Silky Pea Starch Pudding
A cloud-soft Chinese dessert with a delicate wobble. Pea starch cooks into a glossy pudding that sets into cool, trembling cubes with a clean, understated sweetness.
Story
This traditional northern Chinese treat has a luxurious texture that melts on the tongue. The magic happens when pea starch meets heat and sugar, transforming into a translucent jelly that shimmers when cut. Serve it ice-cold on a humid afternoon or as a palate-cleansing finale to a rich meal.
Ingredients
Instructions
Create the starch slurry
In a mixing bowl, whisk the pea starch with half the water until completely smooth and free of lumps. Pour through a fine-mesh sieve into another bowl to remove any stubborn granules.
Prepare the sweet base
Bring the remaining water to a rolling boil in a medium saucepan. Add the sugar and optional salt, stirring just until the crystals fully dissolve.
Thicken the pudding
Reduce heat to low. Slowly stream the starch mixture into the hot syrup while stirring constantly with a wooden spoon. Continue cooking and stirring vigorously for 10–12 minutes until the mixture turns glossy and thick enough to coat the back of the spoon.
Set the pudding
Lightly oil a shallow rectangular dish. Pour the hot pudding into the dish, smoothing the surface with a spatula. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours until firm and sliceable.
Serve
Run a thin knife around the edges and invert the pudding onto a cutting board. Slice into cubes or diamond shapes. Arrange on chilled plates and serve immediately, optionally dusted with powdered sugar.