FOR THE SYRUP

1. While the boba are cooking, heat palm sugar & 1/2 cup of water in a saucepan over medium heat, stirring often to break down the palm sugar chunks.
2. Once palm sugar has completely melted, add in the pandan leaves, turn the heat down to medium low & let the syrup simmer for 10 minutes. Remove from heat & set aside to cool.

FOR THE BOBA

1. Bring the water to a boil over high heat, add the boba to the saucepan & stir gently until they begin floating to the top of the water.
2. Add the pandan leaves, turn the heat to medium and cook the boba for 25 minutes, stirring often
3. Drain the boba from the cooking water & add them back to the saucepan with 1/4 cup of water & about 1/2 cup of the pandan palm sugar syrup (make sure they are submerged)
4. Bring to a boil, remove the pan from heat, cover & let the pearls sit for another 15 minutes.
5. Reserve the boba at room temperature in until ready to assemble.

FOR THE TEA:

1. Sift 2 tsp of matcha powder into to a small, wide bowl (we use this ceramic pitcher)
2. Add 2 oz of hot, but not boiling water to the matcha & whisk until smooth & frothy
3. Stir in 2 tbsp of pandan palm sugar syrup
4. Assemble the bubble teas by adding a few spoonfuls of boba with their syrup into the bottom of the glass, then add 7 oz of coconut milk, a handful of ice and then evenly add in the sweetened matcha tea to each glass
5. Serve with a boba straw & enjoy!
6. *if you like your bubble tea sweeter, just add in a bit more pandan palm sugar syrup until you achiever your desired sweetness level