Traditional Peking Pea Cake Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500g peas
200g sugar
10g agar-agar
dried osmanthus

Nutritional information

2370.6
Calories
101.7g
Protein
5.5g
Fat
530.3g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Traditional Peking Pea Cake Recipe

Features:
  • Stir frying

An easy recipe for traditional Beijing style pancakes.

  • 40 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share

Kitchen Tips

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.

Steps

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. 

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

Rate Recipe

Stir fried Chinese Toon Sprouts Recipes
previous
Stir-fried Chinese Toon Sprouts Recipes
Peking Hawthorn Cake Recipe
next
Peking Hawthorn Cake Recipe
Stir fried Chinese Toon Sprouts Recipes
previous
Stir-fried Chinese Toon Sprouts Recipes
Peking Hawthorn Cake Recipe
next
Peking Hawthorn Cake Recipe

Add Your Comment

MyChineseRecipes

FREE
VIEW