How to Make Boba and Bubble Tea
What You Need
1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba)
1-2 tea bags per serving, any kind
1/2 cup water
1/2 cup sugar
Milk, almond milk, or sweetened condensed milk
Fruit juice or nectar (optional)
Bowl for holding the cooked boba
1. Cook the Boba: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.
2. Prepare Sugar Syrup for the Boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
3. Prepare a Strong Cup of Tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag. Use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.
4. Finish the Boba: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.
5. Make the Bubble Tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.
• Very Chilled Bubble Tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.
• Shortcut Boba: If you want immediate gratification, just cook your boba until they are tender, 5 to 10 minutes, and use them as soon as they’re cool. This kind of boba don’t keep for very long (turning rock hard in a few hours), but are delicious if eaten right away.
• Saving Leftover Boba and Making Boba for Later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit.
I WANNA MAKE IT
DIY Salt Dough Cookie Custom Cookie Stamps Recipe and Tutorial from Alphamom here. Elaborate cookie stamps are so expensive and these are so easy a child could do it. The dough recipe has 3 ingredients that you already probably have - water, salt and flour. I also like this tutorial because these are food friendly stamps - unlike polymer clay stamps. First seen at Dollar Store Crafts here.
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheese Stick)
1 beaten egg
1 jar pizza sauce
Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of ‘roll’. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning & garlic powder. Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.
Fish Pie - Kiki’s Delivery Service
Howdy y’all! The mysterious roommate here, and I’m going to tell you all about dis fish pie hurr! Remember in Kiki’s Delivery Service when Kiki helped the lovely ladies made this fancy fish pie for their granddaughter’s birthday? Well, this was just like that time… but different. My mom was in town, and the purveyor of this blog and I decided to make some yummy dinner for us all. And the best part of all was that she didn’t turn up her nose and say, “Oh… another one of those crummy fish pies again,” in fact, she loved it! I even got to make the fish on top!
That was the best part about it.
- 4 fillets of herring, or 3 fillets of another larger, white fish (we used rockfish, you could use sole, tilapia, or cod)
- 1 leek
- 1 medium while onion
- 1 carrot
- 5 medium potatoes (bakers or russets)
- 2 cups spinach
- 3 eggs
- 2 tablespoons deli style or whole ground mustard
- 2 bay leaves
- 3 cups milk
- 2 tablespoons salt
- 2 tablespoons pepper
- Cut up the potatoes and put them in a pot of boiling water. Boil for about 5 minutes, then add in two eggs and boil for 5 more minutes. Take out the eggs, and strain the potatoes. Then mash the potatoes in a bowl with 2/3 cup of milk.
- Add the mashed potatoes to the bottom of your casserole dish, saving about 1 potato worth of mash in the bowl.
- Slice all of the vegetables and the hardboiled eggs and saute them in a pan with some oil or butter and the bay leaves.
- Add in the rest of the milk, the mashed potato that you saved, mustard, salt and pepper. Cook everything on medium heat stirring occasionally, until the milk reaches a thick consistency, then add it into the casserole pan. Remember to remove the bay leaves.
- Cut the fish fillets into 3 inch wide chunks, and then add it into the casserole pan.
- Unroll the pie crust and put it on top. You can cut it into strips, and cut out a fish if you want to make it like the one in Kiki’s Delivery Service. Once you finish covering the casserole pan with the pie crust, beat an egg and brush it on top of the pie crust.
- Bake in a 350 degree oven for about 20-30 minutes, or until the crust is to your liking.
in which akihiko tries to pick a fight with a grade schooler