BURMESE SEMOLINA CAKE (SHWE GYE) WITH RUM RAISINS
Steps:
- Pre-heat oven at 350 degrees F. Stew raisins in rum and brown sugar over low heat until all the alcohol is absorbed. Toast semolina over medium heat in a large pot for 2 minutes, and careful not to burn. Mix semolina, sugar, coconut cream, salt, eggs, water and oil together over medium heat. Mix and stir continuously until it thickens. Add raisins and stir. Mixture should be extremely thick and hard to stir (your arm should get tired after a few minutes). You can stir from anywhere from 5 minutes to 1 hr. My mother's recipe is to stir for 1 hr. Bake in 9 inch buttered baking dish for 1 hr until golden brown on top, and sprinkle poppy seeds and honey if desired.
BURMESE SEMOLINA CAKE (SANWEI MAKIN)
Here's a Southeast Asian slice with a crispy crust and soft fudgy centre. Burmese Semolina Cake (Shwegyi Sanwei Makin) is filled with toasty coconut flavour, perfect as a quick snack or dessert.
Provided by Wandercooks
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 160˚C / 320˚F and a deep baking dish greased with butter or coconut oil.
- Pop the semolina in a large saucepan over a low to medium heat and dry fry until golden brown (around 5 to 10 minutes). Keep stirring and avoid leaving it unattended or it may burn or cook unevenly.
- Once it's toasty, add in the brown sugar, coconut cream, water, eggs, butter and salt and mix well. You might need a whisk to break up any clumps. The batter will be quite thin at this stage so don't worry.
- Bring the mixture to a boil over a medium high heat and stir continuously. It will start to thicken quickly. Once bubbles start rising through the mixture you can reduce the heat down to low and continue to stir until the mixture thickens and starts to pull away easily from the side of the pan (around 8-10 minutes).
- Once thickened, transfer the batter into baking dish and smooth the surface with an icing spatula or the back of a spoon.
- Sprinkle with poppy seeds, sesame seeds or desiccated coconut and pop in the oven. Bake for around 30-40 minutes until the top is dark golden-brown and the cake has set.
- Slice into squares and serve warm or at room temperature.
Nutrition Facts : Calories 3290 kcal, Carbohydrate 365 g, Protein 47 g, Fat 195 g, SaturatedFat 155 g, Cholesterol 449 mg, Sodium 630 mg, Fiber 15 g, Sugar 214 g, ServingSize 1 serving
BURMESE SEMOLINA CAKE
Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Butter an 8x8" baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.
- Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 tablespoon butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 tablespoon butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.
- Do ahead: Cake can be baked 1 day ahead; cover and chill.
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