How To Make Brown Sugar Boba Ice Cream Bars With Soft Pearls. They have been all the craze this year, even with it being so expensive! So since it's the summer, we reached out to our culinary friends at their Boba shop Moba Tea to discuss how to keep the pearls soft without using mochi flour, because that's not a true brown sugar boba ice cream bar without real tapioca. In the video we show you the tricks to make the best replica of the brown sugar boba ice cream bar at home, and we show it dairy free and regular. ALSO, there is a trick to portion out the tapioca pearls so you don't have to stand there cutting each one out so be sure to watch! #brownsugarbobaicecream #brownsugarboba #twoplaidaprons
Full recipe can be found:
twoplaidaprons.com/brown-suga...
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❤️️Ingredients:
For the brown sugar bobas:
25 grams water (roughly 5 teaspoon)
20 grams Taiwanese black sugar (about 5 teaspoons; or brown sugar)
50 grams tapioca flour (roughly a skimp ⅓ cup, highly recommend using a scale)
¼ cup Taiwanese black sugar, packed (or ¼ cup brown sugar + 2 TBSP molasses)
¼ cup water
For the brown sugar syrup:
2 Tablespoon Taiwanese black sugar, packed (or 2 TBSP brown sugar + 1 TBSP molasses)
2 Tablespoon water
1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tsp cold water)
For the ice cream base:
1 cup coconut cream (or high fat coconut milk or ½ heavy cream + ½ whole milk)
2 Tablespoon granulated sugar
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