I’m about to guess that perhaps the h2o wasn’t very hot enough. Anything about applying boiling temperature h2o converts the tapioca starch into some thing extra elastic and pliable that now not gets dry and crumbly. I just made brown sugar boba this weekend, employing muscovado sugar. It does https://zanderwxogx.newbigblog.com/36408603/the-how-do-they-make-boba-pearls-diaries