Ingredients

• Raw taro
• Rock sugar
• Boba (anywhere between ¼ to 1 cup, doesn’t really matter)
• ¼ cup brown sugar
• Red bean paste/cooked red bean
• Unsweetened coconut milk
• Grass jelly powder
• Water 

Directions

      Taro

1. Dice the taro into about 2-inch chunks.
2. Fill a pot about ¼ of the way with water. Place the taro in the pot with 2-3 pieces of rock sugar, and pour more water over the top.
3. Bring to a boil, then turn the heat down to low and simmer for 45-60 minutes, until soft.

      Brown Sugar Boba

1. Fill a pot ¼ of the way with water, and bring to a boil.
2. Pour in the boba, and let cook. Make sure to stir occasionally to prevent boba from sticking to the pot.
3. Once the boba floats in the water, transfer to a bowl of cold water to cool and firm up.
4. While the boba is cooling, add 1 cup of water and ¼ cup of brown sugar to the pot, and bring to a boil. Stir occasionally to keep the sugar from sticking to the pot and burning.
5. Drain the cold water and add the boba back in. Bring the heat back down to low, and mix to coat the boba in the syrup.
6. Remove the boba, and hold onto any leftover brown sugar syrup.

     Grass Jelly

1. Pour the grass jelly powder into a small bowl.
2. Pour in hot(ideally boiling) water. The exact amount may differ based on what type of or how much powder is in the package. Follow the instructions on the package if there are any.
3. Refrigerate for at least 2 hours.

Construction (What order or the amount you put things in actually probably doesn’t matter)

1. Personally, I think it’s best to start with the bigger ingredients, like the coconut milk, grass jelly, and taro.
2. Put in enough grass jelly to fill in one side of the bowl, and enough taro to fill ¼ of the bowl. Add in a few spoonfuls of red bean paste and boba.
3. Taste test. Add some brown sugar syrup if you’d like the final result to be sweeter.