Prep Time 10 Min
Cook Time 30 Min
Servings4 servings People
Calories220 kcal
These tapioca balls are the kind you find in bubble tea, but this version uses cocoa and brown sugar syrup for a twist that’s common in some Middle Eastern spots. People usually buy them dried, but making them fresh at home isn’t hard if you follow the steps close. I’ve done this a few times now, and the trick is working fast with the dough—let it cool even a bit and it turns brittle, which happened to me once when I got distracted by a phone call. You end up with cracks instead of smooth balls. Start to finish, it’s under an hour, and they hold up well in syrup for a day or so. Great to have ready for afternoon tea or coffee, portioned out in small bowls so they don’t get soggy. The chew comes from the starch absorbing water slowly during the boil. Scale it up by doubling
everything if you’re feeding more, but don’t crowd the pot or they’ll stick.
(Chewy Chocolate Tapioca Balls)
Ingredients
- ¾ cup tapioca starch, plus 1 teaspoon set aside
- ¼ cup brown sugar, plus ¼ cup extra for the syrup
- 1 tablespoon raw cocoa powder
- ½ cup water
Instructions
- Mix the cocoa into the ¾ cup tapioca starch until well combined.
- Boil half the water in a pan, then stir in the 1 teaspoon tapioca starch and ¼ cup brown sugar. Keep stirring until it thickens like caramel.
- Add the starch-cocoa mixture to the pan and stir until the starch disappears completely.
- Turn the dough out onto a cutting board right away and knead it while it’s still hot, before it dries out.
- Roll the dough into thin cylinders.
- Cut the cylinders into small rings.
- Roll each ring into a ball.
- Toss the balls in some extra tapioca starch to prevent sticking.
- Drop the balls into boiling water and stir to keep them from sticking to the bottom.
- Once they float to the top, simmer for 20 minutes.
- For the syrup, combine the extra ¼ cup brown sugar with the remaining water and boil until it forms a caramel. Add the cooked balls and coat them.
Why You’ll Love This Recipe
- Takes minimal ingredients and no fancy equipment.
- Balances chewiness with a subtle cocoa edge that cuts the sweetness.
- Serves nicely in small amounts alongside drinks without overpowering.
Chef’s Tips for Perfection
- Knead the dough hot—waiting even a minute makes it crumbly.
- Simmer gently after they float; high heat toughens the outside.
- Skip cocoa if you want plain, and add vanilla to the syrup instead.
Storage and Reheating
Keep the balls in their syrup in a covered container in the fridge for up to 2 days. They firm up cold, so reheat gently in simmering water for a few minutes or microwave with a splash of water, stirring halfway.
Nutritional Notes
Around 220 calories per serving, mostly from the starch and sugar. Provides some carbs, negligible protein or fat.
