Begin by boiling enough water. Ensure it's very boiling hot, as the temperature is crucial for the right texture.

In a mixing bowl, add ½ cup of tapioca starch, potato starch, and the molasses. Mix and then slowly pour in the boiling water while stirring continuously. Use a heat safe measuring cup.

Use the wooden spoon to mix and get the dough going and be sure not to burn your finger. Use the spoon or spatula until you can handle the dough.

Add the remaining tapioca starch and knead until a smooth, pliable dough forms. If the dough is too sticky, add more starch; if it’s too dry, add a bit more hot water. Be patient, keep kneading and rolling until your dough is soft and smooth.

If you want to color your boba differently you can use simple syrup for sweetness and add a few drops of food coloring to the dough before shaping.

Once your dough is ready, divide it into smaller pieces and roll each piece into a long, thin rope (like a thick worm) (about ¼ inch in diameter).

Bring a pot of water to a rolling boil (really vigorous boil). Add the boba balls and stir gently to prevent sticking.

Cook the boba until they float to the surface (30 minutes but depends on the size of the boba balls), then reduce the heat to medium and continue cooking for an additional 15 minutes.

Remove the boba from the heat and let them sit in the hot water for another 15 minutes to soften and cook through.

If you prefer sweet boba, dissolve ¼ cup of brown sugar in a small amount of hot water to create a syrup.