Did you know that the internet doesn’t know everything? Hard as I looked, I was unable to find a reasonable recipe for how to make bubble tea bubbles. Just a few people seem to have tried it, and most of them didn’t seem to be bothered to write down, you know, like, amounts, and helpful stuff like that. Lucky for me, I had a vague idea of how to do it, since I’d accidentally made something pretty similar a few years back while trying to thicken blueberry sauce (for salmon) with tapioca flour.
So what I knew going into this was that tapioca flour dropped in, rather than whisked in, to a sauce would form somewhat floury tapioca pearls. I also knew I wanted to make spicy tapioca pearls to drop into a sweet mango tea for that yin/yang, spicy/cooling effect that seems so perfect for hot summer days. The ingredients end up being fairly simple: Tapioca flour (and the peppers that I chose to flavor mine with) is the only thing you might not have in your house.
I flavored mine with these amazing little pequin peppers from Marx Foods (full disclosure: I didn’t pay for the peppers), because I’m entering this contest. As competitive as I am, I rarely enter blog contests because my blog is very personal and don’t like the idea of it being judged. Yet there is little I like more than chile peppers, and I was like a kid who just had a candy store delivered when these landed on my doorstep. I knew right away what I would make, so I searched the pile of pepper varieties until I saw the description on these tiny, adorable little guys: “hot, citrus flavor.” Perfect for exactly what I had in mind.
While I made a few false starts – as one might be expected to do while working with something that can only be described as ‘oobleckian.’ But in the end it turned out exactly as I’d hoped, beautiful (almost) round bubbles, speckled with the tiny pequin pepper flakes, bouncing about in a green tea fancified with fresh mango. Chew into one of those bubbles, and you can’t immediately feel the peppery heat, but as you finish, you’ll reach for the sweet relief of the mango tea. So goes the endless cycle of a summer afternoon.
A few notes from my trial and error attempts:
- If you aren’t eating them immediately (or at least within an hour) of making them, boil them again prior to use, as when we dropped them in cocktails (amazing) later, they developed a texture that reminded me of a little rubber bouncy ball.
- Don’t spend too much time trying to make them round, they all look vaguely roundish by the end.