Posted by Barb Wong on 1/27/03; 8:12:41 PM
From the Recipes dept.
For Chinese New Year I want to make a few traditional Chinese desserts. Out of the blue I remembered this split pea coconut pudding my mum used to make. When I was a kid, I used to pick out all the yellow split peas and just eat the creamy coconut pudding!!
I made the pudding this weekend and mum's recipe is just as delicious as I remember. And now I actually enjoy the nice texture and colour contrast the split peas lend to the pudding. The texture of the pudding is firm and more like a jelly than a pudding. Traditionally, it's cut into squares or set in various mold shapes.
If yellow split peas aren't appealing, you can substitute cooked adzuki beans or omit the peas all together.
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