Sakinas Banana Cake With With Semolina Recipes

SAKINA'S BANANA CAKE WITH WITH SEMOLINA

Sakina's Banana Cake With With Semolina image

This is my Aunt Sakina's recipe. It is an excellent banana snack cake which uses semolina instead of flour but you wont even know the difference it is so light and fluffy and jam packed with banana and flavour. Do give it a try you wont be disappointed! It makes a huge 9x13-inch pan cake and can be halved successfully. It does not require icing. Lovely for tea-time.

Provided by muffin207

Categories Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

250 g butter or 250 g margarine
2 cups sugar
4 eggs
2 cups semolina
1/2 teaspoon mixed spice
1 teaspoon ground cardamom
2 teaspoons baking powder (not soda)
2 cups coconut
1/2 cup warm milk
6 -8 bananas, mashed (used 8 if your bananas are smallish)
poppy seed, for sprinkling

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.

Nutrition Facts : Calories 1111.3, Fat 56.9, SaturatedFat 39.2, Cholesterol 232.9, Sodium 428.5, Carbohydrate 142.7, Fiber 10, Sugar 83.4, Protein 15.5

BURMESE SEMOLINA CAKE WITH RUM RAISINS (SHWE GYE)

Burmese Semolina Cake with Rum Raisins (Shwe Gye) image

One of my favorite things growing up was a Burmese semolina cake. It is known by a few names: san win ma kin or shwe gye may be the most familiar ones. I didn't have a major sweet tooth growing up, but this dessert was something I couldn't resist. When I was a kid, my mother would make me stir the mixture for an hour (it kept me out of trouble and from making a mess running around the house).

Provided by Calvin Lam

Categories World Cuisine Recipes Asian

Time 1h35m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup rum
½ cup raisins
¼ cup brown sugar
2 cups semolina flour
3 cups water
2 ½ cups unsweetened coconut cream
2 cups white sugar
½ cup corn oil
2 eggs, beaten
½ teaspoon salt
2 tablespoons honey, or to taste
2 tablespoons white poppy seeds

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.

Nutrition Facts : Calories 580 calories, Carbohydrate 59.1 g, Cholesterol 37.2 mg, Fat 33.6 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 20.3 g, Sodium 137.9 mg, Sugar 53.3 g

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

Ingredients

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.

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