A tender cake of black-eyed peas that can be steamed in ramekins or packages formed out of sturdy moin moin leaves.
2 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight1/4 cup vegetable oil, plus extra for greasing ramekins if using, peeled and quartered lengthwiseIn a medium bowl, cover black-eyed peas with 2 inches water. Let soak at room temperature for at least 15 minutes and up to 1 hour .Drain peas then transfer to a countertop blender or food processor along with 1 quart water. Pulse to slightly break up peas, about ten 1-second pulses.
Holding the cone with its open top facing up , spoon 1/2 cup moin moin purée into cone. Set an egg quarter in the center of the purée, then cover with 1/4 cup purée.To close the cone, use your fingers to push a section at the top of the leaf cone in so it lays flat against the surface of the purée, then fold a second adjacent leaf section in over the first one. Fold the remaining excess leaf back and down so it meets the folded-up point at the base .
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