Title: Pea jelly (chinese version of yokan)
 Categories: Loo, Chinese, Beans, Desserts
      Yield: 12 Servings
 
      1 lb Split peas
  1 1/2 c  Sugar
      1 tb Gelatin
           Water
           Green food coloring
           (if desired)
 
  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