← Nouns Cooking · Vietnamese

Ingredients

• 60 g large black tapioca pearls (boba)
• 100 g dark brown sugar
• 120 ml water, for the syrup
• 2 tbsp jasmine or black loose-leaf tea (or 3 tea bags)
• 500 ml boiling water, for the tea
• 200 ml whole milk (or 2 tbsp condensed milk)
• 300 g Ice

Method

1. Steep the tea in the boiling water for 5 min, then strain and let it cool for 15 min (or chill it).
2. Simmer the brown sugar and syrup water for 3–4 min until slightly thick. Set aside.
3. Boil the tapioca pearls in a large pan of water according to the packet, usually 10–15 min, stirring now and then, until there is no white centre. Turn off the heat, cover and leave for 10 min, then drain and stir into the warm syrup.
4. Spoon the pearls and some syrup into two tall glasses, tilting so the syrup streaks the sides. Add ice, pour in the tea, then the milk, and stir with a wide straw.

Tips

• Pearls harden in the fridge, so cook them on the day; they are best within 4 hours.
• Oat or soy milk makes it vegan and dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Helen’s Recipes Vicky Pham