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Candy Phạm
Candy Phạm
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Friday 23 October 2026 20:04:20 GMT
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Pumpkin Boba 🔥 Ingredients For the pumpkin boba 1 mini pumpkin (steamed, skin and seeds removed) ½ cup glutinous rice flour ¼ cup tapioca starch 1–3 tbsp extra glutinous rice flour or tapioca starch, as needed Salt, to taste For the chilli oil topping 1 tsp gochugaru 1 tbsp chopped green onions or parsley 1 tbsp minced garlic 1 tbsp soy sauce 2–3 tbsp hot oil Steam the pumpkin until fork-tender. Remove the skin and seeds, then mash the flesh until smooth. Let the pumpkin cool slightly so excess steam escapes. Add the glutinous rice flour, tapioca starch and salt. Knead into a soft dough, adding extra flour gradually until you can roll it into balls. Roll into small boba-sized balls. Boil in water until they float, then cook for another 1–2 minutes. Test one to check the texture. Transfer to cold water and drain well. Add the gochugaru, green onions or parsley, garlic and soy sauce. Pour the hot oil over the topping, mix well and enjoy!
Pumpkin Boba 🔥 Ingredients For the pumpkin boba 1 mini pumpkin (steamed, skin and seeds removed) ½ cup glutinous rice flour ¼ cup tapioca starch 1–3 tbsp extra glutinous rice flour or tapioca starch, as needed Salt, to taste For the chilli oil topping 1 tsp gochugaru 1 tbsp chopped green onions or parsley 1 tbsp minced garlic 1 tbsp soy sauce 2–3 tbsp hot oil Steam the pumpkin until fork-tender. Remove the skin and seeds, then mash the flesh until smooth. Let the pumpkin cool slightly so excess steam escapes. Add the glutinous rice flour, tapioca starch and salt. Knead into a soft dough, adding extra flour gradually until you can roll it into balls. Roll into small boba-sized balls. Boil in water until they float, then cook for another 1–2 minutes. Test one to check the texture. Transfer to cold water and drain well. Add the gochugaru, green onions or parsley, garlic and soy sauce. Pour the hot oil over the topping, mix well and enjoy!
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