Boba Tea Pearls Recipe: Ready in 30 Min

Instructions:

1. Boil the base. Combine 70ml water and 60g dark brown sugar in a saucepan, bringing it to a vigorous, rolling boil until the sugar is completely dissolved and the liquid is bubbling fiercely.
2. Incorporate the starch. Turn off the heat and immediately dump in about half of the 135g tapioca starch. Note: This creates a pre dough that stabilizes the rest of the mixture.
3. Form the dough. Add the remaining starch and stir rapidly until a shaggy, cohesive mass forms and pulls away from the sides.
4. Knead until smooth. Transfer to a clean surface and knead for 3-5 minutes until the dough is velvety, elastic, and no longer sticks to your hands.
5. Shape into ropes. Divide the dough into four sections and roll each into a long, thin rope about the diameter of a pencil.
6. Cut and roll. Snip the ropes into small pieces and roll them between your palms until they form perfectly spherical, smooth pearls.
7. Boil the pearls. Drop the pearls into a large pot of boiling water and cook for 20 minutes until they float to the surface and turn translucent and dark.
8. Rest and soak. Turn off the heat, cover the pot, and let them sit for another 20 minutes. Note: This ensures the heat penetrates all the way to the core.
9. Prepare the glaze. In a separate pan, simmer 150ml water and 100g brown sugar until it reduces into a thick, bubbly syrup.
10. Coat the gems. Drain the pearls and toss them into the syrup, simmering for 5 minutes until they are glossy and the glaze clings to every surface.