouble!”

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Reviewed: May 25, 2012

I altered the recipe a bit, but kept some of the original measurements. Also, don't forget to stir the tapioca pearls! I used 2 1/2 cups of black tea, 9 tsps of milk, 5 teaspoons of milk and 5 ice cubes. Also, I chilled the tapioca pearls in the fridge in a bit of cold water so they didn't clump as much. The tea was cooled for awhile before the milk & sugar were added as well. It came out absolutely amazing and made two large glasses of bubble tea.

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Reviewer:

dymondal

Reviewed: Dec. 31, 2011

You cannot use American pearl tapioca for this recipe as it will fall apart and be nothing but a bunch of starch. You must use Pearl Tapioca that is made just for Bubble Tea. I recommend cooking the tapioca for 20 minutes and removing it from the heat source. Put a lid on the pot and allow to set for another 20 to 30 minutes. Rinse with warm water, it helps get the excess starch off much easier than cold water. I use Coconut Chai tea, Almond Milk and Stevia.

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7 users found this review helpful

Reviewer:

Rachael

Cooking Level: Intermediate

Living In: Marengo, Indiana, USA

Reviewed: Apr. 11, 2011

I didnt know you had to stir the tapioca pearls...and therefore i burned my pot very badly :\ . I added banana and raspberries to the black tea blend and used a blender. it turned out excellent.

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1 user found this review helpful

Reviewer:

BerryDelicious

Cooking Level: Beginning

Reviewed: Feb. 1, 2011

I have to agree with the previous reviewer, darthotto. The "bubbles" are just plain weird. They're like little tasteless rubber balls -- kinda like unflavored gummy bears. After about 2 of 'em, I felt like I was eating something that really wasn't meant to be eaten. If the bubbles were flavored, this would be quite enjoyable. As for the tea recipe, it's just plain tea with cream -- neither fantastic nor bad. If you're into it, which apparently, thousands of people are, you will want to simmer them for 30 minutes, as others have said. Also, my guess is that you could put them into any kind of of tea that you like. Enjoy?

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Reviewer:

csamfly

Cooking Level: Expert

Reviewed: Oct. 1, 2010

As others have suggested, I cooked the tapioca for about 30 minutes. The thing was, I should have stirred more, because a layer of tapioca pearls got stuck to the bottom of the pot, and could easily have burned and ruined the taste. So stir, people!! Anyway, this works, it’s awesome for homemade bubble tea! I love the taste, I love the bubbles! Oh, one more thing! I only used like 3-4 ice cubes. That’s enough to chill the beverage to my liking.

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11 users found this review helpful

Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

Reviewed: Sep. 2, 2010

Good attempt at it. Following the advice of the first review, these are my insights. - You will probably have to cook the tapioca longer than 20 minutes. I cooked for about ~30 minutes. Cook it until the tapioca is transparent. - I used the smaller tapioca pearls and it just wasn't the same as the larger ones. So I highly recommend using the larger ones. But if you do decide to use the smaller ones, 1/3 cup felt like overkill for me. 1/4 cup seems like a better portion. - The drink didn't seem sweet enough following the original 4 teaspoons. So you'll need to add maybe up to 6 teaspoons of white sugar, or you can add honey to add more sweetness.

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8 users found this review helpful

Reviewer:

Fong Chun

Cooking Level: Intermediate

Home Town: Delta, British Columbia, Canada

Reviewed: Jul. 27, 2010

I was pretty excited to try this recipe but my tapioca pearls fell apart when I put them in the water, so I ended up with a pot of thick goop! Not sure what I did wrong...possibly not stirring them constantly. I also read that you should use tapioca pearls that are specifically made for bubble tea. So pay special attention to this step in the directions! I'm going to try it again soon, I'm sure it's delicious

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Reviewer:

Vanessa

Reviewed: Apr. 8, 2010

The general problem of US bubble tea is the pearls do not have the chewness we have in Taiwan. When I make it at home, I would cook the pearls then move the pearls into rice cooker and cook for another 15 minutes until the middle is completely cook. The pearls aren't fully cook if it still shows a little white dot in the middle. Once that's done. Run cold water through it 3 times. You'll have the most chewy pearls you'll ever taste. Definitely leave them in honey or syrup so they don't stick together.

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38 users found this review helpful

Reviewer:

janeping

Cooking Level: Intermediate

Reviewed: Aug. 31, 2009

Loved it! Can't get it around here and wanted to try it. Totally addicted to the feeling of the "bubbles"!! I had no trouble finding tapioca. It was in the baking section of my small-town grocery near the pudding. I used Splenda instead of the sugar and I also used Chai. I kept my left over bubbles and hope to use them again tomorrow. Thanks for the recipe...

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Reviewer:

Neffets72

Reviewed: Feb. 8, 2009

This drink is just wierd. the tea was too sweet for me and the pearls were chewy. I used chai cause i thought that sounded yummy. I don't about this one. Just weird. All my friends love bubble tea, so i guess I'll have to try the stuff in the coffee shops. Fun to try. ty

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3 users found this review helpful