黑糖珍珠（粉圓）Brown Sugar Tapioca Pearls

Prep 40 min·Cook 30 min

1. 1You're here
   Step 1.

   Bring the 75 ml water and 40 g muscovado to a rolling boil in a small pan so the sugar dissolves completely.

   75 ml Water40 g Dark muscovado sugar

2. 2
   Step 2.

   Turn the heat to low and tip in about a third of the tapioca starch. Stir hard for 20 seconds: it turns into a sticky, translucent paste.

   130 g Tapioca starch, plus extra for dusting

   Dough making

   Wok-chan's tip鑊仔貼士

   The water must be boiling: cold mixtures crumble and never come together.
3. 3
   Step 3.

   Off the heat, add the rest of the starch and stir with a spatula until shaggy and cool enough to touch.

   130 g Tapioca starch, plus extra for dusting

   Dough making
4. 4
   Step 4.

   Knead on a dusted surface for 3–4 minutes into a smooth, firm dough like play dough. Add a few drops of water if it cracks, a little starch if it sticks.

   130 g Tapioca starch, plus extra for dusting

   Dough making
5. 5
   Step 5.

   Roll into 1 cm-thick ropes, cut into 1 cm pieces and roll each into a ball. Toss the balls in starch so they don't stick.

   130 g Tapioca starch, plus extra for dusting

   Moulding

   Wok-chan's tip鑊仔貼士

   Keep the dough you aren't using under a damp cloth; it dries fast.
6. 6
   Step 6.

   Shake off the excess starch. Bring the 2 litres of water to a rolling boil and drop in the pearls, stirring so they don't stick to the bottom.

   130 g Tapioca starch, plus extra for dusting2 l Water for boiling

   Boil / blanch
7. 7
   Step 7.

   Once they float, boil on medium for 20 minutes, covered, then turn off the heat and leave them in the water for 10 minutes until no white dot remains in the centre.

   130 g Tapioca starch, plus extra for dusting

   20 minBoil / blanch
8. 8
   Step 8.

   Meanwhile simmer the syrup sugar and water for 3 minutes until slightly thickened.

   60 g Dark muscovado sugar60 ml Water

   3 minSauce making / reducing
9. 9
   Step 9.

   Drain the pearls, rinse briefly in cold water for bounce, then stir into the warm syrup. Use within 4 hours.

   130 g Tapioca starch, plus extra for dusting60 g Dark muscovado sugar