📝 About This Recipe
A legendary delicacy once favored by Empress Dowager Cixi, this silky-smooth cake is a cornerstone of traditional Beijing snack culture. Crafted from dried yellow split peas, it offers a delicate sweetness and a melt-in-your-mouth texture that is both refreshing and elegant. Its vibrant golden hue and clean, earthy flavor make it the perfect sophisticated treat for any occasion.
🥗 Ingredients
The Pea Base
- 250 grams Dried yellow split peas (rinsed thoroughly until water runs clear)
- 750 ml Filtered water (for boiling the peas)
- 1/4 teaspoon Baking soda (helps soften the pea skins for a smoother texture)
Sweeteners and Aromatics
- 90 grams Granulated white sugar (adjust slightly to taste)
- 30 grams Rock sugar (provides a glossy finish and mellow sweetness)
- 1 teaspoon Osmanthus syrup or dried blossoms (optional, for a traditional floral aroma)
Finishing Touches
- 1 teaspoon Vegetable oil (for greasing the mold)
- as needed Water (for thinning the puree if it becomes too thick during blending)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the yellow split peas in cold water. Soak them in a large bowl with plenty of water for at least 4 hours, or ideally overnight, until they have doubled in size.
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2
Drain the soaking water and place the peas into a heavy-bottomed pot. Add 750ml of fresh filtered water and the baking soda.
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3
Bring the pot to a boil over high heat. Once boiling, skim off any white foam that rises to the surface to ensure a clean flavor.
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4
Reduce the heat to low, cover with a lid, and simmer for 35-45 minutes. The peas should be completely soft and fall apart easily when pressed with a spoon.
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5
Transfer the cooked peas and any remaining liquid into a high-speed blender. Blend until the mixture is an incredibly smooth, velvety puree.
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6
For an authentic 'Imperial' texture, pass the puree through a fine-mesh sieve into a clean non-stick wok or pan. This removes any tiny fragments of skin.
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7
Add the granulated sugar and rock sugar to the pea puree in the wok. Cook over medium-low heat, stirring constantly with a silicone spatula.
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8
Continue to stir and cook for about 10-15 minutes. The mixture will thicken and become glossy. It is ready when the spatula leaves a clear trail on the bottom of the pan and the paste drops in heavy 'ribbons' rather than liquid splashes.
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9
If using osmanthus blossoms or syrup, fold them in during the last minute of cooking to preserve their delicate scent.
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10
Lightly grease a square or rectangular glass container with a tiny amount of neutral oil. Pour the hot pea paste into the mold, smoothing the top with an offset spatula.
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11
Gently tap the container on the counter to remove any trapped air bubbles. Allow it to cool to room temperature.
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12
Cover and refrigerate for at least 3-4 hours, or until completely firm and chilled.
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13
To serve, run a thin knife around the edges and invert the mold onto a cutting board. Slice into uniform 1-inch cubes or diamonds using a wet knife for clean cuts.
💡 Chef's Tips
Use a non-stick wok or heavy-bottomed pan to prevent the pea paste from scorching as it thickens. Do not skip the sieving process; it is the secret to the signature silkiness of Beijing-style pea cake. Adjust the sugar levels based on your preference, but remember that the cake tastes less sweet when served cold. If the paste is too dry after blending, add a tablespoon of hot water at a time to keep the blender moving. Store leftovers in an airtight container in the fridge for up to 3 days, as the cake can dry out easily.
🍽️ Serving Suggestions
Serve chilled as a refreshing afternoon snack or a light dessert after a heavy meal. Pair with a pot of hot Jasmine or Oolong tea to balance the subtle sweetness. Garnish with a few dried osmanthus flowers on top for a beautiful, traditional presentation. Serve alongside other Beijing 'Small Eats' like Red Bean Rice Cakes for a traditional sampler platter. For a modern twist, drizzle with a tiny bit of honey or condensed milk just before serving.