Best 2 Brown Sugar Boba Ice Cream Pops Recipes

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

BROWN SUGAR BOBA ICE CREAM (BOBA POPSICLES)

Steps:

• In a saucepan, combine 3/4 cup brown sugar and water and stir quickly to combine. Cook over medium-high heat until the water boils and the sugar has dissolved fully.
• Combine the cornstarch and water in a saucepan and stir to combine. Cook until the sauce has thickened. (Don't taste it because it'll be really hot.)
• Remove the pot from the heat and set aside to cool the brown sugar syrup. Fill a squeeze bottle halfway with the syrup and leave it aside.
• In a large mixing bowl, combine glutinous rice flour and 1/2 cup brown sugar.
• Slowly drizzle in the boiling water, stirring constantly with a spatula until everything is well blended. (Don't worry if your dough isn't completely smooth at this point.)
• Knead the dough on a flat surface until it forms a spongy dough that is soft and sticky.
• More glutinous rice should be sprinkled on a big baking sheet.
• Pinch off a piece of dough and roll it into a small ball, about 1/4 inch in diameter. Place the finished balls onto the baking sheet. Repeat the process for the rest of the dough. Sprinkle more glutinous rice on top.Bring about 4 cups of water to boil in a medium pot
• Add the balls to the pot (try to dust off the extra flour).Cook for about 2-3 minutes until they float to the top and become soft.Use a slotted spoon to remove the pearls from the hot water.
• In a medium-large skillet,add 1/4 cup of brown sugar, and add the cooked pearls immediately. Stir constantly until the sugar is caramelized and the pearls are evenly coated. Transfer to a flat plate and set aside.
• Pinch out a piece of dough and roll it into a little ball with a diameter of about 1/4 inch. Place the completed balls on the prepared baking sheet. Carry on with the rest of the dough in the same manner. Add more glutinous rice on top. In a medium pot, bring about 4 cups of water to a boil.
• Cook for about 2-3 minutes, until the pearls float to the top and become soft. Remove the pearls from the hot water with a slotted spoon.
• 1/4 cup brown sugar in a medium-large skillet; immediately add the cooked pearls. Continuously stir until the sugar has caramelized and the pearls have been equally covered. Place on a dish with a flat bottom and set aside.
• Heavy cream should be whisked until soft peaks form in a large mixing basin.
• Continue to beat in the condensed milk until everything is properly blended. (Be careful not to overmix the mixture.)
• Mix the Boba pearls carefully into the ice cream until they are well dispersed.
• Combine the ingredients in a big zip-top bag. At the 1/2-inch mark, cut the bag's tip off.
• Using a squeeze bottle, squirt the brown sugar syrup into the popsicle form. Squeeze from the top to prevent the syrup from accumulating at the bottom.
• Fill the ice cream mold halfway with the ice cream mixture. To remove bubbles, tap the mold on the counter several times. (This is a critical step; else, your bars would develop holes.)
• Place the ice cream bars in the freezer for at least 6 hours, preferably overnight.
• Fill a dish or container halfway with warm water. (The bowl must be the same height as the mold.)
• Take the mold out of the freezer. Dip the mold into the water for a few seconds (20-30 seconds.)
• Take the bars out of the mold. Serve and enjoy right away.
• Popsicle Molds
• Mixing Bowl
• Baking Sheet
• Ziplock Bags