Bubble Tea : Making and Serving

Preparation:
- Boil 90 ml of water in a small pot.
- Once boiling, add 50 g of brown sugar and stir until fully dissolved and bubbling.
Forming the Dough:
- Turn off the heat.
- Add 2 tablespoons of tapioca starch to the hot sugar-water mixture. Stir quickly and thoroughly until a sticky paste forms.
- Gradually add the remaining tapioca starch in 1-tablespoon increments, stirring well after each addition until a slightly sticky dough forms.
Kneading and Shaping:
- Transfer the warm dough to a flat surface lightly dusted with tapioca starch.
- Knead the dough for a few minutes until smooth.
- Roll the dough out to a thickness of 1-1.5 cm.
- Cut the dough into small squares, approximately 1 cm by 1 cm.
- Roll each square into a small ball using your hands.
- Dust the balls with dry tapioca starch to prevent them from sticking together.
Cooking the Pearls:
- Bring 8 cups of water to a boil in a large pot.
- Add the tapioca pearls to the boiling water.
- Cook on medium-high heat for 6-8 minutes for a firm texture, 8-10 minutes for chewy, 10-15 minutes for soft, and 15-20 minutes for very soft.
- Reduce the heat to low and simmer for an additional 5 minutes.
- Transfer the cooked pearls to an ice bath for 1 minute to stop the cooking process.
Serving:

Drain the pearls from the ice bath.
Use immediately in your favorite bubble tea or store in a simple syrup if not using right away.

Preparation:
- Boil 90 ml of water in a small pot.
- Once boiling, add 50 g of brown sugar and stir until fully dissolved and bubbling.
Forming the Dough:
- Turn off the heat.
- Add 2 tablespoons of tapioca starch to the hot sugar-water mixture. Stir quickly and thoroughly until a sticky paste forms.
- Gradually add the remaining tapioca starch in 1-tablespoon increments, stirring well after each addition until a slightly sticky dough forms.
Kneading and Shaping:

Bring 8 cups of water to a boil in a large pot.
Add the tapioca pearls to the boiling water.
Cook on medium-high heat for 6-8 minutes for a firm texture, 8-10 minutes for chewy, 10-15 minutes for soft, and 15-20 minutes for very soft.
Reduce the heat to low and simmer for an additional 5 minutes.
Transfer the cooked pearls to an ice bath for 1 minute to stop the cooking process.

Making the Brown Sugar Syrup:
- In a separate pot, combine 60 g of brown sugar and 90 ml of water.
- Heat the mixture over low heat, stirring until the sugar is fully dissolved.
- Increase the heat to medium and bring the mixture to a boil.
- Let it simmer for about 5 minutes until the syrup thickens slightly.
Combining the Pearls with the Syrup:
- Drain the tapioca pearls from the ice bath.
- Add the drained pearls to the pot with the brown sugar syrup.
- Stir the pearls in the syrup over low heat for at least 5 minutes, allowing them to absorb the syrup and become well-coated.
- The syrup should reach a slightly runny but thick consistency that coats the pearls well.
Serving:
- Add the brown sugar tapioca pearls to your favorite bubble tea or milk tea.
- For hot drinks, you can add the pearls directly.
- For cold drinks, allow the mixture to rest for 10-15 minutes before assembling to ensure the pearls are at the right temperature and texture.
Storage:
- Cooked pearls in syrup can be stored at room temperature for up to 4 hours.
- If you need to store them longer, refrigerate in a sealed container for up to 3 days, though they may lose their optimal texture.
- To reheat, briefly submerge in hot water before adding to your drink

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