Burmese Coconut Semolina Delight

1. Toast Semolina

Begin by toasting the semolina flour in a heavy skillet over medium heat. Stir it continuously until it becomes aromatic and turns a beautiful golden brown, which usually takes a few minutes. This step is crucial as it enhances the nutty flavor of the semolina. Once toasted, transfer the semolina to a bowl.

2. Mix Ingredients and Rest

Mix the toasted semolina with the light brown sugar, salt, coconut milk, and lukewarm water. Stir everything together until well combined, then set the mixture aside for 20 to 30 minutes. This resting period allows the semolina to absorb the liquid and the flavors to meld together, resulting in a richer, more cohesive batter.

3. Preheat Oven and Grease Pan

While the batter is resting, preheat your oven to 350°F (175°C) with the center rack positioned. Grease a 6-inch cast-iron skillet, cake pan, or pie pan to prepare it for baking.

4. Cook Batter

In a heavy skillet or wok, heat the butter or peanut oil over medium heat. Once the butter has melted or the oil is hot, add the batter to the skillet. Cook the mixture for about 20 minutes, stirring frequently with a wooden spoon. During this time, the batter will thicken and become sticky, indicating that the semolina is absorbing the liquid properly. If you like, you can stir in the golden raisins at this point.

5. Bake the Cake

Pour the thickened batter into the prepared pan and sprinkle the top with thinly sliced almonds if you choose to use them. Place the pan in the preheated oven and bake for about 20 minutes. The cake is done when a skewer inserted into the center comes out clean, showing that it has set properly.

6. Cool and Serve

Once baked, let the cake cool in the pan for a couple of hours. This cooling period is essential as it allows the texture to firm up, making it easier to slice and serve. Enjoy your Burmese Coconut Semolina Delight as a delicious treat!