Coconut yellow split pea jelly cake is a gelatinous coconut dessert that is cooling and a little sweet on a hot summer day!
Coconut Yellow Split Pea Jelly Cake
Course: Snacks, DessertCuisine: ChineseDifficulty: EasyServings
15
servingsPrep time
20
minutesRefrigeration time
2
hoursCalories
246
kcalTotal time
2
hours20
minutesCoconut Pea Cake is often seen at dim sum restaurants as a refreshing dessert.
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Ingredients
1/2 cup yellow split peas (pre-soaked in water for an hour)
1 3/4 cups cornstarch
1 3/4 cups (i.e. 1 can) coconut milk
3/4 cup evaporated milk
5 cups water
2 3/4 cups powdered sugar
Directions
- Boil yellow split peas for 15 minutes to soften peas. Drain and set aside.
- In a bowl, mix cornstarch with evaporated milk and coconut milk.
- Boil the 5 cups of water and add in the powdered sugar until all dissolved. Turn the temperature down to medium and slowly add the milk mixture.
- Stir well until mixture thickens to a paste and starts to boil, then add in the yellow split peas. Mix until peas are evenly distributed in the thick mixture.
- Pour the mixture into a 9×13 inch casserole dish and let cool before placing in the refrigerator to cool further for 2 hours.
- Best served cold right out of the refrigerator and cut into square cake portions.
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