Chinese Black Bean Cake

½ pt. black-eye peas

4 tbsp. cooking oil

¼ lb. sugar

First Dough:

½ lb. flour

4 tbsp. cooking oil

4 tbsp. sugar

Second Dough:

½ lb. flour

2 oz. lard

Preparation:

Boil black-eye peas until soft and sift through a fine sieve. Strain through a muslin to get all the black-eye flour. Fry the black-eye flour in four tablespoons oil adding four tablespoons sugar. Cook for about 20 minutes on slow heat until dry. Remove from heat and put to cool. First Dough: Mix flour, oil, and sugar together with a little bit of water to make a bread dough.

Second Dough: Mix flour and lard together (do not add any water to this mixture). Make 15 pieces out of each dough (30 pieces in all). Fill second dough into first dough. Roll and fold into a square. Roll again and fill with black-eye. Baste with egg or milk and bake 10 to 15 minutes in a moderate oven (350ºF).