Boba milk tea mochi free#

There are variations with mixing the drinks, too. There are so many different variations of this drink and it really comes down to personal preference.

I don’t often make my own, but it is pretty easy to make at home and when you have a large group, it saves a lot of money too.

I drink it at least once or twice a month. This is an easy drink you can make at home with many different variations.īoba milk tea (also known as bubble tea) is something I don’t think I’ll ever get sick of. The classic version has a creamy milk tea and chewy tapioca balls, also known as boba or pearls. If the mochi sticks to the knife, clean the knife well, and continue to cut.Boba milk tea is a popular drink that originated in Taiwan. Oil knife or run it under water before cutting.I recommend to cool the mochi at least 4 hours. Sufficiently cool the mochi before handling.This prevent the top from drying out and cracking. Double the recipe if you are using more than a 3 cup baking dish or using a square baking dish. This is a small batch recipe- it fits well in a 2 cup narrow baking dish.I prefer using parchment, but when I do use the greasing method, I would grease the pan with coconut oil and pop it in the freezer for 5 minutes so the coconut oil will solidify before using. Line your baking dish with parchment paper or very generously oil your baking pan to prevent the mochi from sticking.It will get harder after a day- simply steam, microwave, or re-bake to soften. Store at room temperature for up to two days or in the fridge for longer. If the mochi bars is still not very structurally stable or sticky, let it air dry for another hour or toss it in corn starch. Re-grease the knife or run the knife under water in between slicing to prevent sticking. When ready to slice, grease a knife or wet with water. Let it cool for at least 4 hours or preferably overnight. It is important to cool the mochi completely before cutting or it will be too hard and sticky. Lower the temperature to medium heat and let steam for 45 minutes. Place the baking dish in a steamer, cover and bring the water to boil on high heat. Steam: Alternatively you can steam your bars. The finished bars should look semi transparent and a bit glossy. Gently tap the baking dish with mochi onto your counter to remove some air bubbles. I prefer baking the mochi since it gives the mochi a more solid structure.īake: Oil a piece of aluminum foil and use it to cover the baking dish. Then pour the milk layer on top and continue to steam or bake until the mochi has fully cooked ~25-30 minutes. Bake or steam (see Cook the mochi section below) until the layer has set ~15min. Pour remaining half of layer 1 on top and top with boba. Pour 1/2 of layer 1 into the baking dish and then disperse 1/2 of your boba mixture on top. Make layer 2 (milk layer): Combine the other all the ingredients together in a bowl. Set aside Let cool, ~3 minutes and then evenly mix in the flour. Remove the tea and dissolve in the sugar. Turn off heat and let the tea seep for about 3 minutes. Make layer 1 (milk tea layer): Heat milk and tea in a sauce pan over medium heat, stirring until the milk starts to steam. Generously grease a 2-3 cup baking dish with oil or line with parchment paper (I prefer the parchment paper method). Let it soak in the sugar mixture for about 15 minutes. When the tapioca pearls are ready, strain them and mix it in a bowl with brown sugar. Then I turn the heat off and let the boba sit in the pot covered for another 2 minutes. Then I cover the pot and lower the heat, letting the boba simmer for 2-3 minutes. To cook them, I bring a pot of water to a boil, add the tapioca pearls and cook them until they float.

Boba milk tea mochi free#

They are gluten free and by swapping out the milk for milk alternative, you can make them vegan!Ĭook tapioca pearls per instructions on the package. The top layer is a classic sweet milk mochi. The bottom layer you have brown sugar boba dispersed in a jasmine green milk tea flavored mochi. These 2 layer tea infused jasmine milk tea boba mochi bars are floral, milky, sweet, chewy and fun. A spinoff of the OG Brown Sugar Boba Milk Tea Bars.