- 350g lotus root, wash and scrape off the skin
- 12 seedless Chinese dried red dates
- 1/2 tbsp kei chi, rinsed
- 220g cane rock sugar
- 1 litre water
- Slice lotus roots into 4cm lengths, cut into quarters then smash lightly with the back of a cleaver. Rinse and set aside.
- Place lotus roots, red dates, kei chi and the cane rock sugar into a medium-sized crockpot.
- Cook slowly on Auto for 2½ hours. Serve the sweet soup hot or cold.