Liho Brown Sugar Pearl Fresh Milk

Ingredients(for 1 tall glass (approx. 250ml) per serving, as typically served in Singapore kopitiams)

• 1/4 cup Tapioca pearls (boba; available at local supermarkets)
• 2 tablespoons Brown sugar (use gula melaka (palm sugar) for a local touch)
• 1 cup Fresh low-fat milk (fresh pasteurised milk)
• 1 cup Water (for cooking pearls)
• 1/2 cup Ice cubes (as desired)
• 1 teaspoon Stevia or low-calorie sweetener (optional, for extra sweetness) - optional
• 1/4 teaspoon Vanilla extract (optional, for enhanced aroma) - optional
• 1 pinch Pinch of sea salt (balances sweetness) - optional

Instructions

1. 1

   Bring 1 cup of water to a rolling boil in a small saucepan. Add the tapioca pearls and cook for 10-12 minutes, stirring occasionally until they float and soften.

   12 minutes

   Stir pearls regularly to prevent sticking and uneven cooking.

2. 2

   Drain the cooked pearls and rinse briefly under cool water to stop cooking. Set aside.

   2 minutes

   Rinsing removes excess starch and keeps pearls chewy.

3. 3

   In a clean saucepan, combine brown sugar (or gula melaka) with 2 tablespoons water. Simmer on low heat until the mixture becomes a thick syrup, about 3-4 minutes.

   4 minutes

   Watch syrup carefully to avoid burning; stir constantly for an even texture.

4. 4

   Add the drained pearls to the brown sugar syrup, stirring to coat. Let the pearls simmer in the syrup for 2 minutes to absorb the flavor.

   2 minutes

   Letting pearls rest in syrup intensifies the brown sugar aroma.