Beijing Pea Pudding (Wandou Huang)
A traditional Beijing summer dessert made from yellow pea puree, steamed to a smooth, chilled jelly-like texture, sweetened lightly with sugar.
Ingredients
4 items- Dried split yellow peas 200g
- Granulated sugar 100g
- Agar agar 2g
- Water as needed
Nutrition
Steps （7 steps）
Rinse the split peas well, then soak in plenty of water for at least 4 hours until the peas swell and become soft, with no bubbles rising.
Drain the soaked peas and spread them in a shallow steaming pan. Bring water to a boil in a steamer, place the pan inside, and steam over high heat for 40 minutes until the peas are easily crushed between fingers.
Transfer the hot steamed peas to a bowl, mash with a spoon or process in a food processor to a smooth puree, adding a little water (about 50 ml) if needed.
Pour the pea puree into a nonstick pan, add sugar, and cook over low heat while stirring constantly to prevent sticking. Stir until the sugar dissolves and the puree thickens and becomes smooth, enough to coat the spatula without dripping.
Soak agar agar in water for 5 minutes to soften, then heat with 2 tablespoons of water until dissolved. Stir into the pea puree to help set (optional).
Pour the hot pea puree into a square mold, smooth the surface. Let cool at room temperature, then refrigerate for at least 2 hours until completely set.
Remove the set pudding from the mold, cut into bite-sized pieces. Serve chilled for best texture.
Tips
1. Soak the peas thoroughly to ensure softness; 2. Cook over lowest heat and stir constantly; 3. Agar can be substituted with gelatin, adjust quantity.; 4. Chill enough for easy unmolding.
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