Pea Cake (Wan Dou Huang)
A classic Beijing snack made from split peas, smooth and sweet, melts in your mouth. Perfect summer dessert.
Ingredients
4 items- Dried split peas (yellow) 200g (about 1 cup)
- Sugar 100g (1/2 cup)
- Water as needed
- Vegetable oil or butter 10g (2 tsp)
Nutrition
Steps （6 steps）
Rinse split peas, soak in plenty of water for at least 4 hours or overnight until peas swell and skin wrinkles.
Drain peas, put in pot with cold water 2 cm above peas. Boil on high, then reduce to low simmer for 40 minutes until peas are very soft and can be crushed by fingers.
Transfer soft peas with about 3 tbsp cooking water into blender. Blend until smooth puree. Add a bit more water if too thick but not too much.
Pour pea puree into non-stick pan, add sugar and oil. Stir-fry over medium-low heat for 15-20 minutes until mixture thickens, holds shape when scooped, and does not stick to spatula.
Pour thickened puree into a square mold or container, smooth surface. Cool and refrigerate at least 2 hours until fully set.
Remove solidified pea cake from mold, invert onto board. Dip knife in water and cut into diamonds or squares. Serve.
Tips
1. Using yellow split peas gives a smoother texture. 2. Do not add too much cooking water when blending, otherwise it takes longer to stir-fry. 3. Keep stirring over medium-low heat to prevent burning. 4. Chill thoroughly for best texture; make a day ahead if possible.
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