Pea Cake
Boil white peas until tender, mash into a smooth paste, then stir-cook with white sugar and red date juice until the mixture thickens. Chill thoroughly, then cut into pieces to serve.
Ingredients
hulled and crushed white peas
1000 g
white sugar
500 g
red dates (washed, boiled until soft to make red date juice)
150 g
food-grade alkali
2 g
water
approx. 3000 g
Instructions
1
Step 1
Hull and crush the white peas; wash the red dates, boil them until soft, and make them into red date juice to set aside.
2
Step 2
Place a clay pot or aluminum pot on the stove, pour in approximately 3000 g of water, add the white peas and food-grade alkali. Once the water boils, turn to low heat and simmer for about 1.5 hours. When the mixture becomes a thin paste, pass it through a fine sieve to turn the white peas into a fine puree.
3
Step 3
Place the aluminum pot back on the stove, add the pea puree, white sugar, and red date juice, and stir until well combined. Pour the mixture back into the pot, stir-fry until thickened, then transfer to a stainless steel tray. Let it cool, cover with a damp cloth, and refrigerate. Cut into small pieces with a knife before serving.
