Sweet red beans are a common ingredient in traditional Japanese desserts. This recipe substitutes sweetened green pea paste for an interesting twist.

Cook's note: Glutinous rice is a type of short-grained Asian rice with a higher starch content that makes it stickier than either medium- or long-grain types of rice when cooked. In Japan, glutinous rice is preferred because it's easier to handle with chopsticks.

1 cup glutinous rice, washed and soaked in three cups of water overnight
4/5 cups of water
1 tbsp sugar
2 1/2 cups frozen green peas
5/8 cup sugar
1/2 tsp salt
1 tbsp rice flour

1. Drain rice and place in a rice cooker with 4/5 cup of water. Cover and cook.

2. When rice is done, sprinkle with 1 tbsp sugar, stir lightly, cover again and let stand an additional five minutes. Then uncover and allow to cool.

3. Bring a medium pot of water to boil and add frozen green peas. When peas turn bright green, drain them and place them in a medium bowl. Use a potato masher or pastry cutter to crush the peas into a pulp.

4. Lightly coat a medium pan with cooking spray. Place crushed peas in pan, add sugar and salt, and cook over low heat for 10-12 minutes, stirring frequently to prevent the peas from sticking to the bottom of the pan, until the pea mixture has the consistency of jelly. Remove pan from heat and allow to cool.

5. Sprinkle rice flour on a bamboo mat. Dampening the tips of your fingers, take 1/3 of the rice mixture and spread it into a 4-inch square. Spoon 1/3 of the pea mixture on top of the rice and spread evenly.

6. Using both hands, lift the front edge of the mat and roll up the rice and pea mixture like a jelly roll.

7. With a sharp dampened knife, cut roll in half and then in quarters to make 8 pieces. Repeat steps with remaining rice and pea mixture.

8. Chill in the refrigerator for 30 minutes and arrange on a decorative platter to serve.