Personal

Car Stuff

Extras

Burmese Semolina Cake

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.
From: bonappetit.com

2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
1¼ cups semolina flour
1 large egg
14-oz. can coconut milk
1½ cups half-and-half *
1/3 cup sugar
1 teaspoon kosher salt
Coconut ice cream and toasted unsweetened coconut flakes (for serving)

* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.

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.