Singapore: Red Bean Soup


1 1/2 cup red beans (soak overnight)
Dried or fresh orange peels, optional
1/2 cup rock sugar
Pandan leaves, optional
1 cup lotus seeds


In a big pot, boil the water. Pour in red beans, stirring occasionally.
When beans are cooked, pour in lotus seeds and orange peels (optional).

Once lotus are cooked, toss in rock sugar. Taste (hot so be careful!)
to see if soup is sweet enough. Discard orange peels. Let cool for
3 minutes then serve in individual bowls.