1 lb split peas
1 1/2 cup sugar
1 tbsp gelatin
1 water
1 green food coloring
1 (if desired)
A Recipe for
Pea Jelly (Chinese Version Of Yokan)
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This Recipe for Pea Jelly (Chinese Version Of Yokan) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Pea Jelly (Chinese Version Of Yokan) from the recipe cookbook of Recipes-to-go (Asian)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Soak 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
Serves: 12
Pea Jelly (Chinese Version Of Yokan) Recipe brought to you by Recipes To-Go