Blend or mash strawberries with a fork until smooth. To ensure that you get 100g of strawberry puree, weigh it. (If using a blender, you may need about 120g strawberries to make 100g puree.)

In a nonstick saucepan, combine 40g sugar and 100g strawberry puree. Bring to a boil, stirring constantly, over medium heat.

Add half of the tapioca starch (about 55g) to the saucepan once the mixture begins to bubble. With a spatula, combine the ingredients in a rough mixture. Remove from the heat.

Pour in the remaining tapioca starch into the saucepan. With a spatula, combine the ingredients in a rough mixture. Place the dough in a kneading bowl or on a kneading mat to knead.

Knead the dough for about 3 minutes, or until smooth. (It may appear dry at first, but DO NOT ADD WATER TO THE DOUGH. While the surface appears to be dry, the interior is wet and sticky. We need to knead the dough until the dry and wet components are well combined.)

Roll the dough into long, thin rods. Each rod should be cut into small pieces.

Then, using your hands, roll each piece into a pea-sized ball. (After cooking, the bobas will grow in size. So, for now, we'll keep them small.)

Half a pot of water should be boiling. Use a medium-high heat setting. To the boiling water, add the bobas. Gently stir to prevent them from sticking together.

Once all of the bobas are floating, cover the pot and cook for 20 minutes on medium low heat. (If you prefer softer bobas, cover the pot and set aside for another 20 minutes.)

Bobas should be drained. For a chewier texture, run them through iced water.