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Banana Shwe Gye Cake - {Burmese Semolina Cake}


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  • Nonstick cooking spray as needed
  • 2 cups semolina
  • 2 cans coconut milk - (13 1/2 oz ea)
  • Water as needed
  • 1 can evaporated milk - (5 oz)
  • 2 eggs beaten
  • 1 1/2 cups sugar
  • 4 ripe soft bananas mashed
  • 1 cup butter or margarine - (2 sticks)
  • 1 tablespoon poppy seeds


Servings 6


Step 1

Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet.

Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes.

Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes.

Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Add the butter or margarine while stirring.

Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight.

Cut into diamonds to serve. The cake will be moist, not fluffy. Refrigerate any leftovers. Reheat to room temperature before serving.

This recipe yields 6 to 10 servings.

Each of 10 servings: 609 calories; 315 mg sodium; 95 mg cholesterol; 38 grams fat; 27 grams saturated fat; 64 grams carbohydrates; 9 grams protein; 1.50 grams fiber.

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