Make Boba With Redfrekle5!
Make chewy boba pearls and a sweet milk tea with Redfrekle5 and an adult helper, learning measuring, cooking, and tasting safely.
Step-by-step guide to Make Boba With Redfrekle5!
Step 1
Wash your hands with soap and water until they are clean and dry.
Step 2
Measure 1 cup of tapioca starch into the large bowl.
Step 3
Ask your adult helper to boil 1/2 cup of water and stir in 1 tablespoon of brown sugar until it dissolves.
Step 4
With your adult helper, slowly pour the hot sugar water into the tapioca starch while stirring with the wooden spoon until a dough forms.
Step 5
Knead the dough in the bowl for 1–2 minutes until it is smooth and holds together.
Step 6
Sprinkle a little tapioca starch on the clean work surface to keep dough from sticking.
Step 7
Roll the dough into long ropes about 1 cm thick using your hands.
Step 8
Cut the ropes into small 1 cm pieces and roll each piece into a tiny ball to make the pearls.
Step 9
With your adult helper, bring a pot of water to a rolling boil on the stove.
Step 10
With your adult helper, add the pearls to the boiling water and stir gently so they don’t stick.
Step 11
Cook the pearls for 8 minutes until they float and are chewy then turn off the heat and let them sit covered for 10 minutes.
Step 12
Have your adult helper drain the pearls into the strainer and toss them with 2 tablespoons of brown sugar in a bowl.
Step 13
With your adult helper, steep 1 cup of hot water with 2 tea bags for 4 minutes then remove the tea bags and stir in 1/2 cup of milk.
Step 14
Put the sweet pearls into a cup pour the milk tea over them and share your finished creation on DIY.org
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can I use if I can't find tapioca starch for making the boba pearls?
If you can't find tapioca starch, use tapioca flour (often labeled the same) or buy ready-made instant tapioca pearls and skip the dough-rolling steps, following the package cooking instructions instead.
The dough keeps sticking to my hands and work surface—how do I fix it?
If the dough is too sticky after stirring in the hot sugar water, sprinkle more tapioca starch on the work surface and while kneading (Step 5) until it smooths, and if it becomes crumbly add a teaspoon of the hot sugar water back while kneading to help it hold together.
How can I change the activity for little kids or make it more challenging for older kids?
For preschoolers, have them do safe tasks like measuring 1 cup of tapioca starch, stirring the sugar into hot water with an adult, and rolling pre-cut pieces into pearls while adults handle boiling and draining, while older kids can knead the dough, roll the 1 cm ropes, time the 8-minute cook and 10-minute sit, and steep the tea for 4 minutes themselves.
What are easy ways to personalize or upgrade our boba drink before sharing it on DIY.org?
Personalize the drink by adding a few drops of food coloring to the dough before rolling to make colored pearls, steeping different teas in 1 cup hot water with 2 tea bags for 4 minutes, or making a brown-sugar syrup from the 2 tablespoons of brown sugar to coat the cooked pearls before pouring the milk tea and sharing the finished creation on DIY.org.
Watch videos on how to Make Boba With Redfrekle5!
Boba Recipe From Scratch 😍 By Chef Hafsa
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Boba Recipe From Scratch 😍 By Chef Hafsa
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Kylee Makes Popping Boba | Learn to Try New Foods for Kids & How to Make Boba at Purdue University!
Facts about cooking and kitchen safety for kids
🧋 Bubble tea was invented in Taiwan in the 1980s and quickly became a global favorite!
🍠 Tapioca pearls are made from tapioca starch, which comes from the cassava root — a starchy tropical tuber.
📏 Chewy boba pearls are often rolled to about 8–10 mm across, the perfect size for sipping through a wide straw.
🍵 Milk tea can be enjoyed hot or cold, and you can control sweetness so every sip is just right for you.
⚠️ Always have an adult help with boiling water and hot syrups — let drinks cool a little before tasting.
