Silky Pea Starch Pudding
A cloud-soft Chinese dessert with a delicate wobble. Pea starch cooks into a glossy pudding that sets into cool, trembling cubes with a clean, understated sweetness.
Story
This traditional northern Chinese treat has a luxurious texture that melts on the tongue. The magic happens when pea starch meets heat and sugar, transforming into a translucent jelly that shimmers when cut. Serve it ice-cold on a humid afternoon or as a palate-cleansing finale to a rich meal.
Ingredients
pea starch (or mung bean starch)
80 grams
water, divided
500 ml (2 x 250ml)
granulated sugar
80 grams
fine sea salt (optional)
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Instructions
1
Create the starch slurry
In a mixing bowl, whisk the pea starch with half the water until completely smooth and free of lumps. Pour through a fine-mesh sieve into another bowl to remove any stubborn granules.
2
Prepare the sweet base
Bring the remaining water to a rolling boil in a medium saucepan. Add the sugar and optional salt, stirring just until the crystals fully dissolve.
3
Thicken the pudding
Reduce heat to low. Slowly stream the starch mixture into the hot syrup while stirring constantly with a wooden spoon. Continue cooking and stirring vigorously for 10–12 minutes until the mixture turns glossy and thick enough to coat the back of the spoon.
4
Set the pudding
Lightly oil a shallow rectangular dish. Pour the hot pudding into the dish, smoothing the surface with a spatula. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours until firm and sliceable.
5
Serve
Run a thin knife around the edges and invert the pudding onto a cutting board. Slice into cubes or diamond shapes. Arrange on chilled plates and serve immediately, optionally dusted with powdered sugar.
