1. Put the brown sugar and water in the pot (it is recommended not to put too much) on a low heat until the brown sugar water boils
2. Use a spoon to check if the brown sugar is melted
3. Wait until the brown sugar is completely melted
4. Bring to a boil
5. Pour half of the tapioca starch and stir well, after mixing well, add the other half
6. Put the starch balls on a cutting board or meat noodle mat
7. Knead the dough into strips
8. Use a knife to cut into small pieces of suitable size (you can cover Xiaokuai with a fresh-keeping bag to prevent drying)
9. Then knead the small piece into a one-centimeter wide strip
10. Cut into small pieces with a knife
11. Knead it into a small ball and coat it with starch to prevent sticking together
12. Add water to the milk pan
13. After the water is boiled, add the pearls and stir gently with a spoon to prevent sticking to the bottom
14. After the pearls have surfaced, continue to boil on high heat for about 15 minutes, then remove them and put them in a bowl with ice water (to make the pearls more elastic)
15. Then add water and brown sugar to the milk pot
16. Cook on high heat until the brown sugar is completely melted, then add pearls, simmer slowly over medium heat, stirring gently to prevent sticking of the bottom
17. Cook until the brown sugar becomes thick and the pearl becomes darker.
18. Add boiled brown sugar pearls to the cup, and turn the cup horizontally to make the brown sugar water stick to the wall of the cup. Then add fresh milk! carry out
