Burmese Semolina Cake with Rum Raisins (Shwe Gye) recipe
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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
Nutrition Info
- 580 caloriescarbohydrate: 59.1 gcholesterol: 37.2 mgfat: 33.6 gfiber: 1.8 gprotein: 4 gsaturatedFat: 20.3 gservingSize: -sodium: 137.9 mgsugar: 53.3 gtransFat: : -unsaturatedFat: : -
Directions Burmese Semolina Cake with Rum Raisins (Shwe Gye)
Directions
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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.