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A recipe for making your own bubble tea at home

Granted, we don’t really miss the long queues to get our favourite bubble tea, but we surely do miss slurping all that boba.

As the partial lockdown period in Bangkok has been extended until 31 May, several bubble tea stores are still offering delivery and takeaway, whilst others have shut completely. In an effort to flatten to the curve of the COVID-19 spread, many of us have resorted to ordering in instead of going out, with some of us braving the Great Kitchen Cabinets to learn how to make our own versions of our favourite treats.

Today, said treat will be bubble tea.

Here, we’re offering you a recipe for how to make your own bubble tea, including pearls (although, heads up: pre-made ones do exist online for order and you just need to boil them). Happy sipping!

[Featured and Hero Image Credit: Charles Deluvio/Unsplash]

Image Credit: Rosalind Chang/Unsplash

DIY Bubble Tea Recipe

Time: About two hours
Makes five to seven cups

For the tea

10 bags or 5 scoops tea of choice (matcha, oolong, hojicha, Thai Milk Tea or Lipton)
Hot water to the strength you prefer
Whole milk for serving
Sugar syrup, if needed

For the pearls

2 cup tapioca flour or starch
120g packed dark brown sugar
180ml water

For the sugar syrup

270g of brown sugar
100ml water


  • Place brown sugar in the water in a saucepan and simmer over a gentle heat to dissolve the sugar. Add 1 cup of tapioca starch into the mixture, then stir quickly. Remove from heat after five seconds.
  • Add the remaining starch and mix until it is incorporated and shaggy.
  • Dust flour on a flat surface. Tip out the mixture in the bowl and knead until it is smooth and even. You want the dough to still be warm.
  • Cut the dough into two rounds. Roll each to create small and thin sticks, roughly at a diametre that can move through your straw (we’re assuming you have bubble tea straws at home here).
  • Roll the balls in your palms to create small pearls. Set aside in a dish lightly dusted with some starch so they do not stick.
  • In a saucepan, heat the brown sugar and water meant for the sugar syrup till it forms large bubbles. Remove from heat and set aside.
  • Now, it is time to cook your pearls. Measure out water six times the volume of pearls you have made and bring it to a boil. Turn the heat to medium.
  • Scoop in the pearls and simmer for up to 30 minutes. Check at the 20-minute mark to see if they’re the consistency you like.
  • When ready, drain, then wash the pearls in cold water. Take the cooked pearls and add 4 tbsp of the brown sugar you have prepared and mix.
  • Now, it’s time to make the tea. Make to the instructions on the packet of your tea of choice. Set aside.
  • Take a tall glass and add a scoop of pearls. Fill with ice. Add hot tea to a third of the cup, and top it up with milk. Stir and enjoy.

This article first appeared on Lifestyle Asia Singapore.

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