Burmese Semolina Cake

By Late2Serenity

Ingredients

• 2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
• 1 1/4 cups semolina flour
• 1 large egg
• 1 14-oz. can coconut milk
• 1 1/2 cups half-and-half
• 1/3 cup sugar
• 1 teaspoon kosher salt
• Coconut ice cream and toasted unsweetened coconut flakes (for serving)

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 425°. Butter an 8x8” baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.

Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 Tbsp. butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.

Bake cake until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 Tbsp. butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.

DO AHEAD: Cake can be baked 1 day ahead; cover and chill.