{"id":174098,"title":"Easy Taro Bubble Tea","modified":"2026-09-19T07:45:45+02:00","plain":"What is taro bubble tea?\n\n\n\nTaro bubble tea, often called \u201ctaro boba tea\u201d, is a delicious drink that originated in Taiwan but has won over taste buds around the world. \n\n\n\nIt is a variation on traditional bubble tea, distinguished by the use of taro, an exotic tuber highly prized in Asia. Taro gives this drink a sweet, earthy flavor with a slight hint of vanilla, and a creamy texture thanks to its starch content. You can even use it in powdered form to incorporate it into homemade tapioca pearls\n\n\n\nPieces of taro root\n\n\n\nWhat does taro bubble tea taste like?\n\n\n\nTaro bubble tea is a well-balanced, enticing drink. The taro lends an earthy sweetness and a hint of vanilla, while the tea adds subtle aromas. \n\n\n\nFor a true lavender color, try my ube latte recipe\n\n\n\nAdding milk enhances the creamy texture, and the tapioca pearls bring a playful dimension with their chewy texture. It’s a refined balance of delicate flavors and pleasant textures, perfect for a sweet, satisfying treat.\n\n\n\nTaro paste or taro powder?\n\n\n\nDepending on availability and how much time you have, taro powder also works well in this recipe. Choosing taro powder saves time, and it is often easier to find. \n\n\n\nHowever, if you can get your hands on taro root, I really recommend making fresh taro paste to add to your taro bubble tea! \n\n\n\n\n\n\n\nBe careful when buying taro powder: check that it is 100% pure, as many brands add milk, sugar, food coloring, etc.\n\n\n\nHow do you make taro bubble tea?\n\n\n\nHomemade taro bubble tea combines 4 main components:\n\n\n\n\nTea: generally, black tea is preferred, as with Thai iced tea, but any tea will work (jasmine tea or oolong, for example)\n\n\n\nMilk: oat, soy, …\n\n\n\nThe \u201cflavoring\u201d: in this case, taro, whether in paste or powder form\n\n\n\nPearls: tapioca, fruit, etc… choose whichever you prefer\n\n\n\n\nWhat type of taro should you use?\n\n\n\nYou can use eddoe or dasheen; the main difference will be the color. The colors in my photo have been enhanced, so expect something less vibrant\n\n\n\n\n\n\tEasy Taro Bubble Tea\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g taro (peeled and cubed)2 teaspoons sugar for the pearls3 tablespoons dry tapioca pearls3 teaspoons sugar for the taro paste120 ml black tea (strongly brewed. I use 2 tea bags.  (you can use a different tea))200 ml soy milk (or any other milk)2 teaspoons sugar (to sweeten at the end)\t\n\t\n\t\tBoil the cubed taro for 45 minutes over medium heat. It should be tender enough to pierce with a fork.Discard the water. Mash the cooked taro into a uniform paste. For a smoother paste, use a food processor or blender. Stir in the sugar while the paste is still hot. Set aside.Add your tapioca pearls to a saucepan of boiling water. Add the 2 teaspoons of sugar and boil for 5 to 7 minutes. Once the tapioca pearls start to float, they are ready. Adjust the cooking time depending on how firm or soft you prefer them. Remove them from the hot water and set asideBrew the tea and set asideFinally, add the milk, sugar and tapioca pearls to the mixture. Serve hot or cold.\t\n\t\n\t\tIf you use a blender, it is more efficient to add the milk and tea directly to it along with the taro paste to blend\nIf you have sensitive skin, wear gloves while peeling the taro to prevent the saponin from irritating your hands.\n\t\n\t\n\t\tBoissonsTa\u00efwanaisebubble tea, Bubble tea au taro, P\u00e2te de taro","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/174098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=174098"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/174098\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8883"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=174098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=174098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=174098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}