This is a traditional Chinese Cantonese dessert that you might have tried at dim sum places. It tastes a bit like coconut panna cotta with a more solid texture, a bit like pudding + jello, not too sweet and light enough to consume after a big dinner. Ok, it’s hard to describe so just try it. I might try to experiment with different flavors next… stay tuned!

Split Pea Coconut Pudding (馬豆糕)

Ingredients:
Split Pea – 3 oz or 3/8 cup
Evaporated Milk – 1 can (12 fluid oz)
Coconut Milk – 1 can
Sugar – 8 to 9 oz
Corn Starch – 5 to 6 oz (6 oz for more solid texture)

Directions:
1. Cook split pea in boiling water until soft, approximately 35-40 minutes. Drain and set aside.
2. In a large pot, heat up 1.5 cups of water and melt sugar in medium heat.
3. In a separate bowl, mix 1.5 cups of water with corn starch.
4. When the sugar is thoroughly melted, add evaporated milk and coconut milk. When ti’s hot, turn heat down to low, stir and slowly mix in starch water.
5. Before the mixture boils, mix in the cooked split pea. Continue to stir; as the mixture boils, it will start to turn white. Let it boil for a few minutes while stirring.
6. Turn off heat. Pour the mixture into a desired container* and let cool.
7. Cover and refrigerate. Serve cold.

* I prefer to use large deep glass plates for pour. The dessert will form into a cake-like shape and you can cut into cake slices or cubes for serving.

This is what it should look like after it’s poured and cooling.