Makes 6 servings

Ingredients

For the yolk mixture (kimian)

• 6 small hard-boiled eggs
• ¼ cup sugar

For the pea mixture (endoan)

• 1¾ cup frozen peas
• 3 tbsp sugar

Method

1. To make the kimian, shell the eggs, cut them into half and scoop the yolks.
2. Using a wooden spoon, press the yolks through a sieve into a bowl. Add the sugar and mix well.
3. To make the endoan, cook the peas in a lightly salted boiling water for about 3-4 minutes.
4. Drain and then crush the peas with a pestle and mortar.
5. Transfer the paste into a saucepan, add the sugar and cook over a low heat until thick.
6. Spread out the pea paste in a shallow dish so that it cools quickly.
7. Divide both mixtures into six portions.
8. Place a portion of the pea mixture on a wet muslin cloth and put a similar amount of the yolk mixture on top.
9. Wrap the mixture up and twist the top of the cloth to join the mixtures together and mark a spiral pattern on top.
10. Unwrap and place on a plate. Make the five other dessert cakes similarly.
11. Serve cold.