Homemade Brown Sugar Boba Milk

The wildly popular brown sugar boba milk, made from scratch, to help with those boba cravings.

25g brown sugar (2 tbsp) (dark brown sugar/dark muscovado sugar)

30ml water (2 tbsp)

Tapioca starch 45 g (6 tbsp) + extra for dusting

50g brown sugar (1/4 cup)

40g water

Combine brown sugar and water in a sauce pan and heat until sugar has melted.
Remove from heat and add 1 tbsp of tapioca starch into brown sugar mixture, stirring continuously. Once dissolved, return to heat and cook until slightly thickened.
Remove saucepan from heat and add in rest of tapioca starch, mixing until roughly combined (it will be lumpy and that’s okay).
Dust work surface with tapioca flour and roll out dough. Continuously knead dough until smooth and round.
Roll dough out into a log shape and cut into 3 sections. Keep the other two sections wrapped while working on the first.
Roll the dough out until roughly 0.5/0.6 inch thick and cut into smaller, individual pieces. Roll each piece into a ball shape and set aside with a light dusting of tapioca flour. Repeat with remaining dough. Work fast for these steps since the dough will become harder and more crumbly as it loses its heat!
Cook boba in boiling water. Once all boba float to the surface, lower heat to low and keep cooking for 15 minutes. Turn off heat and cover with lid, letting boba sit for another 10 - 15 minutes.
Drain boba and rinse with cold, ice water.
Melt brown sugar and water in a separate pot and add boba. Cook till syrup has thickened.
Serve immediately with milk or milk tea! (And dalgona coffee, if you’re feeling fancy)