Popping boba is a popular topping for bubble tea drinks. One way to make popping boba is by using reverse spherification. The other two ways are direct spherification and cold oil spherification.
This process combines food and chemistry, making popping boba an educational and edible experiment for kids!
Contents
Reverse Spherification
Reverse Spherification is an ideal method to use for liquids with a higher calcium content or contain alcohol, as the process is reversed and sodium alginate is not added to your liquid.
Reverse spherification is also better suited for preparing popping bobas in advance or storing them for longer.
Since the spheres are dropped into a sodium alginate + distilled water mixture, the popping bobas will need to be denser to be able to sink through the sodium alginate + distilled water mixture. As a result, xanthan gum will need to be added to the liquid to sufficiently thicken it enough so that each sphere will sink. The spheres will likely also need to be slightly bigger for the same reason.
Popping boba made via the reverse spherification method are better suited for storage or advance preparation, but still should be used within 6 hours.
Special equipment
- Measuring scale.
- Dropper, syringe, baster, caviar maker, or 1/4 teaspoon measuring spoon
- Slotted spoon
- Whisk
- Heat resistant bowl
- Blender or immersion blender (optional, but ideal)
What you need
- Sodium Alginate: an important main ingredient needed for popping boba
- Calcium Salt (either calcium chloride, calcium lactate, or calcium lactate gluconate): the other main ingredient that interacts with sodium alginate to create popping boba
- Your choice of liquid or juice to encapsulate. Fruit juices or fruit flavorings are most commonly used, like passion fruit, strawberry juice or mango juice. You can sweeten it further with sugar or add food coloring to increase the color’s vibrancy.
- You may have issues if the pH is lower than 3.6, so try to start with juices that are not very acidic or add sodium citrate to raise the pH to at least 3.6.
- For liquids high in calcium (like dairy or orange juice) or that contain alcohol, you will need to use the reverse spherification method.
- Distilled water
- Xantham Gum
Reverse Spherification: the best way to make popping boba with liquids with high calcium content or alcohol
Making the Solution
- Pour 1000 grams of distilled water into a blender and blend on low
- While blending, add 5 grams of sodium alginate and continue blending on low for 5 minutes
- Use about 5-7 grams of sodium alginate for every 1000 grams of distilled water for a concentration of 0.5-0.7%
- Only use distilled water; tap or spring water has calcium, which will react with sodium alginate
- Pour into a bowl, cover, and place into the refrigerator for a couple hours to allow the air bubbles created from blending to fully dissipate
- Pour 0.5 liter of the juice or flavored liquid of your choice into a blender and blend on low
- While blending, add 5 grams of calcium lactate and continue blending on low for 2 minutes
- For a concentration of 0.1%, use 10 grams of calcium lactate per 1 liter of juice
- While blending, add an additional 5 grams of xanthan gum and continue to blend for 1 minute
- The calcium lactate + juice mixture may need to be thickened with xanthan gum in order properly form spheres
- Ideal concentration of xanthan gum is 0.1%, so use 10 grams of xanthan gum per 1 liter of juice
- Pour into a bowl, cover, and place into the refrigerator for a couple hours to allow the air bubbles created from blending to fully dissipate
- Fill a bowl with distilled water and set aside for rinsing the popping bobas
Making the balls
- Remove both the chilled sodium alginate solution and the calcium lactate + juice mixture from the refrigerator
- Using a teaspoon or tablespoon, scoop the calcium lactate + juice mixture and holding it just above the surface of the sodium alginate solution, slowly add the calcium lactate + juice mixture to the sodium alginate solution
- If making multiple, make sure there is about 1.5 inches between each sphere to keep them from sticking to each other
- Allow them to sit in the sodium alginate solution for 2 minutes before scooping them out with a slotted spoon and rinsing them in the distilled water bowl.
- Remove from the distilled water and your popping bobas are ready for some popping! Add them to your favorite boba milk tea, ice cream, or shaved ice.
Tips
- Make sure your measurements are accurate. Having an accurate measuring scale is essential to ensure the reaction happens properly. This is the measuring scale I recommend.
- Use a blender or immersion blender to mix in sodium alginate.
- Sodium alginate can be challenging to mix in thoroughly, so having a blender or immersion blender will help a lot.
- When using a blender, make sure there is enough liquid to cover the blades. If there isn’t, the sodium alginate tends to collect on the top of the blade instead of dissolving into the liquid.
- I have found that a dropper or syringe created spheres that were too small and I prefer using a turkey baster or measuring spoon.
Storage
Popping boba is best enjoyed immediately at room temperature and you may refrigerate them if you prefer, but it’s not required.
If you need to store your popping boba for a short period of time, store them in a small container filled with the original juice or flavored liquid that does not contain sodium alginate. Do not store them in distilled water as they will become diluted through osmosis.
Popping boba made via the reverse spherification method are better suited for storage or advance preparation, but still should be used within 6 hours.
FAQs
Does popping boba contain gelatin?
No, these popping bobas do not contain gelatin.
Does popping boba contain gluten?
No, these popping bobas are gluten free.
Is popping boba healthy?
It’s healthier than regular boba because there’s less carbs and sugar if you choose a healthy liquid. Otherwise there is little nutritional value to popping boba.
Popping Boba Tea Recipe (Reverse Spherification Way)
Equipment
- Dropper, syringe, baster, caviar maker, or 1/4 teaspoon measuring spoon
- Slotted spoon
- Heat resistant bowl
- Blender or immersion blender (optional, but ideal)
Ingredients
- 2 grams sodium alginate
- 10 grams calcium salt (either calcium chloride, calcium lactate, or calcium lactate gluconate)
- 300 milliliter choice of liquid or juice to encapsulate
- 800 milliliter distilled water
Instructions
To Make the Solution
- Pour the juice or flavored liquid of your choice into a blender and blend on low.
- While blending, add sodium alginate and continue blending on low for 3-5 minutes.
- Pour into a bowl, cover, and place into the refrigerator for a few hours to allow the air bubbles created from blending to fully dissipate.
- In a large bowl, whisk calcium lactate to distilled water until fully dissolved.
- Fill another bowl with distilled water and set aside for rinsing the popping bobas.
- Remove the chilled sodium alginate + juice mixture from the refrigerator.
To Make the Balls
- Stir the calcium lactate solution so the water is moving when you drop in the popping boba spheres.
- Using a dropper or syringe, dispense the sodium alginate + juice mixture drop by drop into the calcium lactate solution.
- Allow the popping bobas to sit in the calcium lactate solution for 30 seconds before scooping them out with a slotted spoon and rinsing them in the distilled water bowl. If you made larger popping bobas using the 1/4 teaspoon measuring spoon, allow them to sit for 2 minutes before rinsing.
- Remove from the distilled water and your popping bobas are ready for some popping! Add them to your favorite boba milk tea, ice cream, or shaved ice.
