Try this Pea Jelly (Chinese Version of Yokan) recipe, or contribute your own.
Suggest a better descriptionSoak split peas overnight in 6 c water. Drain. Pressure cook over low heat in 5 c water for 1 hr or until very soft. You may cook on top of the stove as for soup as well. Strain peas into a saucepan. Soak gelatin in 1/2 c water. Mix peas, sugar, gelatin, and food coloring. Let set in fridge at least 4 hrs or until set. Cut into squares and serve. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 337 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.1mg | 3 % | |
Potassium 136.8mg | 4 % | |
Total Carbohydrate 82.6g | 24 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 79.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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