Friday, August 1, 2014

Split Pea Cake || 豌豆糕

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 07/23/2014

這批自己胡搞亂做的豌豆糕,還真像我小時候愛吃的綠豆糕,沒想到K寶也好愛吃...暴龍終於從華盛頓DC回來了,超開心!...附食譜做法(recipe included)...


Split Pea Cakes (about 15-18 cakes)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

1+1/2 cups cooked split peas
1/4 cup water
6 tbsp sugar
1 tbsp butter

1. Puree the mixture in the blender until smooth.
2. Place the puree in a sauce pan.
3. Boil and stir constantly until the mixture thickens to almost paste-like.
4. Scoop into a greased plastic chocolate mold and press down to fully fill the mold.
5. Let sit in the fridge for 1 hour to firm up.
6. Gently press the mold to release the cakes.

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