to ice cream with tapioca pearl toppings, to buying dried boba from our local Asian market and concocting my own *special* low-sugar-almond-milk drinks, you could say I’ve become quite the connoisseur. However, last Tuesday, I hit the peak of my bubble tea career: I made my own boba pearls. If you’ve tried bubble tea before, you probably know that the internet is riddled with articles attacking the merits of a bubble tea diet. “The sugar equivalence of 3 cans of soda” and “Carcinogenic pearls.” True, nine times out of ten webmd.com concludes you have cancer, and you probably shouldn’t believe everything you read, but it is a bit suspicious how bubble tea pearls are *so* chewy. It kind of makes you wonder. Ever since I had seen a post on the facebook group, “subtle asian cooking” (a subset of subtle asian traits), I had been dying to give making my own pearls a shot. So there we were. I had just finished an eight hour work day of pipetting and running endless gas chromatographies, and I was ready for my daily serving of bubble tea. We started when it was still bright and filmed the entire process. The lighting was great, and we balanced a meter stick on a cardboard box that sat on a home depot grade bucket to prop my phone high enough to get a birds eye view. A 24 pack of cane-sugar coke sat on the meterstick to keep it from tipping, and the phone was messily taped to the very end of the meterstick with blue tape (I wish I had a picture). At this point, we were off to a great start. Then came problem number one. In order to create the dough, the tapioca starch had to be mixed with boiling water. Else, we’d get an oobleck type dough. We were filming in my living room and planned to use a portable induction stove to heat the water -- it was a scene straight from a Buzzfeed Tasty video. If only we could figure out how to use the induction stove. The stove’s small, modern, and clean design meant there were no buttons, and as soon as we turned it on, the constant whirring followed by loud beeps (that wouldn’t stop) meant it was time for an immediate unplug. So naturally, we cheated. We heated the water on the regular stove, then, carrying the pot, ran to place it on the induction stove, re-setup the iphone, and filmed as if we had been cooking in the living room the entire time. It was messy, and we had to reheat the water several times, but eventually we had formed a clumpy light brown ball of dough. Now came the hard part -- cutting up the dough and rolling out each individual pearl. It was tedious, but there we sat: small balls of dough in our hand, and Gossip Girl playing in the background. Three hours later, the sun had long given up on us when we finally produced about one glorious cup of tapioca pearls. (For reference: we made about 3 servings of bubble tea. It took us a total of 4 hrs. 4 hrs of labor x 2 people = 8 hrs of labor. Minimum wage in Texas is $7.25. $7.25/hr x 8 hrs = $58. Therefore, if you’re interested in trying our bubble tea, we’ll be selling each cup for $58/3 = $19.33 plus the recommended 15% tip, per cup -- not including the cost of materials). :) But seriously. The boba pearls, they were magnificent. A beautiful golden brown thanks to our nifty secret ingredient (black jelly water), the perfect sweetness thanks to a pre-soak in honey, and a refreshing taste thanks to the almond milk substitution. If you have the time to spare, want to see our work, or want to give it your own go, we made a video :) https://www.youtube.com/watch?v=UQ9oll03xIQ)
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