Recipe of the Month

Subscribe to Recipe of the Month

 

Join Citymeals' Recipe of the Month email list to receive monthly recipes from chefs from around New York City! Sign up to receive Recipe of the Month emails now!

Visit the Recipe of the Month Archives

this month's recipe: 

burmese semolina cake

 

 

 

Recipe Author:

Leah Cohen, Chef/Owner of Pig & Khao

Serves: 8

A Note from Chef Cohen:

 
I first tasted this cake when traveling around Myanmar with my boyfriend. Our tour guide took us to a restaurant in Yangon and picked his favorite local dishes for us to eat. The Burmese semolina cake was the dessert. 
 
We loved the cake so much that we bought an extra piece and shared it later that night. I couldn’t stop thinking about the cake, so when I returned to the U.S., I worked at replicating it. 
 
 
ingredients:
 
  • 2 cups toasted semolina 
     
  • 1 ½ cans coconut milk (14 ounce cans) 
     
  • 2 eggs 
     
  • 1 cup granulated sugar 
     
  • 1 Tbsp. kosher salt 
     
  • ½ tsp. vanilla extract 
     
  • 4 Tbsp. melted butter plus more for buttering pan 
     

instructions:

1. Preheat oven to 400 degrees. 
 
2. Butter a half hotel pan liberally. 
 
3. In a saucepot combine all the ingredients except the semolina and 2 tablespoons of melted butter. Whisk together and place over medium heat. 
 
4. Slowly add in the semolina while constantly whisking. 
 
5. Cook until the mixture begins to thicken, approximately 10 minutes.
 
6. Once mixture has thickened pour into buttered pan and bake for 30 minutes. Make sure to rotate the pan after 15 minutes. 
 
7. Once cake is done take it out of the oven and brush it with the remaining 2 tablespoons of melted butter.