Burmese Semolina Cake

By LRay

Bon Appetit, June 2014, page 17.

Nutritional Information

Calories (kcal) 270 Fat (g) 20 Saturated Fat (g) 14 Cholesterol (mg) 65 Carbohydrates (g) 19 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 4 Sodium (mg) 180

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.