Cardamom boba pearls are healthy boba pearls made with cardamom in them. This article will go over how to make them, and the health benefits of cardamom boba pearls. Cardamom boba pearls have a nice subtle mild minty spice taste to them, which are best suited for regular teas and herbal teas. If an individual is looking for a healthy boba choice with no sugars and natural flavors, this is it.
Cardamom is used a lot in Indian dishes. It is a great natural spice to consume for dealing with digestion issues. The cardamom boba can also help with obesity by helping to reduce belly fat if used correctly in a diet. It is said that tests have shown reduced belly fat from consumption of cardamom.
It is said that cardamom can help reduce oxidative stress. Oxidative stress can cause headaches, memory loss, wrinkles and grey hairs sooner (aging). It is also a great anti-inflammatory that can help to reduce muscles and joint pains.
Cardamom boba pearls are more suited for herbal teas, milk teas, matcha bubble teas, and regular milk teas of different tea flavors. They also work great as an addition to a poultry meal.
How To Make Cardamom Boba Pearls
Cardamom boba pearls are made from tapioca starch or cassava flour. If you are used to making boba from scratch, then making cardamom tapioca pearls will be easy for you. This guide will give the equipment needed to make them, along with the specific ingredients.
Equipment needed to make cardamom tapioca pearls:
- A non-stick pan.
- A heat resistant spatula.
- A measuring cup.
- A measuring spoon.
Ingredients needed to make cardamom tapioca pearls:
- 1.5 ounces of water.
- 1 teaspoon of grounded cardamom.
- A pinch of xanthan gum.
- Tapioca starch or cassava flour.
If you run into any issues while making the dough for the cardamom tapioca pearls, please refer to the guide to fixing tapioca dough.
1. Put 1.5 ounces of water into the pan.
This will be enough water to make the cardamom boba. It will make a small batch, but you can add more water the next time you make them if you plan on making a bigger batch.
2. Heat the pan on the stove at medium-low heat.
Take the pan and set it on the stove. Heat it to almost medium heat. The dough that is being made needs to heat up in order to come out properly.
3. Put 1 teaspoon of cardamom in the pan with the water. Mix it in.
Put 1 teaspoon of cardamom in the pan and mix it into the water. This will be enough for the health benefits. The grounded cardamom will add a bit of a grassy texture to the boba, but it will not change the chewy texture of the boba when it is cooked. The boba will act as a house to hold the cardamom spice in.
4. Add in a pinch of xanthan gum to the mix and thoroughly mix it in.
Careful not to add in too much xanthan gum, as it will turn the water in a thick jelly substance. It will make the mixture hard to cool later if this happens. Thoroughly mix in the xanthan gum into the cardamom and water after it is added.
5. Add in a half of a portion of tapioca starch or cassava flour (one or the other). Thoroughly mix it in.
Half of the proportion of the mixture should be tapioca starch or cassava flour added into the pan. It will make the base of the dough that will form later. Thoroughly mix everything together in the pan.
6. Continously stir the mixture until it becomes a really thick sticky paste.
Keep stirring the mixture until it thickens up. It will get really sticky at some point. Stir it and keep all the contents together and in the center of the pan.
Once it has become thick enough, then the paste is ready for some more starch/flour.
7. Add tapioca starch/cassava flour around the same amount as the paste into the pan. Knead it into the paste.
Begin by adding in more starch/flour to the pan. Place the cardamom paste on top of the tapioca starch/cassava flour and knead the starch/flour into the paste with the spatula. Keep folding and flattening the paste until it can’t hold anymore starch/flour.
Once this is finished, the paste will no longer become sticky, and will look more like a dough. It can be taken out of the pan now.
8. Take the dough out of the pan and place it on a flat surface. Knead in more starch/ flour as needed.
The dough needs to be hand kneaded until it is completely no longer sticky. Incorporate more flour/starch as needed to make sure it is ready. Thoroughly knead in the starch/flour into the dough. It should have a smooth but dry texture that is slightly grainy when it is done correctly.
Once it has been properly kneaded, it will be ready for forming cardamom tapioca pearls.
9. Form cardamom tapioca pearls from the dough for cooking.
Form tapioca pearls by taking small pieces of the cardamom dough and rolling them into balls in the palm of your hand. Measure one of the balls up against the diameter of a boba straw to make sure they are big enough, but small enough to fit in the straw for drinking and chewing. Do one pearl and make the rest of them around the same size as the first.
After the cardamom tapioca pearls are formed, roll them and cover them gently in light tapioca starch/cassava flour to keep them from sticking to each other.
They are ready to cook now. They cook at the same times of original tapioca pearls (30 minutes boiling, and 30 minutes simmering).