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MATCHA PANDAN BUBBLE TEA


  • Total Time: 45 minutes
  • Yield: Two 12 oz. bubble teas 1x

Ingredients

Units Scale

FOR THE BOBA

  • 1/2 cup dried boba tapioca pearls (NOT quick-cooking boba)
  • 4 cups of water
  • 3 pandan leaves (fresh or thawed from frozen)

FOR THE PANDAN PALM SUGAR SYRUP

  • 23 oz. (650g) whole palm sugar
  • 1/2 cup water
  • 12 pandan leaves (fresh or thawed from frozen)

FOR THE TEA

  • 3 tsp high quality matcha powder per serving (we use Encha latte grade)
  • 2 oz hot but not boiling water
  • 2 tbsp pandan palm sugar syrup
  • 14 oz unsweetened coconut milk
  • ice for serving

Instructions

FOR THE SYRUP

  1. While the boba are cooking, heat palm sugar & 1/2 cup of water in a saucepan over medium heat, stirring often to break down the palm sugar chunks.
  2. Once palm sugar has completely melted, add in the pandan leaves, turn the heat down to medium low & let the syrup simmer for 10 minutes. Remove from heat & set aside to cool.

FOR THE BOBA

  1. Bring the water to a boil over high heat, add the boba to the saucepan & stir gently until they begin floating to the top of the water.
  2. Add the pandan leaves, turn the heat to medium and cook the boba for 25 minutes, stirring often
  3. Drain the boba from the cooking water & add them back to the saucepan with 1/4 cup of water & about 1/2 cup of the pandan palm sugar syrup (make sure they are submerged)
  4. Bring to a boil, remove the pan from heat, cover & let the pearls sit for another 15 minutes.
  5. Reserve the boba at room temperature in until ready to assemble.

FOR THE TEA:

  1. Sift 2 tsp of matcha powder into to a small, wide bowl (we use this ceramic pitcher)
  2. Add 2 oz of hot, but not boiling water to the matcha & whisk until smooth & frothy
  3. Stir in 2 tbsp of pandan palm sugar syrup
  4. Assemble the bubble teas by adding a few spoonfuls of boba with their syrup into the bottom of the glass, then add 7 oz of coconut milk, a handful of ice and then evenly add in the sweetened matcha tea to each glass
  5. Serve with a boba straw & enjoy!
  6. *if you like your bubble tea sweeter, just add in a bit more pandan palm sugar syrup until you achiever your desired sweetness level

Notes

The pandan palm sugar recipe yields about 20 oz of syrup. You need far less than this for the recipe, but the extra syrup is an incredible natural sweetener for all manner of foods. Try sweetening unsweetened coconut milk with some, or use it to sweeten your morning cup of matcha or tea. It is really good with rice pudding as well!

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes