Ingredients
- 1/2 cup Dark Brown Sugar (Muscovado gives the best color)
- 1/2 cup Water
- 1 1/2 cups Tapioca Starch (Do NOT substitute Cornstarch or Potato Starch)
- Optional: Cocoa powder (for darker color if not using Muscovado)
Nutrition per serving:
Calories: 130
Fat: 0g
Sugar: 8g
Protein: 0g
Instructions
1
The Syrup Base: In a small saucepan, combine the water and brown sugar. Turn heat to medium-high. Stir until sugar dissolves and the liquid comes to a rolling boil.
2
Gelatinization (Crucial): Turn the heat to low. Immediately dump in 1/2 cup of the tapioca starch. Stir vigorously for 6-10 seconds. It will thicken into a glue-like paste. Remove from heat.
3
Form Dough: Add the remaining 1 cup of starch. Stir until it forms a shaggy dough. Transfer to a flat surface and knead while warm until smooth. If it crumbles, wet your hands. If it sticks, dust with starch.
4
Roll: Divide the dough into 4 pieces. Roll each into a long, thin log (about 1cm thick). Cut into small chiclet-sized pieces. Roll each piece into a ball. Dust with starch to prevent sticking.
5
Cook: Drop pearls into a large pot of boiling water. Stir so they don't stick. Cook for 20 minutes (they will float). Turn off heat, cover, and let them sit in the hot water for another 20 minutes to cook the center. Rinse with cold water.
Too Much Work?
Making pearls by hand takes practice. If your dough melts or cracks, it's frustrating. If you want the boba experience without the chemistry lesson, we've reviewed the best "Ready in 5 Minutes" pearls. See our Review: Best Bubble Tea Kits & Pearls.
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