Banana Shwe Gye Cake (Burmese Semolina Cake)
- Nonstick cooking spray as needed
- 2 c. semolina
- 2 can coconut lowfat milk - (13 1/2 ounce ea) Water as needed
- 1 can evaporated lowfat milk - (5 ounce)
- 2 x Large eggs beaten
- 1 1/2 c. sugar
- 4 x ripe soft bananas mashed
- 1 c. butter or possibly margarine - (2 sticks)
- 1 Tbsp. poppy seeds
- 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, till the color changes, 10 min.
- Combine the coconut lowfat milk, sufficient water to fill 1 coconut lowfat milk can, evaporated lowfat milk, Large eggs, sugar and bananas in a large pot and heat over medium heat till barely simmering, about 4 to 5 min.
- Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, till thick. Add in the butter or possibly margarine while stirring.
- Pour the batter into the pan and bake till a toothpick inserted in the center comes out clean and the top is proportionately golden, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 min. Cold to room temperature, cover and let stand overnight.
- Cut into diamonds to serve. The cake will be moist, not fluffy. Chill any leftovers. Reheat to room temperature before serving.
- This recipe yields 6 to 10 servings.
- Comments: "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.
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