Myanmar also known as Burma is my choice for the second day of the one alphabet three countries theme I chose for this week. For the first day I made a Bahamas recipe and for the second day it is Burma. The cuisine of Burma is so much influenced by the Indians settled over there. So you can see so many identical recipes but with a slight Burmese twist to it. After reading through the blogs, I am really tempted to try their recipes in the future.
Also known as Shwe Gyi Mont / Sanwei Makhin /Sanwin Makhin, this Burmese semolina cake is a really good dessert to serve warm. Made with semolina, this is so much like our rava kesari, but the addition of coconut milk makes all the difference. This cake is cooked twice, once on the stove top and finally finished in the oven. Roasting the semolina is a must to get the flavour in the cake. The cake has eggs in it and is fudgy in texture. The baking turns the crust crispy and the interior remains soft. The cake is usually topped with poppy seeds or sesame seeds and that gives a nice nutty taste to it.
I made the recipe as it is without any changes. Sruti is not a great fan of rava kesari, so I was not sure whether she would like it. I planned on sending the whole cake to hubby’s office. Then after baking, I kept a slice for her to taste and packed the remaining. She came home from school and I gave her the slice. I was quite surprised when she came back for a second piece. I just couldn’t believe it but I gave her a second slice. If you love rava kesari, then you need to try this cake. The cake also has brown sugar in it. But if you don’t have brown sugar, then use the regular sugar. But don’t skip the coconut milk. It is the best addition in the cake. Oil is added in the cake tin and topped with the semolina mix. While baking this oil plays a great role in making the crust crisp and golden. I have used coconut oil for that. You can even use melted butter or ghee instead.
Recipe Source: Love Is In My Tummy
Semolina / Rawa – 1/2 cup
Brown Sugar – 1/2 cup
Coconut Milk – 1 cup
Vanilla Essence – 1 tsp
Egg – 2
Coconut Oil – 2 tbs
Ghee – 2 tbs
Golden Raisins – 1/3 cup
Sesame Seeds For Topping
In a sauce pan add 1 tbs of ghee and semolina and roast it until golden and aromatic.
Remove from stove and set it aside.
Add brown sugar, coconut milk and vanilla essence to the semolina and mix well.
Add two eggs to the batter and whisk well so that the eggs are combined thoroughly.
Cover and set it aside for 30 minutes.
Preheat oven to 170°C.
Add remaining ghee and heat the semolina mixture and cook on medium flame until it becomes thick and the consistency is like a dough.
It shouldn’t stick to the sides of the pan.
Pour coconut oil in a small loaf tin or a 5″ square tin and transfer the dough like mixture to it.
Flatten the top and sprinkle sesame seeds uniformly.
Bake this in a preheated oven for 40 – 45 minutes.
Allow it to cool a bit.
Slice it up and serve it warm.