Burmese Semolina Cake With Rum Raisins Shwe Gye Recipes

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BURMESE SEMOLINA CAKE (SHWE GYE) WITH RUM RAISINS



BURMESE SEMOLINA CAKE (SHWE GYE) WITH RUM RAISINS image

Categories     Cake     Dessert     Bake     Kid-Friendly

Yield 12 pieces

Number Of Ingredients 12

2 cups semolina or cream wheat
2 cups white sugar
2.5 cups Coconut Cream
1/2 tsp salt
2 eggs beaten
3 cups water
1/2 cup corn oil
1/2 cup raisins
1 cup rum
1/4 cup brown sugar
2 tbl spoons white poppy seeds (optional)
Honey to drizzle(optional)

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



Banana Shwe Gye Cake - {Burmese Semolina Cake} Recipe image

Provided by á-170456

Number Of Ingredients 10

Nonstick cooking spray as needed
2 cups semolina
2 cans coconut milk - (13 1/2 oz ea)
Water as needed
1 can evaporated milk - (5 oz)
2 eggs beaten
1 1/2 cups sugar
4 ripe soft bananas mashed
1 cup butter or margarine - (2 sticks)
1 tablespoon poppy seeds

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.

BURMESE SEMOLINA CAKE



Burmese Semolina Cake image

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

2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
1 1/4 cups semolina flour
1 large egg
1 14-ounce can coconut milk
1 1/2 cups half-and-half
1/3 cup sugar
1 teaspoon kosher salt
Coconut ice cream (for serving)
Toasted unsweetened coconut flakes (for serving)

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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