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


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.


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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