Bon Appetit's Burmese Semolina Cake
I ran across this recipe for a Burmese Semolina Cake in a recent Bon Appetit magazine, and it was so different from the usual dessert that I had to try it. Turns out it's very similar to a Turkish dish called Revani. Made with toasted semolina flour (which is usually used in pasta), it has a nutty flavor to it and a nice, custardy texture. It's perfect with toasted coconut on top & would be great with coconut ice cream too.This is one of those recipes where you can make it the day before and save yourself a little time in the kitchen. Owing to my lactose issues, I opted out of the ice cream option, but coconut ice cream would be great on with this one.
- 2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
- 1¼ cups semolina flour
- 1 large egg
- 1 14-oz. can coconut milk (I've used lite coconut milk as well)
- 1½ cups half-and-half
- ⅓ cup sugar
- 1 tsp kosher salt
- Coconut ice cream and toasted unsweetened coconut flakes (for serving)
- Preheat oven to 425F. Butter an 8x8” baking dish and set aside. Toast the semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Be careful because it'll burn quickly if you're not watching it. Let cool.
- Whisk the egg, coconut milk, half-and-half, sugar, salt, and 1 Tbsp. butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes.
- Scrape batter into baking dish and bake until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 Tbsp. butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.