Burmese Semolina Cake (Mont Kalamae)

Ingredients

• 1 cup Semolina Flour
• 1 can Coconut Milk
• 1 cup Sugar
• 1/2 cup Butter
• 1/2 teaspoon Cardamom Powder
• 1/4 teaspoon Salt

Instructions

1. 1In a small saucepan or microwave-safe bowl, melt the 1/2 cup of Butter completely.
2. 2In a medium mixing bowl, combine the 1 cup of Semolina Flour and the 1/4 teaspoon of Salt. Pour the melted 1/2 cup of Butter into the bowl and stir with a spoon or spatula until the semolina is thoroughly moistened and crumbly. Set this mixture aside.
3. 3In a large, heavy-bottomed saucepan, combine the 1 can of Coconut Milk and the 1 cup of Sugar. Place the saucepan over medium heat and stir constantly for 5-7 minutes, until the sugar is completely dissolved and the mixture begins to simmer gently.
4. 4Gradually add the reserved semolina mixture to the simmering coconut milk mixture in the saucepan. Continue stirring continuously with a whisk or spoon to prevent any lumps from forming.
5. 5Continue cooking the mixture over medium heat, stirring constantly, for 30-40 minutes. The mixture will thicken considerably and transform into a smooth, glossy, caramel-colored paste that pulls away from the sides of the pan.
6. 6Remove the saucepan from the heat and stir in the 1/2 teaspoon of Cardamom Powder until it is fully incorporated into the semolina paste.
7. 7Pour the hot semolina mixture into an 8x8 inch (20x20 cm) baking pan and use a spatula to spread it evenly across the bottom.
8. 8Preheat your oven to 350°F (175°C). Bake the cake for 15-20 minutes, or until the top surface appears golden brown and slightly firm to the touch.
9. 9Allow the cake to cool completely in the pan on a wire rack for at least 2 hours. This cooling time is essential for the cake to set properly and achieve its chewy texture before you cut it into squares and serve.

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