Chickpea Pudding
HB-16409 · Hand-built original · Korean
Soaked chickpeas are blended, strained, and simmered with constant stirring until the liquid sets into a smooth, sliceable pudding-like jelly.
KoreanDessertVegetarianVeganGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: chickpeas
Pairs well with: fresh fruit, herbal tea, nuts
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 paper cups chickpeas
- 1 1/2 paper cups water
- salt, according to taste
- cooking oil, according to taste
Method
- Wash the chickpeas thoroughly and soak them for at least half a day before blending.
- Blend the soaked chickpeas with the water and salt until the mixture runs completely fine and smooth.
- Pour the blended chickpeas through a cloth, squeezing well, and keep the strained liquid while discarding the coarse solids.
- Cook the strained liquid in a pot over low heat, stirring steadily and scraping the settled starch up from the bottom so nothing catches.
- Keep stirring until the liquid thickens into a soft jelly that holds the trail of the spoon.
- Brush a container with the cooking oil, pour in the hot chickpea jelly, and cool it thoroughly until fully set before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).