Wash red beans and mandarin orange peel, then scald in boiling water. Put red beans, dried mandarin orange peel and water into a pressure cooker. Cover and bring to boil over medium heat until the second red ring or indicator appears. Lower the heat and time for 20-25 minutes.
Put lotus seeds, water and sugar into a small bowl. Steam for 30 minutes or until lotus seeds have become soft.
Mix glutinous rice flour with enough water and knead into a soft and pliable dough. Leave to rest for 20 minutes.
Pinch pieces of dough and roll into small, marble-sized balls.
Bring a pot of water to a boil. Drop the balls of dough into boiling water. Stir around with a slotted spoon. When the balls of dough come to the surface, remove and place them into a bowl of ice-cold water. Steep for 15 minutes.
Mash cooked red beans through a sieve to obtain the paste, and discard the husk.
Return the sieved red bean paste to the pot together with the cooked red bean liquid. Add a pinch of salt and syrup. Put in glutinous rice balls and lotus seeds and the steamed syrup. Bring to a boil, then dish out and serve.