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In a pot, add 60ml of water and brown sugar. Allow this to boil and mix well. Then add half of the tapioca starch and mix well. Take the mixture off the heat and add the rest of the starch flour.
Take the dough mixture and shape evenly into a ball. Add more starch flour if the mixture is sticking to your hand. Roll this out to 2-3cm thick and cut into small squares. Roll these into ball shapes.
On high heat, boil the tapioca pearls for around 6-8 minutes. Or until they begin the emerge from the water. Remove from the water and set aside in an ice bath.
Add 30ml of water and dark brown sugar in a pot. Allow this to boil and wait for the consistency to become a thick, translucent brown. Then, on low heat, simmer the syrup for 1 minute.
Remove from the heat and allow the mixture to cool and thicken further. Coat your tapioca pearls in this mixture and take them out to set aside.
Add the syrup to the side of the glass and let it drip to the bottom for the tiger stripe to look more realistic. Then, add the tapioca pearls, crushed ice and fresh milk to complete.For the Mudflip tea version of this drink, use a mason jar with a lid to serve. Pour the brown sugar syrup directly into the bottom of the jar and top with fresh milk.