First up, grab a medium-sized pot. Pour in 1/4 cup of water and add 2 Tbsp of your chosen sugar. Heat it over medium flame, stirring until the sugar dissolves and the mixture is about to bubble. Once you reach that point, remove the pot from the heat.

Now, take about 1 tablespoon of the tapioca starch and mix it in well. Aim to eliminate any lumps; it should be smooth. Place the mixture back on the stove on low heat and stir continuously until the mixture starts to thicken. You want it to resemble a sticky paste consistency, which usually takes just a few minutes.

Once thick, remove the pot again and add the remaining tapioca starch along with 2 Tbsp of honey. Combine this until a sticky dough forms.

On a lightly floured surface dusted with tapioca starch, place your hot dough. Be careful; it is warm! Knead the dough gently until it becomes smooth and pliable. If you find the dough is too sticky, sprinkle a bit more starch as you knead.

Working with half the dough and keeping the other half covered to prevent it from drying, roll it out into long, thin rods. The thinner, the better! Chop these rods into small pieces and roll each piece into a tiny ball—you want them to be bite-sized. Remember, they’ll puff up when cooked, so keep them small.

Once you have your pearls, place them in a bowl and dust them with extra tapioca starch to keep them from sticking together. Repeat this process with the rest of the dough.

Bring a large pot of water to boil, using at least four cups of water for every cup of dry boba. Gently add the tapioca pearls, stirring immediately to prevent them from settling at the bottom or sticking together.

Cover the pot and let them boil for 20 minutes. Once done, remove from heat and let them rest in the hot water for another 20 minutes. This resting step is crucial; it allows the pearls to achieve that perfect chewy texture we’re after.

After resting, drain the cooked boba and transfer them into cold water instantly. This step prevents any stickiness.

In a separate small pan, warm up 1 Tbsp of brown sugar for a couple of minutes—no need for melting completely. Add your freshly cooked boba and stir it around, ensuring every pearl is coated in that luscious sugar.

For a delicious drink, decide on your base. You can keep it chilled in the fridge until you’re ready to use it. To enjoy your boba, pour roughly 1/4 cup of the warm pearls into a glass (a clear glass is best for showing off the pearls).

Optionally, toss in a few ice cubes and pour over your drink of choice. Serve with a boba straw and dive into this tasty treat!