Gluten-Free Burmese Semolina Cake (Mont Lone Yay Paw)

Ingredients

• 1 cup Gluten-free semolina (corn/rice)
• 1 can Coconut milk
• 1/2 cup Sugar
• 1 tsp Baking powder
• 1/4 tsp Salt
• 2 tbsp Poppy seeds
• 2 tbsp Coconut flakes

Instructions

1. 1In a medium bowl, combine 1 cup of gluten-free semolina, 1/2 cup of sugar, 1 tsp of baking powder, and 1/4 tsp of salt. Stir these dry ingredients together until they are evenly mixed.
2. 2Gradually add the 1 can of coconut milk to the dry ingredients. Stir continuously with a whisk or spoon until you have a smooth batter with no lumps. The batter should be pourable but not too thin.
3. 3Lightly grease an 8-inch cake pan. Pour the batter evenly into the prepared 8-inch cake pan.
4. 4Sprinkle the 2 tbsp of poppy seeds and 2 tbsp of coconut flakes evenly over the top of the batter.
5. 5Prepare your steamer. Place the cake pan into the steamer basket, ensuring it is stable. Steam the cake over medium heat for 30 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is firm to the touch.
6. 6Carefully remove the cake pan from the steamer. Let the cake cool in the pan for at least 10 minutes before attempting to slice it. This allows the cake to set properly.

Substitutions

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