The peas used can be any colour. Some commercial makers like to use only white peas.
To make it, dried peas are ground, boiled and strained. Only the liquid is kept.
A gelling agent is added to the liquid, and it is put into a flat tray or pan, and let cool and thicken.
Flavourings added may include sugar, rice vinegar, soy sauce, sesame seed oil, chile oil, aniseed oil, etc.
It is similar to Japanese Yokan.