- 15 - 20 water-chestnuts
- 10-15 sticks palm-length sugar cane
- 1 branch pandan leaves, washed
- 100 gram of rock sugar
Remove water-chestnut’s skin, washed & soaked in clean water for 1 hour or longer in order to get rid of d bacteria/micro worms that are hidden inside d flesh.
Scrubbed sugar cane & peel off d skin.
Put all (except rock sugar) into d slow-cooker & simmer for abt 1-2hrs on low heat. Switch off d heat & put in d rock sugar. Allow to dissolve be4 serving it warm or chilled.