Ingredients

• 500 g uncooked tapioca pearls
• 3,000 ml water
• 400 ml Tiger Dot Brown Sugar Syrup
• 120 g cooked brown sugar tapioca pearls per cup
• 180 g ice cubes per cup
• Fresh milk, as needed

Cooking Instructions

1. Bring 3,000 ml of water to a full boil. Add 500 g of tapioca pearls, reduce the heat to low, and cook for 25 minutes. Stir regularly to prevent the pearls from sticking together.
2. Drain the cooked pearls and rinse them thoroughly. Add 400 ml of Tiger Dot Brown Sugar Syrup and stir until the pearls are evenly coated.
3. Cook the pearls and syrup over low heat until the mixture begins to boil. Turn off the heat, cover the pot, and allow the pearls to rest for 30 minutes.
4. Stir the pearls occasionally and allow them to cool to approximately 50°C. This helps the brown sugar syrup thicken and adhere to the pearls.
5. Add 120 g of brown sugar tapioca pearls to a 500 ml serving cup. Slowly rotate the cup so the syrup coats the inside walls and creates the signature tiger-stripe pattern.
6. Add 180 g of ice cubes, then pour in fresh milk until the cup is full. Serve immediately.