Burmese Semolina Cake with Rum Raisins (Shwe Gye) Recipe

  • 1 cup rum
  • 1/2 cup raisins
  • 1/4 cup brown sugar
  • 2 cups semolina flour
  • 3 cups water
  • 2 1/2 cups unsweetened coconut cream
  • 2 cups white sugar
  • 1/2 cup corn oil
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 2 tablespoons honey, or to taste (optional)
  • 2 tablespoons white poppy seeds (optional)
  1. Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes.
  2. Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add water, coconut cream, sugar, oil, eggs, and salt; cook and stir until mixture thickens, 8 to 10 minutes. Reduce heat and stir in raisin mixture. Cook and stir until mixture pulls away from the sides of the pan, 5 minutes to 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  4. Scrape semolina mixture into the prepared baking dish; smooth the top.
  5. Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.