mango busrting boba and ube bursting boba
How to make mango/ube popping boba, this is also known as bursting boba. You can use it to replace tapioca pearls.
Print Recipe
Equipment
- 1 blender
- 1 sieve
- 1 dropper
- 1 spoon-shaped mould optional
- 1 cocktail shaker optional
Ingredients
Mango batter
- 2 tbsp. mango cubes or 2 tsp. ube powder
- 200 ml water
- 1 L water
- 3 g sodium alginate
Ube batter
- 2 tbsp. ube powder
- 2 tbsp. sugar
- 200 ml water
- 3 g sodium alginate
Calcium lactate water
- 30 g calcium lactate powder
- 1 L water
Instructions
- Make mango juice - pour in mango cubes and water into a blender and blend it until the juice is smooth enough. if your mango is sour, add sugar powder into the blender. substitute mango cubes with ube power and sugar to make ube popping boba.
- Mix in sodium alginate - add in sodium alginate powder to the blender and blend again until everything is evenly mixed. Shaking in a cocktail shaker is sufficient in ube version
- Filter the batter - pour the batter into the sieve to get rid off mango pulps or ube lumps to acheive a velvety mouthfeel
- refrigerate the mixture - seal the batter and refrigerate it for 2 hours to get rid off the inner air bubble
- Prepare calcium lactate bath - mix calcium lactate and water in a bigger bowl and mix them until the liquid is transparent
- Bath the batter- use a dropper to suck the mango/ube batter and drop it into the calcium water. For bigger boba, squeeze the batter into a spoon-shaped mould and then soak the mould in the calcium water. slightly shake the mould to demould.
- Scoop out the popping boba-remove boba from calcium water after 1 minute and store them in clean water.
- Now your bursting boba can be used to make bubble tea or milk teas.
Video
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 120mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 0.1mg