Tuesday, July 30, 2019

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶 | Japanese Cooking Video Recipe

Soy milk base Matcha green tea latte, with a hint of brown sugar from Okinawa! So delicious just like Wagashi (Japanese sweets) 😋 Must try!!!

This Tapioca Express was very easy yet delicious with nice chewy texture 💖


I cooked this Tapioca from cold water then failed (pearls melt and water became slimy)... make sure you cook in boiling water!

Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶
Matcha Bubble Tea (Vegan Boba Recipe) 抹茶珍珠奶茶


Matcha Bubble Tea (Vegan Boba Recipe)

Difficulty: VERY Easy
Time: 60min
Number of servings: 4 servings

Tapioca is perfect for Ice cream topping as well.
You can save Tapioca in the freezer, defrost at room temperature to use.

1 box Tapioca Express (おうちでタピオカ)
2 tbsp. Matcha green tea powder
100g brown sugar
100ml hot water
600ml soy milk

1. Melt brown sugar in hot water. Add Matcha powder and mix well with a whisk (or Chasen if you have). Strain through a sieve and cool in the fridge. You can keep the Matcha syrup in the fridge for about a week
2. Meanwhile, put Tapioca in boiling water and simmer for 20 minutes. Stir immediately to avoid them sticking to the bottom of the pot.
3. Stop the heat, cover, and steam for 20 minutes. Pour tapioca into a sieve and rinse with cold running water.
4. Put some Tapioca (and ice cubes if you like) in a glass, pour 1 tbsp. of Matcha syrup and 150ml of cold soy milk. Mix well to drink.

If you want to keep the bubbles in the fridge for a day, you can coat some Matcha syrup so that they won't stick together. In this way bubbles become sweet and delicious with Matcha brown sugar flavor! Make sure you eat on the day you make, otherwise bubbles become hard. You can microwave to make them soft but they drastically lose flavor...


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