Beijing Pea Yellow

Name: Beijing Pea Yellow
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pea flour; 500g Shimizu; 30g Caster sugar

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pea Huang is a traditional snack in Beijing. According to Beijing custom, pea yellow is eaten on the third day of the third lunar month. Therefore, pea yellow is on the market every spring and is supplied until the end of spring. Pea yellow in Beijing is divided into court and folk.
This pea yellow is a simple version. You don’t need to boil the pea. It is made directly with pea flour, which is the same as the one I have eaten in Beijing.

Ingredients

Beijing Pea Yellow

1. Prepare pea flour and caster sugar

2. Put 100g of pea powder and fine sugar in the container, add 250g of water, stir evenly, and stir into a fine batter

3. The batter is sieved, and the filtered noodles are crushed with a spoon and can be used continuously; the filtered batter is very smooth

4. Put the remaining 250g of water in a small pot, heat it on a low heat until the bottom of the pot starts to bubble, pour the batter, and stir as you go