Burmese Semolina Cake (Mont Kalamae)

Instructions

1. 1In a large saucepan, combine the 2 cans (about 380 g) of coconut milk and 1 cup of sugar. Heat this mixture over medium heat, stirring constantly, until the 1 cup of sugar is completely dissolved. This should take about 2-3 minutes.
2. 2Gradually whisk in the 1 cup of semolina flour. Keep stirring continuously to prevent any lumps from forming. Ensure the mixture is smooth before proceeding.
3. 3Stir in the 1/4 cup of sunflower oil and the 1/2 teaspoon of cardamom powder until fully incorporated.
4. 4Reduce the heat to low. Cook the mixture, stirring constantly, for 45-60 minutes. The mixture will thicken considerably and start to pull away from the sides of the large saucepan, becoming very sticky. Continue stirring to prevent sticking to the bottom.
5. 5Prepare a baking pan by greasing it lightly with a small amount of sunflower oil from the measured 1/4 cup. Pour the thickened semolina mixture into the prepared baking pan. Spread it evenly.
6. 6Sprinkle the 2 tablespoons of poppy seeds evenly over the top of the semolina mixture in the pan.
7. 7Allow the cake to cool completely in the pan at room temperature for at least 2 hours. This cooling process is important for the cake to set properly before cutting.

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