boba--sort of

When I make casabe, I grate cassava and then squeeze out the fluid. The fluid is always milky white--cassava starch, aka, tapioca. The last time I did this, I let that starch dry... and there it was, actual tapioca, like I buy in the store! That I made out myself! Not very much (maybe a tablespoon's worth), but still!

I decided to use my homemade tapioca (generously supplemented with store-bought tapioca) to make boba, the bubbles in bubble tea. First step was to find some guidance on how to do ...