Spekman: Resipi - Teh Booba Sagu/Ubi

Ingredients – Boba Pearls

**please note the measurement of ingredients are in ratio portioning, you can use smaller cup/measurement to yield lesser boba pearls

With a clean pot, add boiling water and dark brown sugar in.
Melt the dark brown sugar by stirring the mixture.
Once it is melted, add tapioca starch and mix it until there is no more lump.
Then over a low heat, cook the mixture. Continuously stir it with a spatula to prevent bottom from stick and burn.
Cook until the mixture all stick together forming sort of like a dough.
Transfer the dough onto a clean working surface and scrap all the sticky bits on the pot and spatula.
The dough would be quite warm but still workable with your hands. Knead the dough as you fold it those tiny bits.
Knead until the dough is smooth.
Thoroughly roll the into an elongated shape.
Cut it into a few pieces. Cover them with a damp cloth.
Take a piece of dough and roll it into 1cm diameter.
Then cut it into 1cm in length.
Roll them between your palms into round shape and you have raw boba pearls
Generously sprinkle tapioca starch into a clean container, transfer all the raw boba pearls into the container and coat the boba pearls with tapioca starch.
Repeat step (11) to step (14) until all the dough pieces is done.

Bring a pot of 4 liters water to a boil.
Add raw boba pearls into boiling water and bring it back to a boil then reduce to a simmer.
Simmer for 15 minutes.
After 15 minutes, transfer the cooked boba pearls into an ice water.

In a pot, add boiling water and dark brown sugar. Bring to a boil and stir occasionally to prevent bottom from sticking and burn.
As it is being boiled add all the cooked boba pearls into the sugar mixture.
Once its reached a full boil, reduce to a simmer and simmer for 20 minutes.
Then remove from heat and let it chill for 10 – 20 minutes.
Serve with your preferred drinks.