Poppy Seed-Topped Semolina Cake with Coconut (Shwekyi Senyinmakin)

  • Serves

    serves 8-10


This sticky-sweet cake, made with semolina flour and coconut milk, is commonly served at holidays and special occasions in Myanmar.


  • 12 cup canola oil, plus more for greasing
  • 2 14 cups semolina
  • 2 12 cups coconut milk
  • 2 12 cups sugar
  • 2 tsp. kosher salt
  • 2 eggs, beaten
  • 12 cup raisins
  • 2 tbsp. white poppy seeds


Step 1

Heat oven to 400°. Grease a 9” wide and 3” deep round cake pan; set aside. Heat semolina in a 6-qt. saucepan over medium until lightly toasted, 10-12 minutes. Add oil, coconut milk, sugar, salt, eggs, and 2 1⁄2 cups water; cook, stirring constantly, until the mixture comes away from the side of the pan, 10-12 minutes. Add raisins and cook 2 minutes more. Spread evenly into prepared cake pan; sprinkle with poppy seeds and bake 45 minutes. Cool, then slice into squares to serve.

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