Scarlett WRainbow Cake
May 7th 2008 14:45
Rainbow Cake
About Rainbow Cake
The rainbow cake has dazzling bright colour and is not stick. It is a popular desserts well-loved by adults and kids.
About Mung bean flour
Mung bean flour is a type of fine textured gluten-free flour made from ground mung beans. The flour is common in foods from India where the bean originates. Mung bean flour contains a starch that is beneficial in making several varieties of thin, transparent noodles referred to as bean threads or cellophane noodes. The noodles are high in calcium, magnesium, and phosphorous. Mung bean flour is also used to produce a variety of sweet pastries and breads.
About Sweet potato flour
Sweet potato flour is produced from white sweet potatoes and is dull white in colour, stiff in texture, and has a somewhat sweet flavour. It is high in fibre and contains a higher level of carbohydrates and lower level of protein than common wheat flour. It can be used for baked goods, such as breads, cookies, muffins, pancakes, and doughnuts, and as a thickener for sauces and gravies.
INGREDIENTS
¼ cup mung bean flour
300 gm sweet potato flour
300 gm sugar
4 cups water
yellow and red food colouring as needed
corn flour as needed
1. Put the mung bean flour, sweet potato flour, sugar and water in a saucepan.
2. Bring to the boil then reduce the heat and simmer, stirring frequently, until the mixture has thickened and become a paste.
3. Divide the paste into two equal parts in separate bowl.
4. Add in red and yellow colourings respectively to the separate bowls, and stir quickly while they are still hot.
5. Put the two bowls into a steamer and steam for about 5 minutes. Leave to cool.
6. Bake the corn flour in an oven for about 2 minutes. Remove from the oven and set aside.
7. Cut the cooled cake into bite size pieces and sprinkle over the corn flour. Serve.
**From “Joy of Cooking: Making Jam & Jelly” **, “recipetips.com/kitchen-tips/ t--1030/types-of-nonwheat-flo ur-tubers.asp” and ““Wikipedia, the free encyclopedia”**
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