Moin moin is made from the same batter as akara, but it is steamed rather than fried, producing a soft, sliceable pudding instead of fritters. Because it does not develop a fried crust, the batter is thinner. Leave room at the top of each container because the batter rises noticeably as it steams.
Rub the soaked black-eyed peas between your palms to loosen the skins. Swirl them in water so the skins float, pour the skins off, and repeat until they are all removed.
Blend the peeled black-eyed peas, onion, red bell pepper, and hot pepper with 200 ml water until smooth.
Add the oil and salt and whisk for 4 minutes. The batter should flow in a steady stream from a spoon and be slightly thicker than crepe batter.
Grease small heatproof containers. Place a slice of hard-boiled egg in each, then fill each container three-quarters full with batter. Leave room at the top or the batter may overflow.
Arrange the containers in a steamer, cover, and steam for 45 minutes. The puddings are ready when a knife inserted in the center comes out clean and they feel firm when touched.
Soak the black-eyed peas in lukewarm water for 2 hours, then rub off the skins. Keep water in the steamer; check it at least twice during cooking and add hot water as needed. A dry steamer can scorch the containers.
Börülcenin kabuğunu soymak en zahmetli kısmı, ıslatıp avuç içinde ovarak yaptım. Kaplara doldururken üstte yer bırakın, buharda kabarıyor. Kapları yağlamak da gerekiyor, yağsız kaptan buharda pişen puding çıkmıyor ve kaşıkla kazımak zorunda kalıyorsunuz.
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