Pea paste jelly
A Beijing classic reworked with pea flour and rock sugar, stirred low and slow until smooth and free of raw taste, then chilled into firm, pastel-yellow, subtly sweet slices.
Instructions
- 1
100g of pea flour.
- 2
g water.
- 3
40g rock sugar.
- 4
Gradually add 250g of water to the pea flour.
- 5
Stir evenly, but there are still granules.
- 6
Filter it.
- 7
Prepare another 250g of water and bring it to a boil.
- 8
Pour the pea paste into boiling water.
- 9
Add rock sugar.
- 10
Keep stirring constantly over low heat for about 15 minutes, as long as there is no raw bean taste.
- 11
Pour into the container.
- 12
Cover with plastic wrap and refrigerate for more than four hours.
- 13
Take out.
- 14
Change the knife.
- 15
Change the knife.
- 16
Spell out your favorite shapes.
- 17
Let's start eating!
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Ingredients
Main Ingredients
- pea flour100g
- Water500g
Seasonings
- rock sugar40g