Sunday, November 15, 2009

Baking Semolina Cake

I bought a packet of semolina last month as one of the recipes, fried calamari, called for it. Then I used a table spoon or two only. The left over (almost the whole packet) was just sited in my kitchen cabinet for almost a month.


Last a few days ago, I was flipping through my Burmese-English dictionary and happened to know that semolina is called Shwe Kyi (in Burmese), which I already known since young. I don't know how semolina looks like in raw, as I saw before was only in finished product, cake only.


In Burma, we use Shwe Kyi (Semolina) to make cake and it is served as dessert. Since I have the whole packet of semolina, I am going to make use of it. Yes I am going to bake semolina cake (Burmese style) with the help of my little Burmese cookbook.







Here is the recipe

  1. semolina -2 cups
  2. butter - 120grams
  3. fine sugar - 2 cups
  4. coconut milk (not cream)- 5 cups
  5. dry raisin- 1/2 cup
  6. poppy seed -2 Tbs
  • In a frying pan, heat the semolina till lightly brown color

  • Mix heated semolina and sugar in a bowl. Set aside.
  • Heat the frying pan, melt the butter. Add semolina sugar mixture. Stir it well.
  • Add in 5 cups of coconut milk and 1/2 cup of raisin. Stir continuously until a very thick batter is formed.
  • Heat the oven to 180 degree C. Grease 8"x8" square pan and place the batter.
  • Sprinkle poppy seed over the surface and bake for about 30-40 mins.
  • Let it cool completely in the pan and keep it in refrigerator to set - at least for 2 hours.

Cut it according to your preference size and serve. It is very good to go with a cup of coffee or hot green tea.Enjoy!



16 comments:

Vigor said...

Hi..very interesting blog about food, love it. Thanks for sharing..:)

Evy said...

Thanks!. Actually I am a very beginner and still learning how to bake cakes.

Shinlay said...

ဒီကလူေတြ လည္းႀကိဳက္ၾကတယ္။

T T Sweet said...

ဆႏြင္းမကင္းလုပ္နည္းေလးဖတ္သြားပါတယ္။ မုန္႔ေတြက် မလုပ္တတ္ဘူး။ စမ္းလုပ္ၾကည္႔ရဦးမယ္။ ေက်းဇူးေနာ္။

Evy said...

မမShinlay => ဟုတ္လား။ သူတို႔ေတြလည္းဒါမ်ိဳးၾကိဳက္ၾကလား။ Evy က ေထာပတ္တို႔ အုန္းႏို႔တို႔မ်ားလုိ႔ သူတို႔မစာေလာက္ဖူးလုိ႔ထင္တာ။

TT Sweet=> ဟုတ္ကဲ႔ TT Sweet ေရ။ Evy ကမုန္႔လုပ္ရတာ တအား၀ါသနာပါလုိ႔စမ္းလုပ္ထားတာ။ တီဆိြ ေထာပတ္ပိုထည္႔ခ်င္ရင္လည္းရတယ္ေနာ္ ။ ပိုေကာင္းတာေပါ႔။Evy က နဲနဲေလ်ာ႔ထည္႔ထားတာ။ ၀ေနၿပီးသားကို ပို၀မွာစိုးလုိ႔ :D

လာလည္သြားၾကတာ ေက်းဇူးတင္ပါတယ္။

Bo Bo said...

Ga luu Ga luu...ma sar ya tha yaee yoe! :'( daw eat,,nga koe de nee nae nate satt nay tae...

Evy said...

Bo Bo => I ll bake it for you after your exam, k?

Mee said...

Hi..Evy, no more new post??
i am keen in baking as well. Happen to read articles on this in Burmese as well as in English.
Keep going. will be back agian.

Evy said...

Hi Ma Mee,

Thanks for visiting. I'll post a new one shortly. Pls do come and visit again. :-)

ရံုေလး said...

ပထမဆံုးေရာက္ဖူးျခင္းပါ
လာလည္တာေက်းဇူးေနာ္
စားစရာေတြ ့သြားျပီေနာက္အျမဲလာစားမယ္သိလား

Evy said...

ရံုေလး ေက်းဇူးေနာ္

Passionate About Baking said...

Hi Evy,
Your semolina cake looks very nice. Is it like 'kueh' style? Btw, poppy seeds are not allowed in Singapore. :p

Evy said...

Hi Jane, thanks for visiting my blog!. Yeah, it is similar to some Kueh in Sg. Oh, I didnt know that poppy seeds are not allowed here. I managed to get them from burmese shop :)

ThuHninSee said...

အခုပဲ ovenထဲ ထည္႔လုိုက္ၿပီ။ ေမႊရတာ လက္ေညာင္းလိုက္တာ။
ထြက္လာရင္ ဘာပုံျဖစ္မယ္မသိဘူး။ ပထမဆုံးအၾကိမ္ဆုိေတာ႔
ေကာင္းမယ္လုိ႔မေမွ်ာ္လင္႔ပါဘူး။ ေက်းဇူးပဲေနာ္။

ThuHninSee said...

:( မုန္႔သားက ကပ္ေစးေစးျဖစ္တယ္။ ေမႊတာ လုိတာလားမသိဘူး။

Evy said...

ခုမွ ေတြ႔လုိ႔ reply လုပ္္ၿဖစ္တာ sorry ေနာ္။ ေရမ်ားသြားလုိ႔လားမသိဘူး ္ကပ္ေစးေစး ၿဖစ္တယ္ဆိုတာ။ ဒါမွမဟုတ္အပူခ်ိန္နဲ႔ မုန႔္ဖုတ္တဲ႔ အခ်ိန္တစ္ခုခုလုိ လုိ႔ၿဖစ္မယ္။ ၾကားဖူးတာက oven တစ္ခုနဲ႔တစ္ခု က အပူခ်ိန္ နဲနဲစီကြာတတ္တယ္တဲ႔။ ေနာက္တစ္ခါလုပ္ၿဖစ္ရင္ အုန္းႏို႔ကို တစ္ခြက္ေလာက္ေလ်ာ႔ထည္႔ၾကည္႔ပါ။ စိတ္မပ်က္ပါနဲ႔ေနာ္။ ကၽြန္မလည္း ဒီလုိပဲလိုတိုးပိုေလ်ာ႔နဲ႔ အဆင္ေၿပသြားတာမ်ားပါတယ္။။