Taro Matcha Recipe

Matcha

1. 1

   Prepare tapioca pearls (if using)

   Cook tapioca pearls according to package instructions (typically boil in plenty of water for 5–10 minutes until soft), then drain and rinse under warm water. Toss pearls with 1–2 tablespoons of simple syrup to keep them from sticking and to sweeten. Set aside.

2. 2

   Make taro paste (if not using pre-made)

   If you have store-bought sweet taro paste, skip this step. To make a quick taro paste: steam or boil 150 g of peeled taro root until very tender (about 15–20 minutes), mash until smooth, then mix with 2–3 tablespoons simple syrup and a pinch of salt. Let cool. Use 60 g of this paste for the recipe.

3. 3

   Whisk matcha

   Sift 2 tsp matcha into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk or small metal whisk, whisk vigorously in a zig-zag motion until frothy and fully dissolved, about 15–30 seconds. Adjust to taste if too strong or weak.

4. 4

   Combine taro and milk

   In a separate pitcher or jar, add 60 g sweetened taro paste, 250 ml milk, 1 tbs simple syrup (adjust to taste), 1 tsp vanilla extract (optional), and a pinch of salt. Use an immersion blender or small whisk to blend until the taro is evenly dispersed and the mixture is smooth and slightly thickened. Taste and adjust sweetness or taro intensity.

5. 5

   Assemble drink

   Place about 1/4 cup (or the desired amount) of prepared tapioca pearls into a serving glass. Add a generous handful of ice cubes (about 1 cup). Pour the taro-milk mixture over the ice, filling the glass about three-quarters full. Slowly pour the prepared matcha on top to create a layered effect, or stir to combine for a uniform flavor.

6. 6

   Serve

   Stir gently before drinking to blend matcha and taro. Serve with a wide straw if using tapioca pearls. Consume within 30 minutes for best texture of boba and freshest matcha flavor.