Description: The pea cake that we usually eat seems to be the Beijing kind that is very delicate and has a sandy texture. But in our Henan province sells more is this kind of granular pea cake, I do not know the practice is right or not, but the taste is really good, the family love to eat.

Materials:

Dry peas

Flour

Glutinous rice flour

Sugar

Agar

Steps:

0. Soak the dry peas in water overnight in advance, soak them and put them in a pot to steam or boil them and set aside. It should be cooked until it crumbles when you crush it with a spoon, so that it is sheepish enough.

1. Mix flour with glutinous rice flour in the ratio of 7:3, pour it into the cooking bowl and mix it with the boiled peas, add sugar according to your taste, and steam it for 25 minutes to make the flour mature.

2. Remove and cut into pieces.

3. The second is like pea butter.

4. Add the boiled peas to the water and beat them in a blender to a fine pea gravy. Pour the pea gravy into a small saucepan and bring to a boil. Add the soaked agar and cook while stirring until the agar is completely melted.

5. Add the sugar, turn off the heat and pour it out, let it cool and it will automatically form lumps. (You can also add persimmons, dates and raisins to your liking.)

Tips:

1, the dry peas here should actually use the kind of peeled yellow peas that are sold in supermarkets, but my family has too many green peas to eat, so I used this kind. 2, in order to be good to take off the mold, I directly use the cake mold steamed. 3, I used a cake mold, and the cake mold is very good. 4, I also used a cake mold, so I used a cake mold. 5, I used a cake mold. 6, I used a cake mold. 7, I used the cake mold. 9, I used the cake mold to steam.