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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.
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:
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).
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.