Xi Mi Bai Guo Tang Sui

Rinse the sago under cold water and drain thoroughly to remove excess starch.

Blanch the ginkgo nuts in boiling water for 2-3 minutes, then drain and rinse under cold water to cool slightly.

Rub the cooled ginkgo nuts between your fingers to remove the thin reddish skin, then rinse again and pat dry.

Bring a large pot of water to a rolling boil and add the rinsed sago, stirring occasionally to prevent clumping.

Cook the sago until it becomes translucent and the white core disappears, stirring occasionally to ensure even cooking.

Drain the cooked sago in a fine-mesh sieve and rinse under cold running water to stop the cooking process and remove excess starch.

In a separate pot, bring 4 cups of water to a boil and add the prepared ginkgo nuts with the sugar.

Simmer the ginkgo nuts and sugar mixture for 5-8 minutes until the nuts are tender and the sugar dissolves completely.

Gently fold the cooled sago into the hot ginkgo syrup just before serving to maintain the sago's texture.

Divide the dessert among four serving bowls and serve warm or at room temperature, adjusting sweetness with additional sugar if desired.