Rinse the tapioca pearls thoroughly. Soak the tapioca pearls and sweet potato starch pearls separately in two bowls for about 30 minutes until they expand. Mix the cornstarch with a little water to make a slurry (you can do this just before cooking if you prefer).

Choose bananas that are ripe but not overly soft, so they hold their shape when cooked. Avoid unripe bananas, as they can be bitter. Peel the bananas and cut them into bite-sized pieces.

Let's start cooking.

When the water boils, add the sweet potato starch pearls and cook for about 3 minutes. Then add the tapioca pearls and cook for another minute.

Next, add all the banana pieces and coconut milk to the pot. Stir gently and cook for 5 minutes.

Add the salt and sugar to the pot and stir well. Cook for another 2 minutes.

Slowly pour in the cornstarch slurry while stirring continuously until the soup thickens to your liking, then turn off the heat.