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How to Make Popping Boba at Home: Watermelon, Mango, and Coffee Flavors Recipe

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Learn how to make delicious and fun popping boba at home in three exciting flavors: watermelon, mango, and coffee. This recipe guides you through creating flavorful juice spheres using sodium alginate and calcium lactate, perfect for topping drinks, desserts, and more.

Ingredients

Watermelon Popping Boba

  • 200 ml watermelon juice (freshly blended and strained)
  • 3 g sodium alginate powder

Mango Popping Boba

  • 2 tbsp mango cubes
  • 200 ml water
  • 3 g sodium alginate powder

Coffee Popping Boba

  • 1 tbsp instant coffee powder
  • 30 ml hot water
  • 180 ml water
  • 3 g sodium alginate powder

Calcium Lactate Water Base

  • 1 L water
  • 30 g calcium lactate powder

Instructions

  1. Prepare Watermelon Juice: Place fresh watermelon pieces in a blender and blend until smooth. Strain the mixture through a fine mesh over a bowl, gently pressing with a spoon to extract as much juice as possible. Return this juice to the blender, add sodium alginate, and blend until smooth.
  2. Rest Watermelon Mixture: Pour the watermelon and sodium alginate mixture into a bowl, skim off any froth on the surface with a spoon, cover the bowl with plastic wrap, and refrigerate for at least 4 hours or overnight to allow the sodium alginate to hydrate.
  3. Prepare Calcium Lactate Solution: In a separate bowl, whisk together calcium lactate powder and 1 liter of cold water until fully dissolved and the solution is clear.
  4. Create Watermelon Popping Boba: Using a dropper or syringe, gently drop the watermelon/sodium alginate solution into the calcium lactate bath. Spheres will form instantly. After 1 minute, strain the spheres and transfer them to a bowl of clean water to rinse. Repeat until all watermelon mixture is used.
  5. Prepare Mango Mixture: In a blender, combine mango cubes, 200 ml water, and sodium alginate powder. Blend until smooth.
  6. Rest Mango Mixture: Pour into a bowl, skim off bubbles with a spoon, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Create Mango Popping Boba: Using the calcium lactate solution prepared earlier, drop mango mixture spheres one at a time into the solution using a dropper. After 1 minute, strain and rinse in fresh water. Repeat for all mango mixture.
  8. Prepare Coffee Mixture: Dissolve instant coffee powder in hot water and mix well. Add this mixture along with sodium alginate to a blender and blend until smooth.
  9. Rest Coffee Mixture: Strain into a bowl to remove foam and cover with plastic wrap. Allow to rest for at least 4 hours or overnight.
  10. Create Coffee Popping Boba: Using the calcium lactate bath, drop coffee mixture spheres one by one. After 1 minute, strain and rinse in fresh water. Repeat until all coffee mixture is used.

Notes

  • Use a fine mesh strainer to get smooth juice bases free from pulp for better sphere formation.
  • Removing froth or bubbles from the mixtures helps create clearer, more uniform popping boba.
  • The resting time is crucial for sodium alginate to fully hydrate for successful sphere formation.
  • Use cold water to prepare the calcium lactate bath for best results.
  • Handle spheres gently as they are delicate and can burst easily.
  • Store popping boba in water in the refrigerator if not used immediately to keep them fresh.

Find it online: https://yumntasty.com/how-to-make-popping-boba-at-home-watermelon-mango-and-coffee-flavors-recipe/