Cook red beans, lotus seeds,
peanuts, and mung beans separately in slow
cooker 5 hours or until soft.
2.
Combine longan, barley,
millet, and rice in pot with 6 cups
water. Bring to a boil; continue to cook over medium high 20 minutes or
until done. Stir frequently halfway through cooking.
3.
Add 1 cup sugar, stir to mix
well. Add 2 tablespoons rice wine; stir well.
