Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

This is one of the traditional Chinese sweet pudding, I think not many people will make it now. So I think this nice pudding will disappear sooner or later, that’s why I need to keep this recipe for my children and you all.

I think I had this pudding for a long time ago,  just couldn’t remember it, sorry! You think it must be too difficult to make, actually it is not, just few ingredients and few steps. Normally people made this pudding with coconut milk, but I found out that was too fatty and more calories than normal milk, so I better find my way to skinny down the calories content. But if you haven’t got my problem, I suggest you to use one canned of coconut milk instead of part of the milk quantity, that’s more favourable!  For vegan, use soya milk instead, that’s fine!  And the other main ingredient was the yellow split pea, I think lots of vegetarian knew what it is, because we use a lot for our cooking. This peas are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Thiamin, Folate, Phosphorus and Copper, and a very good source of Dietary Fiber and Manganese.

Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4353/2#ixzz2N4cTRclr

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Ingredient:

  1.    90g Yellow split peas, (soak in water overnight for reduce the cooking time)
  2.    110g to 120g Cornstarch
  3.    2 1/2 cup of Semi-skimmed milk (can use 2 cup of coconut milk + 1 cup of milk)
  4.    2 1/2 cup to 3 cups of water  ( because I used 2 1/2 cup of water )
  5.    180g Sugar
Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Yellow Split Peas Pudding ~ 鮮奶馬豆糕

Method: 

  • Drain the soaked yellow split peas, and steam on high heat for about 20 minutes. I let the peas soaked for overnight, it can reduce the cooking time and save gas. Check the peas is cooked by press down one of the peas by your fingers, if you feel it soft, it is cooked, off heat. And use the steam method, it can keep the flavour and nutrition.
  • Mix the cornstarch, milk and coconut milk (if used) together.
  • Put water and sugar into a saucepan cook over medium to high heat until the sugar melted, turn the heat down, and slowly, streamy pour the milk mixture into the boiling water, whisk it all the time and cook until it start to appear bubbles and thicken, off heat.
  • Pour into a greased container, I used a loaf tin, let it cool down and cover with cling film, chill in the fridge for few hours, slice it and serve.

Note: 

  • I only used 1/2 cup of milk and 2 1/2 cup of water, because milk is thinner than coconut milk, that’s why I reduced the quantity, but if someone use one tinned of  coconut milk,  the quantity of milk will be 1 cup and water will be 2 1/2 cup to 3 cups, it depends you want the pudding more firm of softer.
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6 thoughts on “Yellow Split Peas Pudding ~ 鮮奶馬豆糕

    • Hi PsyKdeliaSmith,
      Actually it was a Chinese steam pudding, the texture has a bit like ‘panna cotta’ but firmer and with cooked split peas. It is an old fashion steam pudding in Asian area. In the old days, people haven’t got oven, so they had a lots of dessert using the steam method.

      • It’s certainly looks interesting and i think its great to keep the traditional recipes going, it’s a shame that modern life often means we often lose traditions and some of our culture.

  1. Thank you very much for sharing this recipe. I am going to make this tomorrow for my mom to cheer her up. She likes to order this when we go out for dim sum but we don’t know how to make it! 🙂 thank you!

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