CHINESE DESSERTS: This is a cake-like treat that used to be sold as "dim sum" in stores when I was growing up in Hong Kong. But it seems that nowadadys the only way to enjoy them is to make them at home.

SPLIT PEAS PUDDING:

 

 

 

5 to 6 tbsp. split peas                                      

8 cups water

1 ¾ cup sugar                                                 

1 pkg. cream of coconut

1 large can (385 ml) evaporated milk             

1 ½ cups cornstarch

 

 

 

Mix cornstarch with 2 cups cold water.  Set aside.

 

Boil split peas in 2 cups water in saucepan until desired tenderness. Drain and reserve.

 

Bring remaining 6 cups of water to a boil in a large pot.  Add sugar and cream of coconut. Cook over low heat; stirring to dissolve both ingredients. Add in evaporated milk, stirring to mix well.

 

Add cornstarch solution into sugar mixture. Cook at medium heat, stirring continuously, until mixture comes to a slow boil. Boil for 1-2 minutes. Add split peas and mix in well.

 

Remove from heat. Pour or ladle pudding into a large square pan or individual cup-cake/muffle moulds. Allow to cool; then refrigerate for at least 4 hours. Cut into serving size, or un-mould to serve.