Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Beans
Batter
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; steamer with lid and heatproof dishes; skewers; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soak · About 240 min
- Soak 300 g dried peeled black-eyed peas, 1000 ml water for soaking refrigerated 4 hours and drain.
Blend · About 12 min
- Blend beans with 200 g red pepper, 100 g onion, 300 ml water, 60 ml neutral oil, 1 tsp salt until completely smooth. Divide among six lightly oiled heatproof cups; cover with foil.
Check: Look for this result: completely smooth.
Steam · About 60 min
- Bring 1500 ml water to a simmer. Steam cups covered 50–60 minutes, topping up hot water if needed, until firm and a skewer comes out clean.
Check: Look for this result: firm and a skewer comes out clean.
Tips
- Leave headroom in cups for the mixture to expand.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use small foil moulds instead of ramekins.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Moi Moi close to serving.
FAQ
What matters most when making Moi Moi?
Leave headroom in cups for the mixture to expand.
What can I substitute in Moi Moi?
Use small foil moulds instead of ramekins.
Can I prepare Moi Moi ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Moi Moi close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
