I bought a packet of semolina last month as one of the recipes, fried calamari, called for it. Then I used a table spoon or two only. The left over (almost the whole packet) was just sited in my kitchen cabinet for almost a month.
Last a few days ago, I was flipping through my Burmese-English dictionary and happened to know that semolina is called Shwe Kyi (in Burmese), which I already known since young. I don't know how semolina looks like in raw, as I saw before was only in finished product, cake only.
In Burma, we use Shwe Kyi (Semolina) to make cake and it is served as dessert. Since I have the whole packet of semolina, I am going to make use of it. Yes I am going to bake semolina cake (Burmese style) with the help of my little Burmese cookbook.
Here is the recipe
semolina -2 cupsbutter - 120grams fine sugar - 2 cupscoconut milk (not cream)- 5 cups dry raisin- 1/2 cuppoppy seed -2 Tbs In a frying pan, heat the semolina till lightly brown color
Mix heated semolina and sugar in a bowl. Set aside.Heat the frying pan, melt the butter. Add semolina sugar mixture. Stir it well.Add in 5 cups of coconut milk and 1/2 cup of raisin. Stir continuously until a very thick batter is formed.Heat the oven to 180 degree C. Grease 8"x8" square pan and place the batter.Sprinkle poppy seed over the surface and bake for about 30-40 mins.Let it cool completely in the pan and keep it in refrigerator to set - at least for 2 hours.Cut it according to your preference size and serve. It is very good to go with a cup of coffee or hot green tea.Enjoy!