How to Cook Boba: Fat Straws’ Tapioca Pearl Recipe

What you need

Use the cooking instructions supplied with your pearls if they specify a different method. Pearl size and product type can affect preparation.

• Uncooked tapioca boba pearls
• At least 7 parts water for every 1 part boba
• Brown sugar syrup: 3 cups brown sugar and 1 cup water
• A pot, stirring utensil, and strainer

Step-by-step boba cooking method

1. Bring at least seven parts water per one part boba to a rolling boil.
2. Add the uncooked boba directly to the boiling water. Do not wash or rinse it first.
3. Stir gently so the pearls do not stick to the pot.
4. Cook for 20 minutes on high heat, maintaining a rolling boil and stirring every five minutes.
5. Remove the pot from the heat. Cover and steep the pearls for 20 minutes.
6. While the pearls cook, combine three cups brown sugar with one cup water. Boil until dissolved, then set the syrup aside.
7. Drain carefully and rinse the cooked pearls under cold water once they have cooled enough to handle. Aim for lukewarm pearls, not ice-cold pearls.
8. Add the pearls to the brown sugar syrup and let them soak for about 30 minutes.
9. Stir throughout preparation and periodically after cooking to keep the pearls from clumping.

Tips for chewy boba

Use plenty of water: too little may leave pearls unevenly cooked. Do not rinse uncooked pearls, but do rinse after cooking as described above—these are different stages.

Cooked boba is best fresh. Fat Straws prepares it multiple times throughout the day. Our published preparation guide says to discard boba after six hours and not to refrigerate leftover cooked pearls; follow the product’s handling instructions as well.

Questions & answers