Mung Bean Cream Cake

October 28, 2008

Soft and fluffy sponge cake

Mung bean cream cake

Mung Bean Cream Cake Ingredients

For sponge cake

1 large egg (80g)

80g sponge mix

1/2 tsp ovalette

1 tbsp water

1 tbsp corn oil

For mung bean cream filling

140g cooked mung beans (drain well)

1 tbsp sugar

Enough whipping cream (whipped till soft peak)

For topping

Whipping cream

Crushed roasted peanuts

Method:

1. For sponge cake, beat eggs in an electric mixer till fluffy. Add in sponge mix and water. Continue beating for about 5 minutes. Add in ovalette and beat for a while. Fold in corn oil gently in 3 separate additions. (*to prevent the breaking of air bubbles). Pour into a square baking pan and bake at 180 degrees C for about 20 minutes.

2. For mung bean cream, drain well cooked mung beans. Add in sugar and mashed/blend till fine. Fold in enough whipped cream till you get the right consistency (not too runny). Refrigerate for a while before using.

3. Demould sponge cake and cut it into half. Spread mung bean cream on 1 side and sandwich it with another half. Spread whipped cream on the top surface and sprinkle with some crushed roasted peanuts. Serve immediately or chill it in the refrigerator.

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6 Responses to “Mung Bean Cream Cake”

  1. mycookinghut Says:

    Yummm. this looks so delicious!!

  2. Becky Says:

    this is so pretty. i love anything with mung bean. nice job!


  3. Your cake looks so tender and moisty…

    It’s irresistible!

  4. Amrita Says:

    Mung bean cake? Wow! Looking at the photograph I can only guess that it melts in your mouth?

  5. hooisanlai Says:

    mycookinghut, Becky, Leonor de Sousa Bastos – Thanks heaps! :)

    Amrita – Yes, it’s mung beans. The cream is soft in room temperature but if you freeze it, it taste like ice cream cake :)

  6. Amrita Says:

    Oh, how utterly smooth that looks! Beautiful!


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