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Semolina Cake With Sesame Seed And Coconut Recipe
- shwekyi senyinmakin -
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Category : dessert |
Style : baking | Serves : 4 - 5 |
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A
highly glutinous wheat dessert dish, sweetened by coconut and the fragrance
imparted by dry-roasting the semolina and sesame seeds. A popular Burmese
dessert.
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Ingredients |
| 250 g |
Semolina |
| 560 g |
Sugar |
| 75 g |
Raisins |
| 630 ml |
Coconut milk |
| 630 ml |
Water |
| 130 ml |
Cooking oil, heated |
| 2 tbsp |
Sesame seeds |
| 2 tsp |
Salt |
| 2 |
Eggs, beaten |
Method :
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Dry-fry semolina in a wok over low heat for 10 -
12 minutes until reddish-brown, then cool.
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Combine the roasted semolina, coconut milk,
water, sugar, salt, and hot oil in a saucepan.
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Bring mixture to a boil and cook over medium to
low heat for approx. 20 minutes or until the mixture comes away from the sides of the pan.
Remember to stir continuously with a wooden spoon throughout the process.
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If mixture begins to stick to the pan, add a
teaspoon or two of oil, then towards the end of the cooking process, add the raisins and mix
well.
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Transfer mixture to a lightly oiled round baking
tray, approx. 30cm in diameter and 7cm deep.
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Smooth the surface with a metal spoon or cake
knife and sprinkle sesame seeds on the surface.
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Bake on medium shelf for approx. 15 minutes,
then remove from oven and set aside for several hours at room temperature.
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Cut the cake in the baking tray and arrange
slices on a serving plate.
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Asian Melting Pot
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