Cooking Instructions
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Step 1
Bring the Water (4 cup) 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 (23 ounce) 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 (3 teaspoon) into a small, wide bowl. Add Water (2 fluid ounce) 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 Unsweetened Coconut Milk (14 fluid ounce), 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!
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