Ingredients:

  • 1/4 cup packed Dark Brown Sugar (50 g), for the dough
  • 1/4 cup plus 2 Tbsp Filtered Water (90 ml), for the dough
  • 1 cup Tapioca Starch (Flour) (150 g)
  • 2 Tbsp Extra Tapioca Starch (15 g), for dusting and kneading
  • 1/2 cup packed Dark Brown Sugar or Muscovado (100 g), for the glazing syrup
  • 1 cup Filtered Water (240 ml), for the glazing syrup

Instructions:

  1. Prepare the Scald: In a small saucepan, combine 1/4 cup brown sugar and 90 ml water. Heat over medium-high heat, stirring until the sugar is fully dissolved and the mixture reaches a rolling boil. Remove immediately from heat.
  2. Activate the Starch: Quickly pour about two-thirds (100g) of the total tapioca starch into the hot liquid. Stir vigorously with a spatula until a thick, shaggy paste forms. This is scalding the starch.
  3. Form the Dough: Transfer the hot paste to a lightly floured surface (using 1 Tbsp of the extra starch). Gradually incorporate the remaining tapioca starch (50g), kneading the mixture until a smooth, pliable dough forms that is soft but not sticky.
  4. Rest the Dough: Cover the dough with a tea towel and let it rest for 5–10 minutes.
  5. Roll the Ropes: Divide the dough into four equal sections, keeping unused portions covered. Roll one section into a long, thin rope (approximately 1/4 inch / 6 mm thick).
  6. Cut and Shape: Using a bench scraper or knife, cut the rope into small, uniform pieces (about 1/4 inch squares). Roll each small piece between your palms to form a perfectly round pearl. Uniformity is essential for even cooking.
  7. Dust and Store: Immediately transfer the finished boba balls to a plate heavily dusted with tapioca starch to prevent sticking. Repeat with the remaining dough.
  8. Cook the Boba: Bring a large pot of water to a rolling boil. Gently drop the boba pearls into the boiling water, stirring gently. Wait until all the pearls float to the surface (about 1 minute).
  9. Maintain Cook and Rest: Reduce the heat to a vigorous simmer and cook for 5–8 minutes. Turn off the heat, cover the pot, and let the boba rest in the hot water for an additional 5 minutes.
  10. Rinse: Strain the boba and immediately rinse them under cold water to stop the cooking process and remove excess starch.
  11. Make the Syrup: In the small saucepan, combine 1/2 cup brown sugar and 240 ml water for the glazing syrup. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer until the syrup slightly thickens (about 3 minutes).
  12. Glaze and Steep: Add the cooked, rinsed boba pearls to the hot syrup. Turn off the heat and let the pearls steep for 15–20 minutes before serving. Serve immediately, as cooked boba pearls are best consumed within 4–6 hours.