Burmese Semolina Cake (Sanwin Makin)

Instructions

1. 1Preheat your oven to 175°C. Lightly grease a 22.86 × 33.02 cm baking pan with a small amount of the 1/4 cup Vegetable Oil, then dust it with a small amount of the 2 cups Semolina Flour, tapping out any excess.
2. 2In a large mixing bowl, combine the remaining 2 cups Semolina Flour, 1 tsp Baking Powder, and 1 cup Sugar. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, whisk together the 1 can Coconut Milk, the remaining 1/4 cup Vegetable Oil, and 1 tsp Vanilla Extract until these wet ingredients are well combined.
4. 4Pour the wet ingredients mixture into the large bowl with the dry ingredients. Mix gently with a spatula or spoon until just combined and no dry streaks remain; be careful not to overmix the batter.
5. 5Pour the batter evenly into the prepared 22.86 × 33.02 cm baking pan. Sprinkle the 2 tbsp Poppy Seeds evenly over the top of the batter.
6. 6Bake the cake in the preheated oven at 175°C for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
7. 7Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before cutting. Cooling completely ensures the cake sets properly and is easier to cut into neat 5.08 cm squares for serving.

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