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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MOST HELPFUL

Reviewed: Dec. 27, 2007

Very good recipe, i made a better bubble tea drink than i did last time without looking at a recipe XD

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SimpleFoods

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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Neffets72

Reviewed: Oct. 31, 2012

So, I tried this just out of interest, and was the at first really unimpressed. I cooked the tapioca (I had dried pearls) for around 40 minutes, and they still had the white in them, which made them really too chewy in my opinion. I will attempt to cook it longer next time. I also took other reviewers' advice and coated the tapioca in honey before refrigeration. (Also cut down the sugar a large amount). So I tried it in black tea, and it was okay, but the tapioca was still too chewy and tasteless. I had some tapioca left over, which I stuck in the fridge overnight. I took it out the next evening, and tried it and WOW! It had gotten sweeter and more tender overnight. I had it in Rasberry tea (don't put the milk in Rasberry, mine curdled the first time, yuck), and it was delicious. For those of you with tougher "bubbles," try leaving them in honey in the fridge overnight-- not sure it's a real technique, but it worked for me.

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Reviewer:

Demetria

Reviewed: Feb. 15, 2007

Try this using spiced chai for a unique flavor.

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10 users found this review helpful

Reviewer:

jody1

Reviewed: Dec. 29, 2002

This recipe works fairly well. However, I would recommend cooking your tapioca pearls for longer... 30 minutes or more. After the said 20 minutes, just watch the pearls until they are cooked to your preference. Also, when storing your pearls, coat them with honey or sugar syrup so they do not stick together. If you want flavoured bubble tea, simply add frozen juice concentrate in the flavour of your choice. Keep adding it tsp at a time until it is flavourful enough. Chocolate syrup is also quite good.

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119 users found this review helpful

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iheartnitz

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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15 users found this review helpful

Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

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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Reviewer:

Rachael

Cooking Level: Intermediate

Living In: Marengo, Indiana, USA

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: 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: Apr. 20, 2004

Thanks skybabay.I had one bubble tea & I was hooked.Unfortunately where I live it's totally unavailble.However anyone can get supplies over the internet now.

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7 users found this review helpful