Ingredients
5 bananas, 75 g (about 2/3 cup) sago, 3 rose petals, 2 g (about 1/2 teaspoon) sweet osmanthus sugar.
Seasonings
175 g (about ¾ cup) sugar, 15 g (about 2 tablespoons) cornstarch.
Instructions
1. Soak the sago in a bowl of cold water; peel the banana and slice it into fingernail-sized pieces.
2. Clean the wok, add water and bring to a boil. Add the sago and cook over low heat until no white center remains. Add sugar, bring to a boil again, and skim off any foam.
3. Dissolve the starch in water to make a slurry, add it to the pot to thicken the soup, then add the banana, stir well, remove from heat, and pour into a soup bowl. Garnish with rose petals and sweet osmanthus. This dessert soup is elegantly colored, sweet, and delicious.