Popping Boba

This is my easy method for the perfect popping boba with a nice burst of juice.

5 from 3 votes

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Prep Time 1

Resting Time 2

Total Time 3

Course Condiment, Snack

Cuisine American

Servings people

Ingredients

Boba liquid

4 teaspoons sugar
205 g distilled water (see notes)
50 g mango chunks (I used frozen mango)
2.5 g sodium alginate (about 1 ¼ teaspoons)

Calcium bath

4 cups water
10 g calcium lactate (or calcium chloride; about 2 tablespoons)

Instructions

To make the boba liquid

Heat 4 teaspoons of sugar with 30g (2 tablespoons) of distilled water in the microwave or on the stovetop until the sugar dissolves.
To a blender, add the mango chunks, the sugar mixture, and the remaining 175g (¾ cup) of distilled water. Blend until smooth. Then, transfer the liquid to a measuring cup. Use a hand blender to mix in the sodium alginate (make sure to scrape any sodium alginate that is stuck to the bottom of the measuring cup).
Pour the liquid into a squeeze bottle and transfer to the fridge for 2-4 hours to allow the bubbles to dissipate. If you don't care about having bubbles, you can actually use the liquid immediately, but the boba might float when you make them.

To make the calcium bath

Combine the water and calcium lactate in a bowl. Whisk until the calcium is dissolved.

To make the boba

To make the boba, I like to use a small measuring spoon (¼ teaspoon). First, dip the measuring spoon into the calcium bath to coat the bottom of the spoon. Squeeze the boba liquid into the measuring spoon until full. Lower the spoon into the water and hold for 1 second. Tip the boba out of the spoon.
Let the boba set for about about 1 minute then transfer to a bowl of water to rinse off the calcium. Then, transfer to another bowl of water for holding. Please note, these are best enjoyed IMMEDIATELY as the boba liquid will continue to gel as time goes on. I've noticed they stay "popping" for about 30-60 minutes.

Notes

Distilled water: It's very important to use distilled water because tap water and spring water contain calcium which can cause the boba liquid to start solidifying early when you mix in the sodium alginate.