Boba is chewy primarily due to the use of tapioca starch as its main ingredient.
Tapioca starch provides that characteristic chewy texture when it is mixed with water. It's also naturally gluten-free, making it a suitable option for those with dietary restrictions. If you're familiar with Asian cuisine, you might have encountered sago, which are white, chewy balls often used in various dishes, sharing a similar texture profile.
Here's a breakdown:
- Tapioca Starch: This starch is extracted from the cassava root and is crucial for the boba's texture.
- Chewy Texture: The unique properties of tapioca starch create the desired chewiness when cooked.
- Gluten-Free: An added benefit is that boba made from tapioca starch is naturally gluten-free.
In summary, the use of tapioca starch is the key factor contributing to the chewy texture that is characteristic of boba.
