Wandouhuang

Ingredients

• 250 g dried split yellow peas
• 1 litre water, for cooking
• 90 g caster sugar
• 1/4 tsp fine salt
• 2 g agar agar powder (optional, for a firmer set)
• 1 tsp neutral oil, for the tin

Before you cook

• Rinse the split peas until the water runs clear.
• Soak the peas in plenty of cold water overnight, then drain them.
• Brush a 20 cm square tin with the neutral oil.

Steps

1. Put the soaked peas in a saucepan with 1 litre of water and bring it to the boil.
2. Skim the froth off, cover, and simmer for about 90 minutes, until the peas collapse under the back of a spoon.
3. Blend the peas and their liquid to a completely smooth puree.
4. Push the puree through a fine sieve, which is what gives this sweet its famous silky texture.
5. Return the sieved puree to a clean pan with the sugar, salt and agar.
6. Cook over medium heat, stirring constantly, for 12 to 15 minutes.
7. Stop the moment a spoon drawn through the pan leaves a trail that closes only slowly.
8. Pour the mixture into the oiled tin and smooth the top flat.
9. Press cling film onto the surface so the top cannot dry out and crack.
10. Cool to room temperature, then chill for at least 4 hours.
11. Turn the block out and cut it into 5 cm squares or diamonds.
12. Serve cold, straight from the fridge.