Raw Tapioca Pearls
世界を熱狂させた黒い真珠！茹でる前の「生タピオカ」
Description
Raw tapioca pearls before boiling, kneaded from cassava starch (tapioca flour) with brown sugar or caramel. Freshly boiled warm ones boast incredible chewiness.
Classification: For Everyone,Dried/Refrigerated,Raw Boba Pearls
Shops selling Raw Tapioca Pearls
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tapioca starch
- Brown sugar
- Water
Instructions
- [Prep/Usage]
- [Boiling (Lifeblood)] Dried (or semi-raw) 'Fen Yuan' must never be boiled from cold water (it will melt). Absolutely dump into 'plenty of rolling boiling water'.
- Stir gently so they don't stick to the bottom, boil on medium for 20-
- mins.
- Turn off heat, cover and 'steam' for another 20-
- mins (makes the core translucent, yielding perfect Q-Dan).
- Drain, wash off surface slime under running water (or ice water) to cool rapidly and tighten texture.
- [Brown Sugar Steep] Steep drained boba in rich brown sugar syrup (reduced brown sugar and water) to infuse flavor to the core (Heitang Zhenzhu).
- Put into milk tea or milk to finish.
Learn more Substitutes, pairings, tips
Key spices
Sweet aroma of brown sugar and caramel
Substitutes at Japanese supermarkets
Frozen tapioca (easy via microwave but texture drops)
Pairing
Milk tea, Milk, Shaved ice
Trivia
[For Everyone] The 'black balls' that faced shortages during Japan's boba boom. In Taiwanese supers, sold in different sizes like pachinko-ball-sized 'Boba' or tiny 'Zhenzhu'. The deliciousness of self-boiled boba offers emotion far surpassing store-bought.
Eating tips & etiquette
[Unique Eating] Pour cold milk over freshly boiled 'warm' boba, enjoying the contrast of 'warm chewiness' and 'cold milk' at light speed before the ice hardens the boba!
Allergen
None