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

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