From chef leah cohen

Recipe Serves: 8

A note from chef cohen:

I first tasted this cake when traveling around Myanmar with my boyfriend. Our tour guide took us to a restaurant in Yangon and picked his favorite local dishes for us to eat. The Burmese semolina cake was the dessert. 

We loved the cake so much that we bought an extra piece and shared it later that night. I couldn’t stop thinking about the cake, so when I returned to the U.S., I worked at replicating it.

ingredients

• 2 cups toasted semolina 
• 1 ½ cans coconut milk (14 ounce cans) 
• 2 eggs 
• 1 cup granulated sugar 
• 1 Tbsp. kosher salt 
• ½ tsp. vanilla extract 
• 4 Tbsp. melted butter plus more for buttering pan 

recipe instructions

1. Preheat oven to 400 degrees. 
2. Butter a half hotel pan liberally. 
3. In a saucepot combine all the ingredients except the semolina and 2 tablespoons of melted butter. Whisk together and place over medium heat. 
4. Slowly add in the semolina while constantly whisking. 
5. Cook until the mixture begins to thicken, approximately 10 minutes.
6. Once mixture has thickened pour into buttered pan and bake for 30 minutes. Make sure to rotate the pan after 15 minutes. 
7. Once cake is done take it out of the oven and brush it with the remaining 2 tablespoons of melted butter.