Method
Make the slurry
Mix tapioca starch with 150ml cold water until no dry starch remains.
Gelatinise
Bring the remaining water and brown sugar to a boil. Reduce to medium-low and pour in the tapioca slurry while stirring constantly. Keep stirring until it turns from cloudy to translucent and very thick.
Cook and stir for another 2–3 minutes to fully cook the starch.
Set and serve
Pour into a container and tap gently to release large bubbles. Cool, then refrigerate for at least 2 hours. Cut into cubes and serve with milk tea, coconut milk, milk, or brown sugar syrup.
Key Tips
- Tapioca paste is very sticky and can trap bubbles; this is normal
- Stir slowly with a spatula instead of whisking hard
- Wet the knife before cutting
- This is not traditional starch jelly; it is closer to a chewy crystal cake