Serves 6 to 8


  • Dried Lotus Seeds, 300 grams
  • Sweet Potato Flour, 100 grams
  • Water, 2.1 litres
  • Pandan Leaves, 10 (tied into a knot)
  • Red Jaggery Sugar, 180 grams



  1. Soak dried lotus seeds in hot water for 1 hour. Drain water, slice each into half, remove the green pith and set aside.
  2. In a bowl, add sweet potato flour and 100ml of water. Mix well and set aside for later use.
  3. In a Thermos® Shuttle Chef® inner pot, add 2 litres of water and pandan leaves, and bring it to a boil under medium heat.
  4. When boiling, add soaked lotus seeds and simmer over medium heat for 10 minutes.
  5. After 10 minutes, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 1 hour.
  6. After 1 hour, heat inner pot with contents over medium heat, remove pandan leaves and bring it to boil.
  7. When boiling, add red jaggery sugar and sweet potato-water mixture, and stir well before serving.



  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Recipe courtesy of Thermos Singapore team. Photo courtesy of Travelling Foodies