• Note before you start: boba pearls are easy to make, but they are a bit time consuming since you’ll be rolling each pearl individually. This recipe makes about 1 cup of pearls, which amounts to roughly 500 pea-sized pearls! Once you get the hang of it, you can try rolling two at a time in the palms of your hands, which is what I do. Even better, get someone to help you roll. I sometimes enlist my oldest daughter’s help. Otherwise, try to embrace the process as a calming, meditative practice 🙂

Make the Dough and Shape:

• Place water and sugar into a small saucepan and bring to a boil over medium-high heat (stir frequently to dissolve the sugar and ensure it doesn't burn).
• Once boiling, remove pan from heat and mix in 3 tablespoons of tapioca starch. Stir until fully incorporated.
• Place the pan back on the heat and continuously stir until the mixture forms a gel-like consistency. Try to get it all mixed, but don’t worry if you still see small little chunks of starch at this point.
• Turn off the heat, add the rest of the tapioca starch to the pan, and fold in to incorporate. It may seem too dry at first, but keep folding in – it’ll continue to incorporate. If it doesn't, add a teaspoon of water. If it's too wet, add a teaspoon of starch. It will look a bit shaggy at this point, which is normal (see photo for reference).
  
• Carefully remove the dough from the pan and transfer it to a countertop or large cutting board. Knead the dough with your hands until it fully comes together (handle carefully, it should be hot, but not too hot to touch).
  
• Divide the dough into 8 portions. Set one aside and wrap the remaining 7 in plastic wrap for now, to keep them from drying out.
  
• Lightly flour your workspace with tapioca starch and begin rolling the one portion of dough you took out into a long strand, about 1/4 inch thick.
• Working rather quickly, cut the strand into small, pea-sized pieces, then roll each piece into a ball using the tips of your fingers and palm of your hand. Set the rolled balls aside for now. Tip: keep a small bowl of water next to you, and cover half of the strand with plastic wrap while you’re rolling the other half, to prevent the pieces from drying out. If they begin to dry or crack, lightly wet your fingers with water and continue rolling. If they stick to your hands, dab them in tapioca starch and finish rolling.
  
• Continue with the second portion of dough, making sure to leave the rest of the dough wrapped in plastic to prevent it from drying out. Roll into a strand, cut into pea-sized pieces, then roll each piece into a ball. Continue with the other 6 portions until all of the dough is formed. Tip: lightly wet the palms of your hands before rolling the dough into strands.
  
• Sprinkle tapioca starch over the balls and gently roll them around to coat them in the starch.
• Leave them out to dry for 4-6 hours, the timing mainly depends on the humidity levels in your home. Note: if you want to use some now, you don't need to wait for them to dry.
  
• Transfer any unused, uncooked dried boba pearls to a freezer-safe bag, and freeze for up to 3 months. If you'd like to store them longer, vacuum seal them and freeze for 6+ months. Do not pre-cook them before storing, because they won't store well.

Cook Tapioca Boba Pearls:

• Cook only what you need for the day. Each serving should be around 2.5 - 3 tablespoons of uncooked boba pearls (they will expand when cooked). For each serving of uncooked pearls, you'll want to boil about 1-1.5 cups of water. Example: if you are making 4 servings (10-12 tbsp of uncooked pearls), boil 4-6 cups of water. It's important to use this much water to allow the pearls to move freely and cook evenly.
  
• Once the water reaches a boil, carefully drop the boba pearls in and give them a quick stir to prevent them from sticking.
• Once all of the pearls rise to the top, lower the heat to medium, partially cover the pot, and let them simmer for 25-30 minutes, while stirring occasionally. 
  
• Turn off the heat and let the pearls sit in the hot water for an additional 20-30 minutes to fully cook and soften. The exact timing depends on the size of your pearls; the larger they are, the more time they'll need to cook.
• Using a slotted spoon, remove the pearls and place them into a cup (or bowl) of cold water. This step helps their texture become firm and chewy. If you skip this step, they will be chewy and slimy.
• While the pearls are cooling, dump the water out of the saucepan and return it to the stove. Add 1/2 tablespoon of brown sugar and 1/2 tablespoon of water (per serving) to the pan and heat over medium until the sugar starts to dissolve. Drain the cooled pearls and add them to the pan with the sugar.
• Turn off the heat and stir to combine (the residual heat from the pan will finish dissolving the sugar). Tip: don't skip this step; the boba pearls need this coating to maintain their texture, otherwise they may become sticky and hard.
  

Assemble Milk Tea:

• In a medium to tall glass or cup, add the boba pearls with their sugar mixture, ice (optional but recommended), 1/4 - 1/3 cup of strong brewed tea (I prefer black tea), and 1 cup of your milk of choice. Mix it all together and give it a taste. If you want it sweeter, add some simple syrup to taste.
  

Optional Simple Syrup:

• This step is optional, but great for customizing the sweetness of your boba milk teas to your liking. In a small saucepan, combine 1/2 cup of brown or granulated sugar and 1/2 cup of water. Heat over medium-high while stirring occasionally until the sugar dissolves completely.
• Once dissolved, turn off the heat and let it cool before transferring to a jar. Store the simple syrup in the refrigerator for up to 2 weeks.