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
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 407.2mg||14 %|
|Potassium 618.1mg||16 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 97.6g|
|Protein 14.2g||20 %|
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Calories per serving: 495
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