Hi Guys, we are making these Dalgona Boba Coffee which has been very popular lately not only in South Korea but also in everyone’s kitchen.
Dalgona coffee is pretty much just equal part of instant coffee, sugar and water that mix together. It’s actually really easy to make at home and just simple as that. The beauty of it is the fluffy coffee whip that sits atop a bed of milk.
I will take these lovely drink to the next level, pair them with my homemade Tapioca Pearls (Boba) and homemade Dalgona Candy that I really love.
The sweet caramel, lightly crunchy melt in your mouth Dalgona Candy even makes these drinks more interesting.
Brown sugar drinks itself are irresistible as they are addictive. When caramelised into a syrup has toasty, nutty nuances that make the drink so delicious
Making homemade Boba is definitely the most time consuming process, but I think it’s really worthed in the end.
Try to make them as even in size as possible and should be small enough to pass through your straw.
The Boba is super goopy and perfectly chewy. It really just smells like caramel pudding. It was just so good!
Place boba pearls inside your favorite glass, pour in ice cubes and cold fresh milk, finish with fluffy cloud Dalgona Coffee on top. And don’t forget your beautiful garnish, sweet crunchy Dalgona Candy.
The layers of sweet chewy Boba, ice cold milk and fluffy Dalgona whip create a super rich, soothing, refreshing drink! Shake or stirring before enjoy.
When putting the drink together, you can adjust the amount of the Boba syrup, milk and the whipped Dalgona Coffee to suit your preference.
I hope you can enjoy it in the comfort of your own home like what I did. I will continue enjoy my beautiful cloud coffee now 😇! Love you all!!
DALGONA BOBA COFFEE (HOMEMADE TAPIOCA PEARLS AND DALGONA CANDY)
Yield: 4 Cups
Active time: 1 hour
Total time: 1 1/2 hours
INGREDIENTS
Dalgona Candy:
- Greaseproof Paper
- Mould Cutter
- 3 tablespoons Granulated Sugar
- 1/8 teaspoons Baking Soda
Tapioca Pearls (Boba):
- 85 grams Tapioca Starch
- 7 grams Rice Flour
- 40 grams Brown Sugar
- 4 grams Tapioca Starch
- 50 grams Water
- 1 teaspoon Instant Coffee
Boba Syrup:
- 35 grams Brown Sugar
- 55 grams Water
Dalgona Coffee:
- 4 tablespoons Instant Coffee
- 4 tablespoons Brown Sugar
- 4 tablespoons Hot Water
Assembly:
- 1 liter Milk
- Ice cubes
INSTRUCTIONS
Dalgona Candy
- Brush mould cutter with some vegetable oil (to prevent stickiness) and place them on top of greaseproof paper.
- Prepare baking soda before you start melting the sugar.
- Pour some sugar into the pan and cook slowly over medium low heat. Keep stirring with a chopstick (or skewer) until the sugar melted. Lower the heat if necessary.
It will looking semi-transparant, has to be still clear, a bit yellowish and not brown.
Try not to caramelize the sugar else the candy will be bitter. - Once the sugar is melted, add baking soda and mix immediately. Stir until well combined.
- Turn off the heat, pour the mixture into the cutter immediately (it will sets hard pretty quickly). Set aside and let it cool completely.
- Once the Candy sets, take it off from the mould. Store it in an airtight container.
Tapioca Pearls (Boba)
- In a small bowl, combine the 85 grams Tapioca Starch and Rice Flour, mix until well combined. Set aside.
- In a medium saucepan mix Brown Sugar, 4 grams Tapioca Starch, water and instant coffee, stir well until no lumps remain.
Cook over medium low heat until it boils and the mixture thicken. Turn off the heat, pour in the tapioca rice mixture, and mix that all through. - After the mixture is just combined, transfer the hot cooked boba dough onto a clean flat surface and then start kneeding the dough (be careful to knead the dough in the beginning as it is quite hot).
- Knead it until the dough becomes completely smooth. Cover it with plastic wrap (to prevent the dough dry), let it sit at room temperature to cool down for about 10 minutes.
- Roll dough; Sift some tapioca starch into the dish
* First Method: Divide the dough into portions, roll it out into a thin log of 1 cm thickness. Divide and cut log into small pieces (try to make them as even in size as possible or should be small enough to pass through bubble straw). Roll each piece into a ball.
* Second Method: Pinch a bit by bit dough and roll it into a ball.
Finally, sift some tapioca starch to coat all the balls. - Bring 1 liter of water to a rolling boil. Toss the boba into the boiling water and let it cook for 20 minutes. After 5 minutes, stir the boba with a rubber spatula, make sure that there’s nothing stick to the bottom of the pan. Stir occasionally to prevent the boba from sticking together.
- When it’s done, cover the pan, remove from the heat and let it rest for about 30 minutes.
- After 30 minutes, stir the boba and strain the water.
- Transfer the boba into a clean saucepan, add the 35 grams brown sugar and 55 grams of water. Cook in a medium low heat for about 5 minutes until the mixture is thicken and becomes a beautiful syrup.
- Take it off from the heat, transfer into the bowl and let it cool down a bit.
Dalgona Coffee
In a large bowl, combine equal parts of instant coffee, brown sugar and boiling water. Whip together until it becomes frothy and cloud like.
Assembly
Place some Tapioca Pearls (BoBa) into the glass, add some ice cubes, pour the milk and cover with Dalgona Coffee cloud on top. Serve and enjoy it with beautiful Dalgona Candy.
NOTES
- when forming the Boba Dough, the black sugar mixture must be boiling hot when you pour in the tapioca rice starch. So you have to work fast or else you will get a weird texture that is wet but powdery at the same time and will never form into a dough.
- Remember to always cover the unfinished Boba Dough to retain their moisture.
- Dalgona Coffee that has been whipped will be flat and turn liquid again in about half hour. Don’t throw them, you can re whip them again.
- Cooked Boba Pearls are best serve on the day it’s made. Do not store them in the fridge else will gets hard and not chewy anymore.