Burmese Semolina Cake (Shwe Kyi)

Ingredients

• 1 cup Semolina flour
• 1.5 cups Coconut milk
• 1 cup Sugar
• 0.5 cup Ghee (dairy-free)
• 0.5 tsp Cardamom powder
• 0.25 cup Almonds (slivered)
• 0.5 cup Water

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch (or similar size) baking dish with a small amount of the 0.5 cup of dairy-free ghee.
2. 2In a large, heavy-bottomed pan, melt the remaining 0.5 cup of dairy-free ghee over medium heat until it is fully liquid.
3. 3Add the 1 cup of semolina flour to the melted dairy-free ghee in the large pan. Cook over medium heat for 5-7 minutes, stirring constantly with a wooden spoon or spatula, until the semolina flour turns a light golden brown and smells slightly nutty. Be careful not to let it burn.
4. 4In a separate medium saucepan, combine the 1.5 cups of coconut milk, 1 cup of sugar, 0.5 cup of water, and 0.5 tsp of cardamom powder. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer and the 1 cup of sugar is completely dissolved, about 3-5 minutes. Do not let it boil vigorously.
5. 5Carefully and slowly pour the warm coconut milk mixture into the large pan with the roasted semolina flour, stirring vigorously and constantly with a whisk or spatula to prevent any lumps from forming.
6. 6Continue cooking the mixture over medium heat, stirring constantly, for 8-12 minutes, until it thickens considerably and starts to pull away from the sides of the pan, forming a cohesive mass.
7. 7Carefully transfer the hot semolina mixture into the prepared baking dish. Use a spatula to spread it evenly across the bottom of the dish, smoothing the top surface.
8. 8Sprinkle the 0.25 cup of slivered almonds evenly over the top surface of the semolina mixture in the baking dish.
9. 9Bake the cake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and the edges appear set.
10. 10Remove the baking dish from the oven and place it on a wire rack. Let the cake cool completely at room temperature for at least 1 hour before cutting it into 2-inch squares. Cooling completely is important for the cake to set properly and be easy to cut.

Substitutions

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