Ingredients
500 g (about 1 lb) West Lake lotus root starch, 50 g (about 1/4 cup) white sugar.
Seasonings
20 rose petals, 5 g (about 1 teaspoon) candied osmanthus.
Instructions
1. Divide the lotus root starch into 10 portions and place each into a small bowl. First dissolve each portion with 25 g (about 1.7 tablespoons) of cold water, then pour in 225 g (about 1 cup) of boiling water while stirring continuously until the mixture turns a jade color and is free of lumps, then add sugar to taste.
2. Evenly sprinkle the sweet osmanthus over the lotus root starch, then crumble the rose petals and scatter them on top. This dish is smooth, tender, and delicately fragrant, with a light, refreshing broth.