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【Persimmon and Pea Pudding】
Ingredients:
• 500g peeled peas
• 300g dried persimmons
• 4g baking soda
• 1150g water
Preparation:
1. Soak peeled peas for at least 4 hours, preferably overnight if using whole peas.
2. If persimmons are not dry enough, slice and sun-dry or bake them in advance. It's essential for the persimmons to be sufficiently dry to achieve proper fusion. If using soft persimmons, be cautious, as it may result in a less chewy texture. If desired, you can use soft persimmons, but reduce the water content when cooking the pea paste to avoid cracking. Unless you add a significant amount of sugar and oil, similar to frying mooncake filling, it will deviate from the intended healthiness of this pea pudding.
3. Prepare a smooth container, preferably plastic for easy demolding. If using a glass container, line the bottom with plastic wrap for easy demolding. In the video, a 21cm square container was used for the pea pudding, and a 15x22cm rectangular container for the chickpea pudding.
Instructions:
1. Drain soaked peas. Slice fully dried persimmons thinly, choosing high-quality ones with thick flesh.
2. In a pot, add 1150g of water. Once boiling, add 4g of baking soda. Add the soaked peas and bring to a boil again. Reduce heat (maintaining a rolling boil without overflowing is fine; you can also use a rice cooker with a porridge setting). Simmer for about 40 minutes, stirring occasionally. The exact time may vary based on the stove and pot used. When the peas turn into a mushy texture, and the mixture starts to bubble and splatter, turn off the heat.
3. Pea paste processing options: 1) Stir the peas with a spoon to retain some texture. 2) Use a filter to sieve the pea paste for a smoother texture. 3) The method in this recipe uses a food processor/blender to blend the cooked pea paste into a smooth texture. If necessary, use a dedicated stirring stick.
4. Prepare a container, brush with a layer of rice oil or line with plastic wrap to prevent sticking (optional). Layer the container with pea paste and persimmon slices, repeating until all ingredients are used.
5. Once cooled, the pea paste will solidify. Cover the surface with plastic wrap and refrigerate for at least 4 hours or overnight. Invert and cut into pieces before serving.
Tips:
• The sweetness of persimmon and pea pudding comes entirely from persimmons, so high-quality persimmons are essential.
• The chickpea pudding in the video is an experiment, using the same amount of peas, water, and persimmons. The chickpea pudding appears softer than the pea pudding but has a better taste.
• In summary, chickpeas need to soak longer than peas, preferably overnight.
• The cooking time for chickpeas is slightly longer, approximately 10-20 minutes.
【柿饼豌豆黄】
食材：
去皮豌豆500克
干柿饼300克
小苏打4克
水1150克
提前准备：
1， 去皮豌豆浸泡4小时以上，如果是整颗豌豆，最好过夜浸泡。
2， 柿饼如果不够干，请提前切片晒干或者烤干，太软的柿饼放在里面起不到融合的作用。如果你就想用软柿饼，豌豆泥就需要炒的水分少一些，那样不但容易开裂，口感也不是很软糯。除非你加很多的糖和油去炒，就像炒月饼馅儿一样，那就远离了今天这款健康豆黄的初衷。
3， 准备任何较光滑的容器，塑料材质比较软更容易脱模。如果用玻璃容器，可以在底部铺上保鲜膜方便脱模。今天视频中的豌豆黄用了21厘米方形容器一个，鹰嘴豆黄用了15x22厘米的长方容器一个。
制作：
1. 捞出浸泡好的豌豆备用。干透的柿饼切成薄片，柿饼尽量选用肉质较厚的高品质柿饼。
2. 锅中加水1150克，大火煮开后，加入小苏打/食用碱4克，泡好的豌豆也加进去再次煮开，调小火（火的大小以不会溢出来，但依然在开滚的状态即可。也可以用电饭锅选择煮粥模式）然后计时约40分钟，中间可以偶尔搅拌。具体的时间，还需要观察，根据每个家庭的火力、用的锅不同，可适当调整。最后看到豆轻轻一搅动就会变成糊状，锅中开始变成大泡，往外喷溅的时候，就可以关火。
3. 豆糊处理方式1），尽量多搅拌，把豆搅拌成糊状，保留些许颗粒增加口感
豆糊处理方式2），取滤网，把锅中豆糊过筛成较细的豆糊
豆糊处理方式3）--本食谱中的处理方式，用料理机/破壁机把煮好的豌豆糊全部打匀成细腻的糊状，必要时采用专用搅棒。
4. 准备一个容器，在容器内刷一层米油或铺一层保鲜膜防粘（可不用），铺一层豌豆糊，码放一层柿饼片，再铺一层豌豆糊，再码放一层柿饼片，重复直到用完全部食材
5. 放凉后豌豆泥已经近乎凝固，在表面敷上一层保鲜膜，，放入冰箱4小时以上或过夜，取出反扣倒出，切块即可食用。
小贴士：
柿饼豌豆黄的甜度全部来自柿饼，天然甜度没有负担，所以对柿饼品质要求较高
本视频中的鹰嘴豆黄为试验品，同样的豆量、同样的水量，同样的柿饼，最后呈现的样子，鹰嘴豆黄比豌豆黄要软一些。但是口感更好吃。
最后总结：鹰嘴豆需要比豌豆浸泡更久，可提前一晚浸泡
鹰嘴豆煮熟的时间也比豌豆时间要稍微延长约10-20分钟