豌豆黄
A classic Beijing imperial snack, this pea cake is smooth, dense, and delicately sweet with rich pea aroma. Perfect summer refreshment.
Ingredients
4 items- Dried split peas 300g
- White sugar 120g
- Water as needed
- Salt a pinch
Nutrition
Steps （6 steps）
Rinse the dried peas and soak in ample water overnight (about 8 hours) until the peas swell and become wrinkle-free.
Drain the soaked peas and put them in a pot. Add water to cover. Bring to a boil over high heat, then reduce to low heat, cover, and cook for about 50 minutes until the peas are easily mashed.
Transfer the cooked peas with a little water to a blender and blend into a smooth puree.
Pour the puree into a non-stick pan. Add sugar and a pinch of salt. Cook over low heat, stirring constantly, for about 25 minutes until the mixture thickens and forms a dough that leaves a clear trail when scraped.
Pour the thickened pea mixture into a mold, smooth the surface, and refrigerate for at least 4 hours until fully set.
Unmold the set pea cake, cut into pieces, and serve.
Tips
Using skinned dried peas ensures a smooth texture. Keep stirring over low heat during the cooking process to prevent scorching. Refrigerate long enough for proper setting. Adjust sugar to taste.
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