Homemade Black Boba Pearls

Ingredients

• 4 oz tapioca starch ((plus more for dusting))
• 2 teaspoons cocoa powder
• 6 1/2 tablespoons water, divided
• 2 tablespoons packed dark brown sugar
• 1/2 cup packed dark brown sugar
• 1/2 cup water

Steps

1. 1

   In a bowl, add tapioca starch and cocoa powder. Mix to combine.

2. 2

   Scoop out 3 tablespoons from the flour mixture and add them to a small bowl. Add 3 tablespoons of water, then stir until smooth to create a starch slurry.

3. 3

   Add 2 tablespoons of dark brown sugar and 3 1/2 tablespoons of water to a small saucepan. Place it over medium heat and bring to a boil, then immediately lower to low heat. Add the tapioca starch slurry while constantly stirring for 10-20 seconds until the mixture starts to thicken. Remove from the stove immediately.

4. 4

   Gradually add the remaining flour into the wet cooked flour mixture (2-3 tablespoons each time) and use a wooden spoon to incorporate. Once the wet flour mixture is fully coated with the raw flour, you can use your hand to knead into a soft, smooth, slightly sticky and bouncy dough.

5. 5

   Lightly dust a clean surface. Press the dough into a flat disk and lightly dust both sides with tapioca flour. Cut into strips.

6. 6

   Roll each strip into a thin log and then cut into small pieces. Then roll each piece into tapioca pearls. Cover the portion of dough that hasn't been used to avoid drying it out.

7. 7

   You may want to lightly dust the pearls to avoid them from sticking to each other. At this point you can freeze them or cook them right away.

8. 8

   Bring a pot with plenty of water to a boil and then add the boba pearls. Maintain a rolling simmer and cook for 10-12 minutes or until they are fully cooked. Boiling time will depend on the size of the pearls. Mine are slightly smaller than green peas.

9. 9

   While cooking the pearls, add dark brown sugar and water for the syrup to a saucepan. Bring to a boil and simmer for 1-2 minutes. Then transfer to a container to cool down.

10. 10

    Once the pearls are fully cooked, transfer them to a bowl with cold water. Then drain and add them to the brown sugar syrup. You can use them now or store in the fridge up to 2 days. Remove from the fridge and microwave briefly until they are bouncy and chewy again.