Burmese Semolina Cake with Rum Raisins (Shwe Gye) recipe

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Ingredients

1 cup rum
½ cup raisins
¼ cup brown sugar
2 cups semolina flour
3 cups water
2 ½ cups unsweetened coconut cream
2 cups white sugar
½ cup corn oil
2 eggs, beaten
½ teaspoon salt
2 tablespoons honey, or to taste
2 tablespoons white poppy seeds

Nutrition Info

580 calories
carbohydrate: 59.1 g
cholesterol: 37.2 mg
fat: 33.6 g
fiber: 1.8 g
protein: 4 g
saturatedFat: 20.3 g
servingSize: -
sodium: 137.9 mg
sugar: 53.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes.

  2. Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add water, coconut cream, sugar, oil, eggs, and salt, cook and stir until mixture thickens, 8 to 10 minutes. Reduce heat and stir in raisin mixture. Cook and stir until mixture pulls away from the sides of the pan, 5 minutes to 1 hour.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.

  4. Scrape semolina mixture into the prepared baking dish, smooth the top.

  5. Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.

Recipe Yield

1 9-inch cake

Recipe Note

One of my favorite things growing up was a Burmese semolina cake. It is known by a few names: san win ma kin or shwe gye may be the most familiar ones. I didn't have a major sweet tooth growing up, but this dessert was something I couldn't resist. When I was a kid, my mother would make me stir the mixture for an hour (it kept me out of trouble and from making a mess running around the house).

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