1. Get all the materials ready.

2. Peel and cut the sweet potato and put it into the soup pot together with the red dates, and add the right amount of water.

3. Cover and cook 15 minutes.

4. Cut the rice cake into small pieces for later use.

5. Mix the lotus root starch with clear water for later use.

6. The sweet potato is soft and the rice cake is cooked for 5 minutes.

7. Then slowly add lotus root starch and stir.

8. Add osmanthus.

9. Stir well and turn off the fire.