Ingredients
150 g fresh seasonal fruit, 50 g dried sago pearls, 3 rose petals, 2 g sweet osmanthus sugar.
Seasonings
Sugar 175 g, cornstarch 15 g.
Instructions
1. Rinse the sago pearls and place them in a large bowl, add hot water, then steam in a steamer basket until the outer layer turns jade-white and only a small white dot remains in the center, then remove and rinse with cold water to cool, set aside.
2. Prepare fresh seasonal fruits (such as bananas, oranges, and peaches), remove any peels or pits, and cut the flesh into thumbnail-sized pieces, then place in a bowl and set aside.
3. Bring water to a boil in a wok, add the pearl tapioca, skim off any foam when it boils up, then add sugar and a cornstarch slurry to thicken lightly, stir in the fresh fruit, remove from heat and pour into a soup bowl, sprinkle with crushed rose petals and sweet osmanthus, then serve. This soup features chewy pearl tapioca paired with fresh fruit, creating a vibrant and colorful presentation.