This is a print preview of "Banana Shwe Gye Cake (Burmese Semolina Cake)" recipe.

Banana Shwe Gye Cake (Burmese Semolina Cake) Recipe
by Global Cookbook

Banana Shwe Gye Cake (Burmese Semolina Cake)
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  Servings: 10


  • 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


  1. 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.
  2. Roast the semolina in a dry skillet over medium heat, stirring, till the color changes, 10 min.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into diamonds to serve. The cake will be moist, not fluffy. Chill any leftovers. Reheat to room temperature before serving.
  7. This recipe yields 6 to 10 servings.
  8. Comments: "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.