How to Make Moi Moi
Moi moi has a reputation for being fiddly. Most of the effort is peeling the beans — once that's done, it's simple.
Peeling the beans
Soak black-eyed beans for 10–15 minutes, then rub handfuls between your palms in water. The skins float; pour them off and repeat until the beans are white.
A quick pulse in a blender with water also loosens skins — don't over-blend.
Batter consistency
Blend the peeled beans with peppers and onion, adding warm stock gradually. The batter should be smooth and drop from a spoon like thick custard. Too thin and it won't set; too thick and it's dense.
Containers
Ramekins, foil pouches, muffin tins or traditional leaves all work. Grease them so the moi moi releases cleanly.
Steaming
Steam over gently simmering water for 45–50 minutes. Keep the lid on and top up with boiling water as needed. It's done when a knife comes out clean.
Common mistakes
- Leaving bits of skin (gritty texture).
- Too much water in the batter (won't set).
- Letting the pot boil dry.
