Bubble Tea - Instant or Traditional Pearls

The moist ones are the semi cooked ones

Dry is something like this (really quick Google) Dry Pearls

Semi moist is something like this (again, really quick Google search) - I think we might be talking about the same thing with the instant ones you are talking about Moist Pearls

From dry, have you experimented with the times and ratios? I find that depending on which versions you buy, the cooking times and ratios change. (I have no idea if it's from the composition of pearls or what) Not sure where your current pearls are falling short, but try going to 8-1 ratio of water-pearls. Other techniques to try is to before turning the heat off for your post boil time, let it simmer instead for another 20-30 mins and then cool off in the water afterwords. The problem I find is that there is no hard and fast techniques that work on all pearls!

The way I do it is

8-1 ratio boil

40 min simmer

20 min cooldown

After a whole lot of research, I think that I have achieved an answer, but I couldn't get my hands on any pearls so I don't have any experimental evidence. Most of it is based on messing around with tapioca flour, but I think it should carry over.

Anyway, the difference between traditional and instant pearls is merely the amount of processing they receive before they hit your hands, much like the difference between oats and quick oats. Instant pearls are cooked much farther than traditional pearls so I don't think you really need to invest in them.

Tapioca is a high starch, low protein ingredient so to make it softer we just need to cook it longer. Be careful though, as overcooking is going to result in a terrible mushy mess. Also, just like high starch sushi rice, rinsing will probably be a good idea, although I think it should be done after the initial boil and soak. The rinse should knock off the excess starch from the pearls, which I think is what is creating that tough skin when placed in cold liquid. You should rinse after cooking, in warm water, till the water runs clear.

The recipes I found on the internet were mostly split on the subject of stirring, but I think it's a bad idea (except to prevent the pearls from sticking to each other) as all it could serve to do is break starch off the pearls which is not what we are trying to do (save the stirring for when you want to use them as a thickening agent).

Anyway, I have some on order but they aren't getting here for a bit. I'll update once I get to play around with them.

I made boba, following the directions; they were perfect. I rinsed them, put them in the syrup, and put them in the fridge overnight. In the morning, the pearls were tough. To solve this, I put the pearls into a Pyrex measuring cup, and microwaved in the syrup for about 2 1/2 minutes. They got warm and soft, just as they were when first made. I put those in my cup, and proceeded to make my Thai iced tea. The result was the same as what I get at my favorite boba tea shop.