Ingredients:

  • 200g (1 ½ cups) Tapioca Starch, plus extra for dusting
  • 100g (½ cup) Dark Brown Sugar (for dough)
  • 120ml (½ cup) Boiling Water (for dough)
  • 200g (1 cup) Brown Sugar (packed, for syrup soak)
  • 240ml (1 cup) Water (for syrup soak)
  • 500ml (2 cups) Strong Black Tea (e.g., Assam or Ceylon), brewed and cooled
  • 500ml (2 cups) Strong Green Tea (e.g., Jasmine or Sencha), brewed and cooled
  • 480ml (2 cups) Whole Milk or Creamer (or non-dairy alternative)
  • Simple Syrup, to taste
  • Optional flavor bases (Taro powder, Mango Purée, Matcha powder, Thai Iced Tea Spice Mix)

Instructions:

  1. Prepare the Scald: In a small saucepan, combine the brown sugar (for the dough) and boiling water. Stir over medium heat until the sugar is fully dissolved and the mixture is boiling rapidly.
  2. Mix the Dough Base: Place the tapioca starch in a large mixing bowl. Immediately pour the hot scalding liquid over the starch. Stir vigorously with a heatproof spatula until a shaggy, uneven dough forms.
  3. Knead and Test: Turn the dough out onto a lightly starched surface. Knead for 5–8 minutes until it is smooth, uniform, and slightly elastic. Cover and let rest for 15 minutes.
  4. Shaping the Pearls: Divide the rested dough into four equal sections, keeping unused sections covered. Roll one section into a thin rope (about 1 cm thick). Cut the rope into small cubes (about 1 cm).
  5. Roll the Pearls: Roll each cube between your palms to form a small, even sphere. Place the finished pearls on a heavily dusted tray. Repeat until all dough is used. Sieve the finished pearls to remove excess starch before cooking.
  6. Cook the Pearls: Bring a large pot of water to a rolling boil. Gently drop the raw boba pearls into the boiling water and stir immediately to prevent sticking. Once the pearls float (3–5 minutes), reduce the heat to a medium-low simmer.
  7. Simmer and Rest: Cook, partially covered, for 15–18 minutes. Turn off the heat, cover the pot completely, and let the pearls rest in the residual hot water for another 10 minutes.
  8. Rinse and Cool: Drain the cooked pearls and immediately rinse them under cold running water until they are cool to the touch and the excess starch is washed away. Drain well.
  9. Make and Soak: While the boba rests, combine the brown sugar and water (for the soak) in a small saucepan. Heat until dissolved and slightly thickened (about 5 minutes). Transfer the cooled, drained boba into the brown sugar syrup and allow to soak for a minimum of 30 minutes before serving.
  10. Assemble the Drinks: Ensure all tea bases are chilled. Place 3-4 tablespoons of the soaked boba and a spoonful of the syrup into the bottom of a tall glass. Add 1 cup of the strong, chilled tea (black or green) and ½ cup of milk or your chosen flavor base (e.g., mango purée or whisked matcha).
  11. Serve: Add simple syrup to taste, fill the glass with ice, stir well, and serve immediately with a wide boba straw.