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Burmese Semolina Cake

Burmese Semolina Cake

Featured Spices
1 cup semolina flour
1 cup palm sugar
1 (14 ounce can) coconut cream
4 eggs, whisked
4 tablespoons butter
1/8 teaspoon salt
1 cup warm water
caviar from 4 inches Madagascar vanilla bean (more or less to taste)
4 tablespoons oil
3 tablespoons white poppy seeds
2 tablespoons raisins

Garnish Options:
3 tablespoons white poppy seeds
2 tablespoons sesame seeds
3 tablespoons finely grated coconut

Burmese Semolina cake is a moist, delicious, custard like cake that is far from the typical cakey cake we’re accustomed to eating in America. Made with coconut cream and topped with crunchy poppy seeds, sesame seeds and finely grated coconut, this is a rich dessert everyone will want second helpings of. If any of this cake makes it to leftovers, you’ll find the cold version just as tasty as it was warm.

Getting started

Cut a your 4 inch piece of vanilla bean (or more if you really like vanilla). Use a sharp knife to slice open the bean lengthwise down the center. With your blade, scrape the caviar out of the bean and set it aside. Discard the pod or use it in other recipes.

Heat a dry skillet or saucepan over medium-low. Measure the flour into your heated pan and cook, stirring consistently until the flour turns fragrant and golden brown (about 2 – 5 minutes). Transfer to a bowl and set aside to cool.

Into a separate bowl, combine the following:
palm sugar
coconut cream

Whisk the ingredients to blend them well. Slowly stir in the flour, mixing until your ingredients are thoroughly combined. Cover and set aside to soak for 30 minutes.

Preheat the oven to 350 degrees F.

Heat the oil and butter in a saucepan over medium-high. Pour the batter into the saucepan and stir continuously while adding raisins and poppy seeds. Reduce heat to low and cook until the batter thickens and pulls easily away from the edges of the pan (about 3 – 5 minutes).

Use a heatproof spatula to scrape the batter into a greased baking dish or ramekins.
Top with poppy seeds, sesame seeds and grated coconut.

Bake for 20 minutes or until a toothpick inserted into the cake/s comes out clean.
Transfer to a cooling rack and allow to cool.

Serve Burmese semolina cake warm.

Notes: make this recipe vegan by substituting butter with vegan butter. When it comes to vanilla, tastes differ. Use more or less, depending on your preferred level of pure vanilla flavor.

recipe image
Recipe Name
Burmese Semolina Cake
Author Name
Published On
The Ratings

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