Boba Tea Pearls Recipe: For 4 Servings

Instructions:

1. Boil water. Combine 65ml filtered water and 60g dark brown sugar in a small saucepan over medium heat. Ensure the sugar is completely dissolved before the water reaches a rolling boil.
2. Remove from heat and immediately dump in about half of the 135g tapioca starch. Mix vigorously until a thick, translucent paste forms.
3. Add the rest of the starch and stir until a shaggy dough begins to pull away from the sides.
4. Transfer the warm dough to a clean surface and knead for 3-5 minutes until the surface is velvety and smooth. Divide the dough into four sections and roll each into a long, thin rope about 1cm in diameter. Use a bench scraper or knife to cut the ropes into tiny 1cm cubes. Roll each cube between your palms until perfectly spherical and crack free. Toss the finished spheres in the 20g of extra tapioca starch to ensure they remain separate.
5. Bring a large pot of water to a boil and drop the pearls in. Cook for 25 minutes until they are dark and translucent. They will float to the top after a few minutes, but keep the timer going.
6. Turn off the heat, cover the pot, and let the pearls sit for 20 minutes.
7. In a separate pan, simmer 1 cup water and 0.5 cup brown sugar until a thick, glossy syrup forms. Drain the cooked pearls and drop them into the warm syrup bath.