Sakura Matcha Bubble Tea
How to make a lovely matcha milk tea with cherry blossom tapioca pearls
Print Recipe
Equipment
- Bowl To make the dough
- small pot To cook the tapioca balls
Ingredients
For the sakura boba
- 12 tsp. tapioca flour
- 1 tsp. sakura powder
- 4 Tbsp. hot water
Syrup
- 2 tsp. sugar I used xylitol
- ½ tsp. sakura powder
Matcha milk tea
- 1 tsp. matcha
- 4 Tbsp. warm water
- 1½ Cup Milk
Instructions
- Make the tapioca pearls by following Sift and simmer’s recipe (link in notes), cook them and put them in their “syrup”.
- Once your sakura tapioca pearls are ready, make a concentrated matcha by combining the matcha with warm (not hot) water.
- To assemble, start by placing 2 tablespoons of Sakura boba at the bottom of a glass. Follow it up by adding 3/4 cup of milk per serving. Finally, top it off with the matcha.
Video
Notes
- Please follow Sift and Simmer’s recipe to make the tapioca pearls, just making this substitutions: switch the activated charcoal for sakura powder and the brown sugar for white sugar.
- You'll only need approximately 1/3 of the tapioca pearls to make 2 servings of this drink.
Therefore, you can either cook a smaller portion and freeze the remaining uncooked pearls for another day or serve them separately as a dessert. - In my experience, 1 teaspoon cherry blossom is enough to get a subtle yet noticeable sakura taste.
However, if the color of your pearls is too pale (as mine, which looked almost as chickpeas), I recommend adding an additional 1/2 teaspoon of cherry blossom powder to intensify the pink hue.
Nutrition
Calories: 200kcal
Servings: 2 Servings
Calories: 200kcal