Bubble tea

Preparing the tapioca pearls:

1. 1In a saucepan, mix 3 tbsp of tapioca starch, the water, and the brown sugar.
2. 2Mix well until you get an even consistency.
3. 3Heat over medium heat, stirring constantly, until the mixture becomes thick and sticky.
4. 4Turn off the heat and add the remaining tapioca starch.
5. 5Mix until the dough has cooled slightly, then pour it onto a clean work surface.
6. 6Once the dough is cool enough to handle, knead it for about 5 minutes until smooth and lump-free.
7. 7If the mixture is too sticky, add a little more tapioca starch while continuing to knead.
8. 8Divide the dough into four equal pieces and roll each piece into a long stick about 1.25 cm thick.
9. 9Cut the stick into small cubes, then roll the cubes into balls.
10. 10Place the pearls in a bowl with tapioca starch and toss to coat them.
11. 11Pour the pearls into a fine sieve to remove excess tapioca starch.
12. 12At this stage, the tapioca pearls can be kept in the freezer for a month.

Cooking the tapioca pearls:

1. 13Bring a large pot of water to a boil.
2. 14Once the water is simmering, add the tapioca pearls.
3. 15Cook over medium heat for 25 minutes, stirring occasionally to prevent the pearls from sticking to the bottom.
4. 16After 25 minutes of cooking, remove from the heat and cover with a lid
5. 17Let the tapioca pearls rest for 15 minutes.
6. 18Drain the tapioca pearls and let them sit in cold water until ready to use.

Preparing the sugar syrup:

1. 19Pour the brown sugar and water into a saucepan and heat over medium heat.
2. 20Bring to a boil, then add the drained tapioca pearls.
3. 21Cook over low heat for about 5 minutes, stirring regularly.

Final preparation of the bubble tea:

1. 22In a large glass, pour in the syrup-coated tapioca pearls and swirl them to coat the bottom of the glass.
2. 23Add the brewed tea, ice cubes, and milk, and serve.