Bubble Tea Pearls with Honey Jasmine Milk Tea

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy homemade tapioca pearls paired with fragrant honey-sweetened jasmine milk tea for a delightful Taiwanese-inspired drink. This Asian recipe, ready in about 60 minutes, pairs tapioca starch, boiling water, black tapioca pearls (store-bought) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make tapioca pearls, pour 1/2 cup boiling water over 1 cup tapioca starch in a heatproof bowl; stir quickly with a spoon until dough forms. When cool enough, knead dough on a surface until smooth and pliable.
  2. Step 2: Roll dough into 1/4-inch thick logs and cut into small 1/4-inch pieces; roll each piece into a tiny ball. Boil 6 cups water in a pot, add pearls, and cook for 15 minutes until translucent and chewy. Drain.
  3. Step 3: Soak cooked pearls in a mixture of 2 tbsp brown sugar and 1/4 cup water for 10 minutes to sweeten.
  4. Step 4: Meanwhile, steep 3 jasmine tea bags in 4 cups hot water for 5 minutes; remove bags and stir in 3 tbsp honey until dissolved. Let tea cool slightly.
  5. Step 5: Fill glasses with 1/4 cup sweetened tapioca pearls, pour in 3/4 cup jasmine milk tea (made by mixing cooled tea with 1 cup milk), stir well and serve with wide straws.

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