Mung Bean Tea Cake

Recipe

• 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)

Method

• 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.