Adjust Servings:

2370.6

Calories

101.7g

Protein

5.5g

Fat

530.3g

Carbs

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Traditional Peking Pea Cake Recipe

Features:

Cuisine:

An easy recipe for traditional Beijing style pancakes.

Ingredients

1. Use mung beans instead if you don’t like peas. It’s exactly the same process as the pea cakes.

2. Wail until bean paste is completely solidified before cutting into pieces.

1 Done	Soak peas into the water for more than 8 hours.
2 Done 5 minutes	Add peas to a skillet. Add water until cover the peas. Bring to a boil until peas' skin float to the surface. Remove and discard the peas’ skin.
3 Done 5 minutes	Continue to cook peas oil until becoming a paste. Add sugar and mix well.
4 Done 10 minutes	Soak agar-agar until soft. Use another pot, add a little water and boil until melt. Set aside.
5 Done 5 minutes	Filter out the pea paste. Pour into a wok. Add agar and dried osmanthus. Stir well.
6 Done 5 minutes	Stir-fry pea paste over a small fire until almost dried. Turn off heat.
7 Done 10 minutes	Put the pea paste into a box and allow it to cool. Cover and store in a fridge until fully set. Flip on a chopping board and cut into small pea cakes.

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