Blackcurrant Pea Cake

Blackcurrant Pea Cake

1. Choose peeled pea kernels, the ones with the skin are not bad, but the taste is slightly worse. Let's have a close-up, to see a little more clearly, not soy beans.

2. Soak it in water at least 10 hours in advance. If the local temperature is high, you need to change the water halfway. I usually soak it the first night and do it the next day.

3. Soak the beans completely, you can easily pinch them with your nails, and then pour out the water

4. Add an appropriate amount of flour and yeast powder at the same time,

5. Stir evenly, so that each bean can be covered with flour, and add sugar at this time.

6. The beans are wet, if the flour will be a little dry, you can add a little water. But don't add more. It is better to stick to the beans.

7. Let it stand for about an hour to let the bean batter ferment. Prolong the fermentation time in winter

8. Put the fermented bean paste into a mold, sprinkle blackcurrant dried fruit on top, and steam in a basket for 40 minutes.

9. Steamed pea cake, let it cool and unmould

10. Cut into pieces and look at the beans. The grains of the beans are distinct. Yeast powder is added to the flour, which makes it easier to digest after fermentation and eliminates the bad digestion of beans.

Tips:

1. Don't have too much flour, it's better to stick the beans. I didn't weigh it, but added it based on experience.



2. The amount of sugar can be added according to your own taste. But not too much overall, health is the first priority.



3. On the surface, I use black currant to decorate and enhance the flavor, and it can also be replaced with dried fruits such as candied dates, red dates, etc.