- Boil water in a steamer or wok, place the taros over a rack and steam for about 10 mins. Remove and peel the skin, then cut into 2cm cubes.
- In a small pot, boil 1L water and add in the taro cubes. Cook for 1-2 mins and add bicarbonate soda, rock sugar and brown sugar. If you are using the dried osmanthus, add them in too. Stir gently until the sugar are dissolved, about 1-2 mins.
- Dilute the lotus root/potato starch in a small bowl of cold water, about 200ml, mix well. Add the solution into the soup, stir quickly for 1 min.
- Add in the sweet osmanthus jam or honey, stir to mix well and turn off the heat. Serve in a small bowl, garnish with some dried osmanthus.