Prepare the ingredients. Cut the cassava into pieces and soak in salted water for 30 minutes, then drain and boil until just tender. Cut the sweet potato into pieces. Soak the tapioca pearls in hot water until soft. Mash 3 bananas, then mix in the glutinous rice flour and tapioca starch until well combined. Divide the banana dough into 3 equal portions to color yellow and green if desired.

Shape the dough into small balls. Boil the balls until they float, then transfer to a bowl of cold water. Drain in a colander.

Meanwhile, simmer the coconut milk with the cassava and sweet potato until soft. Boil the tapioca pearls until soft, rinse with cold water, then add to the pot along with the banana balls and the remaining 2 bananas, sliced. Bring to a boil, add palm sugar, and adjust sweetness to taste.

Finally, add the sweet potato starch pearls, as they cook quickly. Once all ingredients are tender, turn off the heat. Stir in 1 teaspoon jasmine extract for fragrance. Sprinkle with crushed roasted peanuts and shredded young coconut on top.

Enjoy this warm sweet soup on a cold day. The fragrant, sweet, and rich flavors of young coconut, banana, and sweet potato blend together deliciously.