Burmese Semolina Cake Recipe (Hsa Nwin Ma Kin)

Semolina: A coarse flour made from durum wheat, giving the cake its unique texture.

Coconut milk: Adds a rich, creamy flavor to the cake. Use full-fat for best results.

Sugar: Sweetens the cake and balances the flavors.

Melted butter: Adds moisture and richness to the cake.

Beaten eggs: Helps bind the ingredients together and adds structure.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: Balances the sweetness and enhances the other flavors.

When combining the semolina with the coconut milk, sugar, melted butter, beaten eggs, vanilla extract, and salt, ensure that you whisk the mixture thoroughly to avoid any lumps. This will help achieve a smooth and even batter, which is crucial for the cake's texture. Additionally, let the batter rest for about 10 minutes before pouring it into the baking dish. This allows the semolina to absorb some of the liquid, resulting in a more cohesive and tender cake.

• semolina - Substitute with cornmeal: Cornmeal has a similar texture and can provide a slightly different but still enjoyable flavor.

• semolina - Substitute with cream of wheat: Cream of wheat has a similar consistency and can be used to achieve a similar texture in the cake.

• coconut milk - Substitute with almond milk: Almond milk can provide a nutty flavor and is a good dairy-free alternative.

• coconut milk - Substitute with evaporated milk: Evaporated milk can add a rich and creamy texture, though it is not dairy-free.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup can provide a unique sweetness and a hint of maple flavor.

• melted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free option.

• melted butter - Substitute with olive oil: Olive oil can provide a different but pleasant flavor and is a healthier fat option.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used as a vegan alternative.

• beaten eggs - Substitute with applesauce: Applesauce can add moisture and a slight sweetness, making it a good egg substitute in baking.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor to the cake.

• vanilla extract - Substitute with maple extract: Maple extract can add a unique and pleasant flavor to the cake.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute with a similar flavor profile.

• Allow the Burmese semolina cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped cake in an airtight container.

• Store the cake at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it. The cake can last up to a week in the refrigerator.

• To freeze, first wrap the cooled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.

• To refresh the cake's texture, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

• If you notice any changes in texture or flavor, such as dryness or an off taste, it's best to discard the cake.

• Preheat your oven to 300°F (150°C). Place the leftover Burmese Semolina Cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.

• If you prefer a slightly crispy texture, use a toaster oven. Set it to 300°F (150°C) and place the cake on a piece of parchment paper or directly on the rack. Heat for 5-10 minutes, keeping an eye on it to avoid burning.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place a slice of the cake in the pan. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the basket and heat for 3-5 minutes, checking frequently to ensure it doesn't get too crispy.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and whisk all the ingredients until smooth.

• Whisk: Used to mix the ingredients thoroughly to ensure a smooth batter.

• Baking dish: Used to pour the batter into for baking.

• Measuring cups: Used to measure out the semolina, coconut milk, and sugar accurately.

• Measuring spoons: Used to measure out the vanilla extract and salt.

• Spatula: Used to scrape down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Used to let the cake cool down before slicing and serving.

Pre-measure ingredients: Measure out semolina, coconut milk, sugar, and other ingredients beforehand to streamline the process.

Use a mixer: Use an electric mixer to quickly combine the batter until smooth.

Melt butter in microwave: Melt the butter in the microwave to save time.

Preheat oven early: Start preheating your oven before you begin mixing ingredients.

Grease baking dish ahead: Grease the baking dish before you start mixing to save time.