Burmese Semolina Cake Recipes

BURMESE SEMOLINA CAKE

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.

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.

BASBOOSA - EASY SEMOLINA CAKE

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

SAKINA'S BANANA CAKE WITH WITH SEMOLINA

Steps:

• Preheat oven to 180°C.
• Grease a 9x13-inch baking dish.
• Beat butter and sugar until light and fluffy.
• Beat in eggs one at time.
• Add semolina and let mixture stand for one and half hours.
• This step is very important. After standing stir rest of ingredients in until well blended.
• Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.

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.

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.

SEMOLINA PUDDING (BURMESE)

Steps:

• Place the semolina in a large and heavy saucepan.
• Stir in the coconut milk gradually, keeping the mixture free from lumps.
• Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
• When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
• Add salt and ground cardamom and mix well.
• Beat in the egg yolks, one at a time.
• Stiffly beat the egg whites and fold in .
• Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
• Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
• Sprinkle liberally over semolina mixture.
• Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
• Cool in the dish, then cut into large diamond-shaped pieces.