Ingredients
300g fresh taro root, peeled and cubed
1/2 cup sugar (adjust to taste)
1 cup jasmine green tea or black tea, brewed and cooled
1 cup whole milk or oat milk
1/2 cup quick-cooking tapioca pearls
2 cups water (for boiling pearls)
Ice cubes
Optional: Purple food coloring or ube extract for color
Instructions
Step 1: Place the cubed taro root in a steamer basket and steam for 20-25 minutes, or until the taro is fork-tender.
Step 2: While the taro is hot, transfer it to a blender with the sugar and 1/4 cup of the milk. Blend until a smooth, thick taro paste forms. Set aside to cool.
Step 3: In a small pot, bring 2 cups of water to a boil. Add the tapioca pearls and cook according to the package instructions (usually 5-10 minutes). Drain and rinse with cold water, then coat with a teaspoon of sugar to prevent sticking.
Step 4: To assemble the taro milk bubble tea, smear about 2-3 tablespoons of the taro paste along the inside walls of two tall glasses.
Step 5: Divide the cooked pearls between the glasses. Fill with ice, then pour in the brewed tea and the remaining milk. Stir gently to combine and enjoy your homemade taro milk bubble tea with a wide straw.
Notes
For a more vibrant purple color without chemicals, add a teaspoon of purple sweet potato powder to the taro paste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers & Snacks
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 glass
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: taro milk bubble tea, homemade boba, taro recipe, bubble tea guide, purple tea
