Happy National Boba Day! I’m sharing how to make an extra special boba drink: soy milk tea, with foamy soy milk cream, topped with mochi and soy bean powder. Enjoy by dipping the mochi into the cream, the soy bean powder adds a lovely, nutty flavor. The “mochi” is actually more similar to dango or tangyuan since the texture is firmer than regular mochi.
Prepare boba pearls according to the package instructions
The mochi dough is made with sweet rice flour (glutinous rice flour), sugar + boiling hot water. This recipe makes more than you’d need for 1 drink. To store the extras, place them on a tray and cover with a plastic wrap, place into the freezer until completely frozen, then transfer to a ziplock bag and store in the freezer for up to two months. Add 1-2 minutes to the cooking time if cooking from frozen.
The “mochi” is actually more similar to dango or tangyuan. It’s cooked in boiling water and the texture is firmer than regular mochi. Serve it while it’s still warm, the texture is best when it’s freshly made.
The drink is dusted with Soy Bean Powder (Kinako) which adds a lovely, nutty flavor