There are some food trends that seem to appear overnight, and then there are the ones that quietly stick around because they are just that good. Bubble tea definitely falls into the second category.
Last week, while running around Spartanburg, I stopped by Gong Cha Spartanburg on East Main Street and finally ordered what seems to be one of their most popular drinks: a Brown Sugar Milk Tea with Pearls and an original bubble waffle. One sip in, I understood the hype.
If you have never tried bubble tea before, imagine a creamy iced tea drink paired with chewy tapioca pearls that you sip through an oversized straw. The combination of sweet tea, milk and the distinctive texture of the pearls somehow works perfectly together. Bubble tea originated in Taiwan in the 1980s and has since become a worldwide phenomenon. Gong Cha, founded in Taiwan, specializes in freshly brewed teas, milk teas, fruit teas, coffee drinks and an endless variety of toppings and mix-ins.
The Spartanburg location opened at 2601 E. Main Street and offers everything from classic milk teas and fruit teas to strawberry lattes, matcha drinks, bubble waffles and customizable toppings.
As much as I enjoyed my drink, it also inspired this week’s Cook’s Corner: Could I recreate some of those flavors at home?
The answer is yes.
This week we’re making a simple homemade brown sugar bubble tea and pairing it with one of my favorite Asian-inspired treats: mochi. If you’ve never had mochi before, it’s a soft, chewy rice cake that has become increasingly popular in the United States. Together, these two recipes make a fun summer project and a great introduction to some of Asia’s most beloved treats.
Homemade Brown Sugar Bubble Tea
Ingredients
For the pearls:
• 1 cup quick-cooking tapioca pearls
For the brown sugar syrup:
• 1/2 cup brown sugar
• 1/2 cup water
For the tea:
• 2 black tea bags
• 1 cup boiling water
• 1 cup milk
• Ice
Directions
1. Brew the tea bags in boiling water for about 5 minutes. Allow to cool.
2. Cook the tapioca pearls according to package directions.
3. While the pearls cook, combine the brown sugar and water in a small saucepan. Simmer until slightly thickened.
4. Add the cooked pearls to the syrup and stir until coated.
5. Spoon the syrupy pearls into the bottom of two glasses.
6. Add ice, tea and milk.
7. Stir and serve with a large straw.
The brown sugar creates those beautiful caramel-colored streaks down the side of the cup, just like the drinks served in bubble tea shops.
Easy Vanilla Mochi
Ingredients
• 1 cup sweet rice flour (mochiko)
• 3/4 cup sugar
• 1 cup water
• 1/2 teaspoon vanilla extract
• Cornstarch for dusting
Directions
1. Mix rice flour, sugar, water and vanilla in a microwave-safe bowl until smooth.
2. Cover loosely and microwave for 1 minute.
3. Stir and microwave another minute.
4. Stir again and microwave 30-60 seconds more until thick and glossy.
5. Generously dust a work surface with cornstarch.
6. Turn the mochi dough out onto the surface and allow it to cool slightly.
7. Dust with additional cornstarch and flatten into a rectangle.
8. Cut into bite-sized squares.
For a fun variation, tuck a small strawberry slice or a spoonful of sweet red bean paste into the center before shaping.
The result is a snack that is slightly sweet, wonderfully chewy and surprisingly addictive.
And while making these recipes at home is fun, I’d still encourage you to stop by Gong Cha sometime if you haven’t already. Watching the drinks being made, browsing the menu and trying toppings you’ve never heard of before is half the experience. Spartanburg’s food scene continues to grow in interesting ways, and this little tea shop is proof that sometimes the best culinary adventures start with something as simple as a cup of tea and a giant straw.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
