1. Heat up 4 tbsp of water with 2 tbsp of cane sugar and 2 tsp of RIKKA / Wakoucha powder over medium heat and stir continuously. Turn off the heat when the sugar and RIKKA / Wakoucha powder dissolved.
2. Add in 1 tbsp of tapioca flour. Mix until there are no lumps.
3. Turn on the heat again and stir until the mixture starts to thicken. Turn off the heat.
4. Gradually add in the rest of the tapioca flour and mix until it forms a sticky dough.
5. Knead the dough until it’s soft and elastic. (Add some tapioca flour if it’s too sticky, or add some water if it’s too dry.)
6. Take a small piece of dough and roll it into a ball. Repeat with the rest of the dough, make sure the pearl sizes are even. Cover the dough with cling wrap as it will dry up when exposed to the air.
7. Dust the surface of the pearls with tapioca flour.
8. In a large pot, boil enough water to cover your boba pearls. Add tapioca pearls to the boiling water and stir well to avoid them sticking with each other or the bottom of the pot.
9. Cover the lid and cook for 20 minutes. Stir occasionally. Remove from heat. Cover the lid and let the pearls rest for another 20 minutes in the pot.
10. Drain the boba and set it aside.
11. In Matcha Whisking & Measuring Cup, sift RIKKA / Wakoucha into 50ml oat milk with Matcha Metal Sieve. Whisk together with YUKIWA / Matcha Mixer until creamy.
12. In a glass, add a generous amount of Wakoucha Boba. Mix the boba with maple syrup, then add the ice and 70ml oat milk.
13. Gently pour the Wakoucha mixture into the glass and the drink is ready to serve.

*Note: Remaining cooked boba pearls can be stored in the freezer and boiled immediately for the next use.