Pea cake is also called bean paste, Shanxi people like to call it Chengsha cake, belongs to the Taiyuan Han characteristics of the ethnic flavor snacks, the original version of the pea cake is made of pea peeling powder, adding sugar, persimmon cake, persimmon cream. Sweet and delicious, cool under the fire, refreshing and sweet, beneficial to the spleen and stomach, antipyretic and detoxification. Therefore, everyone likes to eat this snack in the summer, every market day, there are sales on the street, golden and attractive, not astringent, not greasy, sweet and soft. Not only that, but it can also be tasted at many wedding banquets.
Once a 5-cent piece of sand cake on the street
Pea cakes may have only been eaten locally in Shanxi, but since peeled peas can be bought everywhere, we can also make them at home.
Peas also do not need to be soaked for a long time in advance, with our method half a day can make a soft glutinous sweet pea cake, if you do not like persimmon cake with peas, you can also change to you like candied fruit, osmanthus with the combination of osmanthus makes the taste of this pea cake more magnificent, different from the traditional candied fruit and pea fusion together, rich in layered approach, the shape is immediately tall, not much to say, try this street court snack bar ~
Osmanthus persimmon cake pea cake
Materials
Servings: 8 inches
6 persimmon cakes
Peeled peas 300g
Schukermann natural yellow pigment in appropriate amounts
Schukermann white sugar 50g
Osmanthus sauce 50g
Schukerman eat baking soda 4g
Water 1500ml approximately
How to do it
(1) Wash the prepared persimmon cake and prepare a square 8-inch mold with plastic wrap.
(2) Peel the peas and wash them several times with water until the water becomes translucent.
(3) Add the washed peeled peas to a pot, pour in the ingredients of the recipe with the same amount of water, boil on high heat, and cook for about 15 to 20 minutes.
(4) Wait until the water has evaporated, add the other half of the water, then add 4g of edible baking soda and stir well. The purpose of adding baking soda is to reduce stomach acid after eating, and the other is to make the pea paste easy to cook and also enhance the aroma of the pea.
(5) After the water is boiled, continue to cook for 15 to 20 minutes on low heat, cook until the water evaporates, the pea water becomes thick, and the thickness that can be stacked on the scraper when provoked with a spatula can be. At this point, you can observe that most of the peas have turned sandy. Here is a point of attention, boiling pea paste pot is best not to stick to the pot, otherwise it is easy to paste the bottom of the pot, such as we use stainless steel at the beginning of cooking, in the later stage in order to make it thicker, change the non-stick pan is good.
(6) Slice the persimmon cake and spread it in a mold covered with plastic wrap.
(7) Add white sugar to the pea paste, stir well, add a few drops of yellow pigment in the middle, stir well. Added color, in order to make the pea cake color brighter and better-looking, if you do not have pigment, you can also not add, or there is gardenia yellow at home, you can also soak in water to add, but it is still recommended to add color, otherwise add water, you have to use another pot to fry the water to the appropriate consistency.
(8) Spread the osmanthus sauce on the laid persimmon cake slices.
(9) Pour the boiled pea into the mold and lay it flat.
(10) Let cool and refrigerate
(11) After setting the shape, take it out, cut it with a knife and eat it.
The taste of persimmon cake is sweet and simple, but after adding osmanthus sauce, it is particularly gorgeous, with refreshing pea paste, together with a suitable combination of thick and light, full of court sense! A mouthful of love ~
Q: Without baking soda, can I use alkali?
N: Absolutely. The same effect, the first is to reduce the stomach acid of bean digestion, the second is to make peas easier to cook, but also to enhance the aroma of peas, the same can be used to cook all kinds of bean soup.
Q: How thick is the pea paste?
N: Water evaporation is almost the same, thick, poor fluidity, the less water, the better the shaping effect of pea paste, so don't be lazy, otherwise it will not be formed.
Q: Are there any requirements for cooking pea minced pots?
N: Preferably a non-stick pan, then be careful to cook when the pea paste splashes.
Q: Do molds have to be covered with plastic wrap? Is it okay to use a non-stick mold?
N: Yes, in order to better release the mold, if you don't stick to the mold, we haven't tried it, given the stickiness of the pea paste, it doesn't feel safe.
Q: If you don't like persimmon cakes, can you change to other preserved fruit preserves?
N: It's okay, just privately, the taste of persimmon cake and peas is more compatible.