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Old Beijing Pease Pudding

Name: Old Beijing Pease Pudding
Prep time: 4 h 10 min
Cook time: 30 min
Total time: 4 h 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: yellow split peas; water; soda ash / baking soda; white sugar

groups4 servingsspeedEasycountertopsPrep: 250 minsskilletCook: 30 minsscheduleTotal: 280 minsoutdoor_grillPressure-cooked

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

Preparation

00:00:23

Carefully sort through 300g yellow split peas, picking out impurities and stray hard skins

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Watch out

Removing impurities and stray skins ensures a smooth final puree, otherwise the texture will be gritty

Ingredients:yellow split peas

Tools:mesh sieve

Preparation

00:00:28

Place the sorted 300g yellow split peas in a mesh strainer, rinse thoroughly under clean water, drain, and transfer into the pressure cooker inner pot

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Watch out

Rinsing thoroughly is sufficient

no advance soaking is needed when using a pressure cooker

Ingredients:yellow split peas

Tools:mesh sieveInstant Pot / Pressure Cooker

Active Cooking

00:00:32

Pour 570g water into the pressure cooker inner pot
Add 1g soda ash
Stir briefly to dissolve the soda ash evenly

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Watch out

Add only 1g of soda ash to help soften the peas quickly

do not add too much or it will ruin the flavor

Ingredients:yellow split peas (300 g)water (570 g)soda ash / baking soda (1 g)

Tools:Instant Pot / Pressure Cooker

Active Cooking

00:00:35

warningStay safe

Internal pressure and heat inside the pressure cooker are extremely high during operation and pressure release; never force open the lid, otherwise hot liquid may burst out and cause severe burns

Close and lock the pressure cooker lid tightly
Set to high pressure cooking for 15 minutes
Turn off heat when done, and let it stand for 10 minutes for natural pressure release

local_fire_departmentHigh pressure cooking for 15 minutes

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Watch out

Must wait patiently for 10 minutes of natural release

do not manually force quick pressure release

Tools:Instant Pot / Pressure Cooker

Active Cooking

00:00:46

Open the pressure cooker lid after natural release is complete
Stir cooked peas with a wooden spoon and check until completely softened, broken down into paste with practically no free-flowing water remaining

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Watch out

Cooked peas should not have excess liquid

too much water will increase subsequent stir-reduction time

Tools:wooden spoon

Active Cooking

00:00:51

warningStay safe

Firmly hold down the blender lid when blending hot pea paste to prevent built-up steam from popping the lid and spraying hot puree causing burns

Transfer cooked soft pea paste into blender jar
Add 60g water until total volume reaches the 700ml mark
Secure the lid and blend until completely smooth and runny in texture

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Watch out

Precisely adjust liquid to the 700ml level

too much water prolongs stir-drying, too little prevents smooth blending

Ingredients:water (60 g)

Tools:blender

Active Cooking

00:01:03

Pour the smoothly blended pea puree into a non-stick frying pan
Add 90g white sugar

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Watch out

Do not use an iron wok or pan

iron reacts with pea paste causing it to turn black

Ingredients:white sugar (90 g)

Tools:non-stick pan

Active Cooking

00:01:14

warningStay safe

Thick hot pea paste can bubble up and splatter while cooking; keep a safe distance to prevent hot burns on your hands

Turn stove to medium heat, use a heat-resistant spatula to constantly stir and combine pea puree and sugar for 1 to 2 minutes
Cook until drawing a line through the paste with the spatula leaves a clear trail that doesn't immediately close
Meanwhile, lifted paste dripping down should form a small mound that holds shape; remove from heat immediately

local_fire_departmentMedium heat for 1 to 2 minutes

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Watch out

Stir continuously to prevent burning on the bottom

do not over-dry or the pudding will crack and form large air bubbles in the mold

Tools:spatulanon-stick pan

Active Cooking

00:01:43

Pour hot cooked pea paste into a 700ml container or glass dish (no oil grease needed)
Smooth the top surface gently with a spatula
Tap the container firmly on the tabletop a few times to release internal air bubbles
Once surface is warm and not scalding, press plastic wrap directly onto the surface of the pea paste (skin-contact seal)

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Watch out

Plastic wrap must contact the paste surface directly

if left exposed to air, the top will dry out into a hard skin and crack

Tools:spatulaglass containerplastic cling wrap

Waiting Time

00:02:09

Place sealed container into the refrigerator to chill for at least 4 hours (or overnight), letting pea starch gelatinization naturally set the pudding

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Watch out

Chilling time must be at least 4 hours

do not attempt to unmold before it fully sets

Tools:refrigerator

Active Cooking

00:02:11

Take out the thoroughly set pease pudding and peel off the plastic wrap
Invert the container on a cutting board, gently tap the bottom to make the pease pudding slide out smoothly for unmolding
Use a kitchen knife to cut into uniform small square or diamond-shaped pieces
After each cut, you must wipe the residual bean paste clean from the blade with a clean cloth before making the next cut
Plate and serve the smooth, cool, and sweet pease pudding

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Watch out

Must wipe the blade clean after every cut

lingering residue will drag and tear subsequent edges

Tools:chef's knifecutting board