How to Make Popping Boba Without Sodium Alginate (Cold Oil Spherification)
Popping boba bubble tea topping technique. Cold oil spherification doesn't need sodium alginate or calcium salt, and doesn't require exact measurements.
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
- 300 milliliter choice of liquid or juice to encapsulate
Instructions
- Pour 1 cup of vegetable oil into a container and put it in the freezer for about 1 hour
- In a saucepan, combine 1 cup of the juice or flavored liquid of your choice and 1/2 teaspoon of agar agar powder
- Bring to a boil over medium heat while continuously stirring
- Allow to cool for 10 minutes, then transfer to a heat resistant bowl and allow to cool for an additional 10 minutes
- Fill a syringe or dropper with the juice + agar mixture
- Fill a bowl with cold water and set aside for rinsing the popping bobas. You may also add ice cubes to keep the water cold.
- Remove the oil from the freezer
- Squeeze the juice + agar mixture drop by drop into the chilled oil and the spheres will sink to the bottom
- Remove them with a slotted spoon and rinse them in the ice cold water bowl.
- Remove from the water and your popping bobas are ready for some popping! Add them to your favorite boba milk tea, ice cream, or shaved ice.
Nutrition
Serving: 4 servings | Calories: 36kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg