Boba Tea Pearls Recipe with Brown Sugar | For 4 Servings

Instructions:

1. In a small saucepan, combine 60ml water and 45g dark brown sugar. Bring to a vigorous, rolling boil over medium heat.
2. Immediately turn the heat to low and add approximately 1 tablespoon of the tapioca starch. Whisk rapidly for 5-10 seconds until a translucent paste forms.
3. Turn off the heat and add the remaining tapioca starch. Stir with a spatula until a shaggy dough forms.
4. Transfer the warm dough to a clean surface and knead for 2-3 minutes until the texture is smooth, elastic, and no longer tacky.
5. Roll the dough into long, thin snakes about 1/2 inch thick. Use a bench scraper or knife to cut the snakes into tiny cubes.
6. Toss the cubes in a bowl with the extra dusting starch to prevent sticking.
7. Bring a large pot of water to a boil. Drop the pearls in and stir gently to prevent sticking. Cook for 20 minutes until the pearls are translucent and floating. Turn off heat and let them rest for another 20 minutes.
8. Prepare the syrup by simmering 100g brown sugar with 120ml water until thickened, then add the cooked pearls to the syrup and cook for 2-3 minutes until the syrup coats each pearl in a velvety glaze.