Ginger boba pearls are boba pearls that have ginger in them. They look and taste like ginger, with the same health benefits that real ginger has. This article will go over how these healthy boba pearls are made.
Ginger is said to help balance blood sugar levels, which can help with weight-loss. It also helps by keeping energy levels high. This combined with the high carbs in tapioca pearls can greatly improve energy levels.
Ginger has been used in fat burning supplements to help individuals lose weight and stay healthy. Ginger has also been said to help with digestion and bloating, by reducing problems with gas. Ginger is not only good for digestive problems, but it also helps the body to absorb all the nutrients from food much better.
Ginger is said to help with blood circulation in the body too. It is consumed as a hot tea in cold weather to help with blood flow and to fight inflammation. Ginger boba pearls can be placed in hot teas to help enhance their effects. It is also consumed as a natural pain reliever.
One of the best things about ginger boba pearls is that they don’t have to be soaked in sugars in order to be made sweeter. The natural flavors from the ginger are enough, and they can help freshen the breath when they are chewed and swallowed. Because it is ginger flavored, they are one of the best bobas for milk tea drinks. They can be a healthy substitute for black tapioca pearls, that pair really well with regular milk teas, like pearl milk tea for example.
They can enhance the flavor of other healthy and low sugar bubble teas, along with plain teas and herbal drinks.
Ginger boba pearls can help to boost the immune system, fight infections, and clear sinuses during the pollen seasons.
How To Make Ginger Boba Pearls
Ginger pearls are made from cassava flour or tapioca starch, just like traditional tapioca pearls. They have the same texture as black tapioca pearls, but they are a lot more flavorful, yet have less sugar. This portion will go over step-by-step instructions on how they are made, ingredients, and the equipment needed to make them.
If you already know how to make good tapioca pearls at home from scratch, then this will be a breeze.
Equipment needed to make ginger tapioca pearls:
- A non-stick pan.
- Heat resistant spatula.
Ingredients for making ginger tapioca pearls:
- 1.5 ounces of water.
- 4 tablespoons of brown sugar.
- The brown sugar is for the color mainly.
- Half a teaspoon of ginger.
- Tapioca starch or cassava flour.
- Either one of these can be used to make good boba. They will t not differ too much in texture, but only use one or the other, not both. I used cassava flour because I had no tapioca starch.
If you run into any problems with making the dough while following the instructions, refer to the guide for fixing tapioca dough.
1. Put 1.5 ounces of water into the pan.
The amount of water can be more, but it will determine the amount of ginger boba pearls that you will make. More water means more starch or flour. Also, the amount of ginger used will have to be increased.
2. Place the pan on the stove and heat the pan to medium-low heat.
Use a low temperature to prevent the dough from cooking too fast later on.
3. Put the half a teaspoon of ginger into the water in the pan.
This will be enough ginger for this amount of water. The boba pearls will taste really good without being too strong on ginger taste. The amount of boba being made is for one regular sized boba drink.
4. Put the 4 tablespoons of brown sugar into the water in the pan.
Once the brown sugar and ginger are in the pan, mix them all together thoroughly until everything is dissolved into the water.
5. Add in tapioca starch or cassava flour equal to half of the mixture.
The amount of flour used is going to kick start the base for making our dough. Add in half the portion of the water into the pan. It doesn’t have to be perfect, just don’t put in too much.
6. Stir the flour into the mixture and continously stir on medium-low heat.
Stir the mixture patiently until it thickens up into a really thick stick blob paste. Everything has to be continually stirred for the mixture to come out right, and for the dough to form properly.
7. Place more cassava flour/tapioca starch into the dough.
Knead the flour (or starch) into the sticky dough. It is easier if some of the flour/starch is spread out underneath the dough. The starch/flour needs to be kneaded into the dough until it can’t hold anymore. Use the spatula to knead the dough. It is done when the dough is no longer sticking to the pan or the spatula.
8. When the dough is no longer sticking, take it off the stove.
Place the dough on a flat surface with some flour/starch spread out on the surface, to keep the dough from sticking to it. Knead the dough with your hands, and continue adding in flour/starch until it can’t take anymore, and is completely no longer sticking.
It is important to keep kneading in flour/starch to thicken the dough, to make sure the tapioca pearls don’t melt when they are cooked.
9. Take the dough and form the tapioca balls.
After the dough is finished kneading, roll the dough into your ginger tapioca pearls by taking off small pieces and rolling them into the center of your palm. Getting the size right is important, so check the diameter of the pearls up against your boba straw to make sure they aren’t too big.
Practice makes perfect when forming the boba. Once done, gently roll the finished uncooked boba pearls into tapioca starch or cassava flour. It will prevent the pearls from sticking to one another.
Once done, the boba pearls can be cooked. They will cook the same way that traditional boba pearls are cooked (30 minutes boiling and 30 minutes simmering). These boba pearls aren’t going to be soaked in sugars, as they already have enough flavor.