— ingredients

dough —

• 1/2 cup purified water
• 1/2 cup dark brown sugar
• 1 1/2 cup sifted tapioca flour

syrup —

• 1/2 cup dark brown sugar
• 1 tbsp wildflower honey
• 1 tbsp purified water

to cook —

• 5 cups water

— making the pearls

• add 1/2 CUP of water and brown sugar to a medium saucepan. melt contents over medium heat & stir until brown sugar has dissolved (1 min.) turn off heat
• add 1 TABLESPOON of sifted tapioca flour and mix. make sure everything dissolves together (NO LUMPS). turn heat to medium. stir until mixture turns a thick, gummy consistency. turn off heat and remove from burner.
• pour the rest of the starch into the saucepan. mixture should form into a dough with persistent mixing.
• move dough from saucepan to cutting board. sprinkle board with starch and knead until you get a soft, smooth consistency.
• separate dough and roll into noodle shapes (1/2 inch diameter). get a knife or dough cutter and cut 1/4 inch pieces from dough. roll into balls.
• put rolled balls in bowl and sprinkle with tapioca flour to prevent sticking.
• extra dough? wrap uncooked, uncut dough in plastic wrap. do not refrigerate.
  • uncooked dough is good for two days.

— cooking directions

• get a saucepan and a lid & add water. bring water to a rolling boil. nothing more, nothing less.
• add boba to water. stir for 15 seconds. ensure no balls stick together. reduce heat to medium while stirring.
• bring water to medium-low to low (low simmer) and cover pot halfway. boil for 20 minutes. stir every 5-10 minutes to ensure no sticking.
• once timer is up, turn off heat and stir for 15 seconds.
• put lid on completely and leave to rest for 20 minutes.
• strain boba in colander.
• put boba in medium bowl. add BROWN SUGAR, HONEY, and WATER. mix and let sit for at least 15 minutes.

boba is recommended to be eaten within six hours