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Burmese Semolina Cake Recipe

Semolina Cake is a dense coconut-flavored snack cake made with semolina flour — the same flour used to make pasta. I decreased the sugar a bit from the original recipe and since I love cardamom, I increased that spice a bit as well. Semolina Cake is delicious served with hot tea or coffee.

Recipe adapted from

Prep: 20 minutes | Cook: 45-60 minutes | Servings: 8

Semolina Cake


  • 1-1/4 cup semolina flour
  • 1 15-ounce can coconut cream
  • 1 cup water
  • 3/4 cup sugar
  • 1/2 cup butter, cut into 6-8 sections
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 3 eggs, separated
  • 1 cup walnuts or pecans, coarsely chopped
  • 2 tablespoons poppy seeds or sesame seeds


  1. Preheat oven to 325°F. Grease a 9-inch square baking pan.
  2. In a heavy saucepan over medium, add the semolina. Gradually, stir in coconut cream and water, breaking up lumps. Stir until mixture is smooth.
  3. Add sugar and bring to boil, stirring constantly. Stir in sectioned butter a section at a time until melted. Continue stirring until mixture is very thick and leave the sides of the pan. Stir in salt and ground cardamom. Remove from heat and beat in eggs yolks with a whisk. Stir in walnuts.
  4. In a separate bowl beat egg whites until stiff, then gently fold egg into batter. Pour batter into prepared 9-inch pan and top with poppy seeds or sesame seeds. Bake for 45 minutes to an hour until golden brown. Cool in pan and cut into diamond shapes or squares to serve.

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