Step 1

For the Fruit Flavors: Blend the fruit until smooth, then press through a fine metal sieve. Discard the pulp. Alternatively, you can use store-bought juice. Combine the strained fruit puree and sugar in a pot. Add food coloring if using.

Step 2

For Brown Sugar and Matcha Flavors: Add the water, sugar, matcha (if using), and food coloring (if using) to a pot.

Step 3

Dissolve the sugar over medium heat. Bring to a very gentle simmer.

Step 4

When the sugar is dissolved and the mixture is simmering, add half the tapioca starch. Mix to form a paste.

Step 5

Turn off the heat and remove the pot from the burner, once the mixture becomes sticky and starts to clump.

Step 6

Immediately add the remaining tapioca starch. Mix as much in as you can, then transfer to a work surface and gently knead until smooth. Cover with plastic wrap or a damp cloth when not working with the dough.

Step 7

See troubleshooting tips in the notes for help. If the dough is sticky, gradually add 1 tsp of starch and knead to combine. If the dough is dry, dip your hands in water or add 1 tsp of water at a time and knead to combine until it forms a smooth, playdough-like consistency that doesn’t break or crumble.

Step 8

Divide the dough into 4 pieces. Roll each piece into a long log about 1 cm in diameter. Cut it in half, and lay the halves next to each other.

Step 9

Cut the halves into smaller pieces (about 0.5x0.5 cm and 1g each), then roll each piece into a ball and dust lightly with extra starch. This part is a bit time consuming, see the tip below to help save time.

Step 10

Place the balls in a metal sieve and shake off the excess starch.

Step 11

Bring a large pot of water to a boil. Boil the boba pearls for 15-20 minutes - they should rise to the surface. Boil for 20 mins. if you like softer boba.

Step 12

Turn off the heat and let them cook, covered, in the hot water for an additional 5 minutes.

Step 13

Drain the pearls and immediately place them in simple syrup, maple syrup, or agave nectar to prevent sticking.