Wakoucha Boba Tea


Wakoucha Boba Tea


As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.

"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."

Nicole / @nicoleyong93

Instagram: nicoleyong93


What do you do for a living?
I’m an Interactive Multimedia Designer who works in a digital marketing agency. I’m passionate in creating visuals on variety of platforms including photography, illustration and 2D animation. I believe that colourful and meaningful artworks will bring joy to viewer’s life!
You've recently started to share your baking creations on your Instagram. Has baking always been a passion of yours?
Baking has always been my passion but I couldn't find a time to do it. Due to Movement Control Order (MCO) in Malaysia during March this year, I finally took the opportunity to start baking. It all started by creating the trendy Dalgona drink using Niko Neko Matcha powder during MCO period. As I really love eating bread, so I asked myself why not try to bake one? From there, I experienced the fun of baking.
What's the most enjoyable part of baking in your experience?
I love baking bread! The process of kneading dough with your own hands is so enjoyable! Even though it’s not easy to knead dough perfectly by hand, it’s so satisfying when I succeed! Besides, what makes baking enjoyable is when my creations look appetizing and visually appealing in the photo.
How did you come up with Wakoucha Boba Tea recipe?
I stumbled across an easy 3-ingredient Tapioca Boba Pearls recipe online and decided to modify it with Niko Neko’s new RIKKA / Wakoucha powder, giving a toasted black sesame aroma to the boba pearls. As for the boba tea base, I used RIKKA / Wakoucha (Japanese Black Tea) to replace the usual black tea that is generally used for traditional boba tea.
How did you find using RIKKA / Wakoucha for this recipe?
This recipe doesn’t contain complicated ingredients or other flavors, which is perfect to emphasise RIKKA / Wakoucha’s strong toasted black sesame aroma and milk chocolate flavour with a slight rosy fragrance.


Wakoucha Boba Tea

Serving: 1 glass
Preparation time: 25min
Cooking time: 40min
Total time: 1 hour 5 min


For Wakoucha Pearls
2 tsp RIKKA / Wakoucha Powder
¾ cup Tapioca Flour/Starch
2 tbsp Organic Cane Sugar
4 tbsp Water

For Wakoucha Boba Tea
1 tbsp RIKKA / Wakoucha Powder
½ tbsp Maple Syrup
120ml Oat Milk
Generous amount of Wakoucha Pearls
Some Ice

Method To Assemble

  1. Heat up 4 tbsp of water with 2 tbsp of cane sugar and 2 tsp of RIKKA / Wakoucha powder over medium heat and stir continuously. Turn off the heat when the sugar and RIKKA / Wakoucha powder dissolved.
  2. Add in 1 tbsp of tapioca flour. Mix until there are no lumps.
  3. Turn on the heat again and stir until the mixture starts to thicken. Turn off the heat.
  4. Gradually add in the rest of the tapioca flour and mix until it forms a sticky dough.
  5. Knead the dough until it’s soft and elastic. (Add some tapioca flour if it’s too sticky, or add some water if it’s too dry.)
  6. Take a small piece of dough and roll it into a ball. Repeat with the rest of the dough, make sure the pearl sizes are even. Cover the dough with cling wrap as it will dry up when exposed to the air.
  7. Dust the surface of the pearls with tapioca flour.
  8. In a large pot, boil enough water to cover your boba pearls. Add tapioca pearls to the boiling water and stir well to avoid them sticking with each other or the bottom of the pot.
  9. Cover the lid and cook for 20 minutes. Stir occasionally. Remove from heat. Cover the lid and let the pearls rest for another 20 minutes in the pot.
  10. Drain the boba and set it aside.
  11. In Matcha Whisking & Measuring Cup, sift RIKKA / Wakoucha into 50ml oat milk with Matcha Metal Sieve. Whisk together with YUKIWA / Matcha Mixer until creamy.
  12. In a glass, add a generous amount of Wakoucha Boba. Mix the boba with maple syrup, then add the ice and 70ml oat milk.
  13. Gently pour the Wakoucha mixture into the glass and the drink is ready to serve.

*Note: Remaining cooked boba pearls can be stored in the freezer and boiled immediately for the next use.




    Start Making Your Wakoucha Boba Tea With RIKKA / Wakoucha Today.




    Create The Perfect Creamy Layer For Wakoucha Boba Tea With YUKIWA / Matcha Mixer.