Yellow Pea Pudding with Coconut Milk 椰汁馬荳糕

This is one of my all time favorite Chinese desserts. If I remember it right, I have had this recipe since high school! The fact that it's still in my recipe binder proves that it is valuable and passed the test of time. Most recipes out there use cornstarch alone as a thickening agent. But I do not like this mushy texture. My recipe has a good ratio of agar and cornstarch. Instead of being mushy, it has a good springiness to it.

Ingredients:
2 oz yellow split peas
1/2 oz agar
4 tbsp cornstarch
7 oz coconut milk, unsweetened
2 cups water, divided
1 cup evaporated milk
3/4 cup sugar

1)  Cut agar into small segments. Soak in cold water for about an hour.
2)  Wash yellow peas. Put in a small pot with enough water to cover. Bring it to a boil and cook under medium to low heat for 20-30 minutes until soft.
3)  Bring 1 1/2 cups water to a boil in a large pot. Put the agar in and turn down the heat to low. Cook until the agar is completely melted, about 15-20 minutes.
4)  Add evaporated milk, coconut milk and sugar to the melted agar. Turn off the heat.
5)  Put the remaining 1/2 cup water in a bowl. Add cornstarch and stir until blended.
6)  While stirring with a spoon, add the cornstarch mixture to the big pot.
7)  Stirring constantly, return the pot to low heat until it simmers and thickens a little. Turn off the heat.
8)  Add the soft peas and mix well.
9)  Pour onto a pan or mold and refrigerate after it cools down to room temperature.

Notes:
1)  Agar can be easily found in Asian grocery stores. It usually comes in a bag of 1 oz so just use half.
2)  Give the agar enough time to cook and dissolve.
3)  Make sure the yellow peas are well cooked because it will turn hard after refrigeration. Do not put the lid on while cooking. It will spill over.
4)  The amount of sugar can be adjusted to your own taste.

椰汁馬荳糕

差點遺忘了這款中式甜點, 這個食譜由我中學時期保存到今天, 可算是歷史尤久。它能夠在我收藏的食譜內有一席位, 表明它的收藏價值 。(也表明我有幾長情及念舊 : ) )

這食譜內的大菜、玉米粉及水的比例均勻, 口感好, 不會有太「淋」的感覺。

材料:

两安士 馬荳

半安士 大菜

四湯匙 玉米粉

七安士 椰汁,無糖

二杯 水
一杯  花奶

四份之三杯 糖

1)  大菜剪碎, 用水浸約一小時。

2)  馬荳洗淨, 用浸過面之水煲約廿至三十分鐘至軟身。

3)  大鍋內煲滚一杯半水, 放入大菜, 慢火煑溶, 約十五分鐘。

4)  加花奶、椰汁及糖攪勻, 熄火。

5)  玉米粉加半杯水攪勻, 一邊攪一邊加入大鍋內。

6)  再開慢火, 不停攪拌至滾, 熄火。
7)  加入馬荳, 攪勻後倒入大盆內, 待冷後再放入雪柜內。

8)  凝結後切件便可。

注意事項:

1)  大菜通常一包有一安士, 用一半便可。

2)  要慢慢煑溶大菜, 不可心急。

3)  馬荳一定要煲淋, 因雪凍後會變硬身, 影响口感。

4)  糖的分量可按個人口味自行調教。