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Wednesday, August 25, 2010

Mung Bean Tea Cake


  • 250g Melted Butter/ 3/4 cups Caster Sugar/ 90g Mung Bean Flour/ 4 Eggs/ 1 cup Self Rising Flour/ 2/3 cup Dessicated Coconut/Icing Sugar (substantial)
  • Preheat oven to 160 C and line a bread baking tin with baking paper
  • In a deep mixing bowl, add melted butter, sugar and mung bean flour. Mix until well incorporated.
  • Using an electric mixer, beat in each egg separately into the batter.
  • Sift in the flour, fold. Then fold in the dessicated coconut.
  • Spoon the batter into the prepared tin.
  • Bake for 35 minutes (Note: Different oven bake differently. Check the cake by putting a knife through the center. If it comes out clean, then the cake is done. If it comes out with batter, bake for another 5 minutes)
  • Dust the top with some icing sugar.
  • Keep in an air tight container. The cake will keep for 2-3 days.

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