If you want the black sugar pearl to be not hard, you should cook it thoroughly and use cassava starch. First, boil a pot of black sugar water and pour it into cassava starch to knead into dough, then pour the divided pearl into boiling water to cook for about half an hour and take it out of cold water, and finally pour it into black sugar water to cook until it is viscous.
Black sugar pearls are the ingredients we often need to add when making milk tea, but some people find that the pearls they make are very hard when they cook black sugar pearls. This may be because the pearls are not cooked thoroughly, or the starch used is wrong.
When making black sugar pearls, we need to prepare a pot of water, pour an appropriate amount of black sugar into it, heat it until it melts, then pour the black sugar water into cassava starch, stir it evenly, knead it into dough, and then divide it into small balls.
Then pour water into the pot and heat it until it boils. Pour the divided pearls into the pot and heat it for about 30 minutes. Then take them out and pass through the cold water. Then boil a pot of black sugar water and add the pearls to cook until they are viscous.