雪莲果莲藕糖水Double-Boiled Yacon & Lotus Root Delight

【材料】
雪莲果200克、莲藕120克、莲子50克（浸泡过夜）、银杏50克、红枣6粒（去核)、竹蔗冰糖70克、石蜂糖80克、班兰2片（打结）、盐½茶匙、清水1.2公升

【做法】
1. 将莲藕切片备用。（图1）
2. 将雪莲果去皮切小块。（图2）
3. 将所有材料连同竹蔗冰糖及石蜂糖放入炖盅内，注入清水。（图3-7)
4. 开始炖煮1-1½小时，以少许盐调味。（图8）
5. 趁热享用。

【Ingredients】
200g yacon (seet lean guo), 120g lotus root, 50g lotus seeds (soaked overnight), 50g gingko nuts, 6 pitted red dates, 70g Sugar Cane Rock Sugar, 80g Honey Rock Sugar, 2 pandan leaves (knotted), ½ tsp salt, 1.2 litre water

【Method】
1. Slice lotus roots. (pic 1)
2. Peel yacon and cut into wedges. (pic 2)
3. Combine all ingredients into a stew pot. Add Sugar Cane Rock Sugar, Honey Rock Sugar and water. (pic 3-7)
4. Double-boil for 1-1½ hours till ingredients soften. Add salt to taste. (pic 8)
5. Serve dessert hot.