The Royal Treament: Beijing Snack Wandouhuang is Sweet and Healthy

Beijing is just one of those cities that you keeping finding out about food dishes to try every other day. Spring time means more street food vendors peddling their unfamiliar snacks. The more risk taking members of the community will take the time to try out some the snacks while the rest try to find out what those snacks are and how to make them at home.

Popular Beijing snack, wandouhuang (Pea Flour Cake/豌豆黄)is a sweet dense cake made from peas. The snack is made mostly from mashed peas and is yellow in color despite being made from white flour. According to Wikipedia it was a favorite snack of the royal family since the Ming Dynasty. Also, a ceremonial dish eaten on the third day of March, according to the Chinese calendar. This snack can be found in local supermarkets, traditional confectioners and the vendors.

Here is the recipe to try, the recipe below can cook about 8 cakes (each about 6.5 cm diameter).

Ingredients:
1. 1 cup dried yellow split peas
2. 1/2 cup sugar (can be substituted by sweetener)
3. cold water
 
Method:
1. Soak the Peas: Soak the peas with 3 cups of cold water for over 4 hours.

2. Cook the Peas: Drain the peas, then transfer them to a microwave proof utensil. Cover it with lid or kitchen cling film and then place in a microwave. Cook with high power for 3 minutes, take it out and open, stir the peas with a spoon, then cover it and put it back to the microwave, cook for another 3 minutes till the peas are thoroughly cooked.

3. Make the Pea Puree: Measure the cooked peas with a cup and transfer them to a blender or food processor. Add cold water in the blender or processor. Note: 1 cup cooked peas need 2 cups of cold water. Use the blender or processor to make a smooth puree.

4.Thickening the Puree: Transfer the pea puree to a boiling pot. Bring it to boil and then turn to simmering. Constantly stir with a long wooden spoon and be very careful of the hot splashing. After about 10-15 minutes, the puree becomes thick; when you drop a spoon of puree. It is ready for the final step.

5. Finishing with the Mould: Transfer the puree to a mould. After it totally cools down, place the mould in your fridge to settle down; this takes hours.

This recipe is sourced from chinesecookingsite.com

Photo courtesy of zhaoxianmenhu.cn