Burmese Semolina Cake With Rum Raisins Shwe Gye Recipes

BURMESE SEMOLINA CAKE (SANWEI MAKIN)

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.

BANANA SHWE GYE CAKE (BURMESE SEMOLINA CAKE)

Steps:

• Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet. Roast the semolina in a dry skillet over medium heat, stirring, till the color changes, 10 min. Combine the coconut lowfat milk, sufficient water to fill 1 coconut lowfat milk can, evaporated lowfat milk, Large eggs, sugar and bananas in a large pot and heat over medium heat till barely simmering, about 4 to 5 min. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, till thick. Add in the butter or possibly margarine while stirring. Pour the batter into the pan and bake till a toothpick inserted in the center comes out clean and the top is proportionately golden, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 min. Cold to room temperature, cover and let stand overnight. Cut into diamonds to serve. The cake will be moist, not fluffy. Chill any leftovers. Reheat to room temperature before serving. This recipe yields 6 to 10 servings. Comments: "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.

BURMESE SEMOLINA CAKE WITH RUM RAISINS (SHWE GYE)

Steps:

• Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes.
• Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add water, coconut cream, sugar, oil, eggs, and salt; cook and stir until mixture thickens, 8 to 10 minutes. Reduce heat and stir in raisin mixture. Cook and stir until mixture pulls away from the sides of the pan, 5 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Scrape semolina mixture into the prepared baking dish; smooth the top.
• Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.

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.

BANANA SHWE GYE CAKE - {BURMESE SEMOLINA CAKE} RECIPE

Steps:

• Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet. Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes. Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Add the butter or margarine while stirring. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight. Cut into diamonds to serve. The cake will be moist, not fluffy. Refrigerate any leftovers. Reheat to room temperature before serving. This recipe yields 6 to 10 servings. Each of 10 servings: 609 calories; 315 mg sodium; 95 mg cholesterol; 38 grams fat; 27 grams saturated fat; 64 grams carbohydrates; 9 grams protein; 1.50 grams fiber.