Passion fruit Boba Pearls

Passion fruit boba pearls with fresh passion fruit pulp. The boba pearls will have a lovely yellow color with crunchy black seeds.

Courseboba

Prep Time10

Cook Time10

Shaping20

Total Time40

Calories507kcal

Choose a ripe passion fruit with wrinkled skin that slightly feels soft on pressing. Hold the fruit firmly in one hand and cut it through the skin in half by using a sharp knife. Scoop out the thick, gelatinous pulp along with the seeds by using a spoon.

add the passion fruit puree to a small pot. Heat until boiling. Stir from time to time to avoid burning.

Turn off the fire, and add half of the starch. Mix for 5-6 seconds. add the remaining starch.

Mix the dough when it is still hot using tools like scraper. Knead with hand until it is warm, but not competely cooled.

Knead until the dough is almost smooth. Then cut into four pieces, shape each piece into a long log. Pinch a small portion and roll into a round ball.
Dust with more starch to avoid sticky. Then shift the extra flour off with a strainer.

You can freeze the boba pearls after dusting or cook them right now.
On stove: bring a large pot of water to a boil and then add the passion fruit boba pearls. Heat over the high-middle fire and cook for around 10 minutes until the boba peel floats on the surface. Turn off the heat, cover the lid, and let it stay for another 10 minutes. For larger boba pearls, cook 15 minutes and set aside for another 15 minutes.
Insant pot method: Add boba peals and water to the pot. Secure the lid and close the vent. Set the Instant Pot to manual, high pressure for 5 minutes.

Soak the cooked passion fruit pearls in iced water and then strain. Warm boba pearls have a softer texture. You can skip soaking process if a softer texture is preferred.
Mix with syrup or honey.

Use a kitchen scale to weigh the ingredients to guarantee the best results concerning the texture and shape of the boba pearls.

Make sure the puree is hot boiling before adding the first half of the starch.

Be quick (6 to 7 seconds) when stirring the first half batch of starch. Then remove from heat and add the remaining starch. We tested several batches, and this yields the best result.

On summer days, the dough can be a little bit sticky when it is still hot. Don’t dust too much extra flour at this stage, it will harden after cooling down.

Knead the dough and shape it when it is still warm. But be careful, don’t get burnt on summer days.

Keep the Dough Covered: Tapioca starch can dry out very quickly, so it’s important to keep your dough covered with a damp cloth or plastic wrap when you’re not working with it.

Size and Shape: If you plan to use it in boba milk tea, try to keep the size smaller, around 1/4 inch in diameter. For dessert or tart decoration, you can shape it to 1/3 inch in diameter.