Servings: 4 servings
Ingredients
- 100 g tapioca starch ¾ cup
- 30 g brown sugar (or granulated sugar) 2 tbsps
- 20 g cacao powder ⅕ cup
- 1 pinch salt
- 180 g water ¾ cup
- 1 tbsp sugar or honey to mix with the boba after cooking
Instructions
- In a small nonstick saucepan, combine tapioca starch, water, sugar, cocoa powder, and a pinch of salt. Whisk until smooth, then strain to remove any lumps.
- Set the pan over medium-low heat and stir continuously until the mixture thickens into a sticky, mochi-like dough.
- Transfer the hot dough onto a surface well-dusted with tapioca starch. Once it’s cool enough to handle, knead until smooth and pliable. When the dough feels elastic and no longer sticky, roll it out flat with a rolling pin.
- Cut the dough into thin strips, then slice into small pieces—roughly the size you want your boba to be. If they start sticking together, dust them with a little more tapioca starch and toss to separate.
- Use a sieve to shake off any excess starch. You can cook the pearls right away or portion and freeze them for later.
- To cook, bring a pot of water to a rolling boil. Add the boba and cook for about 5 minutes, stirring occasionally.
- Drain well, then toss the warm pearls with a spoonful of sugar or honey to keep them soft and slightly sweet.
Tried this recipe?Let us know how it was!