This is Burmese classic dessert and we make this for special occasions like the lunch offer to monks or when we have special guests. Actually the recipe came from Thailand in times past, where it was called Khanom-Mor-Kang. However the Burmese refined it into their own beautiful taste that goes down well on Burmese tongues. There are a few different recipes of this cake but I used the recipe of Htet Family food blog which is good/easy (and my Dad also gave me some good tips on the phone). He used to make this cake for me and my younger brother whenever we fancied this, in our good old days at home.
My Dad used the charcoal fire in clay stove for baking this as we didn't have the oven by then. He also spread some burning charcoals on the metal lid then put on top of the baking tray to get a grill like effect. It was very exciting to see when he removed the lid and revealed the golden cake. We can eat this cake from breakfast to dessert, this is how good it is. My friend Thae Thae used to make this for me when she was near me but since she's moved up north, I put in a special effort to make this for the first time.
400g Semolina Coarse
200g Granulated sugar
4 Free range eggs, beaten
100g Butter
25g Vegetable oil
A pinch of salt
30g Raisins
2 tins of 400g Coconut milk (drain the water)
250ml Water
Poppy seeds
Serves 10 people
Cooking time 90 minutes
Method
Roast the Semolina in the wok on moderate heat until golden brown. Be careful not to let the Semolina burn and adjust the heat occasionally. Pour the roasted Semolina into a bowl and wash and soak it with cold water for 10 minutes. Drain the water out.
Heat the oil and butter in the wok over a moderate heat. Add Semolina, coconut milk, sugar and salt. stirring well and constantly. Add beaten eggs and keep stirring. Gradually add water into mixture. You need to stir the mixture constantly and I admit that it is tiring. You can add more water if it needs. When the mixture becomes soft and thickened, the water evaporated and the oil comes up then reduce the heat. Continue cooking until the mixture starts to become firm and smooth. Heat the oven at 180 C in Fan oven or Gas mark 4.
Switch off the heat and add raisins and mix well.
Grease the medium sized baking tray with butter, pour the mixture into it and spread the surface evenly. I used the bigger tray which I have so my cake is slightly skinny.
Sprinkle with poppy seeds until the surface is well covered.
Bake for 45-60 minutes, keep checking on it until the top is golden brown and some cracks appear on the surface.
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