Total Time: 4hours hours 30minutes minutes Ingredients mango popping 2 tbsp. mango cubes 200 ml water 3 g sodium alginate coffee popping 1 tbsp. instant coffee 30 ml hot water 180 ml water 3 g sodium alginate powder Watermelon popping boba 200 ml watermelon juice 3 g sodium alginate powder calcium lactate water base 1 L water 30 g calcium lactate powder Instructions Watermelon popping boba Place fresh watermelon pieces in a blender and blend until smooth. Pour the mixture into a strainer over a bowl or glass. You will need to use a spoon to gently push the juice out of the mixture. Pour this back into the blender with the sodium alginate and blend until smooth. Place this back into the bowl and remove any froth on the surface with a spoon. Cover the bowl with plastic wrap and set it aside for at least 4 hours or overnight In a separate bowl, whisk together the calcium lactate and cold water. Using a dropper, place drops of the watermelon/sodium solution into the calcium solution. You will see them instantly form into spheres. Using a strainer, remove the boba from the calcium solution and place them into a bowl of water after 1 minute. Continue this process to finish all watermelon popping boba. Mango popping boba Place mango pieces, water, and sodium alginate in a blender and blend until smooth. Pour the mixture into a bowl and remove any bubbles from the surface with a spoon. Cover the bowl with plastic wrap and set it aside for at least for 4 hours or overnight. In a different bowl, use a whisk to combine cold water and calcium lactate until the water becomes transparent again. Use a dropper (either syringe or squeeze bottle) and place drops of the mango/sodium solution into the calcium water. They should instantly become spheres. One drop one time. Use a strainer to remove the boba from the calcium water after 1 minute and place them in a separate bowl of water to rinse. Repeat this process to finish all mango popping boba Coffee popping boba Combine instant coffee powder and hot water in a measuring jug and mix together until blended. Place this mixture into a blender along with the sodium alginate and blend until smooth. Use a strainer to pour this into a bowl. Use the same spoon to remove as much foam as possible from the surface and then cover the bowl with plastic wrap and set it aside. In a different bowl, whisk together the calcium lactate and cold water. Use a dropper to place drops of the coffee/sodium mixture into the calcium water after 1 minute. And rinse in fresh water in another bowl. Repeat this process to finish all of the coffee popping boba

Probably flour

अगर अगर पाउडर

I don't think you're meant to keep popping pearls for 2 daays

Chemical reaction creates the skin

@@Some_Beach thank you🙏. Any clue what shall be the ratio or GM's to be used per kg of the fruit

From where do you buy them

@@user-rs2ml5qn6f Amazon

@@user-rs2ml5qn6f may be some bakery matrial supplying shop

sure

caviar 😂 it should be GMO and gluten free too to be True Vegan

Agar is another type. We will publish that version soon. It tastes totally different.

Try it on Amazon, sodium alginate is necessary

I’ve seen gelatine and agar agar being used

Yes

The volume of each drop cannot be too large, and the concentration of the solution cannot be too low

3 day in fridge

I get the details in the post. Please read the post before starting for tips.

@@ElaineLuo wow how rude lol

​@@hkpandacindy11 poo

​@@hkpandacindy11she wasn't rude. People need to research and read before wanting everything laid out.

I demand

Also recipe in desc

Exactly

Exactly

Ingredients plz mam

For that matter what’s 50 percent of the recipe she doesn’t explain ☹️

We’re just using sugar syrup in this instance

بالاول حطت صودا او صوديوم وصار كثيف وحطت كالسيوم المره الثانية

Worked fine for me.