Bring the water to a boil in a small saucepan over medium heat, then transfer it to a bigger pot with enough water to completely submerge the pasta.
Increase the heat to high while heating the water, and keep an eye on the water as it begins to boil.
During the heating process, when the water comes to a boil, add the tapioca pearls to help prevent them from adhering together and sticking to the pan.
Continue to simmer, stirring regularly, until the syrup has darkened and become a little thicker in consistency.
Pour half of the syrup pearls into a large mixing bowl and leave the bowl in the refrigerator for several hours or until the syrup pearls have solidified completely.
Pour the brown sugar syrup and tapioca into a large glass and stir until well combined.
Gently tip the glass to allow the syrup to coat the exterior edges of the glass after it has been coated. If you want to achieve the tiger effect, swirl the powder vigorously using a straw.