Banana Shwe Gye Cake

Ingredients

 * 2 cups semolina (shwe gye)
 * 2 cans (13.5 oz each) coconut milk
 * 1 can (5 oz) evaporated milk
 * 2 eggs, beaten
 * 1 1/2 cup Sugar
 * 4 ripe bananas, mashed
 * 1 cup (2 sticks) butter or margarine
 * 1 tablespoons poppy seeds
 * nonstick cooking spray
 * water (as needed)

Directions
Heat oven to 350 degrees. Coat 9-inch square baking pan with nonstick cooking spray and set pan on foil-lined baking sheet. In a dry skillet, roast semolina over medium heat for 10 minutes. Remove from heat when semolina changes color. Next, combine the coconut milk, 1 1/2 cups water, evaporated milk, eggs, Sugar and bananas in a large pot and stir over medium heat for 4–5 minutes or until mixture starts simmering. Pour in the roasted semolina over the mixture and continue stirring slowly over medium heat until the mixture thickens. Add the butter or margarine and stir briefly. Pour the thick batter into the baking pan and bake for 1 hour, when the top is evenly golden brown. Sprinkle with poppy seeds. Place the cake under a broiler and broil for 2–3 minutes. Then let cool in room temperature, cover and leave overnight. Makes 6-10 servings.

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