Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Dried split peas |
| 2¼ cup | Water |
| ½ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 4 tablespoons | Water |
1. Soak dried split peas overnight in water.
2. Bring to a boil, using the same water. Then simmer, covered, until peas are soft (1-½ to 2 hours).
3. Strain into a bowl through a fine sieve. Then stir in sugar. Return to saucepan and reheat over very low flame, stirring frequently to prevent burning.
4. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in over medium-low heat to thicken.
5. Pour into a shallow rectangular pan, to a depth of 1 inch. Let cool; then refrigerate until set.
6. Cut the pudding in 1-inch cubes and pile these, pyramid fashion, on a serving platter. Garnish with maraschino cherries and serve.
NOTE: This dish, also known as Pea Cubes, Pea Jelly Squares and Green Pea Cake, is eaten like a candy with toothpicks or small dessert forks. In China, it is served in the summertime with afternoon tea. VARIATION: In step 3, before returning the mixture to the saucepan, heat 2 tablespoons oil or lard; then pour in the strained pea puree and stir constantly over very low heat to thicken. (Watch out for burning.) Omit the cornstarch paste. Pick up steps 5 and 6.
SOAK OVERNIGHT
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .