Wan-dou Huang(豌豆黄) is a traditional Beijing snack. People eat it on Lunar calendar March Third to celebrate spring. It has fine and smooth texture that melt in your mouth.
The recipe is very simple. The trick is to know the consistency that is just right for it to keep its integrity at room temperature.
Ingredients
Dried yellow split peas - 1 bag, 12-16 oz
Sugar - 1/2 cup or to your taste
Steps
1. Soak the peas in water for 4 hours or overnight.
2. Put beans in sauce pot with water, cook until beans are soft. It probably takes 1 hour or more unless you use a pressure cooker.
3. Drain the peas, use a blender to blend the it into paste. Add some water if it is too dry to blend.
4. Use fine mesh to filter the paste so that the cake will taste smooth. You can skip this step if you use Vitamix.
5. Pour the paste in a frying pan, add sugar to your liking. Keep stir until you can cut through the paste and leave clear mark. You can skip this step if you have the perfect consistency already out of Vitamix. It all depends on how dry is your paste.
6. Pour into a mold and put in refrigerator for 4 hours or overnight.
7. Slice and serve at room temperature. Wandou Huang tastes the best if consumed within 24 hours.
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