Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Dried split peas
- 2 tb Cornstarch
- 1/2 c Sugar
- 2 1/4 c Water
- 4 tb Water
Preparation
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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
