Matcha Pandan Bubble Tea

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Boba

1/2 cup

Tapioca Pearls

4 cups

Water

3

Pandan Leaves

fresh or thawed from frozen

Pandan Palm Syrup

5 cups

Palm Sugar

1/2 cup

Water

12

Pandan Leaves

Tea

1 Tbsp

Matcha Powder

2 fl oz

Water

hot but not boiling

14 fl oz

GOYA® Coconut Milk

to taste

Ice

Cooking Instructions

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Step 1

Bring the Water (4 cups) to a boil over high heat, add the Tapioca Pearls (1/2 cup) to the saucepan and stir gently until they begin floating to the top of the water.

Step 2

Add the Pandan Leaves (3) , turn the heat to medium and cook the boba for 25 minutes, stirring often.

Step 3

While the boba are cooking, heat Palm Sugar (5 cups) and Water (1/2 cup) in a saucepan over medium heat, stirring often to break down the palm sugar chunks.

Step 4

Once palm sugar has completely melted, add in the Pandan Leaves (12) , turn the heat down to medium-low and let the syrup simmer for 10 minutes. Remove from heat and set aside to cool.

Step 5

Drain the boba from the cooking water and add them back to the saucepan with a quarter cup of water and about half a cup of the pandan sugar syrup.

Step 6

Bring to a boil, remove the pan from heat, cover and let the pearls sit for another 15 minutes. Reserve the boba at room temperature in until ready to assemble.

Step 7

Sift Matcha Powder (1 Tbsp) into a small, wide bowl. Add Water (2 fl oz) to the matcha and whisk until smooth and frothy. Stir into 2 tablespoons of the pandan palm sugar syrup.

Step 8

Assemble the bubble teas by adding a few spoonfuls of boba with their syrup into the bottom of each glass, then add half of the GOYA® Coconut Milk (14 fl oz) , a handful of Ice (to taste) , and then evenly add in the sweetened matcha tea to each glass.

Step 9

Serve with a boba straw and enjoy!