Burmese Semolina Cake (Shwe Kyi)

Ingredients

• 1 cup Semolina flour
• 1 cup Coconut milk
• 3/4 cup Sugar
• 2 tablespoons Flaxseed meal
• 6 tablespoons Water
• 2 tablespoons Poppy seeds
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Ghee (clarified butter) or vegan butter, melted

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take a 22.86 cm baking pan and grease it, then lightly dust it with flour.
2. 2In a small bowl, combine the 2 tablespoons of flaxseed meal with the 6 tablespoons of water. Stir them together and let this mixture sit for 5 minutes. It will thicken to form a gel, which will act as a binder.
3. 3In a large bowl, measure and combine the 1 cup of semolina flour, the 3/4 cup of sugar, the 1 teaspoon of baking powder, the 1/4 teaspoon of salt, and the 2 tablespoons of poppy seeds. Whisk these dry ingredients together until they are evenly distributed.
4. 4Add the thickened flaxseed mixture, the 1 cup of coconut milk, the 1/4 cup of ghee (clarified butter) or vegan butter (melted), and the 1 teaspoon of vanilla extract to the large bowl with the dry ingredients. Stir everything together until it is well combined and you have a smooth batter.
5. 5Pour the batter evenly into the prepared 22.86 cm baking pan.
6. 6Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
7. 7Carefully remove the cake from the oven. Let it cool in the baking pan on a wire rack for 10 minutes. This resting period helps the cake firm up before you remove it from the pan.
8. 8After 10 minutes, gently invert the pan onto the wire rack to release the cake. Allow the cake to cool completely on the wire rack before slicing and serving.

Substitutions

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