Step 1

1 Make the syrup: In a small saucepan over medium heat, combine the water with the granulated and brown sugars and stir until the mixture dissolves

Step 2

2 Remove from the heat and let cool to room temperature

Step 3

3 Transfer the syrup to a 2-cup plastic or glass container, cover and refrigerate at least 1 hour, or until thoroughly chilled

Step 4

4 Make the tapioca balls: In a medium saucepan over medium-high heat, combine the brown sugar and water and, stirring constantly, bring to a rolling boil

Step 5

5 Add the food coloring, if using, and stir to combine, then add 1/4 cup (35 grams) of tapioca flour and stir vigorously with a large metal spoon until a very sticky paste forms

Step 6

6 It’s okay if the paste is lumpy

Step 7

7 Remove from the heat and stir in the remaining tapioca flour, until thoroughly combined

Step 8

8 Sprinkle some tapioca flour onto a clean, dry counter and transfer the paste onto the floured surface

Step 9

9 (The easiest way to do this is by scooping the paste with a metal spoon and using a silicone spatula to push the paste onto the counter

Step 10

10 ) Let the paste cool until it can be handled, about 5 minutes

Step 11

11 Knead the paste until dough-like and form it into a ball

Step 12

12 The paste will be very sticky, so keep it well floured

Step 13

13 Work out as many of the lumps as possible

Step 14

14 If the paste is too dry and crusty, add cold water, 1 teaspoon at a time

Step 15

15 If it’s too wet, add more flour, 1 teaspoon at a time

Step 16

16 The paste should spring back when gently poked with a finger

Step 17

17 Separate the paste into three equal pieces, and roll each piece into logs slightly less than 1/4-inch wide

Step 18

18 Dust the logs with tapioca flour and cut the dough evenly, into cubes slightly less than 1/4-inch wide

Step 19

19 Roll each cube between the palms of your hands to form small balls

Step 20

20 If the dough is too dry and difficult to shape, lightly dampen your hands first

Step 21

21 Once the balls are formed, coat them with a thin dusting of tapioca flour to prevent them from sticking together

Step 22

22 Fill a medium pot three-quarters of the way with water and, over high heat, bring to a rolling boil

Step 23

23 Using either a fine-mesh strainer or your hand, shake the excess flour off the tapioca balls and drop the balls into the boiling water (you’ll need 20 balls per serving)

Step 24

24 Gently stir with a metal spoon to make sure the balls do not stick together, and boil until the balls float to the top and become translucent, 10 to 12 minutes

Step 25

25 Drain the tapioca balls and briefly rinse with cold, running water so they don't stick together

Step 26

26 Transfer the balls to a clean jar and use enough of the chilled sugar syrup to submerge them

Step 27

27 Allow to soak for at least 30 minutes and up to 2 hours

Step 28

28 To make the bubble tea, add about 20 balls per 1 cup of strong, brewed tea

Step 29

29 Serve hot or cold and with cream, milk, condensed milk or additional sugar syrup, if desired

Step 30

30 (If you prefer your bubble tea cold, brew the tea in advance, and refrigerate until thoroughly chilled

Step 31

31 )