Burmese Semolina Cake (Shwegyi Sanwei Makin

• Vegetarian

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 400ml can Coconut cream

• Baking & Spices

  • 1 cup Brown sugar
  • 1 cup Course semolina
  • 1 Poppy seeds, White
  • 1 pinch Salt
  • 1 Sesame seeds

• Nuts & Seeds

  • 1 Desiccated coconut

• Dairy

  • 4 tbsp Butter

• Liquids

  • 400 ml Water

Found on wandercooks.com

Description

Ingredients

• 1 cup coarse semolina
• 1 cup brown sugar
• 400ml can coconut cream
• 400ml water
• 2 eggs, whisked
• 4 tbsp butter
• pinch salt
• white poppy seeds
• sesame seeds
• desiccated coconut

Directions

• First up, preheat that oven to 160˚ Celsius.
• Pop your semolina in a large saucepan and stir fry until golden brown over a low to medium heat. This step will take around 5 to 10 minutes, so keep stirring until its ready and be careful not to leave it unattended or itll cook unevenly.
• Once its toasty, add in your brown sugar, coconut cream, water, eggs, and salt and mix well. You might need a whisk to break up any clumps, but apart from that it’ll be really watery at this stage so dont worry.
• Now, bring the mixture to a boil over a medium high heat and stir continuously. Itll start to thicken quickly. Once bubbles start rising through the mixture you can reduce that heat right down to low and continue to stir until the mixture thickens and starts to pull away easily from the side of the pan. This step will take around 8-10 minutes, so feel free to call in another pair of hands to help you if you get a little tired! Hey, why not bribe them with the promise of fresh cake at the end? 😉
• Once its all clumping together nicely, transfer it into a pre-greased oven safe dish and smooth out the surface with an icing spatula or the back of a spoon.
• Sprinkle with your poppy seeds, sesame seeds or desiccated coconut and pop in the oven. Bake for around 30-40 minutes until the top is golden-dark brown and the cake has set.
• Its delicious soft served warm from the oven, but just as good at room temperature.