Red Bean Soup

I cooked this red bean soup for my family few weekends ago (13July08). Yeah, I knew its quite some time back and I only have time to update it now :p

This is a special red bean soup I invented myself using dried rose buds to get the flavor instead of the usual pandan leaf. I kind of like this invention and so sharing this with everyone :)

Its simple to cook...the exact way to cook with the pandan leaf except replace the pandan leaf with the dried rose buds.

**Food picture unavailable** 
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.] 

Ingredients (4 pax share):

- 3 handfuls of red bean
- 1 small handful of dried rose buds
- 2 pieces cane sugar, medium size
- water

How to cook:

- Wash and soak the red beans for at least two hours before cooking (so that the beans can soften faster when cooking).
- Boil a pot (average size) of water and add in the red beans and rose buds.
- When the water boils, put to small fire and simmer for another hour.
- Add in the cane sugar and stir till it dissolves. If you find the soup too thick, you may add more boiled water to thin it and its ready to be served. If you like it cold, you may add in ice and serve as a cold dessert.

Notes:
1. You may also add in dried tangerine peel (another version) or/and lily buds.