INGREDIENTS

INSTRUCTIONS

1. Soak dried split peas overnight in water.
2. Bring to a boil, using the same water. Then simmer, covered, until peas
are soft (1-1/2 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, http://www.erols.com/hosey.

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