Peach Boba (in cute piggy shape)

If you’ve ever tried boba tea and fell in love with those chewy, sweet, and fun pearls, then get ready to be blown away by this delightful twist! This cute piggy peach boba recipe will not only satisfy your taste buds but also bring a smile to your face with every sip. 🍑🐷

Replacing the usual tapioca starch found in a classic tapioca pearl recipe with glutinous rice flour, you’ll find that making these piggy peach boba becomes surprisingly effortless!

If you don’t have the patience to each piggy by hand, fret not! I will show you an even easier method to make peach boba using crunchy peach flesh.

So, let’s dive into this delightful adventure of flavor, texture, and cuteness overload! Get ready to charm your taste buds and make memories with our Piggy Peach Boba recipe that will leave everyone oinking for more! 🍑🐷🌟

Tips for making peach boba

1. Use glutinous rice flour or tapioca starch

While tapioca starch is the traditional ingredient used for making boba pearls, using glutinous rice flour can be a suitable substitute that yields similar results.

The main difference lies in the texture and flavor. Tapioca starch typically produces chewier and more translucent boba pearls, while glutinous rice flour may result in slightly softer and more opaque pearls. However, both options can be enjoyable. Rolling a glutinous rice flour dough is, in fact, easier compared to working with a tapioca starch dough.

However, if you prefer using tapioca starch, you can follow my strawberry boba recipe, and simply substitute the strawberry juice with the same amount of peach juice.

2. Boil peach skins to get peach skin water

To infuse our peach boba with an extra burst of fruity aroma, we’ll boil the peach skins to create a flavorful peach skin water. This natural essence will elevate the taste and aroma of our delightful piggy peach boba.

As for the peach flesh, you can either enjoy it immediately or soak it in cold water to prevent browning. Later, we can use it to make a simpler version of peach boba, as mentioned in bullet point 6 below.

3. Knead in the peach skin water when it’s still hot

Timing is key! While the peach skin water is still hot, we’ll carefully knead it into the glutinous rice flour. The warmth activates the starches in the glutinous rice flour, allowing them to bind together, resulting in a smoother and more pliable dough. This improved texture makes it easier to shape the dough into desired shapes.

4. Add water as needed when the dough turns dry

Achieving the perfect consistency is crucial for shaping our adorable piggy boba. If the dough gradually turns too dry during the shaping process, we’ll lightly add water as needed, ensuring a pliable and easy-to-work-with texture.

5. Piggy ears and noses are optional

Adding tiny ears and noses into each boba pearl can be a tedious and time-consuming task. If you find yourself short on time or patience, feel free to skip this step, as it won’t impact the taste or texture of the peach bobas.

6. Use the peach flesh to make a simpler version of peach boba

For those seeking a quicker option, we have a simpler alternative! Utilize the crunchy peach flesh to create a delightful version of peach boba that doesn’t require the kneading or rolling process. Enjoy the same sweet satisfaction with minimal effort! Here is how we make it:

• 1. Wash a crunchy peach, optionally peeling off its skin. Cut the peach flesh into ⅓ inch-sized cubes. Place the peach cubes in a bowl of cold water to soak.

• 2. Take a ziplock bag and add ½ cup of tapioca starch. Drain the peach cubes and put them into the ziplock bag. Seal the bag securely.

• 3. Gently shake the bag until all the peach cubes are evenly coated with a thin layer of tapioca starch.

• 4. Empty the peach cubes into a large slotted spoon. Lightly tap the spoon to remove any excess tapioca starch from the peach cubes.

• 5. Boil 1 liter of water and add 2 tablespoons of sugar to it. Stir until the sugar is dissolved.

• 6. Place the peach cubes into the boiling water and let them boil over medium heat for about 3 minutes or until they float.

• 7. Use a slotted spoon to transfer the cooked peach boba to a large bowl filled with ice water. Drain the water from the bowl.

• 8. Now, your peach boba is ready to be served as a topping for peach iced tea or as a dessert topping. Enjoy!

EQUIPMENT for making piggy peach boba

• Paring knife (Or fruit peeler)
• Kitchen scale (Or measuring cups)
• Small saucepan
• Fine mesh strainer
• Toothpick
• Black food coloring marker

INGREDIENTS List

To make peach skin water

• peach skins (Peel 3 to 4 peaches, collect their skins)
• 120 g water (½ cup)

To make piggy peach boba

• 100 g glutinous rice flour (About ¾ cup + 1 tbsp)
• 25 g granulated sugar (About 2 tbsps)
• 80 g peach skin water (About ⅓ cup)
• red food coloring

Step-by-step INSTRUCTIONS 

1. Measure and mix 100g of glutinous rice flour and 25g of granulated sugar in a large mixing bowl. Set the bowl aside for later use.

2. Wash and peel 4 peaches. Place the peach skins into a small saucepan and pour in ½ cup of water.

3. Put the saucepan on the stovetop and bring the mixture to a boil over medium-high heat. Reduce heat to medium low, stir and let it simmer for about 5 minutes or until the water turns pink.

4. Set a fine mesh strainer over a small bowl, pour the mixture over the strainer to strain out the peach skins and collect the peach skin water in the bowl.

5. While the peach skin water is still hot, measure and pour 80g of it into the bowl of glutinous rice flour and sugar. Stir the mixture with a pair of chopsticks until the water has been fully absorbed into the flour.

6. Use clean hands to knead the mixture into a smooth dough. You can add a little more of peach skin water if the dough feels too dry or fall apart.

7. Divide the dough into two portions, one larger and one smaller. The larger portion should be approximately 5 times the size of the smaller one. Use red food coloring to dye the larger dough into light pink, and dye the smaller dough into deeper pink.

8. Pinch off a small portion of the light pink dough, approximately 2.5g in weight, and shape it into a tiny ball by rolling it between your palms. Continue this process until all the light pink dough has been transformed into tiny balls. Be mindful that the dough may become dry over time. If it becomes too dry to shape, you can solve this by incorporating a small amount of peach skin water into the dough to restore its softness.

9. Use the deeper pink dough to make ears and noses for the piggy peach boba. Draw eyes with a black food coloring marker.

10. Bring a pot of water to a boil. Boil piggy peach boba over medium heat for about 10 minutes or until floating. 

11. Use a slotted spoon to transfer the cooked piggy peach boba to a large bowl filled with ice water.

12. Drain the water. Serve the piggy peach boba as a boba tea topping or dessert topping.

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