1. First, pour 35g of sencha into a large bowl, add 30g of sugar and mix well, then add 100g of cold water. When adding, mix with the egg until there are no particles.

2. Pour 800g of water into a pot. When the water boils, pour in the previously blended cactus paste and mix well with the eggs. It will be gelatinous at first, and will become bright when stirred well. Pour all the liquor into the pot, stirring in one direction while boiling to prevent lumps. Once boiling, pour the liquor into a pot and set aside.

3. Next, to make the soup base, add 200g of coconut milk, 200g of milk, 80g of yogurt, 60g of light cream and 50g of sugar to the pot. Stir well and put into the refrigerator to chill.

4. While the roasted herbs are cooling, you can cook some sago and taro. First, cook the sago, add the right amount of water to the pot and bring it to a boil over high heat. When it comes to a boil, add the sago and cook for about 15 minutes. Cook the sago until it turns transparent in color with a little white kernel inside. Turn off the heat and simmer for another 20 minutes. Simmer until the color is completely transparent, remove from the cool water and the sago is cooked. Then cook some taro balls.

5. When cooled, the burnt grass will solidify. Cover the basin with a sheet, invert the solidified burnt grass outside the basin, then cut it into small pieces with a knife. The finished burnt grass is bright and tender, melts in your mouth, is very flexible and not fragile.

6. Next, do Cao Xian fruit plate, ready Cao Xian, sago, taro and fresh fruit, put some Cao Xian in the bottom of the bowl, then put some sago, taro, put some fruit. Take watermelon, mango and red dragon fruit as fruits and put some honey red beans on top. Finally pour in the refrigerator chilled soup base.